A good cocktail needs a combination of three tastes: bitter, strong, and sweet. This golden rule can lead you to some of the best cocktails in the world — but finding that perfect sweet addition can be a bit of a task. Sometimes the best way to get that perfect flavor is to make your own syrup that can be used in all kinds of summer cocktails.
Simple syrup is all you need to know: Just dissolve equal parts sugar into water and voilà, you have simple syrup. However, the kind of sugar you choose can affect the flavor. If you want a deep, rich flavor, go for a demerara or brown sugar, but if you are looking for something more neutrally sweet, reach for classic granulated white sugar. For home use, I always suggest heating the water and then stirring in the sugar until dissolved. When you use the hot-water method, your syrup can be stored in your fridge for about a month.
As we head into peak season for delicious seasonal fruit, one of our region’s ambassadors for seasonal produce, Kelli Kelly, director of the Fallon Food Hub, shares tips on using fruit in cocktail syrups.
“Syrups can be used to integrate delicious fruit flavors into a cocktail without adding the chewy bits that remain in the glass when ingredients are muddled,” Kelly says. “Syrups also can be used to preserve your fruit so you can enjoy the flavors of summer all year round.”
The key to making syrups from fruit is to make sure you cut out any unsavory parts of the fruit you don’t want, including stems, pits, and leaves. After that, it’s about choosing fruit you love and want to use in cocktails or drinks at home. Peaches, strawberries, raspberries, and Fallon cantaloupes are just a few of my favorites.
I love citrus in the summer, but what do you do with those lemon husks after you press them for fresh lemonade? The first recipes for oleo saccharum (a mixology ingredient that literally translates to “oil sugar”) go back to the 19th century. To make it at home is not only super easy, but it’s a great way to use all the parts of the fruit. There are a couple methods to make this classic ingredient: You can use the spent citrus husk, which will give you an oil that’s more tart or bitter. You also can choose to peel your citrus before you press it for juice and just use the peel. This method, while a bit more time consuming, gives a more balanced flavor. I love to combine different citrus fruits to get a more dynamic flavor: oranges and lemons together are the most basic and delicious, but use your imagination.
One of the best parts about having a few homemade syrups in my fridge at home is using them for non-alcoholic fun. Italian sodas, flavored lemonades, popsicles, and splashes in your cold brew are just a few ways to use these easy, sticky syrups. Below are recipes so you can make them yourself, along with cocktail recipes to use them in. Cheers!
Michael C. Moberly is the national brand ambassador and distillery general manager for Ferino Distillery in Reno and a local spirits educator. His 13 years in the industry have been spent learning, loving, and imbibing with some of its best minds, both locally and nationally. He also is good at wearing hats.
Strawberry (or any seasonal fruit) Syrup
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager, Ferino Distillery in Reno. Makes 8 ounces of syrup)
1 cup water
1 cup granulated sugar
1½ cups strawberries, de-stemmed and quartered (or this amount of any fruit, cut into small pieces)
Add water and sugar to saucepan, and bring to a simmer. Add strawberries (or other fruit) and let simmer for 20 minutes. When mixture is deeply colored, let cool. Strain and discard all solids, then pour syrup into a sterile container. Should keep several weeks in the refrigerator.
Strawberry Daiquiri
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager, Ferino Distillery in Reno. Serves 1)
2 ounces Plantation 3 Stars rum
¾ ounce strawberry syrup
¾ ounce fresh lime juice
Combine ingredients in shaker, add ice, and shake. Strain into coupe glass. Drink every day in the summer to avoid bummers.
Oleo Saccharum
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager, Ferino Distillery in Reno. Makes 4 ounces)
Peels of 2 oranges (or blood oranges)
Peel of 1 lemon
4 ounces sugar
Pour sugar over your peels in a bowl, muddle, and work the sugar into the peels. Cover the bowl and let sit 4 to 24 hours. The longer it sits, the more intense the flavor. Then add a splash of hot water to dissolve any remaining sugar. Strain all peels out.
Dog Days Old Fashioned
(courtesy of Michael C. Moberly, national brand ambassador and distillery general manager, Ferino Distillery in Reno. Serves 1)
2 ounces Frey Ranch bourbon
½ ounce oleo saccharum
3 dashes Angostura bitters
Mint leaf, for garnish
Combine ingredients in glass, top with ice, and stir lightly. Garnish with mint leaf and melt into a summer evening.
