Syrup Recipes for Summer Cocktails

Two homemade syrup recipes to stock your bar like a professional.

June 20, 2015

CHERRY SYRUP

500g pitted BC Cherries (makes 400mL juice)
600mL 2:1 Rich Simple Syrup (1000g white sugar; 500mL hot water)

After pitting all the cherries, add to a juicer.
You should retrieve 400mL of juice from the recommended amount of cherries, providing they’re juicy and ripe.
Meanwhile, add hot water and sugar together, and use a little heat to help bring the mix together.
Stir until dissolved.
Allow to cool, and add the cherry juice and rich syrup together, stir and store in clean, dated bottles in the fridge for 5-7 days.

 

CHARRED AMERICAN OAK SYRUP

35g untreated charred American oak chips (available at Dan’s Homebrew)
500g demerrara sugar (dark raw sugar)
500mL coconut water (pulp-free)
2 oz Bourbon

Bring the coconut water to a simmer.
Using a torch and a heat safe roasting pan, lightly awaken the American oak chips.
Add them immediately to the coconut water, and allow to steep covered on low heat for 20 minutes.
Add the demerrara sugar (or any raw sugar) and gently stir until dissolved.
Strain out the wood chips, and allow to cool completely. Add 2 oz of bourbon to the mix to extend shelf life, and store in clean, dated bottles in the fridge for 7-10 days.

 

 

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