Homemade Cocktail Syrups - 2.0!
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- čas přidán 7. 06. 2024
- Today I’m making more of my homemade cocktail syrups! In a previous video I covered how to make some of my go-to syrups for the bar (rb.gy/av52vs). The truth is I rely on more than just those four syrups, especially when making tiki drinks. These syrups are wonderful for creating non-alcoholic drinks as well! I’ll be making passion fruit syrup, raspberry syrup, ginger syrup, and cream of coconut. They’ll last 2 weeks to a month in the refrigerator. If you want to hang on to them longer, simply store them in the freezer.
I can't take credit for the cream of coconut syrup, but I will stand by the recipe. I found it on the Art of Drink blog. If you’re interested in reading more, including a price breakdown of the bar cost, the link is here: www.artofdrink.com/ingredient...
Cheers!
Patreon: / anderserickson
TIME STAMPS
0. Intro 0:00
1. Passion Fruit Syrup 0:39
2. Raspberry Syrup 3:15
3. Ginger Syrup 5:31
4. Cream of Coconut 8:29
5. Storage 11:54
PASSION FRUIT SYRUP
14 oz. (397g) frozen passion fruit pulp
2.5 cups (600ml) white sugar
In a medium sauce pan, combine passion fruit pulp and sugar. Stir over heat until sugar is completely dissolved. Remove from heat and let cool.
RASPBERRY SYRUP
3/4 cup (180ml) white sugar
3/4 cup (180ml) hot water
6 oz. (170g) raspberries
In a small sauce pan, combine sugar and water. Stir over heat until sugar is completely dissolved. In a medium jar, lightly crush raspberries. Pour simple syrup over raspberries in jar. Seal and steep in refrigerator for up to 24 hours. Strain syrup with a fine mesh strainer once steeping is complete.
GINGER SYRUP
1.5 cups (360ml) white sugar
1 cup (240ml) water
250g fresh ginger
Begin by using a spoon to peel the ginger (optional). Slice ginger into small pieces. Set aside. In a medium sauce pan, combine sugar and water. Stir over heat until sugar is completely dissolved. Add sliced ginger and simmer for 3-5 minutes. Remove from heat. Seal and steep in refrigerator for up to 24 hours. Strain syrup with a fine mesh strainer once steeping is complete.
CREAM OF COCONUT
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved. That’s it!
SUPPLIES
Passion fruit pulp: rb.gy/wpbdkj
Organic full fat coconut milk: amzn.to/3mvcRt1
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨
As always, make these your own!
Adjust the ratios to your liking. If you want it sweeter, add more sugar. Less sweet? You know what to do.
I won't stop you 😂 🥂 Time Stamps below 👇
1. Passion Fruit Syrup 0:39
2. Raspberry Syrup 3:15
3. Ginger Syrup 5:31
4. Cream of Coconut 8:29
5. Storage 11:54
Might seem silly but I'm curious how you polish glass wear? Is there enough to it yo make a video?
I only just now figured out your "It's 5 o-clock somewhere" wall clock back there. "Wow, he's really consistent with when he records his video-oh, rightttt..."
Bro do you comment this on every video
Thirsty for the likes eh?
@@slappy4braps20 This is the only time I've commented on this video?
@@mikejuliet2619 Seriously this was nine months ago, who are you
lol I didn’t even notice the clock, now I have to rewatch all the videos I just binged this morning XD
I'm slowly going through your backlog. These prep videos are gold for a simple home bartender, because finding good syrup recipes is soooo hard online.
Any time I end up with extra/leftover fresh herbs, I usually end up making a simple syrup with them, which tends to lead to herby lemonades (which mix so well with gin, rum, or tequilla in the summer). My favorites tend to be mint, fennel, basil, or rosemary. But I've also done ginger and mulling spice syrups in the fall and winter. Dried sorrel/hibiscus makes for a gorgeous red syrup that goes well both in lemonade drinks and in heavier/spicier drinks.
That's such a great idea to make use of herbs!
Lavender is great in lemonade, too -- it makes it beautifully pink.
thats a great idea. need to start doing that
Do your syrups ever ferment, and turn to alcohol?
Hey Anders, started watching you like two months ago and i gotta say, i appreciate and love the quallity of your work. Making/sharing classic cocktails or your variations? That's fine for me. But sharing recipes for syrups and all that stuff? ABSOLUTELY LOVE IT. Can't wait for more.
Cheers to you.
What I found disconcerting about Coco Lopez was that its kind of brown.
You know another great use for these syrups, which I never see mentioned on cocktail videos, is for tea,especially iced tea, and sometimes coffee. Passionfruit(and mango) syrup is amazing in iced tea. You can also make Italian sodas with them.
I'll use them for snow cones. The kids will love this!
Using frozen raspberries will help with infusion because the ice crystals macerate the fruit flesh. Cheers!
10 cl of cointreau, 10 cl of lemon juice, 7.5 cl of simple sirup, mix in a jar (in a big glass bowl), add 200 gr of raspberrys , let it macerate for the night, then filter by crushinf the raspeberrys like in the video. Invite friends. At the last moment, add in your jar a bottle of Prosecco. serve... enjoy !
Love your channel. A lot of my fellow bartenders want nothing to do with making drinks away from the restaurant but I actually enjoy the process a lot more at home.
A little trick I learned to make super quick raspberry syrup. Freeze dried raspberry put through a food processor until they become a fine powder then added to hot simple syrup until you like the flavor. Very authentic raspberry flavor. Works well with any freeze dried fruit. I like peach a lot
That’s Brilliant!
Great tip, thanks
I make my own candied ginger to make gingersnaps. To make it, I have to boil the ginger until it's soft. I then use equal parts sugar and the boiled ginger water to make a ginger syrup. It's fantastic in tea.
Love your videos! I just found your channel this morning and have been binging all of them XD I especially love the little tidbits of history that is sprinkled throughout some of the videos. Looking forward to more content from you!
For a Christmas recipe, I had to candy some citrus peel. Basically you get strips of zest as if for cocktail garnishes and slice it into ribbons or dice it and then boil it in a sugar syrup for a while, drain it on a rack and toss with some granulated sugar. What was more exciting, however, was the mixed citrus syrup that was left at the end of the process. Absolutely fabulous in any cocktail with citrus juice and syrup!
I searched in vain for the frozen passionfruit pulp. Even in my local Mexican grocery, they seemed to have every frozen fruit pulp but. So I turned to the 'fruit juice/nectars' aisle and found a bottle of dafruita passionfruit (Maracuya) juice concentrate. I bought one and followed Anders' instructions for a 1.5 to one syrup (500 ml bottle of concentrate to 750 grams of sugar). I don't know what the real thing is supposed to taste like, but this stuff is fantastic. As stated in the video, it does taste like a fruit rollup. I hope this helps those who can't find the frozen product! Cheers.
I’ve only recently gotten into mixing my own drinks at home but what you said about prep, 100%. Love your videos!
Thanks, Danny! Happy mixing (and prepping)!
It gets so much more addictive when your friends and family start falling in love with your stuff. Cheers!
Love this definitely making the ginger syrup! Thank you!
I love these especially in my mocktails! I use Ginger Syrup almost as much as simple!
Hello Anders,
Thank you for the great videos !
thanks for syrups recipes. I have recently enjoyed making myself some syrups for my old fashioned as well. thanks and cheers
So happy I found you
I love your style!
Thanks for the recipe!! 🤗
Instead of a nut milk bag, you can put a double layer of cheesecloth over your regular strainer. Great video!
Awesome, great video!! Thanks!!
Greetings from PR! Nice content 🔥
Thank you. Super excited to make some pina coladas with this.
Thank you for giving a shelf life, subscribing just for that!
Using demerara sugar in the passion fruit syrup is very delightful.
Man I love your vids and knowing u are from chitown I'm definitely now gonna follow!
Great tutorial!!!
I make the cream of coconut exactly as you made it except I do not heat it. I put the ingredients in a Magic Bullet and go to town for 3 to 5 minutes and it turns out great!
P. S. I do add a bit of vodka for longevity ;)
Great tip for the masses. I had a touch of rum has mainly use it for Pina Colada anyway.
Frozen Raspberries are a fantastic option to use for syrups when raspberries arent in season!
I've just added you to my subscription rotation. Another great source for bartending information!
Thank you, Tony! Cheers to you!
05:49 ... you can also use a coffee filter, or put a couple sheets of household paper in your strainer to filter the syrup ...
Hello, thank you for your videos ! Always a pleasure. Just wanted to know once the coconut recipe done, how long time does it last ?
Also, do I have to keep it en the fridge ?
Thank you !
If you ever try a mango syrup, I once made a terrific mango chutney where the recipe called for a sugar from Asia called jaggery. It was a granulated sugar with a very interesting flavour similar to molasses but different and unique all to its own. I’m sure it would make an amazing syrup.
When I do my breakfast videos, I am gonna include making syrups. This tutorial was a great basic step videos
hey Anders, agree with some of the other comments here, great stuff on the prep items for home newbies like me. Can you do a falernum or other complex syrup video? Fantastic stuff.
I would love to see some more non alcoholic cocktails.
The problem I have with your videos is they're too soothing to listen to that I zone out halfway through
Great tutorial, thank you very much! About the Ginger Syrup, pealing the skin or not, besides the color, the fact of remove the skin...affects the flavor? Thanks again!
Whenever I need to strain some small particulates out, I usually put a paper towel in the strainer. Takes a long time, but seems to work fine.
Just made my first raspberry syrup and I am super excited to make my first clover club :)
Nice! Such a tasty drink - enjoy it!
yes
Coconut syrup , best thing ever mixed with vodka and ice with just a few drops of Baileys and cocoa powder on top for the look
Well that sounds like a treat! Cheers, Alex!
Sounds like an Almond Joy! I'm here for it! 🙌
Slightly unrelated, but I very much enjoy Rafa Orchestra as your background music :) Love this video!
Another one please 🙏🏻
Great job as always!
BTW what's the shelf life of the syrups?
I like the tip on the frozen passionfruit pulp. Also in the Chicago area and though I'm able to find fresh passionfruit but they tend to be $2.50 to $3.00 a piece so the last time I made passionfruit syrup I had to buy about $25 worth of passionfruit.
Whoa. Here in Hong Kong you can get a pound for the price of one in Chicago.
It would be incredible if you should teach us how to make / use homemade shrubs in your future videos !
Saw this video and got inspired. Put together a little thing I call Moroccan Night, inspired by a trip a while back where I had the pleasure to spend a night by the campfire with members of a Bedouin tribe in Morocco. 2oz gin (I used Stranger&Sons), 2oz cooled Moroccan Mint tea, 1oz clarified lime juice (regular will do), 1oz mint syrup (1:1 simple cooked with a couple of solid fistfuls of mint). Thanks for your awesome content and hope this recipe is enjoyed by someone somewhere. I sure am right now 😊
Shaken with ice I should have added and served in a coupe
I've been making ginger syrup for years for ginger ale and I don't measure anything. I slice enough ginger to cover the bottom of whatever pan I'm using. fill with water, bring to a boil, simmer and reduce halfway. Then strain 3 times and add sugar to taste, usually slightly less than the exact amount of liquid, as I like it strong and spicy. And I never peel it, just brush it off if anything.
Of course I like this video 👍👍👍
Never thought id get into another mixology channel after only watching the holy grail How to Drink for a few years but this channel slaps lol
Your clock is Brilliant!!!
I like this video
Thank you! Have you ever taken the sweet soaked ginger and low heat baked it or dehydrated it? Crystalized ginger usually cooks the ginger but it's worth a try. A shame to throw away the ginger slices.
I was gonna ask what the shelf life is for syrups. Thanks for including that info (at the end). And FWIW you’re channel is one of just a few reasons I wish I didn’t move from the Chicagoland area (just subscribed), I think I would have tried to come have a drink at your establishment. Maybe have you mix up a drink for me on my next trip back to HQ (my company is Chicago based)?
PS - to to be metro as us GenX’ers used to say, I think you should rock the ‘stache again, it works well for you.
The trick to coco Lopez is to put the can in a container of really hot water. Leave there for a few minutes and then shake well. That should do the trick
You are the Christoph Waltz of Cocktail Syrups!
You should to come to costa rica. And taste the real passion fruit. It's amazing
Hi, thanx for the video. I need to make a cherry syrup. Would you use the method as your raspberry syrup?
I will likely use my non-bleached sugar. It gives it more color, for better or worse...but I like that sugar better. I can see those being a fun a "real" way to flavor coffee or teas.
Great stuff. Could we see your take on a good tonic syrup? 😊
Not sure if you look at comments on older videos, but I was just reading about gum syrup that uses gum arabic, and was curious if you ever tried using it in any of your syrups and what you think about it.
“Endless possibilities people: you can pour them on the counter and attract ants if you want!”
- 😂😂😂 that line made me laugh so hard!!
I know I’m late. How would you go about making syrups with sugar alternatives?
u can even use it for coctails!
I like to if these syrupy can be made with monkfruit sweeter to reduce the sugars
can u just leave the jars in the home temperture or u have to preserve them in the fridge?
Thank you, I love these as well. I couldn't find any non-alcoholic cocktails in your set, yet. Will you give us some as well?
Thanks so much! I agree, I'll keep some NA drinks in mind for the future. Could be a fun video!
@@AndersErickson Thank you very much!
Now I know what I will be doing over the weekend…
Def gonna use these for my ant 🐜 traps.
I really want to make a lavender syrup. Please make a video!
should I separate the kernels/seeds from the pulp if I use fresh passion fruit for the boiling/syrup-making process, or can I leave them in and strain them off later?
Hey man do You also get to make homemade liqueurs? If you do i would love a "crem de cassis" recipe if you have please.🙏
Do you strain the passion fruit syrup before bottling? Mine came out clumpy and pulpy. You can see the pulp in drinks. Maybe I need to strain the drinks before serving?
What is the shelf life of the coconut if it's bottled in your fridge?
Just wondering if you have a general shelf life of the syrups?
Oh snap where in Puerto Rico you've been? I live there if you ever come back let's grab some drinks or even collaborate on making one!
what if we use direct full fat coconut milk freshly excrated ... do we need to still heat
Can i make strawberry or blueberry syrups with the same method as the raspberry?
Or does it need another recipe
Thoughts on freezing them in ice cube trays? That way you can just get a cube or two and melt it when you want to make a drink with them
I've done this. It works well, especially for those syrups which you might not find yourself using often at home. I prefer to freeze little 8 (or 4) ounce mason jars full as I feel it further minimizes oxidation exposure over time. That might be overkill on my part, but it gives me something to do with the ton of them I happen to have lying around.
Howmany times can you freeze and thaw a syrup before it goes bad?
Hi anders I made the coconut syrup a multiple times, since I don't use it that offen I keep it in the fridge and the fat freezes so is it okay to keep it out I live in India and the temperature is pretty hot here are the chances of spoiling more ?
I love you u r are so funny. I enjoyed ur video.
What if I had fresh passion fruit? How would you make the cyrup then?
how can u make these syrup without sugar? what can u substitute sugar? i wanna make these syrups/purees a bit healthier u know
hey bro, I found out that the best (in my view) and authentic ginger syrup can be done by simply combining 1-1 juice from juiced ginger and sugar. no heat is required only stirring with a whisker, acidity will do its job
Does the raspberry recipe work for strawberry syrup?
Love from India Andres❤❤❤
Cheers, Subham!
Hello! How long does the ginger and coconut syrup last in the fridge?
How can you tell if the coconut milk is full fat? I have the Goya coconut milk, but it doesn't say anything about fat percentage.
I never would have thought to start making syrups at home... I always thought it would be way more difficult! 😂 Thanks for making such a simple video 👍🏼
I found your channel via the YT email they sent... and I'm happy I did. Although I don't drink much alcohol, I enjoy your video style and personality!
New subscriber here!🧋
p.s. CocoLoco is my FAVORITE!!! For summer BBQ's, my guests always can count on a HUGE jug full mixed with pineapple juice to last the day 🤩
Love it but how many grams is 1 3/4 of a cup
Would you happen to have a Bloody Mary recipe that you really like? Same for sweet & sour/ margarita mix?
pour them over cake layers and use them in coffee and espresso drinks
Tip for the ginger syrup:
Stick to the version he makes in the video as opposed to the suggested if you have the appropriate tools.
Why? Because blending ginger makes too much of a mess as opposed to the version in the video which is easy and quick.
Can you use these in Hot/Iced teas as a sweetener?
Proper bartender, stirs EVERYTHING with a barspoon. I bet this man would stir a potato mash with a bar spoon too! :D
Looking for a sweet and sour mix recipe. Or is it just better to have fresh lime lemon juice squeezed same day you’re planning on entertaining?
Okay now hold up are there actually bars that take the time to do this because in Houston Texas I haven't been to one somebody can point me out to a bar that actually goes to this type of stuff and takes the time to make these things I would love to spend my whole day there