Your barbecue parties are way too cool to settle for boring beverages. With this smoked simple syrup recipe, you’ll be shaking up smoked cocktails like you’re a mixologist on the Vegas strip.
The process is quite easy. Just combine water and sugar in a 13 x 9 pan and smoke it at 180F degrees for two hours. By using a 13 x 9 pan, you create more surface area, so more smoke flavor gets infused into the syrup.
Be sure to stir the mixture a couple of times during the smoking process to ensure the sugar is fully dissolved. After two hours, the simple syrup will have an amber, smoky hue.
This recipe uses 2 cups water and 2 cups sugar, which results in 3 cups of smoked simple syrup. Plenty for a party.
Now it’s time to get creative by mixing in some flavor infusion. Herbs, peppers, citrus rinds and ginger work really well.
Once you select your ingredients, place them into a mason jar and fill it with simple syrup. Tighten the lid, place it in the fridge and steep for at least 30 minutes. The longer it steeps, the more intense the flavor will become.
Below, you can see I made a jar of mint, basil, jalapeno and orange. You should be able to make four varieties with one batch. (I actually made two batches, which is why there is leftover syrup in this picture).
Smoked Simple Syrup for Smoked Cocktails
Your barbecue parties are way too cool to settle for boring beverages. With this smoked simple syrup recipe, you'll be shaking up smoked cocktails like you're a mixologist on the Vegas strip.
- 2 cups granulated sugar
- 2 cups water
- orange, lemon or lime rind
- basil, rosemary, sage
- jalapeno slices
- sliced ginger
Heat smoker to 180F degrees.
Pour sugar and water into a 13 x 9 pan. Stir. Smoke for 2 hours, stirring occasionally to ensure sugar is dissolved.
- Place your selected flavor infusers into mason jars. The more you add, the stronger the flavor will be. Pour the smoked syrup on top. Cover. Let steep for at least 30 minutes.
Refrigerate leftover syrup. To stop the flavor from intensifying, strain out the flavor infusers.