SC Passion Fruit Syrup

Another ingredient found in Smuggler’s Cove drinks:

• 1.5 cups Funkin passion fruit puree
• 1.5 cups 2:1 Simple Syrup, cooled

In a bowl, whisk together the fruit puree and the syrup. Pour into a lidded bottle or other sealable container and store in the refrigerator. Will keep for 10 days.

The simple syrup is, well, simple. Mix two parts sugar to one part water, heat and stir until the sugar is dissolved.

SC Demerara Syrup

A staple in many of the Smuggler’s Cove drinks:

• 2 cups water
• 1 cup demerara sugar
• 3 cups granulated sugar

Bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear). Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Remove from heat and let cool.

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Lemon Sherbet

No, it’s not ice cream, but it is called Lemon Sherbet:

• 4.0 lemons
• 1.5 cups granulated sugar
• 12 ounces lemon juice Prepare an oleo-saccharum with the lemon peels and sugar. In a small saucepan, combine the oleo-saccharum and lemon juice over medium heat, but do not boil. Slowly stir to dissolve the sugar. When the syrup has thickened, remove from the heat. Strain through a chinois into bottles. The sherbet will keep for 2 to 3 weeks in the refrigerator.

Okay, this ingredient is used in cocktails from the Dead Rabbit book, but don’t be thrown by fancy words like “oleo-saccharum”. It’s just Latin for “smush up a bunch of citrus peels in sugar”.

Pomegranate Syrup

For Pomegranate Syrup:

• 1 cup pomegranate juice
• 2 cups granulated sugar
• 1 cups water

Add the juice, sugar, and water to a medium saucepan over medium heat, but do not boil. Slowly stir until the sugar has dissolved. Remove the pan from heat. Use a funnel to pour into bottles. The syrup will keep for 2 to 3 weeks in the refrigerator.

Lemon Water Ice

For Lemon Water Ice:

• 2 cups sugar
• 2 cups water
• 1 cup fresh lemon juice
• zest from 2 lemons

Combine water and sugar and heat until sugar is dissolved to make a simple syrup. Let cool to room temperature, then add the lemon juice and zest. Chill and then process in an ice cream maker.

While this is pretty simple to make in an [ice cream maker][1], if you don’t have one you can place it in the freezer and stir every half hour or so until it becomes slushy. Tasty even outside of cocktails.

Pineapple Syrup

Infusing simple syrup with other flavors is pretty common. Here is Dr. Cocktail’s recipe for Pineapple Syrup:

• 4 cups cane sugar
• 2 cups water
• 1 small fresh pineapple, skinned and cubed

Stir all ingredients together. Let stand for 24 hours. Remove the pineapple cubes, lightly pressing them with a hand juicer or other method to squeeze some additional juice into the mixture. Stir to dissolve any residual sugar. Pour the resulting syrup through a tea strainer or cheesecloth-lined funnel into a 1.5 liter bottle. Add a small dash of spirits (any distillate of at least 80 proof; 151 rum recommended) as a preservative. Keep refrigerated. It should keep for three months easily.

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Cane Sugar Syrup

This syrup is a brown color instead of the usual clear you get with standard white sugar.

• 2 parts organic cane sugar
• 1 part water

Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.

I kept expecting this to clear as a usual simple syrup will do, but it didn’t. Once I couldn’t see any granules of sugar I figured it was done.