April 2010 Feature : Wine Cocktails

01 02

A Simple Approach : Infusions - Part I

Joan Lucci
April 29, 2010

This week our test kitchen discovered the secret to simple wine cocktails: simple syrup. It’s not just the simple syrup that makes a a great wine cocktail. But simple syrup may be the best secret ingredient to a great cocktail when you think in terms of “infusion.” Like any liquid, just about anything organic and edible can be used to transform a simple syrup to a burst of flavor.

As for the simple syrup it’s, as the name implies, simple to make and probably takes less time and money than it would to to go out and buy it. The most basic recipe calls for equal parts water and white cane sugar. If you’re looking to rachet up the quality of your simple syrup, start with filtered water. And instead of white cane sugar, try my recipe: 1/3 turbinado sugar, 1/3 agave nectar, 1/3 filtered water.

1. Combine all ingredients into a saucepan
2. Bring up to a boil, stirring often until the granulated sugar is completely dissolved - about 5 minutes
3. Cool completely before refrigerating overnight or a minimum of 4 hours before using

But wait - rachet it up a few more notches and add your secret “infusion” ingredient. Our influsion of the week is: Cucumber. Click on recipes in the left sidebar for our cucumber infusion and and the “Cocktail of the Week” is included in this issue of The Oeno Philosopher. Part II, coming next week, we’ll do an infusion using a summer favorite: Strawberry.

03 13 14