Syrups
I made a metric buttload of syrup the other day – 4 lbs. of Zulka to 4 cups of water… (2:1 by weight) Then I batched it and made some flavor infusions… cardamom, coriander, cherry, honey, spearmint, cinnamon, and tamarind. Came up with a few pretty interesting drinks… these were the highlights:
Man in the High Castle
2 oz. Bourbon
.75 oz. Cynar
.75 oz. Lemon Juice
.5 oz. Cardamom Syrup
Dry shake and pour over cubes in a high ball glass. Top with soda. It’s light and refreshing, yet flavorful and complex.
Chocolate Cherry Old Fash
2 oz. Bourbon
1 tbsp. Cherry Syrup
Scrappy’s Chocolate Bitters
Stir with a few cubes of ice, top with a bit of soda. Be even radder.
Baron Von Kickass
2 oz. Bourbon
.75 oz. Averna
.75 oz. Lillet Blanc
1 tbsp. Coriander Syrup
Scrappy’s Lavender Bitters
Stir, serve down. Easy on the lavender bitts, they’ll blow your shit up quick.
Captain McBoozy's 
September 3, 2010 at 9:21 am
I recently made simple syrup infused with black peppercorns (handful of whole black peppercorns, freshly cracked with a hammer, in with the water and sugar, then strained). Use in cocktail with muddled strawberries and mint or basil, gin, and a squeeze of lemon or lime juice. Yum.
September 3, 2010 at 9:32 am
Sounds fantastic. I’ll make a batch this weekend.
September 14, 2010 at 5:50 pm
At my bar we make a cocktail similar to the Baron Von Kickass we call the Impotent Manhattan.
2 oz. Bookers
1 oz. Lillet Blanc
.75 oz. Averna
4 dashes orange bitters
Served up, with a flamed orange peel.
September 14, 2010 at 9:36 pm
For the record, lillet, averna and tequila = pretty fucking gross
October 6, 2010 at 6:24 pm
Working on a gin gin mule recipe, i’ve been adding clove and black peppercorn to my ginger syrup… it’s pretty of the chiznain, as the kids say.