Syrups

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Bring water to a boil. Add allspice, remove from heat and cover. Let steep for 10 minutes. Strain and whisk in an equal amount of sugar to liquid by weight. Bottle and refrigerate for up to one month.

Bring beer almost to a boil. Remove from heat and add sugar. Whisk until dissolved and cool before using. Bottle and refrigerate for up to a month.

Be creative! Use a darker beer for a more intense flavor, or an IPA to add a citrusy, bitter finish. For a more robust syrup, use demerara or turbinado sugar.

Measure and combine ingredients. Stir until all sugar granules are incorporated into the wine. Bottle and date. Store in refrigerator for 1 month.

The sugar fortifies the wine, so use the end of a bottle that is near the end of its prime.

Combine ingredients in an airtight container, shake until celery is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved, then strain. Bottle and refrigerate for up to one month.

Bring water to a boil, add vanilla and cocoa. Remove from heat, cover and let steep for 10 minutes. Whisk in sugar and salt until fully dissolved then strain through cheesecloth or fine tea strainer. Bottle and refrigerate for up to one month.

Bring cola and peanuts to a boil in a pot. Blend with immersion blender or stand blender. Strain to remove solids. Add demerara sugar and whisk until dissolved. Pour into a clean bottle and refrigerate for up to one month.

Combine ingredients in an airtight container, shake until cucumber is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved then strain. Bottle and refrigerate for up to one month.

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Whisk ingredients together until the sugar is fully dissolved. Bottle and refrigerate for up to one month.

Combine ingredients and stir until fully amalgamated. Keep refrigerated for up to one month.

Bring water to a boil. Add herbs, remove from heat, cover and let steep for ten minutes. Strain out herbs. Whisk in sugar until fully dissolved. Bottle and refrigerate for up to a month.

Combine ingredients and stir until fully amalgamated. Keep refrigerated for up to one month.

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Bring water to a boil. Add lavender, remove from heat and cover. Let steep for 10 minutes. Strain and whisk in an equal amount of granulated sugar to liquid by weight. Bottle and refrigerate for up to one month.

Combine fruit, lemon juice and sugar in an airtight container. Macerate ingredients in a refrigerator overnight, agitating vigorously a few times throughout. Strain through a fine mesh strainer. Bottle and refrigerate for up to a month.

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Combine nuts with boiling water in a blender and blend until nuts have been finely ground. Strain nut milk through a fine tea strainer or cheesecloth, add equal parts granulated sugar by weight and whisk until sugar is fully dissolved. Add a pinch of salt to enhance the flavor if desired. Bottle and refrigerate for up to a month.

Combine peaches, lemon juice and sugar in an airtight container. Macerate ingredients in a refrigerator overnight, agitating vigorously a few times. Strain through a fine mesh strainer. Bottle and refrigerate for up to a month.

Bring water to a boil. Add vanilla bean, remove from heat and cover. Let steep for 10 minutes. Whisk in sugar until completely amalgamated. Let the syrup cool. Whisk in pineapple juice and strain. Bottle and refrigerate for up to a month.

Macerate raspberries and sugar in an airtight container overnight. Agitate the mixture until the raspberries have completely defrosted and the sugar is dissolved then strain. Bottle and refrigerate for up to one month.

Bring water and saffron to a boil, remove from heat cover and steep for 10 minutes. Add sugar and whisk until sugar is fully dissolved. Add a pinch of salt to enhance flavor if desired. Bottle and refrigerate for up to a month.

Bring water to boil. Remove from heat and add sugar. Whisk until dissolved and cool before using. Bottle and refrigerate for up to a month.

Be creative! Use botanical tea instead of plain water to create a flavored syrup. For a more robust syrup, use Demerara or turbinado sugar.

Combine ingredients in an airtight container, shake until watermelon is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved then strain. Bottle and refrigerate for up to one month.