In many of our cocktails, we use syrups infused with other ingredients to introduce additional flavors, heated to extract the third-party flavor. These recipes can be scaled up as necessary. Here are a few pointers on making your own syrups at home:
• When making syrup, apply heat only when necessary to dissolve the sugar or extract flavor from additional ingredients (such as in Cinnamon Bark Syrup). Heating sugar changes its flavor and texture, and it’s difficult to keep it consistent from one batch to another.
• Superfine sugar makes the task of dissolving a little easier, but granulated sugar will work just fine; the process will just require more time and patience. Be aware that 1 cup of superfine sugar will yield a sweeter syrup than 1 cup of granulated, so either measure by weight or make DIY superfine sugar by whizzing the correct quantity of granulated sugar in a blender or food processor. It’s important to always measure the sugar and water separately. If you measure them together, the sugar will already be dissolving, so the final syrup may not have the right proportions of sweetness or density.
• Store syrups in a refrigerator until you’re ready to use them. It’s generally best to allow cooked syrups to cool to room temperature before transferring to a storage container and refrigerating. Most infused syrups will keep for 1 or 2 weeks before they start losing flavor, though the higher the sugar content, the longer the syrup will keep. To ensure good results, taste stored syrups before each use.
In a bottle or other container with a tight lid, combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until the honey is dissolved.
In a saucepan, combine 1 sliced banana, 2 cups of cane sugar, and 2 cups of water. Bring to a simmer, then remove from the heat, cover, and let cool to room temperature. Refrigerate overnight, then strain through a cheesecloth-lined sieve.
In a saucepan, combine 5 cups of blueberries, 1 cup of sugar, and 1 cup of water. Crush the berries with a potato masher. Bring to a boil, then lower the heat and simmer, stirring occasionally, for 15 minutes. Strain through a cheesecloth-lined sieve, pressing the berries to extract as much liquid as possible. Return the strained mixture to the pan and simmer for 10 minutes. Stir in 2 tablespoons of apple cider vinegar and simmer for 2 minutes.
In a saucepan, combine 2 cups of water and 2 cups of sugar and bring to a simmer. Stir in the peels and cores from 5 Braeburn apples and simmer, stirring occasionally, for 30 minutes. Let cool to room temperature, then strain through a fine-mesh sieve.
In a saucepan, combine 2 cups of organic cane sugar (often labeled “evaporated cane juice”; note that this is different from turbinado sugar) with 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
In a saucepan, muddle 1 ounce of cassia cinnamon sticks until it’s broken up into shards. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve.
In a dry skillet, toast 6 tablespoons of cumin seeds over medium-low heat until fragrant. In a saucepan, combine 2 cups of sugar and 2 cups of water and bring to a boil, stirring constantly until the sugar is dissolved. Remove from the heat and stir in the cumin seeds. Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve.
In a saucepan, toast 2 tablespoons of Tellicherry black peppercorns, 2 tablespoons of grains of paradise, and 2 tablespoons of coriander seeds over medium heat until fragrant, about 2 to 3 minutes. Add 1½ cups of demerara sugar, ½ cup of superfine sugar, and 2 cups of hot water. Bring to a boil, stirring constantly, then lower the heat and simmer for 2 minutes. Remove from the heat and add 4 muddled sprigs of fresh curry leaves to the pot. Cover and let stand for 1 hour. Strain through a cheesecloth-lined sieve, pressing firmly on the solids to extract as much flavor as possible.
In a saucepan, combine 2 cups of demerara sugar and 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
Coarsely grind 4 ounces of espresso-roast coffee beans and transfer to a container. Add 2 cups of room-temperature water and stir well. Cover and let stand for 12 to 16 hours. Strain through a fine-mesh strainer, then stir in Demerara Syrup to taste.
Make ½ cup fresh ginger juice, either by using a juice extractor or by finely grating fresh ginger, wrapping it in a clean towel, and squeezing out the juice; you’ll need about 24 ounces of ginger root to make this much juice. Put the juice in a blender, add 1 cup of superfine sugar, and blend until the sugar is dissolved.
In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 3½ ounces of dried hibiscus flowers. Cover and let stand for 20 minutes. Strain through a cheesecloth-lined sieve, then return to the saucepan. Stir in 2 cups of superfine sugar and cook over low heat, stirring constantly and without bringing to a boil, until the sugar is dissolved.
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Combine 1 cup of passion fruit puree and ½ cup of Simple Syrup in a blender and process until the sugar is dissolved.
In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 4 heaping teaspoons of Scarlet Glow herbal tea (available at inpursuitoftea.com). Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve. Add 2 cups of superfine sugar and shake or stir until the sugar is dissolved.
Combine equal parts (preferably by weight, but you can also use measuring cups) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved.
Split 1 Tahitian vanilla bean in half lengthwise and put it in a saucepan. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve.
Orgeat is an almond-based syrup that has been part of cocktail culture since the mid-nineteenth century. It’s a key ingredient in the vintage Japanese Cocktail (brandy, orgeat, and Angostura bitters) and especially the mai tai and its tiki brethren. Made primarily from water and almonds, along with other ingredients such as orange flower water and cognac, it has a unique flavor that’s more than the sum of its ingredients and something altogether individual. It’s milky and nutty but not cloying. It deepens the flavors of other ingredients and bridges magically between refreshing and savory, creating an ethereal mouthfeel that makes ingredients meld in unexpected ways, and at Death & Co, we use it in many styles of cocktails.
12 OUNCES TOASTED ALMOND MILK
16 OUNCES SUPERFINE SUGAR
2½ TEASPOONS PIERRE FERRAND AMBRE COGNAC
2½ TEASPOONS LAZZARONI AMARETTO
¼ TEASPOON ROSE WATER
In a saucepan, combine the almond milk and sugar. Cook over medium-low heat, stirring occasionally and without bringing to a boil, until the sugar is dissolved. Remove from the heat and stir in the cognac, amaretto, and rose water. Store in the refrigerator for up to one month.
1 CUP BLANCHED SLICED ALMONDS
2 CUPS PLUS 2 TABLESPOONS WARM WATER
In a large, dry saucepan, toast the almonds over medium-low heat, stirring constantly, until golden brown. Transfer to a blender and add the water. Pulse until the almonds are finely chopped, then blend for 2 minutes. Strain through a cheesecloth-lined sieve.
When making your own infusions, here are a few pointers:
• Solvent: Infusions get a bad rap because of cheap vodka and artificially flavored candy. But when you start with top-shelf booze, you can give an already-delicious product an added layer of complexity. High proof spirits make for a speedier infusion process, sometimes only a matter of minutes, while vermouth and other lower-proof booze may take up to a week to accomplish the task.
• Flavorings: We love infusing with fancy, one-of-a-kind tea blends and ingredients typically found in sweet liqueurs, such as coffee, coconut, and pineapple. Fruit and any other fresh produce should be unblemished and washed before use. Surface area is important: we use loose tea and finely chopped produce to allow more contact with the solvent. This speeds the process and results in a more flavorful infusion.
• Vessel: Choose a nonreactive plastic or glass container with a tight lid, and be sure you can fit a spoon into it for stirring. Restaurant-grade Cambro containers are excellent, as are wide-mouthed jars. It’s absolutely essential that the vessel be very clean, as alcohol will suck up the flavor of chicken soup or whatever was last in the container, even dish soap. Be sure to save the original booze bottle for storing the infusion when it’s complete.
• Temperature: Most single-ingredient infusions can be made at room temperature in a cool, dark place. If using a variety of ingredients that will infuse at different rates, such as fresh fruit along with spices, refrigerate the infusion to give the flavors more time to meld.
• Time: The duration required to make a flavorful infusion can vary dramatically based on many factors: the intensity or ripeness of the ingredients, the size of the vessel, and, most importantly, your own preference. When making infusions, taste them frequently. Fresh, ripe ingredients, such as berries and tropical fruits, will infuse rather quickly, and it’s important to strain them out before the fruit deteriorates too much—but not before it’s given all of its flavor to the spirit. Anything involving tannins (say tea or herbs) is even less forgiving; there’s a fine line between the perfect level of Earl Grey flavor in vermouth and an overly tannic mess. Dry, hard ingredients, such as pecans, require a bit more time—sometimes more than a week—to impart their flavor.
• Storage: Although infusions may be shelf stable in a cool, dark place, we recommend refrigerating them to help keep their flavors fresh longer. As a bonus, your infusions will be prechilled when you make cocktails.
Stem and coarsely chop 3 dried ancho chiles. Transfer to a container, add one 750-ml bottle of Dolin rouge vermouth, and stir well. Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine 22 grams each of crumbled red puya chile, crumbled morita chile, and crumbled mulato chile. Add 8 heaping teaspoons of whole coffee beans and one 1-liter bottle of Campari and stir well. Let stand at room temperature for 5 hours, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine the ribs and seeds from 4 jalapeño chiles and the chopped flesh of ½ jalapeño with one 750-ml bottle of Siembra Azul blanco tequila and stir well. Let stand at room temperature for 20 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.
In a container, combine 10 crumbled dried red Thai chiles and one 750-ml bottle of Rittenhouse 100 rye and stir well. Let stand at room temperature for 15 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.
Coarsely chop 10 whole dried apricots. Transfer to a container, add one 1-liter bottle of Famous Grouse Scotch, and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine 3 cups of banana chips and one 1-liter bottle of Gosling’s Black Seal rum and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a cheesecloth-lined sieve, return to the container, and refrigerate overnight. Strain through a cheesecloth-lined fine-mesh sieve.
In a container, combine 3 cups of dried currants and one 750-ml bottle of Wild Turkey rye and stir well. Let stand at room temperature for 48 hours, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, muddle 4 fresh figs. Add one 750-ml bottle of Elijah Craig 12-year bourbon and stir well. Let stand for 1 hour, stirring occasionally. Strain through a cheesecloth-
lined sieve.
In a container, combine 3 coarsely chopped Fuji apples (cores, peels, and all) and one 750-ml bottle of Famous Grouse Scotch and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, combine 4 coarsely chopped Granny Smith apples (cores, peels, and all) and one 750-ml bottle of Barbancourt white rum and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, combine the zest of 2 Ruby Red grapefruits and one 750-ml bottle of Punt e Mes and stir well. Cover and refrigerate for 24 hours. Strain through a fine-mesh sieve.
In a container, combine 3 cups of cubed pineapple and one 750-ml bottle of Flor de Caña extra-dry white rum and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, combine 3 coarsely chopped red Anjou pears, 1 coarsely chopped Granny Smith apple (core, peel, and all), 2 cloves, 1 cinnamon stick, and one 750-ml bottle of Siembra Azul blanco tequila and stir well. Cover and let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, combine 4 cups of cubed pineapple, 4 cups of halved strawberries, and one 750-ml bottle of Macchu pisco and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.
In a blender, combine ten 1-inch cubes of watermelon and one 750-ml bottle of Dolin dry vermouth. Pulse until smooth, then let stand at room temperature for 1 hour. Strain through a cheesecloth-lined sieve.
In a container, combine 25 fresh basil leaves and one 750-ml bottle of Dolin blanc vermouth and stir well. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine 1 tablespoon of dried lavender and one 750-ml bottle of Bernheim wheat whiskey and stir well. Let stand at room temperature for 30 minutes. Strain through a cheesecloth-lined sieve.
In a container, combine 2 teaspoons of dried pennyroyal and one 750-ml bottle of Hayman’s Old Tom gin and stir well. Let stand for 5 minutes. Strain through a fine-mesh sieve.
In a container, combine ½ ounce of dried whole-leaf sage and one 750-ml bottle of Dolin blanc vermouth and stir well. Let stand at room temperature for 1 hour and 15 minutes, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine 3 heaping tablespoons of loose chamomile tea and one 750-ml bottle of Martini bianco vermouth and stir well. Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine a heaping ¼ cup of loose chamomile tea and one 1-liter bottle of Old Overholt rye and stir well. Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 3 heaping tablespoons of loose
Market Spice cinnamon-orange tea (marketspice.com) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 6 heaping teaspoons of loose T Salon Green Tea with Coconut (available at tsalon.com) and one 750-ml bottle of Famous Grouse Scotch and stir well. Let stand at room temperature for 30 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine a heaping ¼ cup of loose Early Grey tea and one 750-ml bottle of Dolin blanc vermouth and stir well. Let stand at room temperature for 45 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 3 heaping tablespoons of loose Lapsang Souchong tea and one 750-ml bottle of Siembra Azul blanco tequila and stir well. Let stand at room temperature for 5 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 1 teaspoon of loose T Salon Queen of Earl tea (available at tsalon.com) and one 750-ml bottle of Siembra Azul reposado tequila and stir well. Let stand at room temperature for 10 minutes. Strain through a cheesecloth-lined sieve.
In a container, combine a heaping ¼ cup of loose Scarlet Glow herbal tea (available at inpursuitoftea.com) and one 750-ml bottle of Macchu pisco and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 3 heaping tablespoons of loose T Salon Summer Royale tea (available at tsalon.com) and one 750-ml bottle of Flor de Caña extra-dry white rum and stir well. Let stand at room temperature for 1 hour, stirring occasionally. Strain through a cheesecloth-lined sieve.
… Other Infusions …
In a container, combine 3 tablespoons of cacao nibs and one 1-liter bottle of Cabeza blanco tequila and stir well. Let stand at room temperature for 1 hour, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 3 tablespoons of cacao nibs and one 750-ml bottle of Campari and stir well. Let stand at room temperature for 1 hour, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 3 tablespoons of whole coffee beans and one 1-liter bottle of Carpano Antica Formula vermouth and stir well. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.
Soak 2 cups of pecan halves in cold water for 20 minutes. Preheat the oven to 300°F. Drain the pecans well, then spread them on a rimmed baking sheet. Season with salt, pepper, and cayenne pepper and bake for 20 minutes, stirring occasionally and being careful not to burn the pecans. Let cool to room temperature. In a container, combine the pecans and one 750-ml bottle of Buffalo Trace bourbon and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.
In a container, combine 4 heaping tablespoons of dried rosebuds and one 750-ml bottle of Lillet rosé and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through a fine-mesh sieve.
In a container, combine 2 cups of coarsely chopped sugar snap peas and one 750-ml bottle of Plymouth gin and stir well. Let stand at room temperature for 1 hour, stirring occasionally. Strain through a cheesecloth-lined sieve.
In a container, combine 1 ounce of Szechuan peppercorns and one 1-liter bottle of Plymouth gin and stir well. Let stand at room temperature for 35 minutes, stirring occasionally. Strain through a fine-mesh sieve.
We don’t use rims very frequently at Death & Co—and when we do, we roll the exterior and often rim only half of the glass, allowing the guest to choose how much to include in each sip. We also keep our rims modest and clean, covering about a ½ inch of the rim of the glass in a straight swath.
Mix equal parts finely ground cinnamon and superfine sugar.
Mix equal parts kosher salt, granulated sugar, and ground ancho chiles.
Lightly toast 1 tablespoon of fennel seeds in a small dry skillet. Let cool, then finely grind in a spice grinder. Measure the ground fennel, then add an equivalent amount of kosher salt and mix well.
Some Death & Co cocktails call for minute amounts of ingredients—teaspoons of this and ¼ ounce of that—sometimes for several ingredients in one drink. To speed things up (and make for more accurate measuring), we premix some of these batches and put them in cheater bottles. The batches have a way of taking on lives of their own, inspiring future drinks and earning a permanent place atop the bar. However, for home use, you could always make these mixes to order—in other words, instead of making a large batch of House Sweet Vermouth, you could just add equal parts of Dolin rouge vermouth and Punt e Mes to whatever drink you’re mixing.
2 PARTS GRAPEFRUIT JUICE (PREFERABLY FROM RUBY RED GRAPEFRUITS)
1 PART CINNAMON BARK SYRUP
1 PART VANILLA SYRUP
1 PART ST. ELIZABETH ALLSPICE DRAM
1 PART FEE BROTHERS WEST INDIAN ORANGE BITTERS
1 PART REGANS’ ORANGE BITTERS
1 PART ANGOSTURA ORANGE BITTERS
2 PARTS PEYCHAUD’S BITTERS
1 PART BITTER TRUTH CREOLE BITTERS
1 PART DOLIN ROUGE VERMOUTH
1 PART PUNT E MES
2 OUNCES SIMPLE SYRUP
1 OUNCE MARIE BRIZARD APRICOT LIQUEUR
2 TEASPOONS MARIE BRIZARD CRÈME DE PECHE PEACH LIQUEUR
Gastriques, cordials, purees, and so on: these “other” ingredients aren’t everyday staples, but they’re irreplaceable ingredients in some of our most unique cocktails.
In a saucepan, combine 4 cups of organic unfiltered, unsweetened pomegranate juice and 3 cups of organic cane sugar (often labeled “evaporated cane juice”; note that this is different from turbinado sugar). Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Remove from the heat and let cool to room temperature. Transfer to a container and stir in 6 ounces of pomegranate molasses. Squeeze 8 half-dollar-size orange twists over the surface, discarding the twists, and stir well. Store in the refrigerator for up to 2 weeks.
In a bowl, combine 2 cups of heavy cream and 2 cups of Honey Nut Cheerios and stir gently. Cover and refrigerate for 1 hour, then strain through a cheesecloth-lined fine-mesh sieve, pressing gently on the Cheerios. Store in the refrigerator for up to 2 days.
In a dry, heavy skillet, lightly toast 1 cup of almond flour and 1 cup of shredded unsweetened coconut. In a bowl, combine 2 cups of rice milk, 1 cup of almond milk, 1 cup of coconut water, ¼ cup of light brown sugar, 2 tablespoons of Cinnamon Bark Syrup, and the toasted almond flour and unsweetened coconut and stir well. Working in batches, transfer to a blender and process on high speed for about 45 seconds. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Store in the refrigerator for up to 3 days.
In a blender or food processor, combine 1 cup of granulated sugar, ½ cup of thinly sliced kumquats, ¼ cup of water, 2 tablespoons of lime juice, and 1½ tablespoons of lemon juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover, and refrigerate for 24 hours. Strain through a fine-mesh sieve. Store in the refrigerator for up to 1 week.
In a bowl, combine one 15-ounce can of pure pumpkin puree, 15 ounces of Simple Syrup, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Blend with an immersion blender or whisk vigorously until combined. Store in the refrigerator for up to 1 week.
In a blender, combine 1 coarsely chopped red bell pepper and a splash of water. Blend until smooth, then strain through a fine-mesh sieve. Store in the refrigerator for up to 3 days.
In a medium saucepan, combine 1⅓ cups of superfine sugar and 1⅓ cups of water. Cook over low heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Add 2 cups of hulled and halved strawberries and simmer, stirring occasionally, for 30 minutes. Stir in 1 cup of balsamic vinegar, raise the heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 30 minutes. Let cool, then strain through a cheesecloth-lined fine-mesh sieve. Store in the refrigerator for up to 3 weeks.
In a saucepan over medium heat, bring 12 ounces of agave nectar to a boil, stirring frequently. Slowly add 4 ounces of champagne vinegar while stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in ¼ cup of gently muddled tarragon leaves. Let cool, then strain through a cheesecloth-lined fine-mesh sieve, pressing firmly on the tarragon to extract as much flavor as possible. Store in the refrigerator for up to 3 weeks.
Strip the zest from 12 limes, reserving the zest, then juice the limes. Weigh the lime juice and measure an equal amount of sugar (by weight). In a nonreactive container, combine the lime juice and sugar and stir until the sugar is dissolved. Stir in the lime zest and taste; the mixture should be slightly more tart than sweet and fairly viscous. Adjust the flavor and texture as needed with more lime juice or sugar. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve. Store in the refrigerator for up to 1 month.
Rinse 2 quarts of sour cherries and trim away any rot. Put the unpitted cherries in a large nonreactive pot and mash for several minutes with your hands or a wooden spoon to break the cherries down a bit. Pour in enough apple-
cider vinegar (preferably Bragg’s) or other vinegar to cover the cherries. Cover and let stand at room temperature for 1 week, stirring daily. Don’t be alarmed by the smell or the sludge on top. After 1 week, stir in ½ cup of raw sugar and boil gently for 1 hour, stirring occasionally. (The smell will be a bit offensive, so open the doors and windows.) Cool slightly, then strain through a cheesecloth-lined fine-mesh sieve. Make a test shrub: Cool 3 to 4 tablespoons of the cherry mixture. (Cover the pot to keep its contents warm.) Fill a 20-ounce glass with ice. Add water or club soda to almost the rim, then stir in the chilled cherry mixture. Taste and adjust as needed. If it’s too tart, add another ½ cup or so of sugar, little by little, while it’s still hot, stirring after each addition, until the sugar is dissolved. Once the taste is to your liking, cool completely. Store in the refrigerator, where it will keep indefinitely.
