Syrups, purées, tinctures & infusions

Syrups, purées, tinctures & infusions

By
Adriana Picker
Contains
28 recipes
Published by
Hardie Grant Books
ISBN
9781743792858
Photographer
Adriana Picker

Syrups are not just sweeteners and flavour modifiers — they’re also the perfect way to preserve a season’s produce. Think of being able to enjoy the flavour of strawberries or figs after their precious seasons are over (in cocktail or soda form). Many of these recipes can be frozen to last through the year.

Make sure you take a look at the section on cold-process syrups. In a bar these might be made using a cryovac machine, but you can replicate this at home with a simple zip-lock bag. These syrups are made without heat, so they extract a fresher flavour from the fruits, herbs and spices you’re using. Conventional hot process syrups can sometimes taste a little stewed and jammy, which is not entirely undesirable — sometimes that’s what you’re after — but try a cold-process syrup for yourself and taste the difference. Many of these recipes also work really well in non-alcoholic drinks.

You can think of tinctures — like bitters — as the seasonings of the cocktail world. They’re a concentrated alcohol infusion, usually featuring just one particular flavour. There’s a universe of tincture possibilities, but three favourite recipes are included here to get you started.

Featured Recipes in this Chapter

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