Nutmeg Syrup
Bar Prep • syrup
Description
A fragrant, warmly spiced simple syrup made by infusing sugar syrup with freshly grated nutmeg. Adds nutmeg flavor to cocktails (eggnog, old fashioned variations, tiki, milk punches) and hot drinks without the gritty texture of straight ground spice.
History
Nutmeg has been used in European and colonial-era cooking and beverages since the spice trade; nutmeg-flavored syrups are a modern bar adaptation to add consistent nutmeg aroma and sweetness to cocktails without using whole nuts at service.
Instructions
Step 1.
1) Grate 2 tablespoons of whole nutmeg (about 1–2 whole nutmegs) using a microplane or fine grater. Freshly grated nutmeg is strongly aromatic and preferable to pre-ground. 2) Combine 1 cup (240 ml) water and 1 cup (200 g) granulated sugar in a small saucepan. 3) Add the grated nutmeg to the saucepan. 4) Heat gently over medium-low heat, stirring until the sugar fully dissolves. Bring just to a gentle simmer (do not boil vigorously). 5) Reduce heat and simmer very gently for 6–10 minutes, tasting after 6 minutes for desired intensity. 6) Remove from heat and let the mixture steep as it cools for another 10–15 minutes for more extraction. 7) Strain the syrup through a fine-mesh sieve lined with cheesecloth or a coffee filter into a clean, sterilized bottle or jar to remove all solids (press gently to extract liquid but avoid forcing grit through). 8) Cool completely, label with date, and refrigerate. 9) Shake before use; if syrup is too strong, dilute 1:1 with plain simple syrup or water to taste.
Storage
Store refrigerated in a sealed glass bottle or jar. Keep refrigerated and use within 2 weeks. For longer storage, freeze in ice-cube trays (thaw before use). If you prefer longer refrigerated shelf life, make a richer syrup (2:1 sugar:water) or add a small splash of neutral spirit (vodka) to preserve, but note flavor changes.