How to: Syrups

How to: Syrups

4-Minute Read

As you may have noticed, several of our cocktails require a syrup, so below we explain how to attempt making them at home.

Simple Syrup

Simple syrup is an essential ingredient in cocktails; it sweetens, it blends well with other liquids and does not leave you with granulated sugar at the bottom of your glass. Consisting of only sugar and water, simple syrup is really an unnecessary purchase when you can spend the savings on some more prosecco! Once you have mastered this basic syrup, you can start concocting the fruit and botanical variations below. You’ll also have the benefit of knowing that nothing artificial was added.

Ingredients: Use sugar and water in equal measure for a regular syrup – a cup or two of each makes a decent quantity. Yet, many bartenders use a thicker syrup which is made up from a 2:1 ratio of sugar to water.

Method:

  1. Heat the water in a saucepan over medium-low heat until hot, but do not bring to a boil
  2. Add the sugar and stir until it has fully dissolved (it will reduce by approximately half)
  3. Let the syrup cool to room temperature before using or storing
  4. Using a funnel if needed, transfer the simple syrup into a glass jar

 

Pale Fox Prosecco Lavender

 

Lavender Syrup

Our Foxglove, which you can find here, requires a lavender syrup. Lavender itself is fairly easy to source and you can make this syrup in batches. Most of the time, the lavender syrup will not turn out very purple in colour, it depends on how long you let it steep, but it’s the flavour that really matters.

Ingredients: Use sugar, water and lavender flowers in equal measure (1 or 2 cups). Fresh lavender flowers are preferable but dried flowers work well enough. When choosing your lavender blossoms for this recipe, use unopened buds that have not flowered completely.

Method:

  1. Heat the water in a saucepan over medium-low heat until hot, but do not bring to a boil
  2. Add the sugar and lavender flowers
  3. Stir until it has fully dissolved (it will reduce by approximately half)
  4. Let the syrup steep and cool to room temperature
  5. Strain and using a funnel transfer the syrup into a glass jar

 

Pale Fox Prosecco Strawberries

 

Strawberry Syrup

Homemade strawberry syrups add a strong and sweet flavour to your cocktail and only require simple ingredients. If you can’t bring yourself to make a Strawberry syrup for your Wild Strawberry Spritz, there is always the spritz kit which you can find here.

Ingredients: Sugar, water, and strawberries in equal measure (1 or 2 cups).

Method:

  1. Rinse your strawberries and hull them by removing the stems with a knife
  2. Slice your strawberries into quarters 
  3. Heat the water in a saucepan over medium-low heat until hot, but do not bring to a boil
  4. Add the sugar and strawberries
  5. Allow the mixture to simmer for 5 minutes
  6. Take it off the heat Let the syrup steep and cool to room temperature
  7. Strain and using a funnel transfer the syrup into a glass jar 

 

Pale Fox Prosecco Agave

 

Agave Syrup

Made from the sap of the agave plant, this rich nectar can be used in almost any drink that needs a sweet boost. We use it in our Pale-oma, found here. The natural sweetener has a more velvety texture than simple syrup, but still mixes easily into chilled drinks unlike honey. It is certainly a more natural alternative but, in contradiction of what some may think, probably no healthier due to its fructose levels.

Ingredients: Use agave nectar and water in equal measure (1 or 2 cups).

Method:

  1. Heat the water in a saucepan over medium-low heat until hot, but do not bring to a boil
  2. Add the agave and stir until it has fully combined
  3. Take off the heat, let the syrup cool to room temperature
  4. Using a funnel if needed, transfer the syrup into a glass jar

 

Pale Fox Prosecco Sage

 

Sage Syrup

Sage is not the first ingredient that comes in mind when thinking about cocktails. However, its savoury nature can add depth to some cocktails such as our Pantry Sour.

Ingredients: Sugar and water in equal measure (1 or 2 cups), 10 – 12 sage leaves. Make sure you use fresh sage not dried.

Method:

  1. Heat the water in a saucepan over medium-low heat until hot, but do not bring to a boil
  2. Add the sugar and stir until it has fully dissolved (it will reduce by approximately half)
  3. Add the sage leaves to infuse for around a minute
  4. Take off the heat, let the syrup cool to room temperature
  5. Strain and using a funnel transfer the syrup into a glass jar

 

(All syrups can be stored in a refrigerator for up to 3 weeks)

 

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