Robert Simonson - Mezcal + tequila cocktails : mixed drinks for the golden age of agave

Syrups + More

Angelica Tincture

MAKES 2 CUPS

2 ounces dried angelica root

16 ounces neutral overproof spirit, such as Everclear

Combine the angelica root and spirit in a glass jar. Set aside to infuse for 2 weeks. Strain into a clean jar and cover. The tincture will keep indefinitely at room temperature.

Anise-Infused Leblon Cachaa

MAKES 1 LITER

1 liter Leblon cachaa

20 grams star anise

Combine the Leblon cachaa and star anise in a nonreactive (preferably glass) container and allow to infuse for 24 hours. Strain out the star anise and rebottle. The infusion will keep indefinitely at room temperature.

Cinnamon Syrup

MAKES ABOUT 1 CUP

2 cinnamon sticks

1 ounce gentian root

2 cups sugar

1 cup water

Break the cinnamon sticks into pieces. In a small pot over a low heat, toast the cinnamon until fragrant. Add the gentian, sugar, and water. Simmer until the sugar has dissolved. Remove from the heat and let cool. Strain into a jar, cover, and refrigerate for up to 1 week.

Ginger Syrup

MAKES ABOUT 2 CUPS

1 cup strained ginger juice (from an extractor)

1 cup water

2 cups cane sugar

In a small pot over low heat, combine the ingredients and cook, stirring, until the sugar is dissolved. Let cool to room temperature and refrigerate for up to 1 week. Note: If you havent access to an extractor, Pratt Standard and Liber & Co. make good ginger syrups that are commercially available.

Ginger Wort

MAKES ABOUT 3 CUPS

3 cups water

8 ounces minced ginger

1 ounces light brown sugar

ounce freshly squeezed lime juice

In a small saucepan over medium heat, bring the water to a boil, pour into a nonreactive container, and add the ginger and brown sugar. Cover and set aside for 1 hours. Strain through a chinois into a pitcher or bowl, pressing the ginger to extract as much liquid as possible. Stir in the lime juice. Transfer to a bottle or jar, cover, and refrigerate for up to 1 week.

Grapefruit-Infused El Jimador Blanco Tequila

MAKES ABOUT 1 CUP

1 cup El Jimador Tequila

Peel of 1 large grapefruit

Combine the tequila and grapefruit peel in a nonreactive (preferably glass) container and allow to infuse for 24 hours. Strain out the peel, and rebottle. The infusion will keep indefinitely at room temperature.

Hibiscus Grenadine

MAKES ABOUT 1 CUP

1 cup pomegranate juice, such as POM

6 grams dried hibiscus

1 cup sugar

In a small saucepan with a lid over medium heat, bring the pomegranate juice to a boil. Remove from the heat and add the hibiscus. Cover and steep for 7 minutes. Add the sugar and stir until dissolved. Strain through a fine-mesh strainer into a jar and store in the refrigerator for up to 1 week.

Hibiscus-Habanero Syrup

MAKES ABOUT 1 CUP

400 grams sugar

14 ounces water

60 grams dried hibiscus flowers

50 grams habanero pepper, sliced

1 vanilla bean

5 orange twists

In a saucepan over medium-high heat, combine the sugar and water. Add the hibiscus flowers, habanero, vanilla bean, and orange twists. Bring the mixture to a boil, then remove from the heat. Allow to cool, strain into a clean container with a lid, and store in the refrigerator for up to 1 week.