A world of syrup!

Here you can find your next syrup recipe!

When embarking on your first cocktail adventures, you may be surprised and overwhelmed by all the different syrups available. The cocktail recipes in the Mad Owl Cocktail Library also contain quite a few of this kind, and it might seem daunting at first. But fear not! If you don't want to spend a lot of money on ready-made syrups in the supermarket, we can now tell you that syrups are often ultra-easy to make at home. And to make it even easier, on this page we will continuously come up with more and more guides for making your own syrups, so that your bar cabinet can be at its best and you are completely ready to throw yourself into all your favorite cocktails from The Mad Owl universe.

Sugar syrup

• 300 g of sugar
• 2 dl boiling water

This syrup is a must have when making cocktails. It is a simple sugar syrup consisting only of water and sugar. The easiest is to fill a scalded jam glass or glass bottle with 300 g. sugar and top up with 200 ml. boiling water. Stir and let the syrup cool. The syrup can then be stored for 2-3 weeks in the fridge.

Basil syrup

• 150 g of sugar
• 2 dl water
• 1 bunch basil (~20-25 g)

Boil water and sugar in a small saucepan and stir gently until the sugar is completely dissolved in the water. Cut the basil leaves into fine strips and let them cook for 10-15 minutes in the syrup. Turn off the heat and let the syrup steep until it is cold. Then strain the syrup into a scalded bottle and store in the fridge between uses.

Champagne syrup

• 100 g of sugar
• 1 dl Champagne

Lightly heat the Champagne and sugar in a small saucepan and stir gently until the sugar is completely dissolved in the Champagne. Turn off the heat and let the syrup steep until it is cold. Then strain the syrup into a scalded bottle and store in the fridge between uses.

Anise syrup

• 150 g of sugar
• 2 dl water
• 10 g Star anise

Boil water and sugar in a small saucepan and stir gently until the sugar is completely dissolved in the water. Pour in the star anise and let them cook for 10-15 minutes in the syrup. Turn off the heat and let the syrup steep until it is cold. Then strain the syrup into a scalded bottle and store in the fridge between uses.

Blackberry mint syrup

• 100 g of sugar
• 2 dl water
• 100 g blackberries
• 8 sprigs of mint

Boil water and sugar in a small saucepan and stir gently until the sugar is completely dissolved in the water. Pour in the blackberries and mint sprigs and let them cook for 10-15 minutes in the syrup. Turn off the heat and let the syrup steep until it is cold. Then strain the syrup into a scalded bottle and store in the fridge between uses.

Vanilla syrup

• 300 g of sugar
• 2 dl boiling water
• 1 vanilla pod

Scrape the seeds out of the vanilla bean and mix it with a little sugar. Pour 300 g. sugar in a scalded jam jar or glass bottle until the jar is half full. Put the vanilla pod and the grains in the glass. Top up with 200 ml. boiling water. Stir and let the syrup cool. The syrup can then be stored for 2-3 weeks in the fridge.

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