pulykamell:
No, you’re right. I’ve got my glass of finally completely dissolved 2:1 sugar:water simple syrup, not boiled, and it has the color of a chardonnay. Definitely not clear. Definitely yellowish.
You’d make a very good bar-man. Definitely.
Finagle:
In the summer, I usually have hummingbird nectar in the fridge (4 parts water, 1 part sugar), so I just use that. Not quite as sweet, but really, if it makes a hummingbird happy…
I put some home-made nectar in a smaller water bottle till I could make a big batch. Guess who forgot that, grabbed it and took a good big swig?
Only if he leaves it out till it ferments into rum wash and distills it.
To make it more dissolvable (if that’s a word), you can make honey syrup in the same way as simple syrup (heated 1:1 with water) - it’s used in cocktails like the Bees’ Knees.
QuickSilver:
Another reason to make a simple syrup by dissolving sugar in hot water is my: Old Fashioned Earl Grey. When making the simple syrup, I first steep a couple good Earl Grey tea bags in the hot water. Once chilled I essentially have a very sweet and very strong iced Earl Grey tea simple syrup. The rest of the recipe is per the traditional Old Fashioned cocktail.
Yes, I invented this version of the Old Fashioned and I won’t hear otherwise.
It’s all yours, friend. I can’t stand Earl Grey, or any other application of bergamot.
Off topic, are tea-based booze drinks a real thing out there in the real world? Along the lines of an Irish Coffee?
I use it in iced coffee drinks. Granulated white sugar takes forever to dissolve in cold drinks.
Ukulele_Ike:
It’s all yours, friend. I can’t stand Earl Grey, or any other application of bergamot.
Off topic, are tea-based booze drinks a real thing out there in the real world? Along the lines of an Irish Coffee?
Oh, sure. Hot toddies can often be made with tea (and that’s how I usually make mine.) There’s also spiked iced tea type of drinks, too.
Groucho: “I could have been in a warm bed now with a hot toddy…that’s a drink. ”
Chico: “Atsa too bad.”
