Herb-Infused Simple Syrups
Simple syrup is the bartender's sugar bowl — it dissolves instantly in cold liquids where granulated sugar won't. Infusing it with fresh herbs adds a layer of complexity to any drink. Each herb pairs differently: rosemary with citrus and tequila, lavender with gin and vodka, basil with rum and berri
Ingredients
- ●1 cup (200 g) granulated sugar
- ●1 cup (240 ml) water
- ●Fresh herbs (amounts below)
Method
- Combine sugar and water in a small saucepan over medium heat.
- Stir until sugar fully dissolves. Bring to a bare simmer — don't boil.
- Remove from heat. Add the herbs.
- Cover and steep (times below).
- Strain through a fine-mesh sieve. Press gently on the herbs — don't squeeze or the syrup may turn bitter.
- Cool completely. Transfer to a clean jar or bottle.
- *Four Essential Herb Syrups:**
- *Storage:** All herb syrups keep refrigerated for 2 weeks. For longer shelf life, add 1 oz (30 ml) vodka per cup of syrup — this preserves it for up to 4 weeks. If mold develops, discard.
- *Note on basic syrups:** For a plain simple syrup (1:1), combine equal parts sugar and water, heat until dissolved, cool. Keeps 2 weeks refrigerated. For a richer syrup (2:1), use 2 parts sugar to 1 part water — thicker and sweeter, use half as much in recipes. Both are versions of the base recipe above.
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