SIMPLE SYRUP—Simple Syrup is one of the key sweeteners in many of our cocktail recipes. Sugar doesn’t dissolve quickly in cold drinks, so keeping a bottle of Simple Syrup on hand is a real time saver.
MAPLE SIMPLE SYRUP—Ideal for sweetening up fall cocktails, this syrup is featured in our Walnut Manhattan.
VANILLA SYRUP—Vanilla adds a smooth, creamy essence to any beverage. Featured in our Vanilla Collins, it pairs nicely with vodka drinks. It can soften the sharpness of dry gin, and it makes spiced rum–based cocktails taste like cream soda.
LAVENDER SYRUP—The subtle floral aroma of lavender pairs nicely with vodka, gin, silver tequila, or white rum. Use it to flavor nonalcoholic drinks, such as lemonade, or club soda with a squeeze of lemon.
GINGER SYRUP—Ginger has a crisp, sharp flavor that goes particularly well with spiced rum, whiskey, or vodka.
HIBISCUS SYRUP—Designed specifically for our signature cocktail the Wildflower, Hibiscus Syrup is a really flavorful addition to almost any vodka or gin drink.
HONEY-LIME SYRUP—Honey adds a fuller flavor and texture you can’t get from Simple Syrup or plain sugar. Combining it with lime juice makes it easier to pour and subsequently dissolve. We use this syrup in our Martinique, but it pairs nicely with any dark rum, aged tequila, or gin.
WINTER SYRUP—This was originally created for one of our signature cocktails, the First Snow, and features cinnamon, allspice, peppercorns, and cloves. Try it in a Hot Toddy.
RASPBERRY SYRUP—Raspberry Syrup can be used in place of Chambord and /or added to make a killer Margarita. Keep it in the fridge for iced tea or hot chocolate.
ALMOND SYRUP—Also known as orgeat syrup, Almond Syrup is a key feature in our Mai Tai. You can find it at most specialty food markets, but it’s not difficult to make at home.
GREEN TEA SYRUP—With a hint of umami providing a hearty, earthy flavor, this syrup is a nice addition to cocktails with a base of vodka or gin. Try making a martini with Green Tea Syrup in place of vermouth. Served up with a lemon twist, it’s a simple and delicious cocktail.
2 cups water
2 cups granulated sugar
1 Place the water and the sugar in a medium saucepan.
2 Heat over medium heat until the water is just below boiling.
3 Stir well, ensuring that all the sugar is completely dissolved.
4 Remove the pan from the heat and allow the syrup to cool to room temperature.
5 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate. It will keep for a little less than 1 month in the refrigerator.
2¼ cups water
1¾ cups pure maple syrup
1 dash of nutmeg
1 dash of cinnamon
1 Place the water, maple syrup, nutmeg, and cinnamon in a medium saucepan.
2 Heat over medium heat until just below boiling, stirring constantly until the consistency is even.
3 Remove from the heat and allow the syrup to cool to room temperature.
4 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate. It will keep for a little less than 1 month in the refrigerator.
3 whole vanilla beans
2 cups water
2 cups granulated sugar
1 Cut the vanilla beans in half lengthwise.
2 Place the cut beans in a saucepan with the water and heat over medium heat until the water is just below boiling, stirring constantly to evenly distribute the flavor of the vanilla.
3 Add the sugar and continue to stir over medium heat until all the sugar is dissolved.
4 Remove from the heat and allow the syrup to cool to room temperature.
5 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate.
6 Remove the vanilla pods after 1 week (the vanilla flavor will remain). It will keep for a little less than 1 month in the refrigerator.
2 cups water
½ cup dried lavender flowers
2 cups granulated sugar
1 Place the water and the lavender flowers in a medium saucepan.
2 Heat over medium-high heat until the mixture begins to boil.
3 Reduce the heat to medium and add the sugar, stirring until it is completely dissolved.
4 Remove from the heat and allow the syrup to cool to room temperature.
5 Cover the mixture and let it sit in the pan overnight in the refrigerator.
6 Strain the syrup into a clean Mason jar, seal tightly, and refrigerate. It will keep for about 1 month in the refrigerator.
2 cups water
2 cups granulated sugar
2 large pieces of ginger root, peeled and sliced into thin, round pieces (about ½ cup)
1 In a medium saucepan, bring the water to a boil over medium-high heat.
2 Reduce the heat to medium and add the sugar and ginger root. Stir constantly until all the sugar is completely dissolved.
3 Remove the pan from the heat and allow the syrup to cool to room temperature.
4 Transfer the syrup to a clean Mason jar, seal tightly, and allow to sit at room temperature overnight.
5 Strain the ginger out of the syrup after approximately 12 hours, and then pour the syrup back into the Mason jar, seal tightly, and refrigerate. It will keep for 1 month in the refrigerator.
8 cups water
¼ lb. dry hibiscus flowers
¾ cup granulated sugar
1 In a large saucepan, combine the water and the hibiscus flowers.
2 Bring the mixture to a boil over medium-high heat, stirring occasionally.
3 Add the sugar and stir until completely dissolved.
4 Keep the mixture over medium-high heat until it is reduced to half its original volume.
5 Remove the pan from the heat and allow the syrup to cool to room temperature.
6 Strain the syrup into a clean Mason jar and refrigerate. It will keep for about 2 weeks in the refrigerator.
1 cup clover honey
2 cups freshly squeezed lime juice
1 Warm the honey slightly in a double boiler over medium-high heat. This will soften the honey up just enough to dissolve it in the lime juice.
2 Add the lime juice to the honey in the double boiler, stirring constantly until the consistency is even.
3 Remove the double boiler from the heat and allow the syrup to cool to room temperature.
4 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate. It will keep for about 1 month in the refrigerator.
2 cups water
2 cups granulated sugar
2 whole cinnamon sticks
½ tsp. ground nutmeg
¼ tsp. ground allspice
⅛ tsp. white peppercorns
⅛ tsp. cloves
1 Place the water, sugar, cinnamon sticks, nutmeg, allspice, peppercorns, and cloves in a medium saucepan.
2 Heat over medium heat until the water is just below boiling, stirring well to ensure that all the sugar is completely dissolved.
3 Remove the pan from the heat and allow the syrup to cool to room temperature.
4 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate.
5 After 1 week, strain out the cinnamon sticks, peppercorns, and cloves. Return the syrup to a clean Mason jar, seal tightly, and refrigerate. It will last for about 1 month in the refrigerator.
2 cups water
4 cups fresh raspberries
2 cups granulated sugar
1 Place the water and the berries in a medium saucepan.
2 Heat over medium-high heat until the mixture begins to boil.
3 Reduce the heat to medium and add the sugar, continuing to stir until the sugar is completely dissolved.
4 Remove the pan from the heat and allow the syrup to cool to room temperature.
5 Strain the syrup into a clean Mason jar, seal tightly, and refrigerate. It will keep for about 1 month in the refrigerator.
8½ cups water
1 lb. blanched almonds, coarsely chopped
8 cups sugar
Orange-flower water, to taste
Few dashes of pure almond extract
1 Combine the water, almonds, and 4 cups of the sugar in a medium saucepan.
2 Bring the mixture to a boil, stirring constantly until all the sugar is dissolved.
3 Allow the syrup to cool to room temperature, cover the pan, and let rest overnight. Strain out the solids and pour the liquid into a large saucepan.
4 Add the remaining 4 cups of sugar and heat over very low heat, stirring constantly until the sugar dissolves.
5 Remove from the heat and add the orange-flower water and almond extract to taste (a few dashes should do).
6 Transfer the syrup to a clean Mason jar, seal tightly, and refrigerate. It will keep for two weeks in the refrigerator.
2 cups water
5 green tea bags
2 cups granulated sugar
1 Place the water and the tea bags in a medium saucepan and heat over medium-high heat until the mixture begins to boil.
2 Reduce the heat to medium and add the sugar, stirring constantly until the sugar is completely dissolved.
3 Remove the pan from the heat and allow the syrup to cool to room temperature.
4 Strain the syrup into a clean Mason jar, seal tightly, and refrigerate. It will keep for about 1 month in the refrigerator.
CHILI-INFUSED TEQUILA—Spicy tequila adds depth to a Margarita and combines nicely with the sweetness of Triple Sec. Use a silver or un-aged tequila, with 100% agave and the best chilies you can get your hands on, as it does make a huge difference.
ROSEMARY-INFUSED TEQUILA—The combination of rosemary and tequila may seem strange, but the piney taste of rosemary makes it a good base for winter cocktails. Pair it with tart juices such as blood orange, pomegranate, or grapefruit.
MANGO-INFUSED TEQUILA—Mango provides a sweet tropical twist to tequila-based cocktails and Margaritas. You can also infuse with pineapple and kiwi—getting delicious results.
CINNAMON-CARDAMOM-INFUSED VODKA—Cinnamon and cardamom are an exquisite pairing—seemingly sweet and spicy. This infusion will keep indefinitely, so don’t skimp on the quality of vodka. It’s great added to a Hot Toddy or served on ice with an orange twist.
VANILLA-LAVENDER-INFUSED VODKA—This aromatic floral infusion can flavor a number of cocktails. Try using it as a base for the Violet Fizz or in a vodka soda with lemon.
PEPPERCORN-INFUSED VODKA—Peppercorns give this spirit a pungent bite that works well in a Bloody Mary and is also great as a chilled shot. If you prefer a spicier version, just add more peppercorns.
GINGER-INFUSED CALVADOS—Clear spirits are typically used when making infusions, but this break from convention is also delicious. A great seasonal base to fall and winter cocktails, the ginger fuses nicely with the apple from the Calvados.
SAGE-INFUSED RYE WHISKEY—Although less versatile than other infusions, sage and whiskey make a nice pair. If you’re a whiskey drinker, it’s great served on the rocks.
MINT-INFUSED GIN—Mint and gin create a crisp, refreshing flavor. Use this infusion to jazz up a Tom Collins or serve over ice with freshly squeezed lime juice, a splash of Simple Syrup, and soda.
1 jalapeño pepper
2 cayenne peppers
1 habanero pepper
750 ml. silver tequila
1 Slice the jalapeño lengthwise into strips.
2 Place the jalapeño strips, cayenne peppers, and habanero into a clean container large enough to hold the tequila.
3 Pour the tequila into the container with the chilies, seal tightly, and store in a cool, dark place.
4 Let the mixture infuse for around 6 to 8 hours, shaking the container every 30 minutes to evenly distribute the flavor.
5 Strain the solids out, pour the tequila into a clean container, seal tightly, and store in a cool, dark place. It will keep indefinitely.
3 to 4 sprigs of rosemary
750 ml. tequila
1 The rosemary will not fully impart its flavor unless it is a bit torn, so break it up slightly by muddling it (see for technique).
2 Place all the ingredients in a clean Mason jar, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 6 to 8 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store at room temperature. It will keep indefinitely.
2 mangoes, peeled and sliced
750 ml. tequila
1 Place the mangoes and the tequila in a clean Mason jar, seal tightly, and store in a cool, dark place.
2 Let the mixture infuse for 14 days, shaking the jar a few times a day to evenly distribute the flavors.
3 Strain the solids out, pour the tequila into a clean container, seal tightly, and store at room temperature. It will keep indefinitely.
6 to 8 cardamom pods
4 whole cinnamon sticks
750 ml. vodka
1 Split the cardamom pods and place them (seeds and all) into a clean Mason jar with the cinnamon.
2 Add the vodka, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 5 to 7 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store it as you would any vodka. It will keep indefinitely.
3 whole vanilla beans
1 tsp. dried lavender flowers
750 ml. vodka
1 Cut the vanilla beans lengthwise and place them in a clean Mason jar with the lavender.
2 Add the vodka, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 10 to 12 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store it as you would any vodka. It will keep indefinitely.
750 ml. vodka
½ tsp. black peppercorns
1 tsp. white peppercorns
¼ tsp. green peppercorns
¼ tsp. pink peppercorns
1 Place the vodka and peppercorns in a clean Mason jar, seal tightly, and store in a cool, dark place.
2 Let the mixture infuse for 3 days, shaking the jar every few hours to evenly distribute the flavors.
3 Strain the infusion into a clean Mason jar, seal tightly, and store it as you would any vodka. It will keep indefinitely.
1 large piece of peeled fresh ginger root (about 4 oz.)
750 ml. Calvados
1 Slice the ginger root into thin, round pieces and place in a large, clean Mason jar.
2 Add the Calvados, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 10 to 12 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store it at room temperature. It will keep indefinitely.
5 sprigs of fresh sage
750 ml. rye whiskey
1 Muddle the sage slightly to release its oils and aroma.
2 Place the sage in a clean Mason jar, add the whiskey, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 10 to 12 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store it at room temperature. It will keep indefinitely.
5 sprigs of fresh mint
750 ml. gin
1 Muddle the mint slightly to release its oils and aroma.
2 Place the mint in a clean Mason jar, add the gin, seal tightly, and store in a cool, dark place.
3 Let the mixture infuse for 10 to 12 days, shaking the jar a few times a day to evenly distribute the flavors.
4 Strain the infusion into a clean container, seal tightly, and store it at room temperature. It will keep indefinitely.
CLASSIC ORANGE JUICE—Orange juice is a key ingredient in classics like the Screwdriver and the Blood and Sand. At Schiller’s, it’s also included in our sour mix, adding a nice hint of sweetness. Choose the best quality oranges you can find—it’s important that the pulp is fresh and sweet.
BLOOD ORANGE JUICE—Tart and delicious, blood oranges have a brilliant red color that adds a crimson tinge to cocktails and imparts less sweetness than naval oranges. Use blood oranges when they’re in season—otherwise, they’re quite expensive.
GRAPEFRUIT JUICE—Like oranges, there are several varieties of grapefruits. Ruby Reds are the sweetest, white grapefruits are tart, and pink grapefruits are somewhere in between. Choose your favorite and use it in a Greyhound or Salty Dog.
PEACH PUREE—We use white peaches in our Bellini for the color and lightly sweet flavor, but you can also use yellow peaches for additional sweetness. You’ll need to add a touch of lemon and sugar to bring out the juices and flavor.
To make 1 cup of orange, blood orange, or grapefruit juice:
1 Roll an orange on a flat surface or in your hand (this will loosen the juice within the fruit).
2 Cut the orange in half and remove the seeds.
3 Position the orange in the center of a hand juicer and tightly squeeze and rotate the fruit by hand.
4 Scrape the pulp from the interior of the orange to give the juice the thickness you desire.
To make 2 to 3 cups of peach puree:
1 Place 4 to 5 peaches in a paper sack and leave them for a day or so. This softens the peaches and makes them easier to puree.
2 Remove the pits and place the peaches in a blender with 2 tablespoons of lemon juice and ¼ cup of granulated sugar.
3 Puree the mix, strain out the solids, and discard them.
4 If the mixture is too thick, you can add some water or more lemon juice to thin it out.
