Cocktail Accessories

With summer right around the corner I thought I would get everyone prepped for some summer cocktail/mocktail sipping.  Greg and I have really been into making different simple syrups lately to spruce up our everyday cocktails, coffee and sparkling water.  These syrups take no time to make and will keep in the refrigerator for up to one month.  Plus, I promise when you use these simple syrups you'll fool your guests into thinking you are some kind of fancy mixologist.  I beg you to be creative with these and share what you are using them for, but if you need a little help I'll be posting my creations on my Instagram throughout the month of June!  Happy (almost) Summer!

Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

In a small saucepan over low heat add the honey and water.  Stir continuously until the honey has dissolved into the water.  Remove from the heat and allow to cool.  Store in an airtight jar in the refrigerator for up to one month.  

Cilantro-Jalapeno Simple Syrup

Ingredients

1/2 cup water

1/2 cup sugar

4-5 jalapeno slices (more if you want it extra spicy)

1/4 cup fresh cilantro leaves

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and add the jalapeno and cilantro.  Cover and steep for 15 minutes.  Strain and discard the jalapeno and cilantro and allow the syrup to cool.  Store in an airtight jar in the refirgerator for up to one month.  

Lemon-Basil Honey Simple Syrup

Ingredients

1/2 cup water

1/2 cup honey

1 small lemon, sliced

1/4 cup fresh basil leaves, roughly chopped

In a small saucepan over low heat add the water and honey.  Stir continuously until the honey has dissolved into the water.  Remove the sryup from the heat and add the lemon and basil.  Cover and steep for 20 minutes.  Strain and discard the lemon and basil and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.

Brown Sugar Vanilla Bean

Ingredients

1/2 cup water

1/2 cup light brown sugar

1 whole vanilla bean

In a small saucepan heat and melt the sugar in the water over low heat.  Stir continuously until the sugar has melted.  Remove the syrup from the heat and scrape the seeds from the pod of the bean into the syrup.  Add the bean pod to the syrup and give it a good stir.  Cover and steep for 20 minutes.  Strain and discard the vanilla bean pod and allow the syrup to cool.  Store in an airtight jar in the refrigerator for up to one month.