COCKTAIL BASE RECIPES
SIMPLE SYRUP
INGREDIENTS
1 cup water
1 to 2 cups white sugar
- Put water and sugar into a bowl and whisk until the sugar has dissolved
- Transfer to a storage container and refrigerate until ready to use
- Keeps for up to 2 weeks
BROWN SUGAR SYRUP
INGREDIENTS
250g brown sugar
250ml filtered water
- Put water and sugar into a bowl and whisk until the sugar has dissolved
- Transfer to a storage container and refrigerate until ready to use
- Keeps for up to 2 weeks
GINGER SYRUP
INGREDIENTS
250g grated ginger
300g grated sugar
250ml filtered water
- Juice the ginger (skins and all)
- Combine with sugar and water over low heat until sugar is dissolved
- Strain and transfer to a storage container and refrigerate until ready to use, up to 2 weeks.
PISTACHIO CRUST
INGREDIENTS
100g pistachio nuts
50g raw sugar
1 teaspoon nutmeg
- Blend nuts, sugar and nutmeg until combined but leaving some texture
RICE HORCHATA
INGREDIENTS
½ cup of long grain rice
150ml coconut milk
1 tsp vanilla
½ tsp cinnamon
1oz brown sugar syrup
- Soak rice in 500ml of filtered water for 12hrs
- Blend it up and finely strain, discard the remaining rice, add the coconut milk, vanilla, cinnamon and brown sugar syrup. Blend it all together and finely strain again.
- Transfer to a storage container and refrigerate until ready to use
- Keeps for up to 1 week
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