Yes- the picture is a bit off on this one, new systems were being employed for their first flight and the results aren't great. You can tell by that lovely Magic Spoon part that we've solved them since then. Sorry! Magic Spoon: magicspoon.com/HTD Curiada: bit.ly/shopuniquespiritshtd Wine Bottle Brush: amzn.to/3o6Fm3e Glass Bottles: amzn.to/3AJuopw Bottle Stoppers: amzn.to/32DLZlU Gum Acacia: amzn.to/3g3CGPk Vitamix: amzn.to/3J2mWJ5 Masticating Juicer: amzn.to/34gQCCW Kitchen Scale: amzn.to/3Gc5lMN Canning Jar: amzn.to/3uanOaa Orange Blossom Water: amzn.to/3g62QBe Pomegranate Molasses: amzn.to/3G4eyqx Small hand foods Orgeat: amzn.to/3AELRzf Nut Milk Bag: amzn.to/3o6MPiM Twitch: bit.ly/2VsOi3d H2D2: bit.ly/YTH2D2 twitter: bit.ly/H2DTwit instagram: bit.ly/H2dIG Blog: bit.ly/H2DBlog Patreon: bit.ly/H2DPatreon Gear: amzn.to/2LeQCbW Ginger Syrup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5Jx2t0DgoWc.html Orgeat: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wVKVD1Q6TXU.html Oleo-Saccharum: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7gBiapVNXSM.html
I was kinda caught off guard by the amount of ads Greg, and also you let RU-vid put its own filthy ads into your beautiful videos? But in all seriousness, favorite cocktail channel on youtube.
You should do a follow up to your Skyrim and Destiny video where you do the drinks in the official game cookbooks. And do the Flamingo Joe’s Sazerac from Tripwire Interactive’s Maneater, which is a game you should try on Twitch.
Hey Greg, my grenadine syrup always turns out a brown colour and just forms a layer at the very bottom of every drink I make when I want it to mix in a little (a la tequila sunrise) any suggestions?
Can we have more “foundational” episodes like this!? I love it! I, and I bet many of us, are trying to build out our bars and have everything we need to make say our 20 must make cocktails at anytime from memory. Videos like this would be huge especially if they are tailored to say the 20 cocktails you think we have to know at all time! Love what you do and much appreciated, Greg!
Dang was it? Maybe the RU-vid algorithm was just off. I'm just now seeing this, watched (well, watching, almost done) the whole thing. Super helpful. One question though, do any of these syrups need to be refrigerated? I know simple syrup doesn't. But like the fruit ones? I still have like 8 mins left to the video, so maybe you address this later on
Nevermind you said it right at the end. They're almost all shelf stable. Im guessing the ginger syrup is the one that may not be bc it's not 2:1 Cool can't wait to make some
@@howtodrink Internet troglodytes man. Unless it has "ALKEEHAUL" somewhere in the title they aren't clicking. It was a damn good episode, so that's a crying shame. Either way, keep it up. Loving the content as a whole!
@@howtodrink Unfortunately, for something like this, short punchier videos about specific syrups may be better. I know RU-vid favors longer videos, but I think a video about simple syrup would get more organic interaction by people wanting to make it, rather than one with "ginger? orgeat?! what?" in the title. That being said, there are already tons of vids and articles on how to make them, so while it would be nice to know how our favorite talking head does it, it's not essential. Keep up the good work!
Came back to this video for this exact reason. When I make large batch iced tea I never add sweetener because everyone has different preferences for sweetness so simple syrup is perfect
My great grandma was a such a goat at making fruit syrups for waffles I only vaguely knew about maple syrup until college and I thought it involved boiling the bark until recently.
As a chemical engineer I can tell you, you are absolutely right you will lose some of the Orange blossom water through cooking. Even though the main components have quite high boiling points, you evaporate it well below that. So boiling it with the mixture definitely removes some flavour compounds. Additionally, you might have reactions between the flavour molecules themselves or with the water or with the sugar (or a combination) at higher heat. So putting it in at the end is definitely a good way to go
Same thing can happen with mead. If you boil your must (honey and water mixture), you'll get rid of potentially harmful germs and stuff, plus kill off wild yeasts that might taint your finished product, but boiling also gets rid of some really beautiful, subtle flavors of the honey. So if you're making a basic batch, boiling might help, but if you're trying to feature the flavors of a specific type of honey, it could really harm the batch.
@@CorvusCorone68 Ah touché. I’m not well-versed in fermentation tbh. It’s actually my biggest blind spot in cooking. Idk why, I just struggle to wrap my head around it. Thank you for pointing out, though!
@@ChestersonJack Correct. The reason honey is antibacterial is the same reason these simple syrups are shelf-stable: The high concentration of sugar means it's water-absorbing properties literally dehydrate any bacteria to death. Dilute it in water and the sugar concentration drops, below a certain point it loses the anti-bacterial effect and then essentially becomes a perfect bacterial growth medium.
Hey Greg, just because I'm me and a pastry student I feel the need to tell you you are correct in adding orange blossom water at the end. It's a lot like vanilla extract. It won't "cook" off. But the flavor is dulled. So adding at the end is best
When you make simple syrup by heating for more than a few minutes, you don't exactly have a sucrose solution anymore, you have invert syrup, where some of the sucrose breaks down into glucose and fructose. This makes it a little sweeter and less likely to recrystalize than if you'd simply stirred the sugar and water together.
I've tried both, and while I'm no chemist, combining through heat seems to result in a better textured syrup, at least for my purposes. It feels thicker and smoother, and gives the drink a better mouthfeel. It could be error in my cold processing, but I feel like there's always some level of grit leftover.
You aren't going to split all the sucrose molecules that way. To do proper invert syrup (like distillers or bakers use) you want to add a small amount of Citric Acid as a catalyst and heat the syrup to 113 Celsius (which will result in much of the water boiling off to get the syrup that hot).
Your episode on oleo-saccharum changed my home bar forever. It's one of my all-time favorite ingredients and I still make it exclusively with grapefruit as you did in that video. I created a drink called the Caravedo Coat of Arms using pisco, muddled limes/clementines, amaretto and oleo and it's always a hit whenever I'm able to share it with friends and family. I truly appreciate episodes like this!
@@SeaJay4444 sure thing! The Caravedo Coat of Arms What you'll need: A few mint leaves 1/2 of a lime 1/4 of a mandarin or small orange 1 1/2 oz. of Pisco Mosto Verde (preferably Caravedo) 1/2 oz. Amaretto 1 oz. Oleo-Saccharum Put the pieces of lime, orange and mint into a shaker and muddle. Add the rest of the ingredients with ice and give it a shake. Double strain into a rocks glass filled with cracked ice. Garnish with two lime "shields" and a sprig of mint.
I've been using 1:1 as my default and referring to 2:1 as "rich" for as long as I've been making cocktails. So I'm really glad you spent some time discussing regular old simple syrup because, even as a longtime fan of the channel, I actually learned something!
@@WatanabeNoTsuna. I don't call 2:1 syrup "rich". I've always understood simple syrup to be AT LEAST a 2:1 sugar to water ratio, because if you put any less sugar in your syrup it won't be shelf-stable at room temperature. Anything less is sugar water, not syrup; sugar water starts fermenting on its own in pretty short order, and it isn't a tasty fermentation.
I live in Texas and grow both peaches and jalapeños in my garden, so…..jalapeño-peach syrup, y’all, it’s so good. My better half ( my husband ) stole it for his barbecue rib recipe. Not that I minded. It turned into more of a culinary ingredient, but I still think it’s great in drinks too. 😊
Even though you've said this episode performed poorly, it's genuinely one of my favorite episodes. I've watched it multiple times even though I've never made any of the syrups. I dunno, maybe it scratches my cooking itch? Regardless, I really love this episode and learned a lot from it!
Okay, I'm glad you went over the simple part. I've worked a few jobs where I'd help with bar prep and at both venues we made simple using a 1:1 ratio. To be perfectly honest with you I think it's because these were restaurants, not bars, so the bar prep kind of got left out in the cold. Literally. Rarely if ever had access to a stove burner. The 1:1 ratio was convenient because you could make it with hot water from a coffee maker and it'd all dissolve just fine after a minute or two of stirring. Also, important note for anyone out there who's making simple in a pan or container with measurement lines on the side: *_DON'T USE THOSE LINES!_* The water dissolves/fills in the gaps between the sugar, so if, oh, say, you add sugar up to the 2 cup mark, then add water till it reaches the 4 cup mark, you're actually adding _way_ more water than you think you are, or sugar if you're doing it the other way around. At one of those two jobs we had multiple batches of simple actually go bad and grow mold because a newbie made it that way. There was way more water than sugar and therefore it was a microbe's paradise. I think one time it even grew mold _in the fridge._ If you're doing 2:1 instead of 1:1, you'll still get something usable measuring that way, but it'll still be a lot less concentrated than you intended.
for strawberry shortcake when my sister would always make it she'd take washed strawberries cut up and coat them in sugar and then throw them in the fridge for like a day or so then take pound cake and use the strawberries with what syrup they made and some whipped cream to make some deliciousness
Discovering this show has helped me survive New Jersey in January. Time to make some pre-blizzard syrups for post-shoveling cocktails. Many thanks to the entire HTD team.
Thanks for the vid! I found that homemade syrups are an easy to do but very immediate and noticeable level up for cocktails. Glad you're showing how easy it is to do! May there be better drinks in the world overall. EDIT: Oleosaccharum (in addition to homemade grenadine) is the most dynamic level up you can have! It's so tremendously fragrant and makes my margaritas punch so much nicer!
Fun fact! The French word for "barley" is "orge" (pronounced "ORZH"), hence the name "orgeat" ("or-ZHAH"). Wiki says that it comes from the Latin root "hordeaceus" ("hor-day-AH-chay-oose") meaning "made with barley". The Spanish "horchata" also comes from the same root word, even though both drinks have wildly diverged.
I’m pretty sure the sediment in the uncooked ginger syrup is starch. It certainly acts like it when you pour the liquid off of it. Also Dave Arnold frequently mentions that you can’t easily clarify ginger juice because of the starch.
I once got a ginger infused honey from an Asian market and thought it would be a very good ingredient for a drink. It is the strongest ginger flavor I have ever had. It straight up burns the back of your throat when you drink it with hot water as described, which is 2 teaspoons to a cup of hot water. Anyway thought it was something you might want to look into.
@@EricOehler01 I like Ginger Tea with a splash of spiced rum (or any good dark rum) ... Usually I make it myself from scratch. Its just sliced ginger, boiled about 30 minutes, strain and serve with rum and maybe a dash of sugar....
Thanks to you talking about making your own syrups, I've been experimenting for the last year, making my own. I did a great spiced (star anise, cinnamon, cloves) orange syrup for holiday drinks this year. Now my wife demands that I always have some on hand for drinks and for soda syrup with our SodaStream.
@@calti7478 I made something very similar. Just simmered bruised whole spices in water for 5-10 mins (basically making tea), strained out the spices, the. Used that water to make simple as usual. To add orange to that, you could add some peels and maybe some juice in with the simple on the stove. I have used the sugar syrup leftover from making candied orange peels and it was delicious! (Note that the white pith of oranges is bitter so you need to blanche your peels if they have any of the white on them, so just a quick boil in water.)
@@glittermytimbers Any suggestions on how many cloves? Because the last time I used them without a recipe, I overdid it and had to completely remake the cranberry sauce I was making.
@@calti7478 less is definitely more for cloves. like cinnamon they release more oils with more cooking time, but if you are keeping it to a few minutes of steeping, my (amateur cook ) suggestion is to use a gauge of around 4 whole cloves per 3-4" (7.5-10cm) cinnamon stick. at that ratio, the clove will be noticeable but not overwhelming. Hope that works for you!
The most successful ginger syrup my husband and I have made was to blend ginger pieces and water with a stick blender and "extract" the ginger several times. I heated the ginger water, filtered out the solids and saved the liquid, and added more water and heated again two more times. Then I combined the ginger water and added sugar and boiled down until I had the volume I wanted. Our little bottle we use for syrups holds a little under 250mL so we used 250 grams of ginger and water for a 1:1:1 ratio and it doesn't take up much room in the fridge. It's fantastic for making your own ginger ale!
That´s basicly how I make my Ginger Syrup. The only change I do, I boil th ethe blended ginger with the sugar and squeeze all of that through a fine strainer. The syrup I get is "cloudy", has an awwesome flavor and spicy kick, but the rest of the residue has not much flavour left. I can´t say how long it is shelf stable, because it doesn´t last that long.
For the quick simple syrup when I run out, I'll put equal parts sugar and water into a microwave safe bowl, microwave for 45 seconds, stir to dissolve all sugar and let it cool off. If I need it quicker, I'll put more sugar than water, and add a few ice cubes to quickly cooldown the syrup.
If I am in a rush I boil the jug, add two parts sugar to one part boiling water, dissolve it in a pan and then take it off the heat and add 1 part ice. It’s a 1:1 simple that cools down really fast
As a home cook who prepares syrup for canning I can recommend using a crockpot . It works great for roots like ginger. Cover the ginger with water .Leave the ginger in the crockpot overnight. Strain. Add the sugar and boil to syrup stage. It works great with prickly pears as well
Grenadine is so easy to make... I'm going to cook some up. When I was a kid I was introduced to a Shirley Temple where it was 7-up with store-bought grenadine... which I learned is just corn syrup and red dye. It's basically adding sugar to citrus-flavored sugar. I always hated it, but my mother thought it was my favorite drink and would give me one when I was with her at the bar when she was working. I always leaned away from ever trying a Shirley Temple whenever I was with friends because all I can think of is that cloyingly sweet soda mix from my youth. Making the grenadine myself might just help me get over that youthful memory. I'm going to try it. Thanks for the tips, Greg.
@@AnarexicSumo Dunno about the lower 48, but up here in Alaska the ingredients for Rose's is high fructose corn syrup, water, food coloring, flavoring, and preservatives. The USDA requires ingredients listed in order of quantity. So, yeahx sure there's lemon juice in there, but the shitty Rose's brand is sugar, water, then flavor to make it something more than syrup.
In theory, with the sugar content present, the fruit syrups would function like un-thickened jams, and also be fairly shelf stable. Jam/jelly is like honey, in that it has far too low a water content to allow bacterial growth (which is why honey physically can't go bad, and jams usually don't either), it's just generally thickened with pectin to get the gelatinous consistency. So the syrup should be approximately the same thing minus the pectin, thus hypothetically shelf stable for a good long while if not indefinitely. I have made a 2:1 simple syrup that did eventually go bad on me, but it took MONTHS at room temperature, and I was surprised it was even possible.
@@NoahOMorainRush Huh. Good to know! Thanks! I was under the impression that any leftover water in the fruit would potentially dilute it enough to drop below that magic line that makes honey from ancient tombs still edible. ;-)
I make drinks rarely enough that it doesn’t make sense to make and store any syrups, including simple syrup. Instead, when I need like half a cup of simple syrup, I microwave equal parts water and sugar until the sugar is dissolved, then add a few ice cubes to cool it down and use. Works great!
Oh this is perfect. I just made some Demerara Syrup a week ago while scouring some old videos of yours for how to make it. Having them all here in one place is handy. Thanks! (Just started making cocktails a few weeks ago for fun.)
I made my ginger syrup by finally chopping a hand of ginger and adding that to 1.5 cups of water and 2 cups of sugar. I boiled it until it hit about 215-220 deg F, then let the ginger steep in the liquid for another 10 minutes. Strained it into a bottle and got a really nice color and the ginger heat from the syrup. I think the important thing is to chop the ginger as finely as you can manage.
I will brew "teas" to make my herbal syrups. Like hibiscus tea to 2 parts sugar. I find most teas are not too expensive, last a long time and are there ready for when I need to make a syrup. I also do a lavender (tea) honey syrup for some modified blueberry bee's knees. But yeah there are a lot of different teas and tea blends you can use as your water part to make some tasty syrups.
Being a bartender outside of the house as well as at home, I prefer 1:1 because that's what your using at most bars. It's easier to keep the recipes memorized and consistent by using 1:1 at home if you work as a bartender imo I wish the standard was 2:1 to make things simpler due to the shelf life
You can blend like a miniscule amount of xanthan gum (or maybe even gomme acacia seeing as you already have it) into orgeat to keep the oil from separating as easily btw. You'll still need to shake it up like once a month or once every two months, but it should emulsify the oil into the syrup.
One method that I do and call me crazy if you want is combining cold infused syrup and cooked syrup. I find that you get different flavors from both methods. Through cooking you will get sharper more “cooked” fruit flavor from the syrup. With cold infusion I find especially with berries you get a more round flavor. I combine equal parts of both and let me tell you it really makes a better experience for fruit flavor syrups
Recently tipsy bartender gave a 10 step program on how to bartend. And i know that's like impossible but could u do a version of this. I love ur commentary and think it would be SDOOOO MUCH FUN to watch
Hey Greg, Love your channel and like you I am reducing sugar as much as possible soooooooo...... I use allulose instead of sugar in my simple syrup (actually started with in in lime cordial - actually Morganthaler's vis your channel) and it works great, maybe not as thick but sweet, no aftertaste, pretty much 0 calories, and no insulin spike. Cheers Mate!
Great video! In case someone wants the sweetened ginger juice but does not have a juicer, I have developed a method over the past few years of making this syrup annually for special holiday drinks that works wonders with a little elbow grease. You use three common bartending items to set up a "rig" to essentially muddle the juice out of finely chopped ginger through a fine mesh sieve and into a glass measuring cup. First, chop the ginger up in your blender. Then, using your non-dominant hand, place the strainer on top of the measuring cup, gripping both the handle of the measuring cup and the fine strainer together. Using your dominant hand, add some ginger to the bowl of the sieve and then take your muddler and start pressing. The ginger juice will eventually trickle down already strained into the measuring cup. This works best with a smaller wooden muddler, a two-cup pyrex measuring cup, and a rounded fine strainer. Cheers!
I've been making Gingerbeer myself, and it gets VERY sharp when I throw it on the processor just enough to reduce it to tiny few milimiter pieces, before it becomes a paste. It'll probably not be as strong as the juicer version, but gets it very close while keeping it mostly clear and translucid
I had the most amazing mocktail at a restaurant at Disney Springs (Disney World) called The Edison. They called the drink the smoke and mirrors. They used a specific brand of orgeat that supposedly uses burnt almonds in the syrup to try to reproduce the smokiness of the mezcal smoke and mirrors. The complexity of that syrup really made it a knock out drink. I can't remember what brand of orgeat it was and can't find it listed on the online menu. They did mention it once. For anyone interested, the drink was (minus any indication of proportions) pineapple juice, lemon juice, lime juice, and orgeat. On the original menu I read that included the brand of orgeat, it also had orange blossom water listed as an ingredient. I don't know if that was just the blossom water in the orgeat or if they added extra.
I've heard so many things about how you NEED to refrigerate simple, and this video is a huge breath of fresh air on it. I've got limited fridge space, so this is a HUGE help. Thanks for making this, man!
2:16 People who mix sugar into syrup without heating are getting a less sweet syrup with a distinct flavor profile. When you heat sucrose in water, it breaks down into its two constituents, ᴅ-glucose (AKA dextrose) and ᴅ-fructose. ᴅ-glucose is about ¾ as sweet as sucrose, and ᴅ-fructose is about 1¾ as sweet, so the more sucrose breaks down, the sweeter the mixture becomes. ᴅ-fructose also has a sharper peak in its taste evolution over time, as well as a more cloying sweetness, like honey or high fructose corn syrup (it's in the name). This reaction is called "inversion," and when allowed to run to completion, the resulting syrup mixture of 50% ᴅ-glucose/50% ᴅ-fructose is called "invert syrup." Simple syrup is sweeter than pure cane sugar syrup because it is partially inverted due to the heating.
Most of the times what grows on gone-bad stuff is mold, so I wouldn't risk. Also, given the sugar-rich environment (it's not over the 2:1 ratio which is about the one you need to keep it sterile) and relatively small concentration of ginger compounds, the effect would probably make it last only a bit longer. However my concern is more about flavour loss: even ginger root dulls a bit over the weeks, and once the volatile molecules are "freed from the cells' cages" they easily react and / or diffuse way more easily. To avoid both those issues it's strongly suggested to store it in the fridge, anyway some tests should be done :)
@@mattia_carciola No, in bottles you're worried about anaerobic organisms fermenting in the solution. Mold isn't an issue and neither is anything else that needs oxygen. Also, nothing in your bottle can/should react with the glass bottle. Glass is famously inert. It's also not porous so nothing can diffuse out. Some things may react in the presence of light but unless they're exposed to oxygen or have a low enough sugar content it's impossible for anything to live in there.
@@AnarexicSumo glass is inert, water is not. Diffusion happens in the slightest volume of air above the substance. There's air in the bottle and I've personally seen simple get moldy. There's a small amount of oxygen in water but water itself is enough to degrade lots of stuff over time.
I remember when I was 4 and my step brother, cousins and I drank a bunch of Shirley temples at my parents After wedding party. Haven't had one since then actually.
Well he said that the 2:1 simple syrup was indefinitely stable and that the level of sugar in it made it toxic to anything that would ever want to try and grow in it, and that he doesn't even have to keep his syrups in the fridge which is good because he has so many and not enough space for them, so if an infusion uses the same simple syrup base of 2:1, it would be reasonable to assume that infusing it with another flavour wouldn't change that. He doesn't ever note storage of individual syrups or shelf life after that initial comment that they're all toxic to bacteria because of the amount of sugar, except the very last one with the juiced ginger, which I feel like he would definitely want to do if one of them wasn't safe to keep on a shelf for as long as it wants to live there. You could still keep them in the fridge if you wanted to though, but everything in the video suggests that you don't need to.
A tip for people who don't want to get a fancy macerating juicer. If you happen to have a decent pressure cooker, that'll overnight really get that ginger down to pulp.
For those of us avoiding or minimizing sugar, it'd be great to know if there are any passable alternatives like Stevia, Xylitol, Monkfruit, or anything?
Not sure what's a good idea, but any sweeteners with a laxative effect in large doses is probably a bad idea, so I'd check sweeteners to see if they have that effect or not.
Thank you Greg for this amazing compilation video, it fits like a glove, since I'm starting making these syrups, since I'm something o a scientist myself (insert green goblin meme). Quick question. 2 to 1 ratio means twice the volume or twice the weight? Thanks!
Recipe for Rum & Grenadine Soda: Been making grenadine rum or rye sodas for a week with the homemade grenadine and i love it. 1/2 oz of grenadine in a glass of soda water is really nice on its own, but I prefer it with either 1/2 of rum (or 2 oz of rum if want it to be properly alcoholic). I've tried it with Canadian Club 100% rye and it's okay, but prefer the Appleton Estate 8 year rum. Rum & Grenadine Soda: 1/2 grenadine 4 oz seltzer (eyeball it how you like) 2 oz Appleton Estate - 8 yr
Damn perfect episode. Especially the part about the simple, surprisingly! I had to learn that the hard way because I was doing the one to one and I had a bottle go bad. After that I've always done the 2 to 1.
Nice basics for syrups and you can complicate them as you wish really. For crystalizing out problem the trick is to introduce a form of chaos into the solution to prevent crystals from forming. Either in form of another sugar, say some glucose, or when boiling them with a little bit of lemon juice since that does help invert the sucrose and makes chaos by itself, since it has it's own sugars in there. You don't need a lot, say 500mL solution getting a table spoon would yield results.
I've been using this as reference material to make syrups for sodas and shave ices. I've currently got keylime, guava, pineapple, coconut orgeat, raspberry, blackberry, cherry, blueberry, passionfruit, tamarind, banana, mango, bananas foster, lemon, lychee, orange and honey.... plus I made my own grenadine and figured out your method for that works with apple cider (the unfiltered juice, not the apple beer). Seriously, thanks Greg!
I have made ginger syrup with the "leave in a jar with sugar" method, and it shockingly works, but its a very gentle flavor quite different than you'd expect from a ginger syrup.
I noticed that if you grate or even microplane ginger you can simmer for just few minutes obtaining a pretty hot ginger-simple. Just chopping it results in an incredibly small surface that only works for making candied ginger
Loved the episode! One trick I use often for super fresh sharp ginger juice with cooking; finely grate (lemon zester) some ginger on a paper towel, then squeeze the towel. You'll be surprised how much juice comes out.
Awesome, gonna try these for sure! And just making sure: all 2:1 ratio syrups are good to be kept on the shelf, or just the simple syrup without anything added?
@@Bambibol For what it's worth, I made a 2:1 simple in September of 2021 and as of today (July 17, 2022) I'm still using that syrup and it's fine in my drinks. I boiled the bottles and I did put an oz. of vodka in it though. I do keep it refrigerated as well. (I've been working more lately and not using the syrup) I was wondering how much longer I could expect a syrup to last and revisited this episode when I saw your comment. Cheers!
I have several syrups in my fridge that are 10 months old and still fine. No cloudiness, no mold, good flavor. 3:1 honey syrup, 1:1 cinnamon simple syrup, even plain 1:1 simple syrup. I don’t understand why everyone says you can keep syrups for 2-3 weeks in the fridge when they last far longer. I didn’t even sterilize the bottles. After watching this though, I will probably move to 2:1. However that leaves me with the same question; are all 2:1 syrups shelf stable or only the plain one?
@@bobbarron1920 Hi Bob! I still have the same question too! Actually I did have a small bottle of 1:2 simple in the fridge for... not sure how long, a couple months I think, and yesterday I wanted to use it and DID notice some kinda mold forming at the top.. Maybe I didn't clean the bottle well enough but if you say you don't sterilize them I'm not sure what happened with mine haha.
Thanks for sharing! The whole time you're boiling the ginger syrup I was thinking "but you have a masticating juicer right there!" Yea, I'd love to see how a 2:1 turns out.
I've done the raspberry boil into simple syrup method before on pure chance experimentation trying to flavor some plain yogurt into raspberry yogurt. It worked like a charm.
To reduce crystallization, don't stir. Boiling the syrup will mechanically mix the ingredients all by itself and the steam will dissolve the seed crystals that stick to the side of the pan without them dropping into the syrup and making rock candy. Always add the orange blossom water off heat because they are volatile and they will be gone before it cools. I usually wait until it reaches room temperature before I add it.
Personally i use a recipe i found on another youtubers channel for ginger syrup that falls half way between your two, take equal amounts boiling water, sugar and chopped ginger, throw it all into a blender and blitz until its as smooth as you can get. Then pass it all through a nut milk bag, squeezing out as much of the liquid as you can and discarding the bits. Gets a great hot and sweet syrup, in a fraction of the time.
I use xanthan gum rather than gum acacia, still needs a blender or a really heavy whisking though. But I love the extra cling it gives to the mouth feel of fruity drinks. I use anywhere from 1/8 to 1 teaspoon for 2 cups of sugar, depending on how thick I want it.
Greg do you have a script for your episodes that you make or are you just that damn charismatic? I've been watching you since quarantine and your ability to speak on camera with such granger has never ceased to amaze me.
i go the quick route with ginger. peel it, vitamix with a 1:1 simple, strain and it's perfect. use it as a rinse for perfect nuance. dial it up to a proper measurement for some heat. 1:1 simple is by volume in my case. 16oz sugar and i fill the quart cup with boiling water then stir. it's quick and dirty restaurant mix.
Excellent video man! I'm a long time home distiller and now that I have a surplus of homemade spirits (all the liquors that a bar would have) ,I am now ready to move forward with the next phase, a home bar. Your channel has helped me in more ways than I the comment section has room for me to tell about. Thanks!
Thank you so much for sharing this video- I made the orgeat, oleo saccharum and grenadine as gifts for my partner today and I'm so excited to share them with him :) Also making a coffee infused rum!
I ran out of cherries for my old fashion and substituted it with this grenadine. It’s now half a shot grenadine, 2 shots bourbon, two splashes of bitters. (I don’t really like oranges and don’t want to waste the fruit just to harvest the peel.) If you make this grenadine I 100% recommend this drink.
Thank you! I make mostly mocktails that are as close to the real cocktails as i can make them. My best so far is a Old Fashioned mocktail (yes it has real bitters). It doesn't have the same burn as alcohol but its kinda close
I love the original ginger syrup episode! Just watched it this week as I NEEDED ginger syrup asap. Worked out well. Gifted half of it to a friend with (non-COVID) lung issues. She loved it! It reminds me of an old Chinese remedy. I bought the seltzer maker you suggested and this syrup makes a super refreshing ginger ale. P.S. Also goes well in a hot toddy. Thanks for another great syrup vid. Much appreciated!
The Orgeat that doesn't separate is usually made with a stabilizer, Xanthan. This is pretty much the same thing that things like blended Iced Coffees from Starbucks uses, in order to prevent the separation. There might not be ingredients missing, it's more like you have a lot of ingredients in there, that shouldn't, to make it "market pretty" :D
Liber & Co. makes a lovely - foamy oil layer on top, separates when it sits, Orgeat. It is made in Texas. AMAZING. They make other syrups. I haven't tried any but the Orgeat. AMAZING!! The Gum Arabic (Acacia Gum) in your link is no longer available. Put the gum arabic in a small dish and add a few dribbles of water at a time using the back of a spoon to smear/mix the water into the powder until you've got it combined. As an aside, I would only use organic citrus for the Oleo Saccharum. Pesticides from conventionally grown fruit would be drawn out of the peel along with the other moisture. Just a thought.
I don't think it quite fits in with this episode, but I'm reminded of a little experiment I've been hoping to get your take on. A while back, I came up with my own favorite ingredient, but I'm not sure what it technically IS. To make this, you'll need a quart mason jar, a fresh pineapple, cans lemon-lime soda (preferably Sierra Mist) and a preferred white rum. We've also tried it with gin and vodka, but best results have come with cheap white rums like Bacardi or Largo Bay. Step 1: Cube your pineapple. I shoot for chunks between 1/2 inch and 1 inch in any given dimension Step 2: Fill your mason jar with pineapple. It should be full, but not totally compact Step 3: Pour 1 can of lemon-lime soda over the fruit. Step 4: Fill the jar the rest of the way with rum, and deal Step 5: Wait. I like to leave these about a week in the refrigerator before opening. This process, which I like to call pickling (Yes I know it isn't actually pickling) leaves you with two ingredients: pineapple chunks that taste like everclear, and carry quite a lot of alcohol, and the liquid, which is a touch syrup-y, tastes like pineapple juice (maybe a little lighter and brighter), and I'm guessing carries roughly the alcohol content of a liqueur. I'd love to hear your thoughts on what I'm doing with this, and on how these hold up as ingredients! It occurs to me that a fancier rum might work well, too, but I am poor and have not had the chance to try it. The same recipe worked well using gin (Beefeater) and vodka (Grey Goose), and the gin version had an interesting evolution, but we generally like rum best for it.
24:30 you could juice the ginger then use the pulp to make an extract in vodka, then add your extraction to your juice and at your desired ratio with the sugar. The alcohol will boil off but the HOT flavors should stay.
While sugar is an excellent preservative, regular old tap water, and even bottled water, may not be sterile and introduce yeast and bacteria to the syrup. Bringing it to a boil kills that off as well as permanently dissolving the sugar into syrup. I make my own ginger syrup. That's the only syrup I make using half & half sugar and water, and slowly simmer it to reduce. I also peel my ginger slices because I toss them into regular sugar after the syrup is done to candy the ginger, also yummy. I have made a really thick ginger syrup for making hard cider using the soft cider as the liquid and the end syrup as the fermentation sugar. It's really yummy. This is a fun show.
Superb episode, love this kind of DIY for ingredients, not just the drinks themselves. I'd like to see an episode on making your own soft drinks as well.
for our xmas dinner drinks i made a batch of simple syrup . as the solution was cooling down i added one finely julienned thai birdseye chilli and 3 sprigs of thai basil . within 3 hours i had a most flavoursome faintly aniseed syrup with just a touch of bite from the chilli
I once made homemade cordial by taking the raspberries that grew wild in my yard - I put berries, a little bit of sugar, and some vodka and a cinnamon stick in a jar and let it stand from summer till Christmas, and gave my friends homemade cordial for Xmas.
Demerara is my favorite but a SUPER good one is brown sugar sage syrup, 2 cups brown sugar, 1 cup water, and like 8-10 sage leaves. Makes a GREAT and complex old fashioned
I would bet the super hot ginger one is great just mixed with soda and ice! Also for fruit syrups use frozen fruits because the ice does a great job of making the cellulose in the fruit shredded on a microscopic level!
I once made stem ginger, but I made it hot by mistake because I did not drain the water once as the recipe called for. In the recipe they have you freeze the ginger first to help break down some of the fibers. This may help with your ginger syrup recipes to help extract the juice from the root if you don't have a juicer.
I realize Greg won't see this, but the word you're looking for with regard to Almond Milk is "Homogenization", which is basically putting a liquid under high pressure until the fat molecules are small enough that they no longer break up. It's not that it doesn't contain the fat, it's just that it won't separate. It's why whole milk from the grocery store won't separate, but milk straight from a cow will.
