Jalapeño Simple Syrup

Why We Love This Recipe

• Typical simple syrups are just a 1:1 combination of water and granulated sugar, and this recipe is a fun twist on that cocktail mainstay.
• Adds spice to any cocktail or mocktail: This infused simple syrup is the perfect way to create a delicious sweet and spicy drink.
• Stores well: You can keep it in a mason jar in the refrigerator, or freeze it in an ice cube tray, so one batch will keep your drinks spicy for months to come.
• Quick and easy: This jalapeño simple syrup only requires about 5 minutes of hands on time. You can also make it far ahead of time, so it's great for entertaining occasions.

Ingredients

Here's what you'll need to make this jalapeño simple syrup:

Ingredient Notes

• Jalapeño peppers: We used the entire jalapeño, including the seeds and membranes, which is where most of the spice resides. If you want a bit less heat, you can remove the seeds and the membranes and cut the jalapeños into pieces instead of slices. If you want even more heat, you can use serranos, which are about five times hotter than jalapeños. (Note: if using serrano peppers, use less as to not overpower the syrup.)
• Turbinado sugar: Compared to the white sugar that's typically used in simple syrups, turbinado sugar has a stronger molasses flavor. This caramel-like flavor stands up really well to the heat of jalapeños. If you don't have or can't find turbinado sugar, you could also use demerara sugar, or use a blend of ½ white sugar and ½ brown sugar. Of course, you can always just use regular white granulated sugar too if preferred!

Instructions

(1) Add sugar and water to a saucepan over medium heat and stir well until sugar is dissolved.

(2) Bring to a boil, add sliced jalapeños, and continue boiling for 3 minutes.

(3) Turn off the heat and let the syrup sit for 30 minutes.

(4) Pour the mixture through a fine mesh strainer into a heat safe container, and discard jalapeños and seeds.

Tips and FAQs

• If you want extra spice, skip straining the jalapeños out of the syrup. They will continue to infuse the syrup over time, adding spiciness. You can also use serranos instead of jalapeños for a seriously spicy syrup. Of course, be sure to strain before using in a cocktail.
• If you want to cut down on the spice but still keep some jalapeño flavor, remove the seeds and the membrane of the pepper, which is where most of the heat resides.
• Storage: you can keep the syrup in a mason jar in the fridge for up to a month, or you can freeze the simple syrup in an ice cube tray and keep frozen for up to 3 months. To thaw, move to a glass and leave at room temperature until melted, or microwave for 15-20 seconds.
• Let the syrup cool before adding to a cocktail. If it's too hot, it will make the drink warm, and nobody wants a lukewarm cocktail. (Unless it's meant to be, like this spiked apple cider!)

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