Spice-Infused Simple Syrups
Fall in love with spice-infused simple syrups
Story and Photography by Heather Wibbels
There’s nothing like the light, warming burn of a bourbon cocktail with a long finish to heat up a chilly autumn night, especially when you’re sitting by a roaring fire. Bourbon teems with flavor notes associated with fall: cinnamon, toasted nut, orange, and vanilla. One of the easiest ways to bring out those lush flavors in bourbon cocktails is to infuse syrups with them. And it’s a snap to do at home.
We’ll be using two methods to create the infused syrups. The first is made on the stove, infusing whole spices in a demerara simple syrup; the second, by adding toasted nuts and cinnamon sticks to a jar of maple syrup and letting them mingle for a few days.
Recipes originally featured in the Fall 2021 issue of Bourbon+.
FALL SPICED-SIMPLE SYRUP
INGREDIENTS
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1 cup demerara sugar
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1 cup water
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¼ cup peeled, minced ginger
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Peel of one orange (no pith)
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3 cinnamon sticks, cracked
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4 cloves
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1 vanilla bean, split
TO PREPARE:
Combine ingredients in a small saucepan and simmer on medium-low heat for 15 minutes. (Your house will smell like Thanksgiving morning!) Turn off the heat and let steep while it cools. Strain into a clean glass jar and refrigerate. Keeps for at least 4 weeks.
Note: Dial the spice of the ginger up or down by increasing or decreasing the amount used in the syrup and the length the mixture steeps before straining. If you love a fiery ginger kick, add more ginger and let the mixture cool to room temperature before straining.
CINNAMON PECAN-MAPLE SYRUP
INGREDIENTS
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1 cup pure maple syrup (barrel-aged, if possible)
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¼ cup toasted pecans, roughly chopped
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4 cinnamon sticks
TO PREPARE:
Add syrup, pecans, and cinnamon sticks to a small glass jar and let infuse for 48 hours or until the pecan and cinnamon flavors are both very apparent. Strain out the solids and store in a clean glass jar in the fridge. Keeps for at least 4 weeks.
Note: If you’re a cinnamon fiend, leave one stick in the jar in the fridge to continue to infuse. Not a fan of pecans and cinnamon? This technique works with any kind of toasted nut and autumn spice. Toasted hazelnut and vanilla bean make a delectable syrup for fall and winter cocktails.
