A word about syrups.
I am currently reading "Imbibe!" by David Wondrich and I keep coming across an ingredient that was a bar staple in pre-Prohibition days, Raspberry Syrup. It is used in numerous cocktails as a sweetener, and, much like simple syrup seems easy enough to make. Sugar, water, raspberries. I'm guessing Grenadine has become the across-the-board bar syrup, and the flavored syrups for coffee would probably be ok. I began searching and there are cocktail-geared syrups out there (Royal Rose looks nice), but in the meantime, I'm going to make a batch and try out some of these recipes.
Stay tuned...
With bourbon on the rocks, maybe? A raspberry old fashioned...? Very interested to know what you concoct!
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