Creating your own all natural complex syrups for cocktails and baking
By renown NYC mixologist: James Moreland
1. Syrup is a non alcoholic sugar base that can be used as a sweetener in cocktails.
2. A macerate is usually a steeping of ingredients such as fruits with particular spirits and allowing them to marry together. This provides for more complex and flavorful cocktail applications.
3. Both macerates and syrups also have pastry applications in the kitchen.
- Half a medium jar of Harvest Song Apricot Preserve
- 8 cups water
- 2 cups sugar
- Bring to a boil and simmer for 10 min. Reduce to the viscosity and strength needed
- Strain and store for use
- 8 barspoons Harvest Song Apricot Preserve
- 3 oz dark rum
- 1 oz Orange Liqueur
- Bring ingredients together in a glass storing jar and let them marry well for 2 days
- Gently stir before application to cocktail. Usually no more than a bar spoon or two of macerate is required for application to a cocktail
- Half a medium jar of Harvest Song Tea-Rose Petal Preserve
- 6 cups water
- 3 cups sugar
- Bring to a boil and simmer for 10 min. Reduce to the viscosity and strength needed
- Strain and store for use.
- 8 barspoons Harvest Song Tea-Rose Petal Preserve
- 3 oz high proof Gin (Sapphire)
- 1 large Orange Peel
- Place Orange Rind into bottom of glass and then add Rose Tea Petals over the top
- Pour in spirit and allow sitting for a couple days. Gently stir before application to cocktail
- Usually no more than a bar spoon or two of macerate is required for application to a cocktail
- Half a medium jar of Harvest Song Golden Fig Preserve
- 8 cups water
- 2 cups sugar
- Bring to a boil and simmer for 10 min. Reduce to the viscosity and strength needed
- Strain and store for use
- 8 bar spoons Harvest Song Golden Fig Preserve
- 3 oz Grand Marnier
- 1 oz Cognac
- Bring ingredients together in a glass storing jar and let them marry well for 2 days
- Gently stir before application to cocktail. Usually no more than a bar spoon or two of macerate is required for application to a cocktail
- A whole medium jar of Harvest Song Sour Cherry Preserve
- 10 cups water
- 6 cups sugar
- Bring to a boil and simmer for 10 min. Reduce to the viscosity and strength needed.
- Fine strain and store for use
- 8 barspoons Harvest Song Sour Cherry Preserve
- 2 oz Port
- 4 oz Cherry Heering
- 1 large Lemon peel
- Bring ingredients together in a glass storing jar and let them marry well for 2 days
- Gently stir before application to cocktail. Usually no more than a bar spoon or two of macerate is required for application to a cocktail.
- A half jar of Harvest Song Walnuts
- 15 cups water
- 8 cups sugar
- Bring to a boil and simmer for 30 min
- Allow for the walnuts to break apart (gradually muddling them through the process). Reduce to the viscosity and strength needed. Fine strain and store for use.
- Add 1/4 of the Harvest Song Walnut syrup and 8 walnuts sliced in half
- 8 oz Cognac
- 6 bar spoons raw sugar
- 1 large lemon peel
- Bring ingredients together in a glass storing jar and let them marry well for 2 days
- Gently stir before application to cocktail. Usually no more than a bar spoon or two of macerate is required for application to a cocktail