1 oz Unsalted Butter
1 oz Honey
.75 oz Cinnamon Syrup
.5 tsp Vanilla Syrup
.5 tsp Allspice Liquor
Melt butter for ease in measuring. Cream by hand or use Hamilton style mixer to blend ingredients. Prepare shortly before use or, if refrigerated, take out early to let melt.
Cinnamon Syrup
4 Cinnamon Sticks
1 Cup Cane Sugar
1 Cup Water
Break up cinnamon sticks (I lightly smash with a wooden hammer). Bring cinnamon, water, and sugar to a boil for about a minute. Cover, lower heat and let simmer for 2 additional minutes. Remove from heat and let steep for 2 hours. Strain into container and refrigerate.
Vanilla Syrup
1 cup Turbinado Sugar
1 cup Cold Water
2 tablespoons Pure Vanilla Extract
Bring to a boil, simmer for one minute, let cool, pour into sealable glass container.
Demerara Syrup
1 cup Demerara or Turbinado Sugar
1 cup Cold Water
Bring to boil, let simmer for one minute, stirring, let cool, and pour into sealable glass container.
Simple Syrup
1 cup Raw Cane Sugar
1 cup Cold Water
In a saucepan bring to a boil, let simmer for a minute, constantly stirring, let cool and pour into a sealable glass container.
Passion Fruit Syrup
1 cup Melted Passion Fruit Puree
1 cup Simple Syrup
Bring to a boil, let cool, pour into glass container and refrigerate.
Notes: Frozen Passion Fruit Puree is available in the frozen food section of the grocery store, or Mexican market or Amazon. You will have take out the desired amount and let it thaw to a thick liquid.
Lime Cordial
1 cup Cane Sugar
.5 cup Water
.5 cup Fresh Lime Juice
Zest from the Limes you used
Bring everything to a boil and let steep for 1 hour. Strain into glass container and refrigerate.