Technique

Infused Syrups

Steep teas, spices, herbs or unusual botanicals into syrup — the fastest way to bring a new flavor into any drink.

Difficulty 🧊Saucepanfine strainerscale

Basic method

Steep the botanical in hot water first (like tea), strain, then dissolve sugar 1:1 by weight. Steeping in water before adding sugar extracts flavor more cleanly than steeping in syrup.

Ideas

Cascara, hojicha, pandan, black lime, lapsang souchong, Szechuan peppercorn, toasted rice.

Shelf life

About 2 weeks refrigerated. A small splash of neutral spirit extends shelf life in full-proof drinks.

Drinks using this technique

Spiced Rooibos-Vanilla Old Fashioned
Spirit-forwardArchiveinfused syrups

Spiced Rooibos-Vanilla Old Fashioned

A light whiskey Old Fashioned sweetened with a homemade spiced rooibos-vanilla syrup and layered bitters.

Toasted Pecan Old Fashioned
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Toasted Pecan Old Fashioned

Japanese whisky infused with toasted pecans, sweetened with Caribbean Mauby syrup — an Old Fashioned with influences from around the world.