This syrup is simple to make and is a required ingredient in several Tiki drinks.  It’s also good in several soft drinks.  See simple syrup.

• 8 oz. Overproof rum
• 50 cloves
• 1T whole allspice
• 1 whole nutmeg
• 8 limes, zested (Make sure to get as little pith as possible, nitrogen cavitation seems to really go for the bitter flavor in pith)
• ½ C thinly sliced ginger
• 1 ½ C 2:1 simple syrup

1. Grind or bash spices
2. Add all ingredients to whipper and follow instructions for nitrogen cavitation
3. Add the 2:1 simple syrup to the strained liquid.

Grenadine is made from pomegranates, not cherries.  It is supposed to be red.  If you boil this, it will be brown.  There is no need to reduce the juice on the stove.  Heat it just enough to dissolve the sugar, no more.  You can use Whey Low, but it will not be as sweet.

• 2 cups unsweetened pomegranate juice
• 4 cups sugar or 2 cups Whey Low
• 1 tsp. rose water
• 2 oz. pomegranate molasses
• Handful dried hibiscus flowers (optional)

1. In a sauce pan, slowly heat juice and sugar, stirring constantly, until sugar is completely dissolved.  Do not allow to boil.
2. Add hibiscus flowers, if using, and simmer on very low for 10 min.
3. Remove from heat, fish out and discard the Hibiscus leaves, and add rose water and molasses.
4. Allow to cool and decant into a glass bottle.
5. Keep refrigerated.

Even though this has orange and lime, it is a tomato based sangrita.  This is excellent, but my to-do-list includes working on a citrus based variety.

• 1 oz. lime juice
• 1 oz. orange juice
• 2 oz. Clamato
• ½ oz. grenadine
• 3 dashes Celery Bitters

1. Combine all ingredients in mixing glass
2. Keep chilled

• 2 egg whites (6 tbls. pasteurized egg whites)
• 2 oz. Grand Marnier
• 4 oz. finely strained orange juice
• 4 dashes Peach Bitters

1. Lightly whip egg whites in a small bowl
2. Add all ingredients to whipped cream charger
3. Secure top and shake a few times to further break up the egg whites and combine ingredients.
4. Double charge with N₂O, shaking 4-5 times between charges.  Over shaking can cause ingredients to clump and clog charger.
5. Chill for at least 1 hour before use.
6. Keeps a few days refrigerated.

I prefer a ratio of 2:1 juice to simple syrup.  I have seen 1:1 and 3:1.  If you like sour/tartness, reduce the simple syrup and/or add more juice.  If you like it sweeter, do the opposite.  Also, since fruit varies in flavor, always taste your mix and adjust accordingly.

If I am making only 1 or 2 drinks, I just use a 2:1 juice : simple syrup.  When we are entertaining, I make up a bottle that morning.  It will begin to degrade after a day.

• 1 cup Simple syrup
• Either:
  • 2 cups fresh lime juice or
  • 2 cups fresh lemon juice
• 4.5 Tbls. pasteurized egg white – optional see Note

1. Combine all ingredients in a pitcher or bottle.
2. Add additional fruit juice or simple syrup to taste.
3. It is ready for immediate use and will keep, refrigerated for a day.

Note: Adding egg white will add depth and create very frothy drinks when shaken or blended.  You can substitute 1 ½ fresh egg whites if your not worried about salmonella.

This puts anything you could buy in a bottle to shame.  If you like sour/tartness, reduce the simple syrup and/or add more juice.  If you like it sweeter, do the opposite.  Also, since fruit varies in flavor, always taste your mix and adjust accordingly.

• 1 cup Simple syrup
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 4.5 Tbls. pasteurized egg white – optional see Note

1. Combine all ingredients in a pitcher or bottle.
2. Add additional fruit juice or simple syrup to taste.
3. It is ready for immediate use and will keep, refrigerated for weeks.

Note: Adding egg white will add depth and create very frothy drinks when shaken or blended.  You can substitute 1 ½ fresh egg whites but your mix will not keep longer than a day or two.

I got this idea from Jamie Boudreau – famous mixologist.  I make this with WheyLow, which goes into solution, but I can only get 3/4 cup to dissolve.  Plus, the WheyLow will start to come out of solution after a few days.  I prefer my house made bitters, of course, but Angostura works well.  I don’t think Splenda would work here since it will not make a syrup.

This syrup lends itself to several different drinks.  By changing the bitters and the base liquor, you can make a Winter Old Fashioned or a Tequila Traditional al Cubo

• 1 cup Turbinado Sugar, or 3/4 cup WheyLow
• 4 ozs. Good Bourbon
• 2 ozs. Angostura Bitters

1. Add all ingredients to a sauce pan over medium heat
2. Stir constantly until the sugar has dissolved