Lemon Coriander Simple Syrup
More than making drinks sweet, sugar tames the hot feeling of alcohol on the tongue and adds a richer feel to a drink, especially one served without ice. Sugar is the reason the average liqueur tastes thicker than the average liquor. Margaritas made from scratch depend on it to tame the sour component, just like a touch of honey in salad dressing rounds out the vinegar
Recipe: Lemon Coriander Simple Syrup
Summary: Granulated sugar does not dissolve in a cold drink or alcohol. Simple syrup involves dissolving granulated sugar in hot water and then cooling the solution for use in drinks
- 2 cups water
- Zest of three lemons
- 1 tablespoon lightly crushed coriander seeds
- 1 cup sugar
- Combine water, zest, and spice in saucepan
- Bring to a boil and stir in the sugar until it dissolves completely.
- Reduce to the lowest heat and simmer until the volume is reduced by half.
- Remove from the heat, strain and let cool.
- Transfer to a sterilized glass jar or bottle with an airtight lid. Keep refrigerated and use as needed. Makes about 1 cup
—Maggie Savarino, author of The Seasonal Cocktail Companion