Sugar syrups have been used in cocktails since time began. Add your favourite spices to introduce subtle yet discernible hints and flavour notes in your drinks, writes Fiona McLaren.
A simple recipe I use is 3 tablespoons sugar to 150ml water; bring to the boil and simmer for 3min. Bear in mind darker sugars will affect the colour and may taint your intended beverage. Also different sugars offer a different level of sweetness. For the flavouring agents, if using pods or seeds (cardamom, fennel, coriander, coffee beans, etc) it is a good idea to give them a light crack before adding them to the pre-boiled sugar mix.
I give them a gentle tap in the mortar and pestle. The syrups should be refrigerated for storage and will last 1-2 weeks easily. I keep mine in recycled glass juice bottles for easy dispensing.
These two recipes are quite sweet, so excellent for sipping to pace yourself and perfect to complement a Guinness or two! I like to strain sipping drinks over fresh ice because it gives the drink an extra chill, and added ‘‘crispness’’ to the flavour. Using the whiskey allows for a warm finish and cuts through the sweetness.
Photos: Ashleigh Heyward
Pot of Gold
Ingredients
45ml Irish whiskey
5ml pouring honey
15ml cinnamon & cardamom sugar syrup
45ml apple juice
Method
Pour all the ingredients into a shaker with ice. Shake vigorously to loosen the honey and strain into a short glass with fresh ice.
Garnish with fresh, crisp Ya or nashi pear slices.
Shamrockin’
Ingredients
30ml Irish whiskey
15ml Midori
15ml Galliano
Method
Pour all ingredients into a shaker with ice and stir gently, add 30ml tonic water and strain into a short glass over fresh ice.
