Homemade Cocktail Syrups - 2.0!

[@AndersErickson]

As always, make these your own! Adjust the ratios to your liking. If you want it sweeter, add more sugar. Less sweet? You know what to do. I won't stop you 😂 🥂 Time Stamps below 👇 1. Passion Fruit Syrup 0:39 2. Raspberry Syrup 3:15 3. Ginger Syrup 5:31 4. Cream of Coconut 8:29 5. Storage 11:54

[@jonathanwixson323]

Might seem silly but I'm curious how you polish glass wear? Is there enough to it yo make a video?

[@MrWhangdoodles]

I'm slowly going through your backlog. These prep videos are gold for a simple home bartender, because finding good syrup recipes is soooo hard online.

[@rsklinge]

I only just now figured out your "It's 5 o-clock somewhere" wall clock back there. "Wow, he's really consistent with when he records his video-oh, rightttt..."

[@slappy4braps20]

Bro do you comment this on every video

[@mikejuliet2619]

Thirsty for the likes eh?

[@rsklinge]

@@slappy4braps20 This is the only time I've commented on this video?

[@rsklinge]

@@mikejuliet2619 Seriously this was nine months ago, who are you

[@mgfloresca]

lol I didn’t even notice the clock, now I have to rewatch all the videos I just binged this morning XD

[@Kayjayoh]

Any time I end up with extra/leftover fresh herbs, I usually end up making a simple syrup with them, which tends to lead to herby lemonades (which mix so well with gin, rum, or tequilla in the summer). My favorites tend to be mint, fennel, basil, or rosemary. But I've also done ginger and mulling spice syrups in the fall and winter. Dried sorrel/hibiscus makes for a gorgeous red syrup that goes well both in lemonade drinks and in heavier/spicier drinks.

[@MrNickRob]

That's such a great idea to make use of herbs!

[@maryjackson1194]

Lavender is great in lemonade, too -- it makes it beautifully pink.

[@OldFashionedWays]

thats a great idea. need to start doing that

[@Americansikkunt]

Do your syrups ever ferment, and turn to alcohol?

[@jays1752]

Love your channel. A lot of my fellow bartenders want nothing to do with making drinks away from the restaurant but I actually enjoy the process a lot more at home. A little trick I learned to make super quick raspberry syrup. Freeze dried raspberry put through a food processor until they become a fine powder then added to hot simple syrup until you like the flavor. Very authentic raspberry flavor. Works well with any freeze dried fruit. I like peach a lot

[@SebQtaneus]

That’s Brilliant!

[@facundofernandez4676]

Great tip, thanks

[@edith9288]

I'll use them for snow cones. The kids will love this!

[@goblinb]

What I found disconcerting about Coco Lopez was that its kind of brown. You know another great use for these syrups, which I never see mentioned on cocktail videos, is for tea,especially iced tea, and sometimes coffee. Passionfruit(and mango) syrup is amazing in iced tea. You can also make Italian sodas with them.

[@ashleyclaiborne1182]

Using frozen raspberries will help with infusion because the ice crystals macerate the fruit flesh. Cheers!

[@gil7riviere]

10 cl of cointreau, 10 cl of lemon juice, 7.5 cl of simple sirup, mix in a jar (in a big glass bowl), add 200 gr of raspberrys , let it macerate for the night, then filter by crushinf the raspeberrys like in the video. Invite friends. At the last moment, add in your jar a bottle of Prosecco. serve... enjoy !

[@tom56340]

Great job as always! BTW what's the shelf life of the syrups?

[@carlnichols5007]

I searched in vain for the frozen passionfruit pulp. Even in my local Mexican grocery, they seemed to have every frozen fruit pulp but. So I turned to the 'fruit juice/nectars' aisle and found a bottle of dafruita passionfruit (Maracuya) juice concentrate. I bought one and followed Anders' instructions for a 1.5 to one syrup (500 ml bottle of concentrate to 750 grams of sugar). I don't know what the real thing is supposed to taste like, but this stuff is fantastic. As stated in the video, it does taste like a fruit rollup. I hope this helps those who can't find the frozen product! Cheers.

[@Lonesomerocky]

Great tutorial!!! I make the cream of coconut exactly as you made it except I do not heat it. I put the ingredients in a Magic Bullet and go to town for 3 to 5 minutes and it turns out great! P. S. I do add a bit of vodka for longevity ;)

[@paulgoodwin81]

Great tip for the masses. I had a touch of rum has mainly use it for Pina Colada anyway.

[@joshuaharper372]

For a Christmas recipe, I had to candy some citrus peel. Basically you get strips of zest as if for cocktail garnishes and slice it into ribbons or dice it and then boil it in a sugar syrup for a while, drain it on a rack and toss with some granulated sugar. What was more exciting, however, was the mixed citrus syrup that was left at the end of the process. Absolutely fabulous in any cocktail with citrus juice and syrup!

[@dr.fourier9943]

Hey Anders, started watching you like two months ago and i gotta say, i appreciate and love the quallity of your work. Making/sharing classic cocktails or your variations? That's fine for me. But sharing recipes for syrups and all that stuff? ABSOLUTELY LOVE IT. Can't wait for more. Cheers to you.

[@frocat5163]

I make my own candied ginger to make gingersnaps. To make it, I have to boil the ginger until it's soft. I then use equal parts sugar and the boiled ginger water to make a ginger syrup. It's fantastic in tea.

[@iamalandstander]

Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results. You might want to try increasing the richness of your syrup. I'm getting ready to try this with Alton Brown's candied ginger recipe.

[@frocat5163]

@@iamalandstander *"Anders makes most of his syrups with 1.5 : 1 sugar to water and I like the results."* First, the point of a ratio in a recipe is to eliminate the need for fractions / decimals, so "1.5:1" is a nonsensical way to write a ratio; the proper format is 3:2. Second, Anders makes some syrups with a 3:2 ratio sugar to water. He makes others at 1:1. Of course, my comment had nothing to do with how Anders makes his syrups...it was just a comment on a ginger syrup I make. *"You might want to try increasing the richness of your syrup. "* Except I'm happy with my ginger syrup the way I make it, so, no, I definitely don't want to try increasing its richness. As someone who's been cooking for several decades, including creating my own recipes and making my own components for those recipes, I'm well aware of what I can do in the kitchen. I'm also experienced enough to know what I like and what I want. If I wanted my ginger syrup to be richer, I'd add more sugar to it. *"I'm getting ready to try this with Alton Brown's candied ginger recipe. "* I've been using Alton's candied ginger recipe more than 10 years. I've altered several aspects of it over the years to figure out what I like best. If you'd like to use the cooking liquid to make a ginger syrup at 3:2 sugar to ginger water, you do you Peggy Sue. Make it 2:1 if you'd like. Make it 1:4. Make it 27:8. Much like Yukon Cornelius, I'll suggest you eat what you like, and I'll eat what I like.

[@iamalandstander]

@@frocat5163 I'd like to know what changes you've made to Alton's recipe. I've found most of his are good, but could use tweaks.

[@TroyKnoell]

I'm a new subscriber. I'm really enjoying your videos and am learning a lot. Great tips. On a side note, I get the feeling like you were a bit tipsy for this video. It was still great! It just had a different ... feel then the others I've watched. Loved it!

[@AndersErickson]

Can’t quite recall - there may have been a beverage or two enjoyed with this episode. Welcome to the channel!

[@jameselders2228]

Hi Anders, thanks for this informative video! Any chance you might have made a video on the cocktails which would require the use of these syrups?

[@patriciadean5320]

So happy I found you

[@marshahenry9276]

Hi Anders, Love your channel. Can you use frozen raspberries, is there anything you'd need to do different if you use frozen?

[@danieltorrisi5391]

Hello, thank you for your videos ! Always a pleasure. Just wanted to know once the coconut recipe done, how long time does it last ? Also, do I have to keep it en the fridge ? Thank you !

[@BearShark44]

@AndersErickson - you mentioned freezing syrups, can I freeze all syrups (simple demarra vs ginger, both)? What’s the shelf life in the fridge after thawing?

[@dannyk1818]

I’ve only recently gotten into mixing my own drinks at home but what you said about prep, 100%. Love your videos!

[@AndersErickson]

Thanks, Danny! Happy mixing (and prepping)!

[@Barprints]

It gets so much more addictive when your friends and family start falling in love with your stuff. Cheers!

[@ericneal8582]

Instead of a nut milk bag, you can put a double layer of cheesecloth over your regular strainer. Great video!

[@MrLuisCalquin]

Great tutorial, thank you very much! About the Ginger Syrup, pealing the skin or not, besides the color, the fact of remove the skin...affects the flavor? Thanks again!

[@brianweerts8383]

Thank you! Have you ever taken the sweet soaked ginger and low heat baked it or dehydrated it? Crystalized ginger usually cooks the ginger but it's worth a try. A shame to throw away the ginger slices.

[@georgenordahl792]

Saw this video and got inspired. Put together a little thing I call Moroccan Night, inspired by a trip a while back where I had the pleasure to spend a night by the campfire with members of a Bedouin tribe in Morocco. 2oz gin (I used Stranger&Sons), 2oz cooled Moroccan Mint tea, 1oz clarified lime juice (regular will do), 1oz mint syrup (1:1 simple cooked with a couple of solid fistfuls of mint). Thanks for your awesome content and hope this recipe is enjoyed by someone somewhere. I sure am right now 😊

[@georgenordahl792]

Shaken with ice I should have added and served in a coupe

[@numanuma20]

I know I’m late. How would you go about making syrups with sugar alternatives?

[@ragechak7388]

can u just leave the jars in the home temperture or u have to preserve them in the fridge?

[@jacquesst-pierre973]

Hi, thanx for the video. I need to make a cherry syrup. Would you use the method as your raspberry syrup?

[@isaackaufman9376]

Just wondering if you have a general shelf life of the syrups?

[@izae.2144]

Hello! How long does the ginger and coconut syrup last in the fridge?

[@awalton9024]

Using demerara sugar in the passion fruit syrup is very delightful.

[@davidandrade5064]

Not sure if you look at comments on older videos, but I was just reading about gum syrup that uses gum arabic, and was curious if you ever tried using it in any of your syrups and what you think about it.

[@OldFashionedWays]

thanks for syrups recipes. I have recently enjoyed making myself some syrups for my old fashioned as well. thanks and cheers

[@JeanLafayette-p3x]

Hello Anders, Thank you for the great videos !

[@clemos1845]

how much earlier should I pull those out of the freezer, once I want to use them. Or do you heat them up again?

[@amorgan3716]

You can also just pull it out and let it thaw in the fridge. So…I guess pull it out as early as you need to have it thaw in time? If you’re in a rush, the water bath is a great idea (sealed container, cold water).

[@jondotdrinks6952]

Just made my first raspberry syrup and I am super excited to make my first clover club :)

[@AndersErickson]

Nice! Such a tasty drink - enjoy it!

[@confusedchild759]

how can u make these syrup without sugar? what can u substitute sugar? i wanna make these syrups/purees a bit healthier u know

[@hylander9105]

should I separate the kernels/seeds from the pulp if I use fresh passion fruit for the boiling/syrup-making process, or can I leave them in and strain them off later?

[@leobageo]

Do you strain the passion fruit syrup before bottling? Mine came out clumpy and pulpy. You can see the pulp in drinks. Maybe I need to strain the drinks before serving?

[@Aleph-Noll]

would diluting the finished with like 50% everclear make them last longer?

[@whiskydork8431]

Hi anders I made the coconut syrup a multiple times, since I don't use it that offen I keep it in the fridge and the fat freezes so is it okay to keep it out I live in India and the temperature is pretty hot here are the chances of spoiling more ?

[@CalmVibesON]

Love it but how many grams is 1 3/4 of a cup

[@CaptSureshSharma]

I would love to see some more non alcoholic cocktails.

[@alexdenton6586]

Coconut syrup , best thing ever mixed with vodka and ice with just a few drops of Baileys and cocoa powder on top for the look

[@AndersErickson]

Well that sounds like a treat! Cheers, Alex!

[@Barprints]

Sounds like an Almond Joy! I'm here for it! 🙌

[@diegocarvajal2390]

Howmany times can you freeze and thaw a syrup before it goes bad?

[@dahveed284]

A popular pancake syrup on Maui is coconut syrup. And it's just exactly like you made.

[@Davidpaul44]

I love your style!

[@francogonzalez227]

Can i make strawberry or blueberry syrups with the same method as the raspberry? Or does it need another recipe

[@The_Other_Matt]

I like the tip on the frozen passionfruit pulp. Also in the Chicago area and though I'm able to find fresh passionfruit but they tend to be $2.50 to $3.00 a piece so the last time I made passionfruit syrup I had to buy about $25 worth of passionfruit.

[@jacobcheung2661]

Whoa. Here in Hong Kong you can get a pound for the price of one in Chicago.

[@alyssatries9461]

Does it have to be stored in the fridge?

[@natasha5306]

Slightly unrelated, but I very much enjoy Rafa Orchestra as your background music :) Love this video!

[@neilmcse]

hey Anders, agree with some of the other comments here, great stuff on the prep items for home newbies like me. Can you do a falernum or other complex syrup video? Fantastic stuff.

[@rayanansi563]

Thank you for giving a shelf life, subscribing just for that!

[@mimzers1]

Love this definitely making the ginger syrup! Thank you!

[@yannickmancel1981]

You can freeze the syrup? How long you can keep?

[@benjames2398]

whats the shelf life of this cream of coconut recipe>?

[@tehlandstander4696]

Does the raspberry recipe work for strawberry syrup?

[@NinjaBooKitty]

I've been making ginger syrup for years for ginger ale and I don't measure anything. I slice enough ginger to cover the bottom of whatever pan I'm using. fill with water, bring to a boil, simmer and reduce halfway. Then strain 3 times and add sugar to taste, usually slightly less than the exact amount of liquid, as I like it strong and spicy. And I never peel it, just brush it off if anything.

[@luistorresvelezpr]

Greetings from PR! Nice content 🔥

[@StormbowSquid]

How can you tell if the coconut milk is full fat? I have the Goya coconut milk, but it doesn't say anything about fat percentage.

[@goblinb]

What got me about Coco Lopez the first time I opened on of their cans, was the color! It's tan! I had used coconut milk for years, so I knew about coconut separating, but I thought cream of coconut would be white.

[@lalagreen9]

How do you freeze the cream of coconut? Do you use the glass? Thanks!

[@AndersErickson]

In this case I did - and had no issues. I’ve also frozen it in sealed plastic containers (food safe). Hope this helps!

[@r8chlletters]

“Nut milk bag” (pause)…

[@cas9065]

Thank you, I love these as well. I couldn't find any non-alcoholic cocktails in your set, yet. Will you give us some as well?

[@AndersErickson]

Thanks so much! I agree, I'll keep some NA drinks in mind for the future. Could be a fun video!

[@cas9065]

@@AndersErickson Thank you very much!

[@karleicher9033]

are you measuring solids in a liquid measuring cup?

[@Waupacachain]

A cup is a cup, but don’t take my word for it, fill a dry measuring cup with water and pour it into a liquid measure. Dry measures are better for baking because of the ability to level them off with a straight edge like the back of a knife.

[@monkbop8044]

What is the shelf life of the coconut if it's bottled in your fridge?

[@lionelhutt9119]

The problem I have with your videos is they're too soothing to listen to that I zone out halfway through

[@kalpatarucoconut]

what if we use direct full fat coconut milk freshly excrated ... do we need to still heat

[@netanelizhakov7592]

Hey man do You also get to make homemade liqueurs? If you do i would love a "crem de cassis" recipe if you have please.🙏

[@Barprints]

I love these especially in my mocktails! I use Ginger Syrup almost as much as simple!

[@lisab8132]

After paying $16 for passion fruit syrup (8.5 oz), I finally made my own. I couldn't find Goya anywhere but I found a 12 oz bag of Pitaya at Walmart of all places (about $4, cute little frozen cubes), added about 2 cups of sugar, et voila! It yielded about 2.5 c. It's Hurricane Season!

[@Tony_Harper]

I've just added you to my subscription rotation. Another great source for bartending information!

[@AndersErickson]

Thank you, Tony! Cheers to you!

[@subsequentmusic]

Great stuff. Could we see your take on a good tonic syrup? 😊

[@Darruus]

Thoughts on freezing them in ice cube trays? That way you can just get a cube or two and melt it when you want to make a drink with them

[@fuzzzone]

I've done this. It works well, especially for those syrups which you might not find yourself using often at home. I prefer to freeze little 8 (or 4) ounce mason jars full as I feel it further minimizes oxidation exposure over time. That might be overkill on my part, but it gives me something to do with the ton of them I happen to have lying around.

[@GOT2GOPREPARED]

I like to if these syrupy can be made with monkfruit sweeter to reduce the sugars

[@diegocarvajal2390]

Hey anders, how many times can i freez and de freeze my syrups before they go bad?

[@sherrybirchall8677]

Why not make the syrup into ice cubes? Ok, I haven't tried this, but it seems like it could work.

[@amorgan3716]

There aren’t concerns with freezing and refreezing. That’s a bit of a myth (even with meat). It’s the time thawed that needs to be monitored. A syrup will keep fresh approx 2 weeks in the fridge (maybe longer with a semi rich or a rich syrup). Adding a bit of vodka will prolong its life as well.

[@miksologia]

What if I had fresh passion fruit? How would you make the cyrup then?

[@tomjabo9872]

Thank you. Super excited to make some pina coladas with this.

[@ElainefromNJ]

Where did you get the bottles with the removable bottoms?

[@juleonska]

Frozen Raspberries are a fantastic option to use for syrups when raspberries arent in season!

[@viviendoenquimeras]

Man I love your vids and knowing u are from chitown I'm definitely now gonna follow!

[@dfunkmale]

I made the ginger syrup and it just wasn't anywhere near hot and gingery enough for me. I want to use it to make really spicy force-carbonated ginger ale. I even grated the ginger before adding it to the pot. Should I just add more ginger? Let it steep for longer? Reduce the water and/or sugar? Halp!

[@JD-nt2sc]

Search for 'crystalized ginger' recipes. I get a very strong, gingery syrup from it. Basically peel, thinly slice a lot of ginger, simmer with white syrup & other optional spices (I like whole cardamom seeds, but also try cinnamon sticks, dried chili pepper flakes). Simmer 20 ~ 60 minutes. Drain, squeeze out syrup - a potato ricer helps, but just your hands is fine. Fluff ginger slices with white sugar, which will extract more liquid. Squeeze out more syrup from the ginger slices, repeat white sugar & ginger slicing until almost no syrup comes out. Dry ginger slices - slices on parchment paper in low temp oven, maybe food dehydrator. I dry slices down to crispy hard & love the pop of flavor from biting in to cardamom seeds; lasts many months+ when dried that hard & stored in airtight bags. Or dry to a gummy texture, use as drink garnish, eat straight. I eat the crispy slices as a snack. Syrup can be frozen. I keep simmering the syrup down to 'hard crack' stage in candy making, bake at low temp, grind in food processor down & get granulated ginger syrup, which lasts many months in airtight bags. All those steps do take time - about 2 or 3 nights after work. Enjoy a drink, music or podcasts while doing the work.

[@rumahama6925]

Thanks for the recipe!! 🤗

[@kennethalpvik7255]

Ska det vara kokosmjölk eller coconut cream…?

[@frailty7280]

Never thought id get into another mixology channel after only watching the holy grail How to Drink for a few years but this channel slaps lol

[@midnightharvest3065]

When I do my breakfast videos, I am gonna include making syrups. This tutorial was a great basic step videos

[@Just-a-bystander]

If you ever try a mango syrup, I once made a terrific mango chutney where the recipe called for a sugar from Asia called jaggery. It was a granulated sugar with a very interesting flavour similar to molasses but different and unique all to its own. I’m sure it would make an amazing syrup.

[@ishaan90]

How’s that cream of coconut compare to coco Lopez, does it work well in a shaken pina colada? Curious if this recipe also separates over time like cocolopez

[@AndersErickson]

I find it’s quite similar in taste, with a natural coconut flavor. As far as separation, I can’t be sure. I imagine over time the fat from the coconut milk would rise, but this recipe has no artificial preservatives, so I’ve never tried letting it sit long enough to separate. I’ll set aside what I want to mix with, and freeze the rest for later use. Great question!

[@danieltorrisi5391]

@@AndersErickson Hello, just wanted to know once the coconut recipe done, how long time does it last ? Also, do I have to keep it en the fridge ? Thank you !

[@jacoblayne85]

Just to be clear, you added no additional water to the passionfruit syrup?

[@AndersErickson]

No additional water - just the pulp with sugar. The extra sugar I add balances out the tart pulp and makes for a thicker syrup, so less is needed in the cocktail and texture is added. Give it a try and see what you think! Cheers, Jacob!

[@JeffPelletierBabaJonan]

I was gonna ask what the shelf life is for syrups. Thanks for including that info (at the end). And FWIW you’re channel is one of just a few reasons I wish I didn’t move from the Chicagoland area (just subscribed), I think I would have tried to come have a drink at your establishment. Maybe have you mix up a drink for me on my next trip back to HQ (my company is Chicago based)? PS - to to be metro as us GenX’ers used to say, I think you should rock the ‘stache again, it works well for you.

[@EdenRiot2]

Whenever I need to strain some small particulates out, I usually put a paper towel in the strainer. Takes a long time, but seems to work fine.

[@FidelCashflow13]

Can you use these in Hot/Iced teas as a sweetener?

[@John-lc7fq]

Do you know how to make a Pecan simple syrup?

[@kanayaherbal5224]

I like this video

[@bestcook28]

Your clock is Brilliant!!!

[@CocktailsyrupsbyBlackTie]

You are the Christoph Waltz of Cocktail Syrups!

[@eliyongmusic]

I want to know why you added the salt to the creme de coconut please😎

[@helenedwards9304]

Salt intensifies the sweetness

[@guywsdv]

It would be incredible if you should teach us how to make / use homemade shrubs in your future videos !

[@JustMe-fz5uc]

I will likely use my non-bleached sugar. It gives it more color, for better or worse...but I like that sugar better. I can see those being a fun a "real" way to flavor coffee or teas.

[@joshf99]

how long do these syrups usually last before they go bad?