Homemade Cocktail Syrups - 2.0!

Today I’m making more of my homemade cocktail syrups! In a previous video I covered how to make some of my go-to syrups for the bar (https://rb.gy/av52vs). The truth is I rely on more than just those four syrups, especially when making tiki drinks. These syrups are wonderful for creating non-alcoholic drinks as well! I’ll be making passion fruit syrup, raspberry syrup, ginger syrup, and cream of coconut. They’ll last 2 weeks to a month in the refrigerator. If you want to hang on to them longer, simply store them in the freezer.

I can't take credit for the cream of coconut syrup, but I will stand by the recipe. I found it on the Art of Drink blog. If you’re interested in reading more, including a price breakdown of the bar cost, the link is here: https://www.artofdrink.com/ingredient...

Cheers!

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TIME STAMPS
0. Intro 0:00
1. Passion Fruit Syrup 0:39
2. Raspberry Syrup 3:15
3. Ginger Syrup 5:31
4. Cream of Coconut 8:29
5. Storage 11:54

PASSION FRUIT SYRUP
14 oz. (397g) frozen passion fruit pulp
2.5 cups (600ml) white sugar
In a medium sauce pan, combine passion fruit pulp and sugar. Stir over heat until sugar is completely dissolved. Remove from heat and let cool.

RASPBERRY SYRUP
3/4 cup (180ml) white sugar
3/4 cup (180ml) hot water
6 oz. (170g) raspberries
In a small sauce pan, combine sugar and water. Stir over heat until sugar is completely dissolved. In a medium jar, lightly crush raspberries. Pour simple syrup over raspberries in jar. Seal and steep in refrigerator for up to 24 hours. Strain syrup with a fine mesh strainer once steeping is complete.

GINGER SYRUP
1.5 cups (360ml) white sugar
1 cup (240ml) water
250g fresh ginger
Begin by using a spoon to peel the ginger (optional). Slice ginger into small pieces. Set aside. In a medium sauce pan, combine sugar and water. Stir over heat until sugar is completely dissolved. Add sliced ginger and simmer for 3-5 minutes. Remove from heat. Seal and steep in refrigerator for up to 24 hours. Strain syrup with a fine mesh strainer once steeping is complete.

CREAM OF COCONUT
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved. That’s it!

SUPPLIES
Passion fruit pulp: https://rb.gy/wpbdkj
Organic full fat coconut milk: https://amzn.to/3mvcRt1

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨