Tiki Simple Syrup

This simple syrup works nicely in all rum and tiki style drinks, particularly a daiquiri or Coco 'Deez' Nuts. You can also use this in other shaken drinks with bourbon, rye or gin. 

Tiki Simple Syrup recipe:

• 1 cup Demerara sugar (or Turbinado)

• 1 cup water

• 1 vanilla bean (split)

• 3-5 cloves (whole)

• 4-6 cinnamon sticks (at least 3 inches long)

• 1/3 cup mix of whole pecans and almonds, toasted

Add sugar and water to pot on medium heat and stir. Once the sugar starts to dissolve, add the rest of the ingredients and stir.  Once the sugar is dissolved, cook on low for at least 5 minutes on reduced heat, stirring often. Do not let the sugar boil. Next, remove the pot from the heat and let it cool with all the ingredients steeping for about an additional 10-15 minutes. When cooled, double strain into an air tight container and keep in the refrigerator for up to 10 days. Add an ounce of high proof rum for a little longer shelf life. 

The flavor profile should be predominately cinnamon with vanilla, spices and nuts on the back end. If not enough cinnamon, add more sticks and let steep for another 10 minutes. Also, an ounce or two of maple syrup can be added for more complexity. 

Makes roughly 8 ounces or 1 cup.

Substitutions:

Demerara sugar: I highly recommend the use of Demerara or Turbinado sugar. Do not use white or brown sugar here as they will impart little to no flavor. Demerara (or Turbinado) will add nice caramel and spice notes, which this syrup needs.