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About This Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic syrup that’s commonly used in cocktails and other beverages as a sweetener. Unflavored simple syrup is made by dissolving an equal amount of granulated sugar in an equal amount of water, usually in a 1:1 ratio, to create a sweet-tasting liquid. Although it was once customary to use sugar itself in recipes, simple syrups have become the go-to sweetener in cocktails especially because they blend more easily with the other ingredients without leaving behind undissolved sugar crystals.
One of my favorite ways to create delicious new flavor combinations in our cocktails is to use simple syrups infused with fruits, herbs, and other additives. There are lots of pre-made flavored syrups on the market these days, but I prefer to create my own recipes for them because it’s easy and much more affordable to make them in batches at home.
This recipe is for a homemade mushroom honey syrup that was made for the Fangorn Forest, a The Lord of The Rings cocktail that we created in honor of the release of The Rings of Power television show. Because its inspiration was Treebeard, the oldest of the Ents in the original movie trilogy, the drink’s ingredients were meant to be earthy, so it was actually Kendall’s idea to use a syrup that combined both mushroom and honey flavors. I was intrigued and, after a bit of experimenting, ended up with this recipe that was used in the cocktail.
Syrup Ingredients
To make this simple syrup, you’ll need the following ingredients:
Water: This is a flavorless fluid that turns the syrup into a liquid. I used filtered water to prevent contamination.
Baby Portobello Mushrooms: This is a mushroom variety that has a savory flavor and dense texture. I used fresh baby portobello mushrooms.
Honey: This is a sweet, viscous liquid made by bees. I used Wholesome Sweeteners Organic Raw Unfiltered Honey.
How to Make This Syrup
When making syrups, I prefer to make most of ours using the sous vide method, but I made this one on the stovetop so the mushroom flavor wouldn’t be too overpowering.
To make this syrup, you’ll need the following tools:
Measuring Cups: These are used to measure the ingredients. I use the OXO 8 Piece Stainless Steel Measuring Cup Set and the OXO Good Grips Silicone Measuring Cup Set.
Food Scale: This is used to precisely weigh the ingredients. I use the GDEALER Food Scale because it offers extremely accurate weights and is easy to store thanks to its compact size.
Saucepan: This is what the syrup ingredients are placed inside to cook. I use the Cuisinart 3 Quart Stainless Steel Saucepan.
Silicone Spatula: This is used to stir the syrup. I use the OXO Good Grips Silicone Everyday Spatula because its flexibility allows me to stir and wipe the syrups out of the pan more thoroughly than a spoon.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I use the ANNIOCA Silicone Food Grade Funnel because it’s flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I use the OXO Good Grips Squeeze Bottles because they’re high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use. I use the OHMAXHO 16 oz Reusable Plastic Pouches because they’re made with a thick material that doesn’t come open after freezing the syrup.
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How to Store This Syrup
Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Mushroom Honey Syrup
This recipe is for a homemade mushroom honey syrup that was made for the Fangorn Forest, a The Lord of The Rings cocktail that we created in honor of the release of The Rings of Power television show. Because its inspiration was Treebeard, the oldest of the Ents in the original movie trilogy, the drink’s ingredients were meant to be earthy, so it was actually Kendall’s idea to use a syrup that combined both mushroom and honey flavors. I was intrigued and, after a bit of experimenting, ended up with this recipe that was used in the cocktail.
Ingredients
Method
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Chop mushrooms, then measure out 50 g.
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Add 100 ml hot water, 100 g honey, and 50 g mushrooms to a saucepan.
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Heat over high heat until boiling while stirring constantly.
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Boil while stirring for 2-3 minutes.
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Remove from heat, cover, and let cool for 5-10 minutes.
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Strain syrup through a fine mesh filter 1-2 times to remove any mushroom particles.
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Pour syrup into a squeeze bottle or pouch with a spout using a funnel, then refrigerate or freeze.
