All of us, or most of us who work behind the bar, have a certain urge to experiment. This is very useful, because it creates a lot of new products and ingredients that can be used for cocktails. In terms of sustainability, which is also an increasingly important topic in bars, different products can thus be made from one ingredient. In addition, we can observe an increased interest in this regard in the exchange among colleagues and with guests. They appreciate experiments and own creations in cocktails more and more and are positively disposed towards them.
Syrups
To get started, it is advisable to begin with homemade syrup. You can achieve a lot with just a few ingredients. Moreover, failures are easy on the wallet - if you are not working with truffles or other expensive ingredients. Let's start with a simple syrup that you can prepare yourself in any bar or at home in no time. It is made 1:1 from granulated sugar and water. Slowly heat the sugar and water in a saucepan and stir until the sugar has dissolved. Then remove from the heat and leave to cool. If the sugar syrup is kept cold, it can be stored for three to four weeks without hesitation.
Another variant is the "Rich Simple Syrup", which is made with two parts sugar and one part water. The preparation is the same. You can make aromatic variants on this basis, e.g. with:
- Herbs (rosemary, basil, thyme...)
- Spices (cinnamon, cardamom, ginger...)
- Citrus peel (lemon, lime, grapefruit...)
- Flowers (rosebuds, lavender...)
- Fruits (strawberries, raspberries, blackberries...)
Infusions
Even though infusions can be made with oil or water, the use of spirits is most effective. Because of the alcohol, a lot of flavours can be extracted. Both dried and fresh ingredients can be used. Fresh ingredients such as mint, strawberries or cucumber bring expressive and elegant notes to the spirit, whereas dried ingredients such as lavender, cinnamon or teas bring full and heavy flavours to the finished product.
The important thing is the time. How long do you let it steep? This depends very much on the desired result. The longer, the more flavours, but you have to be careful with certain ingredients (e.g. turmeric or cinnamon), as they contain many bitter substances. You should therefore find out about the relevant bitter substances beforehand.
Shrubs
Shrubs usually consist of vinegar, sugar and fruit - basically a fruity vinegar syrup that is great for lemonades, cocktails or even desserts. Shrub comes from Arabic and translates as "drink". Fruits such as strawberries, raspberries, oranges, apples, but also rhubarb harmonise well with vinegar and sugar. Spices and vegetables can also be made into shrubs. If you are very experimental, you can also use bacon, for example.
There are countless varieties of shrubs that can be made, starting with the different types of vinegar (apple and white wine vinegar are the most common), the types of sugar (demerara, muscovado...) and of course the flavouring agent (fruits, vegetables, spices, etc.). If you want to delve deeper into the subject, I recommend the following books:
- Shrubs by Michael Dietsch
- Infuse by Eric Pum & Josh Williams
- Cocktails by Klaus St. Rainer
Make or buy?
As in any business, a bar must ask itself which products and services it wants to produce itself and which it wants to buy in. Thanks to homemade ingredients, you gain individuality and can offer your guests something unique. Especially when it comes to using leftovers, both ecological and economic reasons speak in favour of homemade products. However, aspects such as consistent quality, food safety and the time required should not be neglected.
A homemade ingredient in one drink or another is an attractive selling point, but those who only offer signature drinks with two or more different homemade ingredients on their bar menu risk overtaxing their guests - besides, the bar classics also have their raison d'être.
This article appeared in
Issue 2-2020
BAR NEWS magazine as single issue
