Jalapeño-Infused Agave Syrup

Makes about 24 ounces

• 3 cups agave syrup
• 1 large jalapeño pepper, quartered

Bring the agave syrup, 1¼ cups water, and the jalapeño to a boil in a medium saucepan. Reduce the heat to a simmer and cook for about 30 minutes, or until the mixture is reduced to 3 cups. Take the pan off the heat, strain, and let cool. Decant into a jar, cover, and store in the refrigerator.

Cilantro Simple Syrup

Makes about 12 ounces

• 1 cup sugar
• ½ cup chopped fresh cilantro

Bring 1 cup water and the sugar to a boil in a medium saucepan. Turn off the heat and add the cilantro, stirring 2 or 3 times. Take the pan off the heat and let cool. Strain into a covered glass jar or bottle and store in the refrigerator.