Cocktails may look impressive but if you make these syrups yourself you can make equally fancy and tasty drinks yourself at home.
Bartender Lydia Raaf-Dahaldian from Dorothy Bar in Munich swears by homemade syrups. "It’s a way to use up leftovers and simply be creative," she says.
The syrup is popular and preserves and carries flavours, she says.
To make hers, Raaf-Dahaldian uses a 1:1 ratio of sugar to water - that is, one part sugar to one part water. This is known in the industry as simple syrup. Make however much you need.
Start by bringing the water and sugar to the boil, stirring it occasionally until the sugar crystals have completely dissolved. Then let it simmer for a few minutes over a low heat to thicken the syrup.
British bartender Owen Williams recommends using simple syrup for a non-alcoholic Lemon Spritz, for example. He pours freshly squeezed lemon juice, syrup, soda water and non-alcoholic sparkling wine into a wine glass filled with ice cubes. He then garnishes the glass with a fresh sprig of rosemary.
Flavour with herbs or spices
You can flavour your sugar solution with herbs such as rosemary, thyme or lavender, as well as spices, fruit, vanilla or lemon.
You pour the hot sugar syrup over the herbs and spices then let it infuse overnight. Store the mix in a clean bottle in a cool place, the syrup will keep for up to 4 weeks.
To make rosemary syrup, Raaf-Dahaldian hangs a sprig in the sugar solution. Alternatively, she flavours it with dried lavender flowers or lemon zest.
You can crush fruit such as strawberries in a glass and pour over your syrup. Let that mixture infuse for 24 hours in the fridge and then strain into a clean jar. Your strawberry syrup will keep in the fridge for 3 weeks.
Williams, a Welsh bartender who focuses on non-alcoholic drinks, serves a strawberry and basil tonic with lemon and tonic water in a highball glass with basil and crushed ice. It makes a delicious summer drink, he says.
Earl Grey syrup
This syrup is a key ingredient in Williams’ Earl of Bramble, which he makes with blackberries, tea syrup, non-alcoholic gin and freshly squeezed lemon juice. Serve the drink over crushed ice in a tumbler, garnished with blackberries and mint.
To make 350 ml of Earl Grey syrup, he takes 240 ml of freshly brewed strong Earl Grey tea and brings it to the boil in a saucepan with 200 grams of sugar. He then leaves it to simmer over a low heat, stirring continuously, until the sugar dissolves.
He then removes the syrup from the heat, leaves it to cool and pours it into a screw-top jar. You can keep the mix in the fridge for up to 3 weeks. – dpa
