Simple Syrup
Instant, Makes 1Qt

·450g Sugar

·450g Boiling water.

Measure 450g of boiling water into a blender. Add 450g of sugar. Blend on high until all of the sugar is dissolved. Let the mixture cool to room temperature. Refrigerate and enjoy for up to 3 weeks.

Raspberry Syrup
24hr maceration period. Makes 1Qt

·450g Fresh raspberries

·450g Sugar

·4oz (Volume) Dolin Dry Vermouth

Measure raspberries, sugar, and Dolin Dry into a food safe container. Using a ladle or a rolling pin, smash the ingredients together until the mixture becomes mostly liquid. Let sit in the refrigerator for 24hrs. After 24hr maceration period, blend the syrup until the contents are completely liquid. Strain through a fine strainer. Refrigerate and enjoy for up to 3 weeks.

Ginger Syrup
Instant, Makes 1Qt

·450g Ginger juice

·450g Sugar

Wash and peel fresh ginger root. Using a juice extractor, juice the ginger root until you’ve got 450g of fresh ginger juice. After the ginger root is juiced, combine ginger juice and sugar in a blender. Blend on high until all of the sugar is dissolved. Let the mixture cool to room temperature. Refrigerate and enjoy for up to 3 weeks.

Honey Syrup
Instant, Makes 1Qt

·40oz Honey

.10oz Boiling water

Using a kitchen scale, portion 40oz of honey and 10oz of boiling water separately. Combine the two in a food safe container and stir until all of the water is dissolved. Let the mixture cool to room temperature. Refrigerate and enjoy for up to 3 weeks