Project 8: Homemade Mixers

Why would you want to do this? Have you looked at the ingredients in premade mixers? I don’t want that stuff in my drinks! Plus, you’ll save money and impress your friends with your delicious homemade cocktails.

Why wouldn’t you want to do this? You don’t drink or serve mixed drinks, or you like the taste of store-bought mixers.

Is there an easier way? The only easier way is to simply buy premade mixers, but in this case, the enjoyment and taste of homemade are too good to miss.

Cost comparison: The cost per ounce is much lower. For example, for about what it costs to buy a 1-liter bottle of margarita mix, which makes six drinks, you can make a batch of your own that makes approximately twenty-four drinks.

Skills needed: Basic cooking skills and patience.

If you look at the ingredients in ready-made cocktail mixers or the prices of the more wholesome versions, you’ll be happy to try making your own. Once you taste them, you’ll never go back!

Having a beautiful, well-stocked bar at a party is so much fun (as long as you have friends who enjoy themselves responsibly), and for people who enjoy food and drink, the flavors of homemade mixers are great additions. You don’t have to drink alcohol to enjoy the full, bright flavors of ginger and lime without additives such as high-fructose corn syrup. Once you’ve tasted homemade mixers, it’s darn near impossible to enjoy a store-bought version.

Materials for Each Project:

•Pots

•Saucepans

•Stirring utensils

•Colander or strainer

•Coffee filters or reusable fine coffee filter basket

•Funnels

•Bottles for storing finished product

Tonic Concentrate

Ingredients:

•4 cups water

•3 cups cane sugar

•3 Tbsp cinchona powder (the source of quinine; look for it online)

•6 Tbsp food-grade citric acid (available at natural-food stores or where cheese-making supplies are sold)

•2 limes, zested and juiced

•2 stalks (leaves and stem) lemongrass, chopped coarsely

Step 1: In a saucepan, bring the sugar and water to a boil until the sugar dissolves. Reduce heat.

Step 2: Add the cinchona powder, citric acid, lemongrass, lime zest, and lime juice. Stir gently and then simmer for twenty-five to thirty minutes, until the powder appears to dissolve and the syrup is thin and runny.

Step 3: Remove from heat and allow the mixture to cool a bit. Strain the large pieces out through a colander or a coarse strainer.

Step 4: This is the time-consuming part. Pour the syrup through a fine filter to remove the remaining cinchona dust. Since the powder is very fine, this takes a long time, and the sticky syrup can be very messy if it spills. To speed up the process, filter the syrup initially through several overlapping layers of moistened and wrung-out cheesecloth, rinse the cheesecloth, and do it again. The more layers of cheesecloth, the more powder will be filtered out. For the final filtering, pour the syrup into a moist coffee filter (preferably supported in a single-cup-type filter contraption or a funnel) until all of the debris has been filtered out. You may have to filter the syrup several times and change filters once or twice; remember to wet the filter before filling it with the syrup.

Store the concentrate in a resealable bottle in the refrigerator (I use a glass quart milk bottle). I’m not sure of the exact shelf life; we always use ours up before it goes bad!

To use, pour one ounce in a glass, top with ice cubes, add gin or vodka (optional), and fill the remainder of the glass with carbonated water. Stir well, garnish with a lime wedge, and enjoy!

Ginger Ale Concentrate

Ingredients:

•6 cups water

•3 cups cane sugar

•2 cups (4 medium to large roots) fresh ginger, peeled and chopped coarsely

•Small hot pepper, finely chped (optional)

Step 1: Mix all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for an hour or so. The syrup will reduce somewhat—that’s OK.

Step 2: Remove the pan from the heat, and let the mixture cool. Pour it through several layers of cheesecloth to remove the chunks.

Store in a bottle in the refrigerator. To use, pour 2 to 3 tablespoons of syrup (to taste) into a glass, top with ice cubes, and fill the remainder of the glass with carbonated water. Stir well and garnish with a lemon or lime wedge or a chunk of candied ginger. This drink is very good for digestion or stomach upsets (minus the hot pepper and citrus garnish) and can boost the immune system.

The fresh ginger in your homemade ginger ale concentrate is a soothing digestive aid.

Margarita Mix

I know that many people make margaritas without a mix, but if you are hosting a party and plan to make batches of margaritas, it’s good to have the basics of the drink taken care of. You can then just pour the mix into the blender or over ice in glasses and add tequila and triple sec, and you’re done.

Ingredients:

•3 cups water

•3 cups cane sugar

•1½ cups fresh lemon juice

•1½ cups fresh lime juice

Step 1: In large saucepan, bring the water and sugar just to a boil, until the sugar dissolves.

Step 2: Remove the pan from the heat. Allow the syrup to cool and then mix in the citrus juices.

Store in a bottle in the refrigerator and use within one week. For frozen margaritas, fill a blender with ice and then pour in chilled syrup about halfway to two-thirds of the way up. Add liquor to preference and blend until smooth. Serve in glasses with salted rims. For a margarita on the rocks, pour approximately ¼ cup of chilled syrup over ice. Add liquor to preference, and garnish with a lime wedge.

Your margarita mix will have a sweet, fresh, citrusy flavor.