Simple Syrups

Mixology With a Twist contains many recipes with house-made syrups. These recipes are included in the book, but if you are looking for them here, you know why.

Agro Dolce Syrup
Peel and pith of one orange
1" piece of ginger, chopped
1/2 cup white balsamic vinegar
1/2 cup sugar
1 cup water
Simmer all ingredients together until liquid is reduced to about one half cup, and has a consistency similar to maple syrup.

Basil Simple Syrup
1 cup fresh basil leaves
1 cup sugar
1 cup water
Simmer water and sugar until sugar has dissolved. remove from heat, then add basil. Cool and strain.

Chipotle Syrup  
8 oz. 1:1 simple syrup (see Simple Syrup below)
2 tsp. adobo sauce (from a can of chipotle peppers)
Pour adobo sauce through a fine strainer into 8 oz. of simple syrup. Shake or stir to combine.

Fennel Simple Syrup  
1 fennel bulb and stems
1 cup sugar
1 cup water
Roughly chop fennel, then simmer with water and sugar until sugar is dissolved and fennel is soft. Cool and strain.

Ginger Syrup  
1/2 cup fresh ginger
1 cup sugar
1/2 cup water
Mince ginger in a food processor, then add ginger, sugar and water to a saucepan. Simmer and stir 3-5 minutes. Let cool, strain.

Honey Syrup  
6 oz. honey
4 oz. water
Heat water to near simmering, then add to honey and mix until combined.

Honey-Vanilla Syrup  
8 oz. hot water
4 oz. honey
1/2 tsp. vanilla paste
Mix water, honey and vanilla paste until thoroughly combined.

Palm Sugar Syrup  
1 cup palm sugar or light brown sugar
1 cup water
Bring sugar and water to boil in a small saucepan. Stir until sugar is dissolved, cool.

Simple Syrup 
1 cup sugar
1 cup water
Bring sugar and water to simmer in a small saucepan. Stir until sugar is dissolved, cool. This is a 1:1 syrup. For a 2:1 syrup, double the sugar.


Here are a few of my old standbys. But I'm not giving them all away! If you want the rest, please get the book!

1-1/2 oz. rye whisky
1/4 oz. sweet vermouth
Dash of Angostura bitters
Dash of maraschino cherry juice*

Stir ingredients with ice, then strain into a chilled cocktail glass. Garnish with a good maraschino cherry (many tasty craft versions are available). Stirring maintains the color and clarity of the drink.

*optional, but good.

1-1/2 oz. good vodka or gin
1 oz. fresh lime juice
1/2 oz. simple syrup

Combine ingredients in a shaker with ice and shake for 30 seconds. Garnish with lime peel.

This deliciously sour drink has appeared under various names for over 100 years. While some say a “real” Gimlet can only be made with Rose’s lime juice, I think a good gimlet can only be made with fresh juice. And by fresh, I mean from a lime, not a bottle.


Some great food happened during the recipe test nights, mostly thanks to Teya Kuhle. I will post whatever recipes I can get out of her here. Stay Tuned.

Vegetarian Curry Soup
  • 2 tablespoons vegetable oil
  • 1 onion, coarsely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 2 inch piece fresh ginger root, thinly sliced
  • 1 stalk lemon grass, cut into 2 inch pieces
  • 4 tablespoons curry powder
  • 1 green bell pepper, coarsely chopped
  • 2 carrots, peeled and diagonally sliced
  • 8 mushrooms, sliced (oyster mushrooms if possible)
  • 1 pound fried tofu, cut into bite-size pieces
  • 4 cups vegetable broth
  • 4 cups water
  • 2 tablespoons Golden Mountain Sauce
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 2 kaffir lime leaves
  • 3 red potatoes, diced to about 1" 
  • 1 acorn squash, peeled and diced to about 1"
  • 1 (14 ounce) can coconut milk
  • Fresh chopped cilantro, for garnish
  • Jasmine or Basmati rice, cooked
Heat oil in a large stock pot over medium heat. Sauté onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook on medium for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Add vegetable stock and water. Season with Golden Mountain sauce and red pepper flakes. Bring to a boil, then stir in potatoes, squash, lemon bass, bay and lime leaves, and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes and squash are tender. Serve over about 1/2 cup of rice per bowl. Garnish each bowl with cilantro.

(Adapted from a recipe by Shaggy at