Comments on: Syrup experimentation

By: A Dash of Bitters » MxMo Quatorze: Champagne

A Dash of Bitters » MxMo Quatorze: Champagne — Tue, 17 Apr 2007 01:00:28 +0000

[...] made up a variation on this Cardamom Lime Syrup, sans lime this time. I also made a plum puree. The puree, gin, and syrup formed the basis for the [...]

By: Kurt

Kurt — Tue, 30 Jan 2007 21:20:59 +0000

Sam, what can you tell us about the Plymouth Navy Strength? Is it simply a more muscle-bound version of the 82.4 proof?

Kurt

By: Michael Dietsch

Michael Dietsch — Wed, 24 Jan 2007 11:31:03 +0000

Thanks, Sam. Sounds like I have more experimentation ahead of me! I liked this enough that it’s worth getting right.

By: slkinsey

slkinsey — Tue, 23 Jan 2007 20:27:10 +0000

Hi Michael. Glad you liked the idea.

I got the idea for lime (or orange, grapefruit, etc.) zest syrup from Audrey Saunders. She makes hers simply by zesting (microplaning) a lime or two into a cup or two of regular old 1:1 simple syrup, letting it cold-infuse for a few days until the flavor is what she wants, and then straining out the zest through a fine strainer. This makes a fine syrup, with a soft lime flavor and aroma.

I do mine a little differently. First, I like to infuse the zest into a few ounces of 100 proof vodka for maybe 15 minutes before adding that to the room temperature simple syrup for a day or two. This results in a more aggressive extraction of lime oils, and the result is a bit more pungent — perhaps what I might call “muddled lime syrup.” In addition, I use a 2:1 simple syrup for longer shelf life with a touch of corn syrup for stability.

For something that’s maybe a little closer to Rose’s, I’ve toyed with the idea of adding a drop of vanilla extract to the syrup. The cardomom idea sounds interesting, but I’m not sure I’m crazy about the idea of cooking the syrup — especially with lime juice in there. I’d think of toasting the cardomom, infusing into a little alcohol (along with the lime zest) and then into room temperature simple syrup until you get the flavor you want.

In making gimlets, I substitute equal parts lime syrup and fresh lime juice for Rose’s. It’s also important to use a high proof gin (Plymouth Navy Strength is really the best).

Cheers!

– Sam

By: Anita

Anita — Mon, 22 Jan 2007 18:42:39 +0000

Have you experimented with half (fresh) lime juice, half roses… then gin?

By: Phil

Phil — Mon, 22 Jan 2007 07:14:50 +0000

I’ve got to try this, thanks for the recipe and modification suggestions. I’d try mixing it in with cream, whipping the cream, and using it to top a waffle. I had a Calvados-flavored whipped cream on a waffle the other week and it was fantastic.

Also, over vanilla ice cream.

By: Syrup experimentation - Recipes World

Syrup experimentation - Recipes World — Mon, 22 Jan 2007 01:53:01 +0000

[...] read more… | [...]