... 30,000 existing recipes, but learning to cook is hard. thanks!The info for storage for simple super was very helpful. You can now make any of the recipes that call for simple syrup on this website or in any of my other writing. But even before the recipes are completed, it had a difficult time learning ingredients, measurements, and processes. Now, I know some of you may wonder – if you click on my website – this gal is a diabetic (Type 1 – pancreas packed it’s bags when I was a child – took off without moi) – but heck – I like a nice sippy drink from time to time. As the rain pummels the ground here in the Pacific Northwest, a little window of blue sky nestled between two dark clouds in the neighboring distance makes me wish I were watching the rain fall from across a dark ocean, my little Caribbean fishing…Zeph – Yeah, you’re wrong on this one. Either use a glass container and boil it or, perhaps, use some homebrew sanitizers.Just discovered this site – I am in awe! Mix 1 part syrup to 3 parts water and use it to re-fill your hummingbird feeder. The best and biggest DIY e-liquid/ejuice database and calculator! https://cocktailgeni.us/2014/12/09/liquid-intelligence-recipe-2-clear-ice Works on iPhone and Android. During my searches, I discovered that most recipe sites either have non-alcoholic margaritas punch recipes or, worse, fruity-flavoured recipes that made me cringe just reading them. Salud!How far in advance can I make these margaritas? I unexpectedly found myself having to make margaritas for a picnic and my usual go-to reference (my dad) is travelling out of the country. Recipes from Artificial Intelligence. Jams and jellies definitely go into sterilized containers. I tried the Mojito recipe you posted – EXCELLENT. Yum!I also infuse my syrups with flavor by simmering the syrup along with bunches of mint, basil or chopped habanero.Cosmopolitan: A Bartender’s Life by Toby CecchiniBrand name is Wholesome Sweeteners ‘Organic Blue Agave”. Thank you for including a link to this recipe there; otherwise, I’d be heading to the store right now in search of some sub-standard margaritas mix that would surely mean no-one enjoyed themselves at the picnic!I really love my mojitos with a super-spearmint kick, and sometimes I have trouble finding really potent leaves at the stores around here in the winter. After cooling, I strain it and follow the recipe as usual. It’s summer here in Oregon, which means barbecues, camping trips and river floats are on the agenda for the next few months. The .75 ounce of syrup I used in my mojito didn’t seem to be enough.Can I use sugar in the raw or other unrefined cane sugars? It stays soft but frozen and you can scoop it out for your mojitos or ice tea.My objective is as a sugar source for brewing ginger beer.Hello. I’m in the process of moving up here as well.I make simple syrup and then steep mint leaves in it. *(from Dave Arnold's Liquid Intelligence) Nutrition Per Serving Serving Size - 1/10 margarita mixture Calories - 139 Carbohydrate - 9.8g Cholesterol - 0mg Fiber - 0.2g Protein - 0.1g Fat - 0g Saturated Fat - 0g Sodium - 1mg Sugar - 9.6g Then you simply put the blade into one of the grooves you created and tap on it and voila. You mention storage in the fridge of the simple syrup but not how long you can store a batch. LenoreI’m not exactly sure how long simple syrup will stick around, it doesn’t last long at my work. What’s your opinion on flavoring it? I’m going to try the simple syrup recipe as well. But a pound of sugar will always be a pound of sugar. From my local Coop.I did go into this topic at fairly great length in my first book, Anyway, that’s all there is to it. Properly formed honey will be about 80% sugar. Go nuts!These are the books and tools I use every single day to make drinks at home and behind the bar. Thanks! After trimming it, I got about a 2.5” thick slab. Dave Arnold - "Liquid Intelligence" Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Way cheaper than store bought but the birds don’t seem to mind. I’m anxious to make your recipe for this coming Cinco de Mayo. It’s Thursday, can I make now for Saturday or do I need to make the day of?There’s a long-running joke behind the bar that goes like this: “It’s not called ‘Complicated Syrup’!” and it’s just about every bartender’s go-to joke when one of our coworkers screws up the simple syrup.Gee, Pat, thanks! Keep your simple syrup in the fridge, Heather.Your email address will not be published.Thanks so much for this and your gallon margaritas recipe! Your Tom Collins and Mojitos and so on will be a light brownish instead of white. Simple syrup is basically man-made honey which is why when Joe makes his simple syrup twice as sugary, he has a better shelf life.You can use agave instead of simple syrup. They aren’t good recipes, though. I’ve posted your recipes for both on my Facebook page in my Notes section – and have credited your website. If you can heat water on a stovetop, you’re on your way to making drinks like a pro. Thanks again! Hopefully you’ll get more hits – and folks looking for good recipes!The Bar Book: Elements of Cocktail TechniqueCocktail: The Drinks Bible for the 21st Century, by Paul HarringtonI think this is a case of both Jeff and Zeph being “right”:My guess would be that you won’t want to keep it around for much longer than a week.can other types of sugars be used as a substitute, ie. Clicking on a product takes you to Amazon, which helps me keep this site running, so thank you in advance!I use a more traditional 1:1 ratio. Flavor stash, ratings, private recipes, cost calculation.

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