It's Holiday Cocktail Week here at Adventures in Red & Brown, where we're bringing you Christmas classics along with a few new variations to keep you in high spirits. Pour a couple out for you and yours, and get to wassailing. This simple syrup takes its flavor profile from Swedish spices commonly used for mulling and baking. Perfect for use with brown liquors, red wines, dark or spiced rums, pretty much anything you want to taste like winter.
Swedish Christmas Syrup Makes 12 ounces (plenty for an evening of cocktails)
1 Cup sugar 1 Cup water 1 cinnamon stick 1 star anise pod 1 teaspoon cloves 1/2 teaspoon crushed allspice 1/2 teaspoon crushed cardamom
Crush your allspice and cardamom with a mortar and pestle or give them a quick pulse in your spice grinder. If you don't have either, you can crush them in a sandwich bag with a meat tenderizer.
In a medium pan, stir together the sugar and water. Place it over high heat and add the spices, stirring occasionally until the mixture comes to a rolling boil.
Pour it into a glass jar (try not to use plastic so the flavors don't leech) and let it come to room temperature. Cover and store in the fridge for up to a month.