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.

Inspired Syrups
Creative Commons License 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.

Cocktail Station Ready
Creative Commons License
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.

Inspired Syrups
Creative Commons License photo credit: Alexa Clark

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Photo Credit : Alexa Clark