Homemade Syrups and Bitters

Ginger Syrup

Makes 1/2 cup

• 2 tbs. coarsely grated gingerroot
• 1/4 cup water
• 1/4 cup honey

Directions

1. Simmer all the ingredients together for five minutes.
2. Cool, and then strain out the gingerroot.
3. Store in the refrigerator. Use within two weeks.

Try this recipe with our Ginger Green Ti-Ni mocktail.

Simple Bitters

Bitters are traditionally made by infusing bitter herbs and other ingredients in alcohol, but you can make your own natural, nonalcoholic bitters in a pinch.

Makes 1 cup

• 1 cup boiling water
• 5 cloves
• 1/2 cinnamon stick
• Zest of 1 orange or lemon
• 1/2 tsp. fennel seed
• 1 tsp. dried dandelion root or dandelion-root tea
• 1 tbs. dried cherries or raisins

Directions

1. Pour boiling water over the ingredients and infuse for about 30 minutes.
2. Strain, and chill before using.
3. Store in the refrigerator. Use within one week.

Try this recipe with our Ginger Pom Fizz mocktail.

Campari-Esque Bitters Tea

Use as you would for Campari for mocktails. 

Makes 1 cup

• 1 cup boiling water
• 1 tbs. hibiscus tea
• 1 tbs. honey
• 1 tbs. dried horehound leaves
• Zest of one blood orange

Directions

1. Pour boiling water over the ingredients, and infuse for 20 minutes.
2. Strain and chill.
3. Store in the refrigerator. Use within one week. (You may also freeze in an ice-cube tray to use later as needed.)

Try this recipe with our Cranberry Blood-Orange Negroni mocktail.

Raspberry Syrup

Makes about 1 cup

• 1 cup fresh raspberries
• 1/2 cup organic cane sugar or 1/3 cup honey
• 1/2 cup water

Directions

1. Simmer all the ingredients together for 10 minutes, stirring occasionally, until the raspberries have released their juices.
2. Cool, and then strain out the seeds.
3. Store in the refrigerator. Use within two weeks.