The easiest simple syrup to make is called 'bar simple syrup' because it's a quick way for bartenders to make the sweetener. Simply combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved. The resulting syrup is a thinner (almost water-like) than a syrup that has been reduced by heat. Bartenders love to use different ratios of sugar to water in their simple syrups. It’s usually pretty easy to figure out which is which, but here’s a guide just in case: “Simple Syrup”, “Simple” or “One to One” – Use the ratio above, 1 part sugar to 1 part water.

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From classics like Drambuie—a liqueur of scotch, honey, herbs, and spices—to honey and whisky mash-ups from Jack Daniel, Crown Royal, Jim Beam, and Bushmills, whisky and honey are the bee’s knees. “The flavors of honey and whisky, particularly bourbon, were just meant to go together,” says Erick Castro, co-founder of Simple Serve and head man behind projects such as San Diego’s Polite Provisions bar and the documentary series Bartender at Large.

As a natural product with a range of types and intriguing characteristics, honey isn’t just one flavor, but many. “One of the coolest things about mixing cocktails with honey is that there are so many varieties out there to choose from,” says Castro. Frigidaire horizon 2000 washer manual. “I would generally try to pair honey varietals with complementary flavors, as opposed to contrasting flavors, but depending on what is in the drink there are really no rules.”

The key to deploying honey is to get it into a stable form so you can actually mix it in drinks. “Before it’s cut with water, honey, in its pure form, is pretty much unmixable,” Castro says. The solution is to first thin the honey with water so it mixes like a sucrose-based simple syrup. “I recommend cutting it with hot water, two parts honey to one part water, so it is much more practical to mix with,” advises Castro. Simply heat water and honey over low heat in a saucepan and stir until well mixed. Cool before use and store in the refrigerator for up to one month.

Vanilla Vs Bartender Vodka

4 Classic Whisky and Honey Cocktails

Vanilla Vs Bartender Ice Cream

Penicillin: 2 oz. blended scotch + ¾ oz. honey syrup + ¾ oz. fresh lemon juice + ¼ oz. peated Islay single malt + 2-3 thin slices fresh ginger
Muddle ginger slices in shaker with all ingredients except single malt. Shake with ice and strain into ice-filled rocks glass. Float the single malt atop the drink and garnish with candied ginger pieces.
Created by Sam Ross, Milk & Honey, New York

Vanilla Vs Bartender Drink

Gold Rush: 2 oz. bourbon + ¾ oz. honey syrup + ¾ oz. fresh lemon juice
Shake all ingredients with ice. Strain into ice-filled rocks glass.
Created by T.J. Siegal, Milk & Honey, New York

Classic Hot Toddy: 1½ oz. Canon f166400 printer driver download. bourbon + ¾ oz. wildflower honey syrup + Hot chamomile tea + Cinnamon stick and lemon wheel for garnish
Build in a toddy mug, top with chamomile tea and garnish with a cinnamon stick and lemon wheel.
Adapted by Erick Castro, Simple Serve

Vanilla Vs Bartenders

Chai Hot Toddy: 1½ oz. rye + ¾ oz. honey syrup + Chai + Clove-studded orange twist for garnish
Build in a toddy mug, top with chai, and garnish with an orange twist studded with cloves.
Created by Erick Castro, Simple Serve