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Cocktail Syrups<\/p>\nCocktail Syrups<\/p>\n
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Fennel-Orange Cocktail Syrup<\/p>\n
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4 cups sugar<\/p>\n
2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)<\/p>\n
1\/4 cup fennel seeds<\/p>\n
8 star-anise pods<\/p>\n
Orange peel, cut into long strips, for bottling (optional)<\/p>\n
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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.<\/p>\n
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Hibiscus Ginger Syrup<\/p>\n
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4 cups sugar<\/p>\n
24 whole cloves (1 teaspoon)<\/p>\n
1 cup julienned fresh ginger (from a 4-ounce piece)<\/p>\n
1 ounce dried hibiscus leaves (about 3\/4 cup)<\/p>\n
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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.<\/p>\n
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Spicy Cinnamon Syrup<\/p>\n
4 cups sugar<\/p>\n
24 cardamom pods, crushed (1 tablespoon)<\/p>\n
4 cinnamon sticks<\/p>\n
2 vanilla beans, halved crosswise<\/p>\n
Pinch of cayenne pepper<\/p>\n
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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.\u00a0 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.<\/p>\n
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Ginger Simple Syrup<\/p>\n
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1 cup sugar<\/p>\n
1 piece (about 10 inches long and 4 ounces; or use several small pieces) peeled fresh ginger, cut into very thin rounds<\/p>\n
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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.\u00a0 Refrigerate for up to a month.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n