Happy Syrup Sunday, Reader!
This week's syrup is one I reach for constantly, and once you make a batch, I think you will too!
Plain simple syrup is made with just sugar and water, but a simple swap lets you explore the nuances of sugar.
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demerara syrup
The perfect upgrade β deeper, richer and a little (lot) more grown-up.
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Demerara sugar has a subtle molasses and caramel-like warmth to it. In syrup form, these flavors play beautifully with whiskey, rum, espresso and anything that needs a little edge.
It's also the perfect bridge for those in-between days when fall is vibing but it's still warm enough for something refreshing!
what to make with it
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This old-fashioned twist swaps bourbon for aged rum and lets demerara syrup do exactly what it was born to do. Stirred smooth, deeply aromatic and built for slow sipping.
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My favorite of the bunch, this mojito upgrade is a rum classic that layers mint, lime and bitters into something bright and beautifully balanced. (Swap in your favorite non-alcoholic rum and a few dashes of NA bitters to keep all the flavor without the proof.)β
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- This shaken iced coffee is the coffee shop order you can make better at home. Demerara syrup brings the caramel depth that makes every sip taste like it should cost more than $7.
Don't have demerara sugar? Turbinado sugar or any raw cane sugar works just fine, or you can swap in light or dark brown sugar. Syrups are meant for experimentation! |
something sweet to go with it
These bourbon chocolate chip cookies have demerara sprinkled right on top β so the pairing practically makes itself. Brown butter, bourbon and toasted walnuts give them a richness that holds up beautifully against a strong, spirit-forward drink.
I hope you give this syrup a try β hit 'reply' and let me know your favorite way to use it.
Keep it sweet & simple this week, friends!
βSusannah
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