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It is impossible to imagine a modern bar without syrups; this is an indispensable component of both a modest homemade set for lovers and an extensive peppery ingredient of a solid cocktail establishment. In this article, we will tell you what syrups should be like and what you should pay attention to when studying the label before buying.
Theory
Mixology has always strived for a balance of taste, and the basis of balance in most cocktails is based on three components: an alcohol base, a sour part and a sweet part. The basis is often strong alcohol (vodka, gin, whiskey, etc.) or vermouth. Juices are the sour part, syrups are the sweet part.
In the simplest case, cocktail syrup is a mixture of sugar and water, it is this banal composition that appears as the “sweet part” in a huge number of recipes – from classics to New Age cocktails.
Currently, in the vastness of Russia and the CIS there are many manufacturers of syrups, as a rule, the assortment consists of several functional lines:
- coffee or tea;
- cocktail (bar);
- lemonade;
- confectionery.
The proposed gradation is conditional, many positions have intersections. For example, caramel syrup goes well with coffee, ice cream and is part of cocktails. On the other hand, citrus syrups containing citric acid are not used with dairy products, because the acid can curdle the milk.
Parameters of cocktail syrups
Sugar
The base of any syrup. Sugar affects not only the taste, but also the strength of the hangover. It’s no secret that the high sugar content in cocktails leads to headaches the next day, so it is important for the syrup to be inverted (or inverted) – split into fructose and glucose. Such a product is better absorbed by the body and more useful. So, a natural example of invert syrup is honey, which, unlike ordinary sugar, does not harm the body and does not lead to obesity.
The problem is that the production of invert syrup is more expensive, so many manufacturers add sweeteners and thickeners to the composition along with regular sugar. The quality of this product is much worse. In addition to harming the body, sweeteners and thickeners contribute to the sugaring of the syrup, as a result, the liquid consistency is lost, and crystals appear.
Also in the aroma and taste of the syrup, the amount of sugar plays an important role, which gives density and fullness. Syrups containing more than 60% of the volume of sugar are considered high-quality. However, not all manufacturers use so much sugar (especially properly prepared).
Aromatics and naturalness
Simple sugar syrup is not enough – bartenders use a wide range of syrups with different flavors to make cocktails. Nobody wants to add “chemistry” to drinks – if you pour grenadine into a glass, it is important that the composition contains pomegranate juice, and not raspberry and blueberry flavors.
Natural flavors are many times more expensive than substitutes and synthetic additives. It was not without reason that we focused on grenadine – almost all manufacturers have this “pomegranate” syrup, it is it that is a kind of quality indicator.
The vast majority of companies use not pomegranate, but blackcurrant or other berry juice to make grenadine, sometimes even simple flavorings. The addition of natural pomegranate juice significantly increases the cost, so they try to reduce its proportion as much as possible.
The use of aromatic additives is normal practice, but the components must be obtained from raw materials and not chemically synthesized. Natural flavors are expensive, so many manufacturers, especially foreign ones, save money.
Nutritional supplements with E indices can also have an impact on health. However, not all of them are as terrible as it is believed. For example, any syrup contains preservatives that prevent spoilage of the product. There are quite harmless additives, such as anthocyanin (pigment) from grape skins (E-163), antioxidant E-338 and stabilizer E-450. There is no need to be afraid of preservatives in the composition of the syrup, the main thing is to check the safety of these substances.
Bottle volume, sediment and storage
Most manufacturers supply liter bottles to the market. Experienced bartenders know that syrups are not used as often, so they sometimes go bad. With a small consumption of a home bar, it is much more profitable and easier to purchase bottles of 0.3-0.5 liters. The advantage of small containers is that the less air inside, the longer the syrup does not spoil. Of course, there are “chemical” syrups that do not deteriorate for years, but a natural quality product will not stand idle for so long.
Store syrups tightly closed in a dark place away from direct sunlight.
Interestingly, the sediment in the bottle can be a normal phenomenon, indicating the naturalness of the product. This syrup only needs to be shaken before use. As a rule, syrups, which contain natural juices, give a precipitate. Of course, we are not talking about cases where suspended particles appear in the bottle.
Media partner of the material: syrup manufacturer Sweetfill.ru.