Quote:That sounds wonderfully interesting. How did you come up with that?

 

I steal good ideas whenever I come across them.  I performed in a bar in NYC that was on the forefront of this whole mixology/prohibition-era cocktail trend all the way back in 2003.  It's big everywhere now, but I picked up a lot from the lady who created their drink menu there. 

(Now her job is flying around the world creating seasonal cocktail menus for the some of the nicest hotel bars on the planet)

Anyway - simply syrup is used in lots of cocktails and it's easy to add anything you want to flavor it with while it cooks down. I've made it with ginger, mint, jalapeño, fig, lemon rind, blueberry etc.   Just toss in a healthy amount of your flavor component with even parts sugar and water.  (I add a touch of extra water when I'm infusing something so it cooks down slower - imparting more flavor.)

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