Use Oleo in place of simple syrup to add a citrusy kick to your favorite cocktail recipes.

Lemon Oleo Saccharum is delicious in an Old Fashioned instead of the usual simple syrup, and it also works as a kick ass base for lemonade.

Start by peeling 4 lemons and 1 orange, minimizing the amount of white pith and only peeling the outer layer. Place the peels in a large bowl. Add 2/3 cup sugar, sprinkling it over, covering the peels. You can use a muddler to mix and press the peels but I prefer to wear gloves and gently massage the sugar into the peels.

Cover the bowl and let it sit for 4-6 hours, occasionally mixing and pressing the peels. The sugars will pull the natural oils from the peels.

Once the peels look nice and saturated from the oils boil some water. You’ll add 2/3 cup boiling water to the mixture and stir until sugar has dissolved. Strain out the peels and store in the fridge for up to one month.

Fruit syrups are ridiculously easy to make, and serve endless purposes. You can use almost any fruit you can think of. My general rule of thumb is:

1 part water
1 part sugar
2 parts fruit

Add equal parts water and sugar to sauce pan. Add in whatever clean, fresh fruit you prefer. Remove any stems/cores and slice the fruit before adding. Bring to a low boil and then simmer until the fruit is softened almost to the point of a compote. Allow to cool at room temperature. Strain out the fruit, and keep the liquid. Store it in the fridge for up to two weeks.

What to do with your fruit syrup: 

pour it over yogurt, ice cream or cottage cheese
mix into oatmeal
stir into hot or cold tea
sweeten and flavor punch or cocktails
mix it with seltzer for natural soda
use it in a marinade
bottle it and give it away as gifts
pour it over pancakes and waffles
sauce desserts
add to salad dressings

1 cup water
1 cup sugar
1 cup fresh herbs, packed
.75 oz fresh lemon juice

In a small pan, combine the sugar and water and slowly bring to a low boil. Continue stirring until the sugar dissolves. Reduce heat and simmer for one minute. Remove from heat. Add in your chosen herb and allow to steep for a minimum of 15 min. The longer you steep, the more intense the flavor. Allow to cool to room temp. Strain into a clean jar, cover and keep refrigerated for up to 2 weeks.

Tarragon yields that distinct black liquorice flavor. Mint is essential for juleps and summer spritzes. Lavender adds a floral fragrance that combines beautifully with lemon, and Earl Grey loose tea brings spectacular dark notes that love orange compliments.

This aromatic syrup brings a warm, spiced sweetness to your cocktails, offering a perfect balance of richness and complexity. 

1 cup pure cane sugar
1 cup water
1 tbsp honey
3 whole star anise
1 tbsp fennel seed
1 tbsp szechuan peppercorns
1 tbsp whole cloves
1 cinnamon stick

Add spices to a small saucepan and heat over medium heat until it comes to a low boil. Reduce heat and simmer for 7-8 minutes. Turn off heat and steep for an hour. Fine strain into a clean glass jar or bottle, cover and keep refrigerated for up to 2 weeks.

Give your holiday drinks a festive twist with this homemade pine needle syrup.

Bring 1 cup of water and 1 cup of sugar to a boil until dissolved. Reduce heat to low, and add a handful of chopped white pine or balsam fir needles. Stir and remove from heat, and let sit for 2 hours. Strain into a clean glass jar. Store in the fridge for up to 3 weeks.

There are many different species of conifers that are edible and medicinal, but please consult a guide book to make sure you are foraging for the right tree as there are a few that are toxic, most notably those in the Yew family.

With notes of cinnamon, a pinch of cloves and a kick of ginger, wrap yourself in this warm, medley of holiday spices.

2 cups demerara
2 cups water
1 navel orange, sliced in quarters
4 cinnamon sticks
½ cup fresh ginger, peeled and sliced thinly
2 tbsp whole cloves

Add all to pot. Simmer on low for 1 hour minimum. Strain and cool to room temperature. If sealed in a jar, syrup should last in refrigerator for 10-14 days.

This spiced pear simple syrup is the epitome of cozy. Perfect for cocktails, desserts, and more, this syrup is an easy way to add Fall flavor to your recipes!

1 cup demerara
1 cup organic pear juice
2 cinnamon sticks
½ tsp whole cloves
1/w tsp allspice
1/8 tsp freshly grated nutmeg

Add all to small saucepan and warm over medium heat. Stir to dissolve sugar. After about five minutes reduce heat and simmer for 8-10 minutes. Remove from heat and cool at room temperature. Fine strain into clean glass jar. Store in fridge for up to 2 weeks.

Rich, warm spices and pumpkin puree are combined to create a sweet, fall-inspired simple syrup. 

Instant fall in every spoonful. This syrup can be used for more than just coffee. Add it to maple syrup to jazz up your pancakes. Swirl it in tea. Drizzle it over vanilla ice cream. Stir it in your morning oatmeal. Spoon it over some roasted figs. Try a splash in your hot toddy or mulled cider. The possibilities are endless.

2 cups water
2 cups demerara
1 tbsp pumpkin spice
3 cinnamon sticks
½ tbsp pure vanilla extract
½ can organic pumpkin

Add sugar, water, pumpkin spice, and cinnamon sticks to a small saucepan. Bring to a low boil and then simmer for 6-7 minutes. Stir in vanilla and organic pumpkin. Stir well to dissolve the pumpkin. Simmer for an additional 5 minutes. Remove from heat and cool at room temperature. Strain out the cinnamon sticks. Store in fridge for up to two weeks. Mix well before use.

8 black mission figs, cut in half
½ cup demerara
½ cup water
1 tbsp pure vanilla extract

Add all ingredients to a small saucepan. Bring to a low boil over medium heat. Reduce heat and simmer, stirring frequently, for about 10 minutes or until the figs start to break down. Remove from heat and let cool. Once cooled strain using a fine mesh strainer. Store in the refrigerator. This syrup will keep for about two weeks. This recipe makes enough for 10-12 cocktails.

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