1 cup of Sugar

1 cup of water

Combine equal parts of sugar and water in a saucepan over low heat. Stir consistently until sugar is dissolved. Pour into a mason jar and store in the fridge for up to a month.

1 cup of Sugar

1 cup of Water

1/5 cup of peeled and chopped Ginger

Combine sugar and water in a saucepan over medium heat, stirring until the sugar is fully dissolved. Reduce to low heat and add in ginger. Stir occasionally for 10 minutes making sure it doesn’t boil. Remove from heat and pour into a mason jar to let sit overnight.

Strain out ginger chunks and store in the fridge for up to three weeks.

1 cup of Sugar

1 cup of Flat Champagne

Combine equal parts of sugar and flat champagne in a saucepan over low heat. Stir consistently until sugar is dissolved.

1 cup of Sugar

1 cup of Water

3 Tablespoons of Dried Lavender

Combine sugar and water in a saucepan over medium heat, stirring until the sugar is fully dissolved. Reduce to low heat and add in lavender.

Stir occasionally for 10 minutes making sure it doesn’t boil.

1 cup of Sugar

1 cup of Flat Tonic Water

Combine equal parts of sugar and flat tonic water in a saucepan over low heat. Stir consistently until sugar is dissolved.

About 1 cup of mint leaves

1 cup of white sugar

1 cup of water

1 teaspoon of citric acid

Add all ingredients to a blender and blend for a few seconds until the mint and sugar are incorporated. Using a fine mesh strainer, strain out all the mint bits from your syrup and save in a glass jar.

1 Cup of Coconut Milk

1 Cup of Sugar

Combine ingredients in a sauce pan over medium heat. Stir until sugar is fully dissolved. Allow to cool until room temp and store in a glass container.

1 cup of Fresh Fruit

1 cup of Water

1 cup of Sugar

Dice your fresh fruit of choice and combine with remaining ingredients in a sauce pan. Simmer for 10 minutes while stirring occasionally. Allow to cool and strain out fruit and store in a glass container.

1 cup of Water

1 cup of Sugar

1 Chai Tea Bag

Combine sugar and water over low heat and stir until dissolved. Remove from heat and put in chai tea bag. Allow to steep for 15 minutes then remove tea bag and store in a glass container.

1 cup of water

1 cup of Honey

Combine honey and water over low heat and stir until honey is dissolved. Store is a glass container.

1 cup of Fresh Lemon Juice

1 cup of sugar

Combine over low heat until dissolved. Allow to cool and store in a glass container.

1 cup of Sugar

1 cup of Water

1/4 cup of Rosemary

Combine sugar and water in a saucepan over medium heat, stirring until the sugar is fully dissolved. Reduce to low heat and add in rosemary. Stir occasionally for 10 minutes making sure it doesn’t boil. Remove from heat and pour into a mason jar to let sit for half an hour. Strain out rosemary and store in the fridge for up to a month.

12 Fresh Bay Leaves

1 cup of Water

1 cup of Granulated Sugar

1 oz Vodka

Combine water and sugar in a saucepan over low heat and stir consistently until sugar is dissolved. Cool to room temperature, then transfer to a blender with bay leaves and blend for 30 seconds. Strain through a cheesecloth or coffee filter. Add one oz of vodka and pour into a mason jar and let sit overnight.

1 Cup of Sugar

1 Cup of Blood Orange Juice

1 Cup of Water

2 Cups of Vodka

Peels of 4 Blood Oranges

Combine sugar, juice, and water in a saucepan over low heat Stir consistently until sugar dissolves and remove from the heat. Add in peels and let cool, then pour into a glass container. Set in a cool place for five days then strain out the peels.

1.5 Cups of Sugar

2 Cups of Coffee

1 Cup of Water

1.5 Cups of Chopped Figs

4 oz of Rye Whiskey

Cinnamon Stick

Combine all ingredients except for whiskey in a sauce pan over low heat. Stir consistently until sugar is dissolved then allow to slightly simmer for 15 minutes. Remove from heat and add whiskey then allow to sit for an hour. Strain out figs and seeds and then store in a mason jar and store in the fridge for up to a month.

2 TBS of Sesame Seeds

1 TBS of White Miso

1 Cup of Water

1 Cup of White Sugar

1 Cup of Vodka

In a pan, toast sesame seeds until fragrant, allow to cool, then blend until it becomes a fine powder. Add back to your saucepan, then add in water, sugar, and white miso. Stir over low heat until the sugar is dissolved. Remove from heat and add in vodka. Set aside to rest for three hours then strain through a coffee filter to remove sesame seeds and store in a glass bottle!

1 Cup of Black Walnuts

1 Cup of Water

1 Cup of White Sugar

3 oz Vodka or Rum

In a pan, toast black walnuts until fragrant, allow to cool, then blend into small pieces. Add back to your saucepan, then add in water, and allow to sit for at least 3 hours. Strain through a cheesecloth and add back to your saucepan. Add sugar and stir over low heat until the sugar is dissolved. Remove from heat and add in vodka. Stor in a glass bottle and enjoy!

1 Cup of Blueberries

1/2 cup of water

1/2 cup of Rice Wine Vinegar

1/2 cup of Sugar

Combine all ingredients in a sauce pan over low heat. Stir until sugar has dissolved and gently mash the blueberries with the back of your spoon. Simmer for 10 minutes and set to cool. Strain out blueberries and store in a mason jar.

1/4 cup Rice Wine Vinegar

4 TBS Sugar one inch Cucumber Slices

1 TBS Furikaki

1 TBS Sesame Seeds

Combine in a mason jar and shake thoroughly. Place the cover on the mason jar and set in a cool place for two days. Strain out cucumber and seasoning and use in your cocktails!