Cocktail Syrups

 

Fennel-Orange Cocktail Syrup

 

4 cups sugar

2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)

1/4 cup fennel seeds

8 star-anise pods

Orange peel, cut into long strips, for bottling (optional)

 

Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Hibiscus Ginger Syrup

 

4 cups sugar

24 whole cloves (1 teaspoon)

1 cup julienned fresh ginger (from a 4-ounce piece)

1 ounce dried hibiscus leaves (about 3/4 cup)

 

Combine sugar, cloves, ginger, and 4 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; let steep 10 minutes. Stir in hibiscus leaves; let steep another 35 minutes. Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Spicy Cinnamon Syrup

4 cups sugar

24 cardamom pods, crushed (1 tablespoon)

4 cinnamon sticks

2 vanilla beans, halved crosswise

Pinch of cayenne pepper

 

Combine sugar, cardamom, and cinnamon in a medium saucepan. Split vanilla beans lengthwise and scrape out seeds; add seeds and beans to sugar mixture with 4 cups water. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat — boiling will make the syrup cloudy). Remove from heat; add cayenne. Let steep 1 hour.  Strain through a fine-mesh sieve into a large liquid-measuring cup; discard cardamom pods but reserve cinnamon sticks and vanilla beans. Refrigerate until completely cool, 1 hour. Pour into gift bottles; divide reserved vanilla beans and cinnamon sticks among bottles. Syrup can be stored in bottles, refrigerated, up to 1 month.

 

 

Ginger Simple Syrup

 

1 cup sugar

1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds

 

Put sugar and 1 cup water into a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add ginger; bring to a simmer. Remove from heat, and let stand 30 minutes. Pour syrup through a fine sieve into an airtight container; discard ginger.  Refrigerate for up to a month.