2:20 "Simple syrup is a *solution* to that problem" -- no pun intended 😂
@willmcconnellsimpson14114 жыл бұрын
Yup, had a little chemistry chuckle to myself there. 😆
@SCP-zp8jz4 жыл бұрын
Perhaps make part 2 for the more advanced syrups? (Orgeat, Grenadine, Pineapple,Cinnamon) I know that you already made those syrups.
@HIIMPIEZ4 жыл бұрын
Yes please! Grenadine and Orgeat are some things I really would like to implement into my cocktails
@TheEducatedBarfly4 жыл бұрын
I’ll be doing a couple more syrups videos. Volume two will be Gomme Syrup, Grenadine, lazy Orgeat and Demerara Syrup and then after that I’ll do Sous vide syrups, pineapple gomme, etc....it’s a new series for sure
@SCP-zp8jz4 жыл бұрын
@@TheEducatedBarfly Good. The syrup videos are very interesting to watch.
@DenisAlonsoJr4 жыл бұрын
Great video! I’ve just made ginger syrup using Greg’s (how2drink) recipe and I’ll definitely give it a try to yours next time, seems a lot easier and quicker :)
@letoatreides55534 жыл бұрын
@@TheEducatedBarfly All in for the gomme Syrup but only if you make a video how and in which cocktails it is best used!
@mightykriss4 жыл бұрын
Great video! I'd love to point out that if you are willing to go a little further the leftover ginger is far from being useless, though it might depend on how much you like ginger. You can keep the pulp, dry it out and use it as a seasoning. For example, I'm a big fan of gin and tonic variations, one of my favorites is cucumber gin tonic with a little grind of pepper as a flavor enhancer, same way as the pepper you can grind a little ginger extract into a more citric gin tonic variation, maybe a margarita or a sour variation with ginger syrup and garnished with it since a lot of the flavor comes with the smell. You can experiment a lot with it, the ginger will re hydrate with the same drink and after all you already have the ginger so don't let it go to waste!
@WesAkers4 жыл бұрын
A thing I do to avoid washing a pot is to make the simple syrup directly in a mason jar. I just bring water to a boil in an electric kettle, and pour it and the sugar directly into a mason jar, slap the lid on, and give it a swirl. You can weigh it out on the scale as you pour, or the jar has graduated measurements to do it by volume.
@bensfortin4 жыл бұрын
I just made a blackberry syrup... Perfect for a bramble! I have really been enjoying your videos for about a month now... Thanks for all of this great info.
@fadnama4 жыл бұрын
I just made a lavender simple syrup (great with gin and soda with some smashed blueberries) and a triple berry syrup.
@coqauvin70554 жыл бұрын
8:32 : "C'EST MAGNIFIQUE" , it got me, never expect you to talk french ahah thanks for the recipes i'll use them for sure
@giggityguy3 жыл бұрын
I make an orange syrup that I love, it creates an intensely orangey twist on an old fashioned. You start by making orange oleo saccharum. Fully peel two navel oranges and one lemon, and put the peels in a sealable watertight container. I originally used just orange peels, but found that the results weren't as bright as I expected orange peels to be, so the added lemon is key. For each fruit you peeled, you want 2 oz. of granulated sugar, so in this case you want 6 oz., or 3/4 cup. Put the peels and the sugar into the container and shake to evenly distribute. The sugar will draw the oils out of the peels and combine to make oleo saccharum. Let sit for 8-24 hours, shaking and inverting occasionally. I recommend letting it macerate in the fridge, or else wild yeasts could cause it to taste funky, but make sure that it's really airtight, possible even double bagging, or the fridge could desiccate it. After letting it sit in the fridge for enough time, there should be an oily, sugary mixture at the bottom. It's ok if not all of the sugar is dissolved. Dump the whole thing into a saucepan. You should add an equal amount of water as your first batch of sugar, so 6 oz., but you should first pour it into the container where you made the oleo saccharum in order to pick up as much of the sugar and oil for use. Pour the water into the saucepan with the oleo, and add another 6 oz. of sugar, to bring it up to a 2:1 ratio. Heat just enough to dissolve, but don't bring to a boil. Let simmer for 3 minutes to get the most out of your peels. Scoop or strain out the peels; you can optionally dry these to make candied peels. Pour into a sanitized bottle and allow to cool. Keep refrigerated. Use in place of simple syrup in your cocktails of choice, especially an old fashioned with an expressed orange twist.
@dnddmdb6424 жыл бұрын
Great to see a more "formal" episode once in a while. I like the relatively unedited usual videos, but for something like this it is a nice change of pace. Also featuring the perfect amount of Leandro sass.
@TheEducatedBarfly4 жыл бұрын
😂
@j.p.thearmoredchef4 жыл бұрын
I like the use of the blender for the ginger syrup. I always grated the ginger and boiled it like a tea, then strained and add sugar. Makes a very “hot” ginger though probably more intense then what cocktail recipes normally call for.
@MisterChris19784 жыл бұрын
Yeeeeeees!!!!! This is a video I’ve been waiting for!
@dougbooms57524 жыл бұрын
I like that you mention there are more ways to do it. Especially the honey syrup. The first time I made one it was 1:1 and then i heard 2:1 and then 3:1. It was very confusing but it is good to know there isn't one "right" way to do it.
@Robdoesitall2 жыл бұрын
Which way do you prefer after trying all 3?
@letoatreides55534 жыл бұрын
Here is a little tip for the ginger syrup. Squeeze it in a seal able container and seal it. But it in the fridge for at least half an hour and then bottle it. You are going to see a sort of sediment at the bottom of you container. Be careful not to pour it in the bottle and rinse out fast because it can harden out. Otherwise it will end in your bottle and will be rather hard to clean out. It does improve the taste too.
@winthropthurlow14504 жыл бұрын
I like to add a bit of vanilla to my ginger syrup, it really fills out the taste. You can use some vanilla bean, but I think a few drops of extract works just fine.
@grapetonenatches1863 жыл бұрын
Thanks for the syrup class. Have used this information to make many syrups at home. I dont buy them anymore. So easy and far more tasty when made from scratch. And my friends and family love the quality.
@boozeontherocks3 жыл бұрын
Such a great presentation on basic syrups
@Hargiwald4 жыл бұрын
I think a 1:3 ration for the honey syrup makes sense - I find that some honey doesn't even need water thinning to pour okay. But of course, one should be aware that different ratios are abound and if you use another one than the recipe intended you need to adjust for that so as not to get the right ration.
@Hellotoarms4 жыл бұрын
Really loving this, Im really looking forward to some similar content on sous vide extractions and going farther into the mixology deep end. Cocktail recipes are great but what really takes it to the next level for me is theory behind *why* things work and how to develop new ideas for myself. Keep up the amazing work!
@jonathanhassell8184 жыл бұрын
That ginger syrup recipe is so much easier! Looking forward to the other recipes, including the housemade liquers. I've had to make some out of necessity and I'd love to see how you go about it!
@ctwiggs4 жыл бұрын
Thanks for demonstrating how easy it is to make these at home and avoid buying products with too many ingredients.
@demetrinight59244 жыл бұрын
Always good to learn a few methods to make syrups. Then you can decide which one you prefer.
@Lucky_Patrick4 жыл бұрын
Marius killing with the still shots/thumbnails of the syrups :)
@MandalorV73 жыл бұрын
This is really neat. Been playing around with making soda at home and been needing some syrup inspirations. I take it you could apply the raspberry syrup to any sort of fruit infused syrup.
@porkins933 жыл бұрын
I have a water cooler in my house that has a hot water spicket. I use that when I make my syrups, no more pots. No more stoves.
@remarkable994 жыл бұрын
Thanks for this. Love the ginger syrup method. Also very interesting about the long steeping time for the raspberry syrup - I didn't know it took so long. That explains why the raspberry syrups I've made for Clover Clubs has always been so disappointing.
@garlicgirl31493 жыл бұрын
YAY! GInger syrup. I have made it the traditional way and I always feel like I WANT MORE ginger flavor.
@calthestrider4 жыл бұрын
Just a tip to peeps out there use a ice cooler as a sousvide it's not super accurate but gets the job done. The larger the cooler the better for stable temperatures. I've used it for a good year now and it works a treat
@G4M1N64 жыл бұрын
You need to do Elderflowersyrup some time or incorporate into some cocktails! Would that substitute something like st germain as a sweeter, non alcoholic ingredient to make something a little sweeter and less potent ?
@asaya77684 жыл бұрын
Great content. I would be good to have a episode where you go through the different drink combinations that you could do with the syrups you make and what to avoid using them in.
@tjortaraja Жыл бұрын
Very nice. For the raspberry syrup as I live in Kenya and they are difficult to come by I will substitute either Mango, Passion fruit or Pineapple. Or all three for a tropical syrup.
@MyPancho14 жыл бұрын
First up on my list... I slam back a double algorithm shot for the YT ... Next I whip up some fresh raspberry syrup for my Clover Club afternoon when the heat of the day sets in here in Central Texas... Thanks, my good man!
@stephaned83544 жыл бұрын
C'est magnifique ! Good pronunciation ! Thanks for all those great videos and all the advices you're provinding day after day ! You guys are awesome !
@blackquiver6 ай бұрын
I just made it . tea pot and sugar.. 1/2 cup kf rach done. Easy. Simple syrup
@carlogolf58344 жыл бұрын
Dear Leandro I really apreciate your videos and love all of them! You (and Marius) are doing a great job! I literally was looking for a syrup making video yesterday because I wanted to do some pistachio syrup!
@margefoyle67964 жыл бұрын
Nice!! Really happy with final cut. Can't wait for volume 2!!
@TheEducatedBarfly4 жыл бұрын
Thank you for your input!
@margefoyle67964 жыл бұрын
@@TheEducatedBarfly You're welcome!! Thank you and Marius for all you do to keep me informed and entertained.
@Guy-vs1jy3 жыл бұрын
Informative, and you're totally speaking my language when it comes to the sorta cocktails you make on this show. Thank you 🙂
@trevorsocia23004 жыл бұрын
I like these style of simple how-to videos
@TheTribalBarGuy4 жыл бұрын
Thank you Leandro! What a better way to start the week than with a great video! Take care!
@harpercharlie4 жыл бұрын
I was waiting for this!!!! Thank you so much for doing it. I am going to spend the next couple of evenings on this. :)
@sebastiantillmann16694 жыл бұрын
Did my First Rapidly infused Ginger Syrup yesterday
@SCP-zp8jz4 жыл бұрын
Good for you.
@perfectnumber73 жыл бұрын
@The Educated Barfly , have you tried macerated pineapple simple syrup? cut up a mature/older pineapple into 1 inch pieces (including the hull), macerate the pineapples cubes in a bowl with equal parts sugar (3:1 granulated sugar:brown sugar), stir over 24 hours. The sugar will pull out the pineapple juice and turn it into a syrup. Goes great in any dark rum/aged rum cocktail.
@angelostotskas92024 жыл бұрын
This video was needed on this Chanel. Very nice
@boozeontherocks4 жыл бұрын
Leandro. Great video. You have a couple of different techniques then me. It's nice to see how other people make their syrups.
@dougbooms57524 жыл бұрын
Best thumbnail I've ever seen.
@ZacharyWThomas2 жыл бұрын
“Simple syrup is a *solution* to that problem.” Probably wasn’t intentional but this made me lol
@noahkahan43643 жыл бұрын
When I make any type of syrup I use demarrara sugar. I love the deep, caramel taste it adds to any drink. The only time I use granulated white sugar is when I don’t want the color of the drink to be changed by the sugar choice
@ikoloful4 жыл бұрын
that bee and the nut milk bag definitely made the video 100% better
@josel4626 Жыл бұрын
Thanks! For sharing and please continue education us with your experience and knowledge 😁
@TheEducatedBarfly Жыл бұрын
Thanks!
@yazmut2 жыл бұрын
thumbs up for the word "Guff"
@trizio42484 жыл бұрын
Any estimates of how long the honey, ginger, and raspberry syrups keep after making them? Love your channel! First time leave a comment/question. Thank-you for all the great information you share and for significantly upping my cocktails skills.
@TheEducatedBarfly4 жыл бұрын
Thank you! Yes Syrups will last 2-3 weeks in fridge, closer to two for Raspberry
@bradenduess89874 жыл бұрын
How spicy is the ginger syrup? I love a strong and spicy ginger syrup that I can use to make a glass of ginger beer, or in cocktails like an El Diablo or Dark n' Stormy.
@jorgeisaacguerrero4 жыл бұрын
only with a big thumb size piece. slaps you in the face. and Leandro use a lot more
@cliffordfan4 жыл бұрын
Hi Leandro! This is super useful, thanks. Would be great to know exactly how much liquid you get from each of these recipes so I can scale up/down.
@dancinglion294 жыл бұрын
No thumbs down!!!!! Get it!!!
@j7774 жыл бұрын
I have an immersion cooker, does it produce a better result and if so, how do you do it (time/temp)? Thanks!
@doubled44334 жыл бұрын
Thanks for the raspberry syrup video!
@mikekisonu68252 жыл бұрын
When someone asks “WHAT is “simple syrup?!”” just tell ‘em “syrup… that is SIMPLE.” 🤔😆
@xanoran4 жыл бұрын
I did my honey syrup on my own with 1 honey per 2 water. Which was way to watery, then I remade it into a 1:1, and I'm still not satisfied. So I would actually vouch you on your 3:1 ratio. And to add to that, I use a mixer aswell for the gingersyrup, but I then use a potatopress as it is quite large to press the juices down in a simplesyrup mix and then strain it. Thus I don't have to burn my hands
@0f1284 жыл бұрын
The ginger syrup one was interesting going to need to try it out
@devinburnett49023 жыл бұрын
Would love to see how to make the immersion version of raspberry (ratios) as well as a series on making bitters!!
@MrNickRob4 жыл бұрын
When someone off mic talks you should caption it.
@cnwilliams59 Жыл бұрын
This episode was so sweet
@srinivasgaura70677 ай бұрын
Thank you very much
@MrJameshcb4 жыл бұрын
Do you have a video on how to make grenadine?
@MegaSnoxx4 жыл бұрын
Same as the others shown, you can use a hand press to save time, but it is still very messy. Honestly buying one is the most convenient.
@lukevinciguerra22194 жыл бұрын
Similar to a 1:1 with pomegranate juice, but with the addition of pomegranate molasses. He has a video on it!
@TheTribalBarGuy4 жыл бұрын
kzbin.info/www/bejne/fKXZpJmlo7SnbaM That's Leandro's video on how to make a Grenadine syrup! Hope it was helpful! Cheers!
@jorgeisaacguerrero4 жыл бұрын
very useful. thanks. salud🍻from mexico
@a1919akelbo2 жыл бұрын
9:53 "why wouldn't you just put them directly into the jar" And that's how he got a new cameraman.
@TheEducatedBarfly2 жыл бұрын
😂
@victorlegendre52244 жыл бұрын
Hey nice pronunciation ! C'est magnifique !
@thesaskatchewankid2 жыл бұрын
Appreciate the video! How spicy is your ginger beer? I've used the boil method previously and it was much too sweet. As far as bottles go, I like Fever Tree and Great Jamaican Ginger Beer Co. Not overpowering but leaning towards spicy. Appreciate your videos!
@grimsley99894 жыл бұрын
Thanks so much for making this video, I've always been wondering how best to, or even just how to, make these cocktail syrups. Just curious, how long would these syrups keep; and would/should you refrigerate them?
@TheEducatedBarfly4 жыл бұрын
Yes refrigerate they last between 2-3 weeks and you can always scale the recipe up or down to suit what you’d use and you can also add an ounce of vodka to stretch the shelf life a little
@ChurBoBaggins4 жыл бұрын
great video, can you please do another video on cinnamon syrup, also seeing how to make some syrups using a sous vide would be cool too
@timoncellobar3 жыл бұрын
Great video! Do you maybe have some examples of cocktails that you can use these syrups for?
@CocktailCards4 жыл бұрын
Great syrups!! I haven't tried the "cheater" Ginger syrup yet, definitely trying it on the next batch!!
@uhsemehicieronlas34 жыл бұрын
great! a much needed video!
@franzfanz4 жыл бұрын
I do my raspberry syrup slightly differently in that I basically create an oleo saccharum. I equal amounts of raspberries and sugar to a jar or sealed container then leave it overnight before adding it all to a pot with water equal to the weight of one of the other ingredients. Once the sugar is fully dissolved I bottle. I find this gets me the most intense raspberry flavour.
@TheEducatedBarfly4 жыл бұрын
Sounds good!
@TheEducatedBarfly4 жыл бұрын
Sounds good!
@fernbrisot3254 жыл бұрын
"gosh darn ginger forward"... the rallying cry of redheads everywhere!
@michaelbuckwash24124 жыл бұрын
Awesome! Thanks for this video!
@rbalbontin3 жыл бұрын
Great video!. However, is it possible that you tare the measuring cup and add the volume of ginger to know how many grams of ginger goes into the recipe?. thanks.
@Aloyus_Knight6 күн бұрын
So the way you made the raspberry syrup is the same method as infusing fruit into a spirit like gin or vodka? Also, I saw in another video like this where simple syrup was made by adding sugar & warm water into a bottle & shaking it until it turned clear. Is that more effective then the method you used or just as good or, what?
@CruentusCruor3 жыл бұрын
The serious non-chalant look on his face while he says "Everyone gets a chuckle when you say Nut Milk Bag" got me laughing out loud !!!!
@jeffreykelley69094 жыл бұрын
Another excellent tutorial video. I’ve been adding a little vodka to my syrups to help them last a little bit longer in the refrigerator. Any other suggestions to improve their shelve stability?
@nickardasis44 жыл бұрын
Been waiting so long for this series. One problem I always have when we try out new syrups at work is how much do you actually put inside the syrup? The raspberry syrup that you made for example, why did you use 75g instead of 50 or 100g? Is it just matter of taste/preference? Is there a formula that people use? Also I guess every ingredient is different as each one has different flavour strength, so you have to make the syrup accordingly. Homemade stuff is almost always the best, made some vanilla syrup with actual vanilla pods and it was incredible, I still remember the taste. Can't wait for the rest of the series.
@TheEducatedBarfly4 жыл бұрын
nickardasis I made a half batch and I like that ratio but the amount of raspberries is entirely up to you. It is all about your preference, this is a scaled down recipe which you can scale up, but the ratio is the important part
@tasadem20 Жыл бұрын
I'm very new to cocktails so I have two questions: 1. Why didn't you use vitamix to make all other syrups? For example, for simple syrup, you can put it on a minute or so like you are making soup with vitamix, so the water and sugar dissolves well as it will heat up. 2. Can't you make pretty much syrup out of any fruits by using the same method that you used for raspberry? You can also pretty much mix simple syrup with fruits on Vitamix or any blender and strain it later on?
@LeCrazyMax4 жыл бұрын
10:14 I think he stores his raspberries in an alternate dimension and his stove top is the portal.
@xiClemsx4 жыл бұрын
Thank you so much Leandro! I'm using your tips every day and I'm getting better and better to create my cocktails thanks to you. And, just one thing. I need some precisions about the sterilising process. I thought it was with some vodka, but what are the steps? And how many times can you keep those syrups when they are sterilised? And did the sterilising process can be match with every syrups? Thanks for those precisions because I'm a little bit confused about that. Regards.
@TheEducatedBarfly4 жыл бұрын
You don’t sterilize the syrup you sterilize The bottle by boiling it. As for syrups you can add an ounce of vodka to extend shelf life
@timk14802 жыл бұрын
I’ve been having a hard time finding Demerara sugar. Do you think piloncillo would be a good substitute? I’m using it for tiki drinks.
@dmanair4 жыл бұрын
Lovely! Does it have to be refrigerated always for preservation ?
@jimbo93134 жыл бұрын
@The Educated Barfly I just got into making cocktail. I want to know can you make your infusions/scrubs last longer. Could a 2:1 sugar/whatever then add alcohol last longer? If so how long and how much alcohol should you use and what type? Thank you for your videos. You and Greg over at how to drink are the best. Do more videos together please.
@KenMoonan4 жыл бұрын
So what’s the rapid method recipe for raspberry syrup using the immersion circulator? Can you put it in the description?
@angeliqueesprit86742 жыл бұрын
I’m going to add the raspberry to the honey syrup!😊
@tajinderjsingh826 Жыл бұрын
Thanks
@TheEducatedBarfly Жыл бұрын
Welcome
@FunkyB894 жыл бұрын
I’d love to see you make Gardenia Mix sometime.
@NicholasFiennes3 жыл бұрын
An interesting piece of info I just came across, honey is on average 84% sugar and 16% water and other stuff. So, in theory, to make a 3:1 syrup you'd add less than one third water by volume.
@mickaelbolenge52553 жыл бұрын
When it comes to making a white grape and strawberry syrup would it be exactly the same method as the raspberry syrup?
@johnolmos86702 жыл бұрын
What kind of stove do you use? Looking to pick one up for prep
@ethangillese4 жыл бұрын
Last time I made raspberry syrup 1:1 it didn’t come out as raspberry forward as I would have liked! I put it all over the stove and brought it to a boil. I think I’ll try this one next time!
@bboy6ify2 жыл бұрын
so helpful
@marianaolvera65033 жыл бұрын
Hello! how long does it last in the frige? Does it need frige?
@syngates8701 Жыл бұрын
Do all these syrups will go bad after couple weeks?? If so do I need to keep them in the refrigerator?? Thankssss!
@Wisdom-Nuggets-Tid-Bits8 ай бұрын
I read where these syrups and simple syrups do not have to be refridgerated. Do they? Also, can I use frozen fruit for syrups?
@IbnShisha14 жыл бұрын
Is rock candy syrup the same as rich simple? Do you use gomme syrup ever?
@pl95104 жыл бұрын
how flavorful (or "non-neutral") would be a simple syrup made with non-refined cane sugar? cause that's the only organic cane sugar I can find here
@TheEducatedBarfly4 жыл бұрын
I mean it will differ in flavor slightly but it’ll work for most every drink, work with what you have.
@pl95104 жыл бұрын
@@TheEducatedBarfly thank you!
@margefoyle67964 жыл бұрын
It's what I use. It is a little different - not as clean a flavor, and definitely adds a bit of color, but it's what I have and I'm happy with it.