utorok, 26. februára 2013

Gingerbread Syrup

...the best gingerbread syrup recipe...

1 Litter Water
1 kg Caster Sugar
100 g Fresh Ginger
30 Cloves
2 Vanilla Beans
6 Star Anise
6 Cinnamon Stick
Zest From One Orange
Zest from Two Lemons

Method


In a high-sided saucepan over medium-high heat, bring all ingredients to a boil.

Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.


After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.




utorok, 19. februára 2013

Maracuja Swizzle

45 ml Sailor Jerry Spiced Rum
20 ml Massenez Creme De Peche
15 ml Vanilla Syrup
15 ml Lemon Juice
30ml Passionfriut Pulp 


Method

Pour all ingredients into a old fashioned glass filled half with crushed ice and swizzle with swizzle stick. Add more crushed ice and garnish with half passionfruit, extra passionfruit pulps and mint sprig. 




Enjoy Responsibly :)