Syrups 101

Written By Jim Adame

These are some basic core syrup recipes you can, and should use in your cafes. A lot of cafes use a 1:1 ratio for sugar/water. However, cocktail bars use a 2:1 ratio of sugar/water as to not unnecessarily dilute the drink initially. I believe this rule applies for coffee, whether this is to be used in a hot or iced drink.

TOOLS

  • Fine metal sieve

  • Kitchen scale

  • Bottles/containers

VANILLA

There two ways I make vanilla, one method is easier and faster, while the other requires a little extra work and patience. The main difference between the Vanilla Paste Syrup and the Vanilla Bean Infusion is we are reducing additives like xanthum gum, color, and lower quality ground vanilla. Vanilla Bean Infusion syrups allow you to use fresher vanilla bean and keep your drink cleaner.

Lvl 1: Vanilla Paste Syrup

Ratio

  • 1 part sugar by weight

  • 1 part vanilla paste

  • 1 part hot water by weight

Directions

combine all ingredients in a pot or container, stir until dissolved and mixed evenly.

Lvl 2: Vanilla Bean Infusion Syrup

Recipe (1 bottle)

  • 16oz sugar

  • 1 whole vanilla bean

  • 8oz hot water

Directions

Add sugar to jar or container. Slice vanilla bean the long way, only piercing halfway through, to open up the vanilla bean like a jacket, then scrape out the inside beans and add them to your sugar jar. Throw the whole vanilla bean carcass into the sugar jar as well, secure lid to container and shake a few times. Allow jar to sit for 12 hours and then add hot water to dissolve. Mix until well incorporated.

BOTANICAL/DRY INFUSION SYRUPS

From lavender, rosemary, mint, rose and earl gray and so much more, this is the general idea for botanical syrups.

Ratio

  • 2 parts sugar by weight

  • 1 part water by weight

  • 2.5% of sugar’s weight for the botanical (200g sugar = 5g botanicals)

Directions

Combine ingredients in a saucepan on medium-low heat. Bring to simmer and remove from heat. Allow to cool before straining into bottles/containers.

FRUIT SYRUPS

Strawberry, mango, berries, or citrus peel, these all make great syrups to use in drinks. We’re not adding water to these syrups. Instead, we’re allowing the fruits to break down naturally overnight to produce the liquid content needed. Disclaimer: most fruit syrups don’t mix well with hot milk — the added acidity is just enough to cause milk to curdle slightly and the result is mostly visual (blobby latte art/surface).

Ratio

  • 1 part chopped fruit or citrus peel by weight

  • 1 part sugar by weight

Directions

Add fruit and sugar to container. If using citrus peel, muddle the peel before covering. Cover container and and leave in refrigerator overnight (8-12 hours). After that time, strain out solids and bottle liquid syrup. Save delicious sugary fruits for ice cream night or waffles for brunch.

Jim Adame