My Likka Pantry (The Syrups + )

Syrups are a super easy way to jazz up a beverage at home, including homemade sodas and cocktails. For a quick and easy drink, I love adding a homemade (or good quality store-bought) syrup to club soda, particularly because I control the level of sweetness.

I asked my friend Dave what would be smart for folks to keep on hand at home for making good cocktails. Aside from the base liquors, of course, he suggested syrups, some fresh pressed juices, and I’ve added a few items I noticed he kept on hand as well.

• Berry Syrups

• A spicy syrup

• Other fruity/citrus syrup

• Tart Cherry syrup (Luxardo Sour. DK doesn’t think it’s worth the effort to make this one at home. Cherries are mad expensive.)

• Grenadine (Rose’s is a standard, as is Rose’s Lime syrup)

• Herbal Syrups

• Shrubs!

Homemade:

Spiced Winter-Citrus Syrup

(It is delightful.)

Why Syrups?

Because they are cheap and easy to make at home. That’s it!

Take your basic simple syrup:

• equal parts water and sugar over medium heat

• once sugar dissolves completely, let it cool and store in the fridge for up to a month.

• If you want a thicker syrup, increase the ratio of sugar to water until you get the desired consistency.

• Experiment with different kinds of sugar and sweeteners, like honey and agave nectar, to make your syrup.

From this base, you can really take a syrup anywhere you want to go: a few that I’ve made recently that are GOOD!

• Pineapple + jalapeño + rosemary (canned pineapple in juice, not water, or fresh pineapple + fresh rosemary + fresh jalapeño)

• Grapefruit + thyme

Uh, Shrubs?!

Not the shrubs of topiary fame, but the acidic, fruity syrup you can add to drinks and would probably taste delicious as a culinary glaze, too. (Like the balsamic glaze from Trader Joe’s.)

I actually haven’t made shrubs in a few years, but the last batch included freshly picked blackberries from a local orchard. (I also made fresh, blackberry ice cream that summer. Aside from my children, it’s probably my biggest accomplishment to-date.) The flavor of shrubs is more complex than a fruity syrup, but so is the process. As we know, some things are worth the effort, and shrubs fall into that category. Trust me. But, if you just want to purchase pre-made shrubs and skip all the shenanigans, I say do it.

Shrubs follow a similar recipe as syrups: nearly equal parts sugar, high quality vinegar, and fresh fruit. I like this recipe from Emily Han, a contributor at The Kitchn.

Use any fruit to make a shrub. Above: blood orange, kiwi, and grapefruit.

How To Make a Fruit Shrub Syrup

YIELD

Makes 2 to 3 cups, depending on the juiciness of the fruit

INGREDIENTS

• 2 cups

  fruit, cleaned, peeled, seeded, and chopped (if necessary)

• 2 cups

  vinegar

• 1 1/2 to 2 cups

  sugar

EQUIPMENT

• Quart-sized canning jar or other glass container with a lid or cap

• Deep pot

• Measuring cups (liquid and dry)

• Funnels (useful, but not required)

• Saucepan

• Food thermometer

• Clean kitchen cloth or paper towel

• Fine cheesecloth or coffee filter

INSTRUCTIONS

1. Sterilize the container: Wash the canning jar in hot, soapy water and rinse thoroughly. Submerge in a pot of warm water to cover by 1 to 2 inches, bring to a boil, and boil for 10 minutes. For the lid or cap, wash it in hot, soapy water; rinse well; and scald in boiling water.

2. Add the fruit: Carefully remove the jar from the water using canning jar lifters or tongs and place on the counter. Transfer the prepared fruit in the container.

3. Add the vinegar: Place the vinegar in a saucepan and heat to just below the boiling point, or at least 190°F. Pour the vinegar over the fruit, leaving at least 1/4-inch headspace in the jar. Wipe the rim with a clean, damp cloth, and cap tightly.

4. Let it stand: Let the vinegar cool completely and then store the jar in a cool, dark place, such as a cupboard or the refrigerator. Let it stand at least 24 hours and up to 4 weeks until the desired flavor is reached.

5. Strain it: Strain the fruit from the vinegar through a damp cheesecloth or coffee filter. Do this at least once, or repeat as desired until the vinegar shows no cloudiness. Discard the fruit or save it for another purpose (it's often delicious for use in chutneys).

6. Add the sugar: Place the fruit-infused vinegar and sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and let cool. Pour into a clean, sterilized container (use the original mason jar or other bottles; see step 1 for sterilization procedure) and cap tightly.

7. Store: Store the shrub syrup in the refrigerator. Tightly sealed, it can last for up to 6 months. Taste before using to make sure the flavor is still good. Discard immediately if it has mold or any signs of fermentation, such as bubbling, cloudiness, or sliminess.

8. Serve: To serve, mix 1 tablespoon shrub syrup into a glass of still or sparkling water. Taste and add more syrup, if desired. Shrub syrups may also be used as cocktail mixers, in salad dressings, and more.

RECIPE NOTES

This process was developed by Emily Ho based on historical recipes and the "Flavored Vinegars" chapter of So Easy To Preserve (Cooperative Extension, The University of Georgia, 2006).

What Now?

Really, all of this comes down to experimentation. Either with making recipes at home, or purchasing items to try. Set a budget, pick a good variety of flavors both familiar and new, and get to mixing and drinking :)