5 x Essential syrups for making cocktails

[@ericd8468]

I appreciate the fact that you aren't wasteful and show people that it's easy to develop that mindset

[@StevetheBartender_]

Thanks Eric! I hate waste...there's too much of it! (that's why I drink every last cocktail I film!)

[@JadenYukifan28]

@@StevetheBartender_ Have you ever tried to make a Pina Colada Syrup? Or at least a Coconut Syrup to help make a Pina Colada?

[@mybartender]

I appreciate how the video provides clear instructions on how to make each syrup from scratch. The step-by-step demonstrations make it easy to follow along, and the ingredients and equipment needed are readily accessible.

[@syn_main]

For the ginger syrup, I use slices of ginger and boil with the sugar water to create the syrup. The slices are candied and make a great sweet and spicy snack, or maybe even a garnish.

[@lrvogt1257]

My son made strawberry syrup 4 weeks ago and it's still tastes like fresh strawberries and sugar. Delicious. He did it differently though. He took half a jar of fresh chopped up strawberries and poured on enough white sugar to cover them, shook it up and just let it sit. In an hour the sugar was drawing the juice out. We shook it up a couple of times as sugar settled to the bottom and put it in the refrigerator overnight. Next day I shook it up again and a bit later strained out the liquid. It was beautiful bright red, clear syrup. The strawberry pulp was great in yogurt.

[@solarwinds-]

Only one way to reply, YUM!

[@Broteese]

I did the same as your lad, but added basil and lime. The strawberry taste is phenomenal. Made a killing at a gin night with the homies. Think I will make a standalone strawberry one soon. So good.

[@Om_garden]

That’s technically called macerating the strawberries :)

[@kaleinyasoftly6027]

Kinda like making oleo!

[@richarddavis8863]

That shot at the end with all the bottles full of the syrups with their ingredients sitting in front of them was so pretty, the colors contrasted so well on the white countertop. Made me want to make em myself. Nice bit of cinematography for KZbin video, absolutely charming

[@StevetheBartender_]

Cocktail syrups are the basis for sooooo many drinks so it's important to get it right! There are many slightly different methods to make syrups but these methods are quick and easy! What can you make with these syrups? See the article here: stevethebartender.com.au/essential-cocktail-syrups/

[@RmFrZQ]

Great video, Steve! Next up make a video about ice management. All cocktails need a huge amounts of good quality ice (large gorgeous cubes) and I think not so many people have the required storage space for it, so how to get so much in case of a party, where to store it to keep it handy, how to calculate the amount of ice to cocktails ratio, can ice to be reused for shaking, or you have to throw it away each time you make a cocktail, does ice in a freezer have a shelf life restrictions, etc.

[@danniemck]

I've found a great easy way to extend the shelf life of your syrups is: add a dash of vodka to your syrups. Also make sure your glass has been cleaned really well.

[@saint-cetacean]

@@danniemck Smart calls Daniel! I'm sure you could use sterile preserving jars/bottles and that would help loads.

[@Imblu95]

man all the syrups vids are all just for alcohol uggh why not for carbonated water alcohol tastes like crap.

[@AndyGarcia-ko4dq]

Great video Steve, question though, I want to make a Blueberry Lavander syrup. I've heard there are 2 types of Lavander to use. Which is best? Also is it better to use tea bags or flower stems? Any help would be appreciated. Thanks again.

[@alejandroworldpeace3212]

I love your channel. The music makes it easy to sit and watch. You explain it simple, and clear, videos aren't too long and you accomplish a lot in them but not too much. Very empathetic and good examples of drinks to use given. Cheers

[@asdfgidji879]

2:1 simple syrup is shelf stable btw. Personally I like the extra sweetness as well but if you dont you could just cut it with water when you make drinks

[@malcomthonger]

I make all my syrups 2:1 and I highly recommend it. Like you said, you can always water it down after the fact and if you don't run a bar where you're selling cocktails, it's unlikely you'll use all your syrup before it goes bad.

[@lolathomas6064]

Mine fermented this way

[@asdfgidji879]

@@lolathomas6064 how long was it unused? I was always led to believe it straight up couldnt but I figure after 6 months to a year it might be an issue

[@Australianzwayne]

Good work mate. I was speaking to a work mate last week and mentioned he likes a cocktail. I suggested he will like your channel and to watch out for that smile... he’ll be hooked.

[@Spaghetti297]

You also get ginger syrup from candying ginger and it's SO good! Great way to get the most bang for your buck.

[@chocolateriveryarnsfibres3471]

I freeze my ginger first, as it's much easier to work with when partially thawed. It's like the fibres disappear. OR.....I slice the raw ginger and follow a recipe for Candied Ginger. That way, you are left with a super potent ginger syrup and your ginger slices are ready to be dipped in sugar and dried for the 'candy' part.

[@calmsea1604]

I like the spoon idea with pealing the ginger.

[@thatguy5367]

I like to take the mushed fruit and either freeze or dehydrate. Makes an amazing crunchy topper or rim with it.

[@kimilecate]

I like this and all i can say is that real attracts real ...helpful ,truthful and Realful.

[@matiasespinoza5375]

Love your work, finally someone that wants to teach really content

[@StevetheBartender_]

Thanks Matias! I'll be sure to keep the content coming! >_

[@S24W2]

Many thanks, may i ask , obviously a small amount of water is lost during heating when making the simple syrup? Obviously this does not matter too much? Thank you

[@StevetheBartender_]

It's very minimal.. just don't let it boil furiously for a long period and it will be fine :)

[@S24W2]

@@StevetheBartender_ many thanks

[@홈텐딩백과]

Very kind. I'll try to make mint and ginger syrups! Thank you :)

[@StevetheBartender_]

Most welcome!

[@loriander2]

I add a tbsp of vodka to increase its shelf life, great video.

[@StevetheBartender_]

Yes! I mentioned this whilst filming but I don't think I included it in the end cut?

[@Dee_Cee227]

@@StevetheBartender_ no you didn't. I was looking for you to talk about it too but it's all good

[@carlgustavbeck2267]

How long will it last, adding the vodka?

[@stephane.foisy.186]

Carl Gustav Beck if the bottle was sterilized first vodka can extend to over 6 months.

[@dimitrz2000]

@@stephane.foisy.186 you mean if we add 2 table spoon of vodka all the syrups would last approx 2 months? How do you sterilise a bottle? Fill it with boiling water for 30 mins ( naturally due to the bottle cap we can't immerse the bottle itself in boiling water ) correct ?

[@sarahealy3191]

New subscriber here, really enjoying myself. Keep up the good work.

[@StevetheBartender_]

Thanks Sarah! Plenty more videos to come! ;)

[@mikek2876]

Was hoping you'd do a video about how to make flavored syrups. I was literally watching other channels today but glad to see one of my favorite channel upload a video about the flavoured simple syrup.

[@StevetheBartender_]

Good timing hey Mike! =)

[@mszoomy]

Penicillin sounds like it would great if you have a cold. Honey & ginger are great when you feel like crude, going to check out that recipe now, thanks Steve

[@Refat_swordfish]

Late post, I know..... I´ve been making loads of Penicillins lately and the way I do the syrup is using grated ginger. Just grate the ginger, add it to the water/sugar, boil, take of the heat and let rest for about 20 min. Then just strain it... Works like a charm. :) And as others have pointed out: Add like a tablespoon of vodka when its chilled too make the shelflife longer.

[@HyperVein]

Hoping to see a tutorial of how to make a grenadine syrup soon ! Keep up the fantastic work you're doing. Terrific channel.

[@porkins93]

4 cups unsweetened pomegranate juice 3 cups sugar 3oz pomegranate mollases Combine on low heat. (No boiling or simmering) Ratio can be played with I've seen a lot of recipes but that's what you need to make it the easy way.

[@rubygregory1992]

Awesome video Steve! I’ve been making my own cocktails at home for about a year now and I was just thinking to myself the other day that I’m ready for the next step which would be making my own simple syrups with fresh herbs! I’m excited to try these out!

[@StevetheBartender_]

Thanks so much Ruby! Let me know how you go and which cocktails you are making =)

[@daniel4647]

I did that for a while, turns out even these little bottles are way more than I can use before they go bad. Except for the honey and one to one, they last pretty much for ever, but anything with fruit and herbs just spoil too quickly for one person in my experience.

[@roxannadrake7186]

Lovvvved the video and that you took the time to put on proper subtitles! Thank You!!!

[@pp140301]

Just stumbled onto this channel the other day been loving it so far keep up the good work steve!

[@StevetheBartender_]

Cheers Keith! Will keep the videos coming!!

[@whiskeytown3777]

Another awesome video Steve!

[@StevetheBartender_]

Thanks WT!

[@rowboat27]

There is a 3 piece shaker in background and i know there has to be some ice under the table. Gimme a little Shakey Shake...

[@StevetheBartender_]

**shakey shake**

[@jck3831]

rowboat27 I love this you sound like a drug addict attempting to get he good stuff

[@Don69-j3g]

Your just here for the "shakey smile" aren't you?? 😂

[@PyrrhusBrin]

@@jck3831 I can quit whenever I want

[@steamkrypton2990]

I did earl grey tea syrup and it's awesome with soda and lime juice, give it a try, it's worth it 😇

[@nancynguyen1665]

How much tea do you add it in the syrup?

[@steamkrypton2990]

@@nancynguyen1665 15-20 Bags to a liter, but be careful not to leave it in to long

[@nancynguyen1665]

@@steamkrypton2990 thank you, I will try it

[@myfinalheaven9590]

I always wondered why people who make simple syrup on a stove rather than just adding boiling water to sugar. Never thought about the science behind it. Thank you good sir.

[@franki639]

it makes them sound smarter lol

[@10_Bit]

You can pour the solution you're using to clean out the remaining bits of your ginger from the blender cup and put it back into the pot so there is less hassle to clean it out afterwards and nothing goes to waste.

[@quanan8291]

love his smile 😁

[@solarwinds-]

Hi Steve, can you make a video on the bartending hardware that work well for the home bartender. What to look for so you dont waste your money. Such as Boston shaker, jigger/pony, hawthorn/julip, mesh strainers, and a simplified list of what you recommend for glass ware - stem & collins/high-ball.

[@joshuaespinoza5082]

Just went back to bartending school and these syrups will be the first I try to make. Regardless if I use them or not. Very well mannered and great direction and soft teaching voice. I just subbed and you'll definitely be seeing me around. Thank you brother for sharing. It helps motivate us. Stay safe and be well. Cheers!

[@simmidhaliwal7573]

This is super helpful! I appreciate that you provide shelf lives for each one!!

[@shanegreen2583]

Having just discovered your channel it inspires me to making more cocktails. Do you have a video on how to make the idea cold brew to use in my espresso martini without buying an expensive machine?

[@StevetheBartender_]

Hey Shane! I’d recommend looking up how to make cold drip coffee (different to cold brew coffee). You can buy a cold drip set or even make it out of plastic bottles - super easy!

[@LemonMeIon]

For standard cold brew, I use 1 liter of mason jar with about 300ml ground coffee and the rest of water and leave to mix for 16-24 hours, then strain through normal drip coffee machine and store in fridge. Using a mesh sieve to catch most of the grains before going through the coffee filter will help it to strain faster. If you plan on using for cocktails, I would recommend brewing much stronger, even 1:1.

[@StevetheBartender_]

@@LemonMeIon making cold drip rather than cold brew will give a stronger flavour better suited for espresso martinis 👌

[@LemonMeIon]

@@StevetheBartender_I’ll have to give that a go!

[@Mogotsi_P]

I'm enjoying the background music😊 I gonna buy the ingredients and try it out...

[@mikek2876]

Can you make videos with 5 best drink using each of the homemade flavored syrups? Keep up the good work, loving the channel !

[@StevetheBartender_]

I like - good idea!

[@75aces97]

I made one of these with hibiscus. Works great.

[@blackbeard9545]

Potions master Steve.

[@thesilvermerlin1713]

FYI if you use fresh raspberries that have been frozen for a short period (a week or two) I find it intensifies the flavour because some of the water is extracted from the berries

[@leahbrady1872]

hey Steve, is there any chance you could do or show some c cocktails sugar free etc for diabetics? so we can enjoy some nice cocktails too

[@dylanroberts969]

Steve mate. Love your videos. I'm locked down in France, I've been spending the week making some drinks. The royal Hawaiian and the East 8 hold up are a real treat. Keep it up brother

[@Markymark0128]

Thank you for showing. I enjoyed this video.

[@JoshameeGibbs_official]

Thanks a lot ;D I was just looking for this, cause I started making cocktails on my own You inspired me a lot, thanks for this too ❤️

[@MezcalBuzz]

I want to start making cocktail videos with Mezcal, and your videos keep popping up in my searches and they’ve been so helpful. Sub’d!

[@karinamhennessy9010]

Fabulous, great to have these syrup recipes - thanks for sharing

[@rakeshgaur3079]

👍👍👍 Steve it's always a treat to watch your videos. Keep it up.

[@matthewmiller4797]

I only ever made regular simple syrup, good to see easy ways to make other syrups.

[@StevetheBartender_]

Real easy to make a different flavour for your cocktails.. raspberry is my fav! Especially in a Knickerbocker!

[@benjioli3570]

Would you recommend adding vodka or high proof liquor to preserve the shelf life?

[@StevetheBartender_]

If you aren’t going to use it within a few days, yes.. 👌

[@TravelWithMeVlogs]

I saw it today, your notes are helping, I am learning gradually

[@nicholas_obert]

As a guy who likes to make drinks for his friends when we party at home, making simple syrup in the microwave is a game changer.

[@KibokoSales]

Thanks Steve

[@victorvannatter312]

With that honey syrup. A honeysuckle. A daiquiri with honey syrup in exchange for simple. Very good. Never mind you have a video on it. Possibly better than a normal daiquiri. Jury is still out. Glad I can’t only make one

[@sayitloudpartygames]

Such great content! Thank you!

[@Mr_FK]

i just stumbled on the channel few days ago and its really becoming one of my favourite channels and very useful cause i like making coctails at home, so now i have a lot of useful tips and things to try =)

[@StevetheBartender_]

Thanks Shobru! Welcome to the channel and glad you’re enjoying the vids!

[@laronajohnson8196]

Awesome! Thanks for sharing!

[@StevetheBartender_]

Welcome Roxie!

[@bishnukalai9411]

It's was very easy sir.thank you

[@Kalikid98]

So concise with explanations and demonstrations. Thats why you da best Steve! Turned 21 this year so getting my GOOD drink on bc who wants to just drink nasty college vodka and straight tequila shots to get loose.

[@Inebrious]

My Old Fashioneds video has the creation of kumquat simple syrup and candied kumquats. Makes for an interesting Old Fashioned.

[@dillonm913]

You deserve a lot more subscribers dude, love your videos 😁❤

[@StevetheBartender_]

Thanks so much Santa!

[@GandalfGreyhame3]

Cool vid why i have waited this long to make drinks like this is beyond me but im glad to be aboard

[@a1919akelbo]

One thing i always do for my syrups that boost their life and thins it out a bit is a 1/2 oz of vodka. Triples the shelf life of most syrups.

[@Foolio949]

I think it's a lot easier to add sliced ginger to a pot of simmering water for a few minutes and then add your sugar, pour all into a bottle and let steep on your counter overnight. Also, using stevia instead of sugar will make a nice 0 cal alternative, that in my experience, lasts longer. Anyway, love the videos. Keep em coming!

[@StevetheBartender_]

Yeah, it works equally as well but you need to be organised (day in advance)... was just making a version where you can start making drinks straight away :) thanks for the love!

[@sillybraebabe]

You’re the best! I enjoy your recipes!

[@StevetheBartender_]

Thanks Braelyn!

[@SomebodysVincent]

Question: Can you freeze the syrup?

[@drspiritja]

I think you should be able to freeze it. But it will change the texture of it and dilute it self when it melts

[@thipele]

Better if you keep them around 48ºF or 3ºC

[@phonesk8ter]

Thiago Leite how long do you think one lasts this way?

[@thipele]

@@phonesk8ter the ones who have fruit you can keep them for a week, the simple or honey sirup for 3 weeks.

[@thipele]

and sorry it's 38ºF or 3ºC

[@Barprints]

Great workhorse syrups! Cheers my man!

[@LaLaBlahBlahh]

Love your channel and the music.. always makes me think of Ta-Ku or something

[@paulbourguignon3632]

Thanks. So now I’m ready for the cover club!!

[@thesphinx1817]

Thank you for sharing this and all your videos! While I'm new to mixology, it seems that great simple syrups are as essential to a great cocktail as fresh squeezed lemon and lime juice. Is there a way to extend the shelf life further? I've heard you can add a touch of vodka.

[@LemonMeIon]

You can make the syrup richer 2:1 and it will last >6 months, then just use half as much in the cocktail. You could add a splash of everclear or overproof rum, but I prefer not to unless I’m making a liquor when which I would macerate the fruit/spice for a few weeks, then strain and mix with water and sugar to proof down. You can use Limoncello Quest’s Alcohol Content Calculator to help with the math.

[@yeetimusprime415]

Where is the best place to get those bottles?

[@StevetheBartender_]

I buy them from a local business in Adelaide, Australia..

[@broccolihart1]

Beautiful kitchen and nice editing

[@jakmga]

This video is awesome, well explained, links to drinks using the syrups, thank u so much!

[@DJ-fn3jm]

Really appreciate your channel. Subbed awhile ago. However, Boiling sugar in water does not break the molecule apart. Boiling or at least heating over 180F or 80C will extend the shelf life because you have pasteurized or sterilized it if you boil it for a few minutes. To break sucrose apart you need to heat it with an acid or add an enzyme like invertase.

[@magicentral]

How did you come up with how long these will last? I’ve kept a simple syrup for multiple months in the fridge with no issues...

[@dimitrz2000]

In a glass container or plastic and untouched or you keep using from same bottle ?

[@johnolmos8670]

I add vodka to mine.It should last a lot longer

[@simioni]

The ones with fruit or fresh herbs will last a week or two before it starts to decompose. Simple syrup, or syrups with ginger and dry spices only will last much longer in the fridge, up to several months.

[@1chrisandangie]

i find if you put your syrups in ice trays and freeze is handy and last longer

[@LemonMeIon]

That’s a cool idea! Assuming they are fairly accurate measurements like 15ml per cube, you could just whip shake to dissolve one in a pinch for a drink.

[@chinitoak47]

I've enjoyed your videos!

[@Sgt_Kal]

A wonderfully informative video. I really enjoy the longer videos, 3min just isn't enough.

[@StevetheBartender_]

Thanks Sgt Kal! For ages I thought people would lose interest if I made them too long but turns out they longer videos are more popular!

[@holdenboy1960]

ice cream toppings would be a good idea i think and thank you for the video

[@rhob2422]

New Sub here. Been mixing drinks during the lockdown. I made a mint syrup by heating mint with the simple syrup then letting it steep for 30 minutes, strained. Works great for Mojitos. Gonna try some blackberry syrup nest.

[@moreiscomingeasy6710]

I got here looking how to make an orange syrup.. thank you for your generosity, Sharing with us, all those amazing syrups. Personally I don't drink alcohol (I got into a lot of troubles,Until I realized I can't drink nicely.. Like normal people)But I think I will be using some of the ones you shared to make nice summer cold drinks. You gave me endless ideas for combining mint with honey and lemon, raspberry and lemon, ginger and honey. It just made me laugh to get to a channel where mostly cocktails are made, to perhaps the only video that does not contain alcohol ...

[@Barprints]

These make for great mocktails! Using any of these with even simple lemonade recipe will give you great results!

[@miriamrobarts]

Orange would be fun to try. Another commenter talked about preparing ginger for candied ginger & using the liquid to make a ginger simple syrup, so that's a method that might work for citrus fruits. Or simply substituting orange juice for the water in the simple syrup recipe, then see if you need to adjust the ratio. Like lemonade without the water, I guess. If you could dial in how much you'd need for one glass, it would be convenient to keep single-sized portions in the freezer. Then you could pop it out, thaw in the microwave & mix up a quick drink anytime. 🍊🍋 I like to make a drink with almond milk, honey (or sugar), & cinnamon (or pumpkin spice). I usually drink it warm, but it's good cold, too. It's basically horchata. (I read that horchata can be made with almonds or other nut-milks, but I've only seen it made from rice milk.) I've heard of simple syrup & syrups for Italian sodas, so I was thinking it might be nice to combine the sweetener & spice(s) ahead of time to make things simpler & faster when I want some spiced almond milk. (If you see this): What method(s) did you try for orange syrup, & how did you use it?

[@benjamingray4488]

Can this sit in the fridge for a few days before straining?

[@StevetheBartender_]

Sure!

[@cocktailtuber7137]

love your ideas, man

[@lesterdsouza8661]

I love this channel

[@abeeton2803]

Brilliant! You are a Rock Star!! Now there will never be an excuse for a Tequila Sunrise! I am so happy!!!

[@makissarlanis8198]

Thank you sooo much!! that was soo helpful!! :D

[@emokidpinky]

Thank you help so much I am relly enjoying you cocktail book as well but random one where about u get the bottle from ?

[@jovinahdi105]

this is very useful,thank u so much,good receipe

[@StevetheBartender_]

Welcome Jovi! Hopefully you put your new syrups to good use..

[@rumpanuthabetha]

I have learned a number of syrups watching your video. Please share how to make fruit juice syrup with the consistency of molasses .. so that it sticks to the side of the glass.. so I can make the drink more colorful and pretty. I'd would be most grateful.

[@StevetheBartender_]

You would just need to reduce it further by heating it longer, removing the water content but it would be awfully sweet if it was as thick as molasses.

[@necroion404]

Hey Steve and Community. I try to reconstruct the recipes. I had the problem, that after 1.5 week the bottles was under an enormous pressure. I tried this wis peach, blueberries, strawberry and raspberry. Do you have a tipp what I can do better for the next time? Thanks for the answer.

[@niethierbos]

it started fermenting at least that is what happened with elderberry syrup i make (as a non-acholic drink). some people here will ad vodka or another spirit to it . what i do after sifting the fruit out is cooking it and put it in a stryle botel it will also help ( it wil change the tast a bit) . most fruit syrupy after oping will just be oke to use for 1 to 2 weeks after opening the bottle. keeping it in the fridge is also good

[@squirrel6536]

So say if I'm trying to make a chile syrup (jalapeño or somethin). Should I add the chiles to the pot on the stove or do it the infusion way like you do with the raspberries?

[@phonesk8ter]

Question, should you wait and let it cool naturally or is it okay to put it straight in the fridge?

[@StevetheBartender_]

Best to let it cool down a bit first... if it’s real hot going into a cold fridge it could break.

[@Ralnakor]

Love it! I actually just made a 1:1 simple syrup out of a local bourbon barrel stout, reduced it by half! Loving experimenting with simple syrups!

[@Broteese]

Wait, you combined the stout with sugar and reduced it?

[@Ralnakor]

@@Broteese I reduced the stout by about half first, then added the sugar to disssolve. Putting in the sugar in before reducing gives too much opportunity for it to foam and burn the sugar.

[@Broteese]

@@Ralnakor damn. Def gonna try that for christmas😁😁

[@amysinclair9404]

Weigh your sugar first if you're using the same jug/bowl to measure because if you measure water first and it's not completely dry a portion of the sugar will stick to the measuring jug/bowl.

[@scottt2012]

Thanks for the video!

[@MaxximumEth]

Sir, steve, does it matter if I make the sugar syrup, pre-muddle the raspberries then add it to the simmering sugar syrup?

[@Barprints]

I personally think its ok. One thing I always do is keep a huge batch of simple syrup on hand, then infuse smaller batches using the pre-done simple syrup as needed. Might not be perfect, but good enough for testing or when you need something good and quick. Easier than keeping multiple syrups on hand when you don't use them often.

[@makeshmuraleedharan934]

Thank you

[@connorabadmoney]

Thanks for making this video man

[@StevetheBartender_]

Most welcome Hendrix!!

[@nocoinnogain2132]

great vid, what are those litlle glass bottles called with the seal on top?

[@artripathi87]

Just made a large batch of honey and ginger syrups! Just curious if you had any recommendations for what to do with the leftover minced ginger after straining? Tastes delicious so it seems a shame to bin it.

[@StevetheBartender_]

Use it in cooking.. a Thai dish perhaps :)

[@artripathi87]

@@StevetheBartender_ so first of all, the syrups came out amazing and my wife is now addicted to Penicillin cocktails. Also, the ginger was a bit too sweet to use in cooking for my liking but you can just steep it in hot water with some fresh mint and a citrus peel to get an amazingly refreshing tea! I eat the ginger bits at the bottom because they're tiny and yummy.