The Poor Porker: 3 DIY Not-So-Simple Syrups + Decadent Cocktails

It may only be Tuesday, but it's a summer Tuesday, which means that cocktails are always at least somewhat top-of-mind.  Since we get a lot of flack for how often we talk about drinking, today we've left it up to someone else -- Robyn and Jarrid of The Poor Porker, to be exact -- to get you tipsy.  The uber-resourceful pair, who share our belief that a small budget  should not limit your booze options to forties and/or boxed wine, have put together 3 decadently flavored simple syrup recipes along with instructions on the *cocktails you'll want to mix them up in.  

Flavored simple syrups, which happen to cost as much as $15 per bottle at specialty markets, are so easy to inexpensively make at home.  Here are a few of our favorite recipes for flavored simple syrups that will take your summer drinks from ho-hum to libation perfection for a fraction of the price.  We've also included a few of our favorite cocktails that you should try too! 

Ginger syrup

2 cups sugar
2 cups water
1 cup fresh, rough-chopped ginger

Place ginger in a saucepan with 2 cups water and bring to a boil. Turn off the heat and whisk in 2 cups sugar. Once sugar is dissolved, blend the mixture then fine-strain twice. Place in a container and cool.

Ginger peachy keen 

1 oz ginger simple syrup
2 oz good gin
½ oz lime juice
2 slices fresh peach

Add 2 slices of fresh peach and 2 oz gin to a shaker. Muddle peach. Add 1 oz ginger syrup and ½ oz lime juice. Top with a scoop of ice, shake, and then strain into a glass. Garnish with a lime wheel. 

Vanilla bean syrup

2 cups granulated sugar
2 cups water
2 whole vanilla beans 

Heat water and sugar in a pan over medium-high until sugar dissolves. Slice vanilla beans in half and add to sugar-water mixture. Turn off heat and place in a container, then refrigerate for 24 hours.

Chicory kicker with hand-whipped cream

3 oz chicory coffee brewed and chilled with a dash of heavy cream
2 oz good dark rum
1 oz vanilla bean syrup
1 dollop of hand-whipped cream
1 piece of dark chocolate for garnish

In a shaker, add 3 oz chilled coffee, 2 oz dark rum, and one scoop of ice. Shake the mixture, then strain over ice into a chilled glass.  Add a dollop of hand-whipped cream. Using a microplane, grate chocolate on top to garnish.

Rosemary syrup

2 cups granulated sugar
2 cups water
3 large sprigs of rosemary

Heat water and sugar on a medium-high temp until sugar dissolves.

Bruise rosemary, add to sugar-water mixture, and remove from heat.  Place in container and let sit for 24 hours for the best taste.

Rosemary lemonade

½ cup fresh lemon juice (roughly 4 lemons)
2 oz rosemary syrup
½ cup seltzer water

Place ½ cup fresh lemon juice and 2 oz rosemary syrup in a glass -- we love to use ball jars for this one -- and add a scoop of ice. Mix with a sprig of rosemary (leave in the glass as garnish), and top off with seltzer water.  Add a fresh lemon wheel.  

*You could always make these without the booze.  (See what good influences we are!?)

Photos by Penny & Finn.