Syrups & Infusions

• ½ cup granulated sugar
• ½ cup water
• 2-3 cinnamon sticks

Combine water, sugar and cinnamon in a saucepan and bring to a simmer. Reduce heat and gently simmer, uncovered, for 30 minutes. Remove saucepan from heat and allow the syrup to cool completely. Transfer syrup into an airtight container and store in refrigerator for about 2-3 weeks.

• ½ cup demerara sugar
• ½ cup water

Combine sugar and water in a saucepan and bring to a simmer. Once sugar has dissolved, remove saucepan from heat and allow syrup to cool completely. Transfer syrup into an airtight container and store in refrigerator for about 2-3 weeks.

• ½ cup honey
• ½ cup water
• 2 inch piece of ginger, sliced

Combine honey, water and ginger in a saucepan and bring to a simmer. Reduce heat and gently simmer, uncovered, for 30 minutes. Remove saucepan from heat and allow syrup to cool completely. Transfer syrup into an airtight container and store in refrigerator for about 2-3 weeks.

• 500 ml Aperol
• 6-8 dried Guajillo chiles, cleaned with seeds removed
• 2-4 dried Arbol chiles (for a little extra heat - can be omitted), cleaned with seeds removed

Combine all ingredients in a large enough airtight jar or container. Seal the container and leave out at room temperature for 3-4 days. Shake the infusion once a day and taste. Once the infusion has a good amount of heat and flavor without being overpowering, then it's done. Strain the infusion and store in a clean jar or container.

• 1 ½ tsp Hōjicha tea
• 1 cup of water
• 1 cup of granulated sugar

To brew the tea, heat up 1 cup of water until around 190F. This type of tea isn't as delicate as other green teas tends to be, so it can be brewed at a much higher temperature to bring out the flavors. Once the water is at the proper temperature, turn off heat and add the tea.

Brew the tea for 30 seconds to a minute. Once you've brewed the tea to your liking, add sugar to the tea and stir until the sugar has dissolved. Transfer syrup into an airtight container and store in refrigerator for about 2-3 weeks.

• ½ cup granulated sugar
• ½ cup water

Combine sugar and water in a saucepan and bring to a simmer. Once sugar has dissolved, remove saucepan from heat and allow syrup to cool completely. Transfer syrup into an airtight container and store in refrigerator for about 2-3 weeks.