Inspired Syrups
We recently hosted a Tasting Tour of Spain event and started the evening with a Gin Tonic inspired by those we had at Forum Santiago and the Schweppes Botanical Tonics.
Since it’s not possible to get those tonics in Canada, turns out Schweppes in Spain is a different company than Schweppes Canada, we decided to make our own cocktail syrups inspired by this new line of tonics.
photo credit: Alexa Clark
Rather than making a cardamom and ginger, I tried one with orange peel. I also added a smoked paprika syrup because I couldn’t get the idea of a smoked paprika gin tonic out of my head after misreading the pimienta as pimentón the first time I saw the tonics. While it sounds unusual and is a much more intense colour than the other syrups, it was a big hit with our guests and made for a very attractive cocktail.
photo credit: Brilynn Ferguson
Azahar y Lavanda Syrup (orange blossom and lavender)
1.5c sugar
1.5c water
1T dried lavender blossoms
1T orange flower water
Pimienta Rosa Syrup (pink peppercorn)
1c sugar
1c water
4T pink peppercorns – cracked would be best
Cardamoma y Naranja Syrup (cardamom and orange)
1c sugar
1c water
4T green cardamom pods
1 orange in strips – peeled with a vegetable peeler into strips with no pith
Pimentón Ahumado Syrup (smoked paprika)
1c sugar
1c water
4T smoked paprika
The method is the same for all the syrups:
- put all the ingredients into a pot,
- bring to a boil until the sugar is dissolved.
- Remove.
- Leave the syrup out to infuse until it has cooled completely
- Refrigerate for 24 hours.
- Strain and serve.
The syrups will stay good in the refrigerator for up to 1 month.
photo credit: Alexa Clark
