Bring all ingredients to a simmer in a pot and let simmer for 5-10 minutes, stirring occasionally. Strain.
Store in a mason jar.
Blackberry Syrup
6 cups frozen blackberries
6 cups water
3 cups sugar
Combine all ingredients in a pot. Heat until syrup starts to simmer. Remove from heat and strain.
Store in a mason jar.
Bloody Mary Mix
2 bottles tomato juice (92 oz)
1 can tomato sauce (29 oz)
5 tablespoons Forest Floor Foods Spice Blend
Combine all ingredients in a gallon pitcher. Shelf life is 10 days.
Cherry Syrup
6 cups frozen cherries
6 cups water
3 cups sugar
Combine all ingredients in a pot. Heat until cherries begin to burst. Remove from heat and strain.
Chocolate Margarita Syrup
4.5 cups water
4.5 cups sugar
1.5 cups dark unsweetened cocoa powder
3 teaspoons vanilla
4.5 oz lemon juice
4.5 oz lime juice
Over medium-low heat, add the water and sugar. Stir until the sugar has dissolved. Add in cocoa powder, vanilla, lemon and lime juice. Stir together. Reduce heat to low. Simmer for at least 20 minutes.
Cinnamon Simple Syrup
5 cups water
5 cups sugar
2.5 tsp cinnamon
Combine all ingredients in a pot and heat to 160 degrees. Store in a mason jar.
Cold Foam
5 cups heavy cream
10 tablespoons maple syrup
10 tsp vanilla extract
Add all ingredients to a jar and blend using an immersion blender until thick.
Store refrigerated in a mason jar.
Cranberry Granita
10 cups water
7.5 cups thawed cranberries
4 cups sugar
zest plus juice of 1 lime
Place all ingredients into a pan, set over medium-high heat and simmer until the berries begin to pop. Remove from the heat. Blend for about 1 minute. Strain.
Cranberry Syrup
6 cups frozen cranberries
6 cups water
3 cups sugar
Combine all ingredients in a pot. Heat until the cranberries begin to burst. Remove from heat and strain.
Cucumber Syrup
4 cups water
4 cups sugar
4 cucumbers, peeled and coarsely chopped
Combine sugar and water then heat to 160 degrees while stirring frequently. Let cool. Juice the cucumbers and combine with the cooled simple syrup. Store in a mason jar.
Cucumber & Mint Syrup
4 cups water
4 cups sugar heated together
add 2 large cucumbers cubed with skin removed and 4-5 Mint sprigs while it cools
Ginger Liqueur
2 inch piece ginger root, peeled and thinly sliced
1 cup sugar
1.5 cups water
Zest of 1 orange
1.5 cups Rush Creek Vanilla Vodka
Peel the ginger and cut it into thin slices. Bring ginger, sugar, and water to a boil. Reduce heat and simmer until ginger is soft, or 20 minutes. Let the syrup cool. Add orange zest and Rush Creek Vanilla Vodka.
Let steep for one day.
After steeping for a day, strain to remove ginger and zest.
Store in a mason jar.
Grape Syrup
3 cup water
3 cup sugar
4 cups whole grapes
Equal amount Torani Grape Syrup. Heat water, sugar, and grapes until grapes begin to pop. Strain grapes and discard. Once cooled, add an equal amount of Torani Grape Syrup.
Hibiscus Syrup
4 cups sugar
4 cups water
2 cup dried hibiscus petals
Combine water, sugar, and petals in a pot. Heat to 160 degrees, stirring occasionally. Remove from heat and let steep for 15 minutes. Strain with fine mesh strainer to remove petals. Store in a mason jar.
Honey Simple Syrup
4 cups water
4 cups honey
Combine water and honey in a pot and heat until 160 degrees, stirring occasionally. Store in a mason jar.
Irish Cream
1 cup heavy cream
1 can 14 oz sweetened condensed milk
1 ⅔ cup American Gold Whiskey
3 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon instant coffee
Blend on med/low until combined, about 30 seconds, using hand blender
Karen’s Tappy Tibbons Apple Pie Mix
½ gallon Apple Juice
½ gallon Apple Cider
½ oz Vanilla extract
2 cups sugar
3 cinnamon sticks
Bring all ingredients to a boil. Let cool. Remove cinnamon sticks and pour into a gallon jug.
Lavender Simple Syrup
5 cups water
5 cups sugar
10 tbs lavender
2.5 tsp butterfly pea flower powder
Heat water, sugar, and lavender to 160 degrees, remove from heat and let steep for 25 minutes. Strain into a jar. Add butterfly pea flower powder while the syrup is hot and stir.
Lemon Syrup
Equal parts Lemon juice and regular Simple Syrup, combined.
Malabar Cider Mule Mix
20oz Rush Creek Craft Vodka
20oz Malabar
Juice from 10 limes
10 cups cider
Combine all ingredients into a pitcher and stir.
Matcha Simple Syrup
1 cup water
1 cup sugar
1 tbsp Matcha powder
Combine all ingredients in a pot, heat until sugar completely dissolves and reaches 160 degrees. Whisk together. Pour into a mason jar to store.
Mint Simple Syrup
1 cup water
1 cup sugar
1/2 cup fresh mint, stems included
Add all ingredients to a pot, heat until the sugar is dissolved and mixture reaches 160 degrees. Remove from heat and steep for 10-20 minutes. Strain mint sprigs out. Store in a mason jar.
Mixed Berry & Thyme Syrup
6 cups frozen mixed berries
6 cups water
3 cups sugar
48 whole sprigs of Thyme
Combine all ingredients in a pot. Heat until the syrup begins to simmer. Remove from heat and strain. Store in a mason jar.
Peach Honey Syrup
4 cups water
4 cups honey
16 peaches, pitted, peeled, and chopped
Heat all ingredients in a pot over medium heat until the honey melts.
Let the mixture steep for at least 20 minutes, longer if possible. Strain the peaches from the syrup.
Store in a mason jar.
Peppermint Dark Chocolate Cold Foam
1 cup Heavy Cream
1 tsp Peppermint Extract
½ cup Chocolate Chips, melted
Add all ingredients to mason jar and blend just enough to combine.
Peppermint White Chocolate Cold Foam
1 cup heavy cream
1 tsp peppermint extract
1⁄2 cup chocolate chips, melted
Add all to mason jar and blend with immersion blender just enough to combine.
Pineapple Island Punch Mix
10 cups pineapple juice
1 cup mango chunks
(2) 15 oz cans cream of coconut
4 limes, juiced
Blend all ingredients in a gallon pitcher until fully combined. Label, date, and refrigerate.
Plum Syrup
1 cup water
1 cup sugar
2 plums, pits removed and chopped
Add all ingredients to a pot over medium heat until sugar dissolves. Let simmer for 10 minutes.
Let cool completely and blend.
Store in a mason jar.
Ratzlaff Mix
3 cans Coco Lopez Cream of Coconut (45 oz total)
12 oz Rosewater
34 oz Lime Juice
Add all ingredients to a mason jar. Shake to combine.
Rose Water
¼ cup dried rosebuds
½ cup water
Put all ingredients into pot; cover, and bring to a boil. Strain petals out.
Store in a mason jar.
Rosemary Syrup
6 cups water
6 cups sugar
8 whole sprigs of Rosemary (including stem)
Add water, sugar and rosemary to a pot. Bring mix to a boil, then simmer for 10 minutes. Remove from heat and let steep for an additional 10-20 minutes. Strain. Store in a mason jar.
Sage & Honey Syrup
5 cups water
5 cups honey
Heat together to 160 degrees.
Add 40 fresh sage leaves (leaving on stems) while it cools.
Simple Syrup
Combine equal parts of water and sugar then heat to 160 degrees while stirring frequently. Infuse with your choice of flavoring for 30-60 minutes while it cools. Strain and discard flavoring ingredient after infusing. Store in a mason jar.
Spiced Syrup
6 cups water
6 cups sugar
6 tsp Allspice
6 tsp whole cloves
12 cinnamon sticks
Simmer all ingredients together until sugar dissolves. Strain. Store in a mason jar.
Spiced Pear Syrup
6 c water
6 c sugar
6 tsp Allspice
6 tsp whole cloves
12 cinnamon sticks
4 ripe pears, peeled and cubed
Combine all ingredients, with the exception of the pears, and simmer until the sugar dissolves. Strain and return syrup to pot. Add the pears to the syrup and simmer until the pears are soft/fork tender. Blend the pears into the syrup. Allow to cool and store in a mason jar.
Strawberry Mint Simple Syrup
2 cups water
2 cups sugar
2 cups strawberries
1/2 cup mint leaves with stems
Combine sugar and water in a pot and heat until sugar dissolves. Add strawberries and mint, bring to a simmer, then reduce heat to low. Cook 12 minutes. Remove from heat and strain.
the rush?
