This months’ theme, as you may already be aware, is all about Infusions! That includes alcohol and sugar syrup infusions and in some cases both! This post, a post that precedes my week of infused vodka, is all about a sugar syrup recipe and the fresh new cocktail I created with it! I’m sharing both the recipe for the syrup and the cocktail and hope that at least a few of you try them both out and enjoy the drink! So, without further ado, here is my Blueberry Maple Syrup and my very own original cocktail: The Nova Scotia Sipper!
Blueberry Maple Syrup
200 grams Blueberries
230 ml Maple Syrup
Combine the ingredients in a saucepan over a medium heat.
Simmer until the blueberries soften and begin to burst.
At this point, gently mash the blueberries (not too much) and allow to simmer on a low heat for another 2-3 minutes.
Remove from the heat and strain out the solids. Discard them.
If using this recipe for desserts you can mix in another 200grams of fresh blueberries and make a glorious syrup for you pancakes…
Cocktail: Nova Scotia Sipper
25ml Plantation 3 star white rum
12.5ml Blueberry-maple syrup
5ml Lime Juice
50ml Apple & Passionfruit Juice
Garnish: Skewered Lime twist & Blueberries*
Muddle the blueberries with the rum in a Boston cocktail shaker.
Fill with ice.
Add the other ingredients, top up with ice if needed.
Shake well, for around 15 seconds, or until the tin ices over.
Strain into a sling glass full to the brim with crushed ice.
Garnish & serve with 2 straws…
*this is my preferred garnish, although like the picture shows you can garnish it however you like, it’s all about the theatre for this cocktail…
So there you have one of the nicest cocktails i’ve ever made! It does have a slight twist to the flavour profile, thanks to the anise fro the Pernod, but used in such a small amount it merely coats the drink and the other flavours still make their presence known! Hope you all enjoy the recipe, feel free to tweak it if needed and please do let me know what you think! Until next time!!!
Whether you’re aware of it or not, if you’re an avid fan of cocktails then the chance are you’ve probably consumed an infused alcohol or sugar syrup at least once…
DON’T PANIC! This is not the end of the world, in fact it means you’ve more than likely consumed a great tasting cocktail!
After all remember that hibiscus Kir Royale you had last new years’ or that blueberry mojito at last years’ summer fete? Well drinks like these, more often than not, make use of infused alcohols or sugar syrups!
So as you probably guessed it, the next theme for this blog is Infusion! Whether it’s a sophisticated spicy vodka or a simple syrup with a touch of fruit there will always be a place in the world of cocktails and mixology for infused ingredients!
Starting with this introduction and ending with 10 of the more ‘odd’ infusion recipes out there, the next two months will showcase some of the best infusion recipes available and all their recipes will be divulged, allowing you to recreate (and/or tweak?) them to your hearts content!
So what exactly is an infusion?
There are three types of infusion recipe that I’ll be covering during the course of this theme:
Alcohol Infusions – Infusion recipes that involve a plain alcohol (like vodka) and result in either a straight up favoured vodka, or a flavoured liqueur (a spirit with a lower abv % than the base vodka)…
Basically this type of infusion is simply adding the chosen ingredients into a base alcohol like vodka and leaving it to steep (or sit) in that spirit for a required amount of time. Eventually the base spirit will draw the flavour profile of those ingredients out and into the liquid. This method can create a range of fantastic ingredients from complicated spicy vodkas to fun and colourful candy flavours!
Sugar Syrup Infusions – infusion recipes that involve the addition of flavour to a simple 2:1 or 1:1 ratio sugar syrup.
This second infusion type takes less time than the alcohol infusion but the end product does have a significantly shorter life-span. This process generally involves first creating your own (plain) sugar syrup as a base before adding a chosen flavour into the mix and allowing the flavours of the chosen ingredients to cook out and infuse the syrup.
Agua Fresca – Or fresh water. This method of infusing fresh water with fruits and vegetables is favoured in Mexico and was even covered in one of my posts a year or so ago (see here). This method is similar to that of alcohol only you leave the fruit in the water and serve immediately!
As a side note: I’ll also be looking at the creation of certain liqueur types, at least a way of re-creating them at home. These include liqueurs like limoncello and triple sec…
Hopefully that should have cleared up the two basic types of infusion I’ll be covering throughout the next 7-8 weeks and with any luck you’ll find some new and amazing recipes for you to try in your next batch!
Thank you for reading this post, it is a mere introductory post but I would dream of leaving you without a recipe you can get practicing with:
Homemade Blueberry Sugar Syrup
100 grams Blueberries (fresh or frozen)
100 grams sugar*
1 teaspoon fresh lemon juice
Optional: 1 tablespoon vodka
Combine the blueberries, water & sugar in a saucepan and heat gently (low heat).
Stir often and after the sugar is dissolved (should take about 5-6 minutes) turn the heat up to medium. Continue to stir.
Whilst the syrup is boiling gently the blueberries will start to burst and shortly after the mixture should visibly thicken – take the mixture of the heat.
Strain the pulp and fruit excess out using a simple strainer. Gently press the fruit to get more juice out of them but do not press to hard as you’ll end up with a cloudy mixture.
Leave to cool and once it has cooled: stir in the lemon juice.
As an optional step you can also stir in a tablespoon of vodka. This won’t change the flavour profile of the syrup but it will allow it to keep for longer (it should add another 2-3 weeks onto the 4 weeks you get as standard).
Once the syrup has cooled and you’ve added in the other ingredients, cover and store in the fridge.
This sweet, fruity syrup has a host of uses, both in drinks and food. Its simple recipe is easy to follow and it acts as a great base recipe for you to tweak and add in other ingredients. This recipe can also be followed for other soft fruits like strawberries, raspberries and blackberries, simply use 100 grams of the selected fruit instead of the blueberries. Or a mixture of several to create a summer berry syrup (just don’t go over the 100 gram amount as it will not result in a well-balanced end product.
*in the UK granulated white sugar is our easiest to source ingredient, but you can use demerara sugar or maple syrup to give you a richer, deeper end product. If using maple syrup you need only use 75ml of syrup and 40ml of water – as maple syrup has a higher water content than solid sugar.
So all that leaves me to say is goodbye to the month of Tiki cocktails, and hello to the next 7-8 weeks of glorious infusion related articles and recipes! I’ll even be sure to throw in some great cocktails that make use of an infused ingredient!!!