During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

During quarantine, we have been repeating the same things over and over again, living real life Groundhog Day. It is a challenging time, but there are little things we can do to break up the repetitive routines we currently have. One simple way I have altered my daily routine is replacing sugar in my coffee or teas with flavored simple syrups and making midday coolers to bring me peace when outside in the yard. I prefer a thicker simple syrup to the 1:1 ratio, which is the base recipe for most syrups. The alternative recipes below are my top five for making my coffee and tea a little more interesting and to have on hand when the urge for a cocktail after work strikes. You can use anything to make syrup; the basic rule of thumb is to bring the sugar and water almost to a boil, steep for at least 10 minutes, and strain before using. ––Justin Burke  

Simple Syrup

Ingredients
2 cups water
3 cups granulated sugar

Directions

1. Using a small saucepan on medium-high heat, heat water and sugar, stirring constantly, until sugar has dissolved. Do not bring to a boil. Remove from heat and let cool completely to room temperature. Store syrup in an airtight container in the refrigerator. 

Alternative Recipes

Allspice Syrup
Simple syrup (recipe above)
1 ounce ground allspice 

Using a small saucepan on medium heat, heat simple syrup with allspice and let simmer for 10 minutes. Remove from heat and steep for another 10 minutes. Strain using a fine mesh sieve or cheesecloth into an airtight container. Keep refrigerated for up to 2 weeks.

Great for: hot teas, chai lattes, and tiki cocktails 

Orange Syrup
Simple syrup (recipe above)
Peels of 3 oranges

Using a small saucepan on medium heat, heat simple syrup with orange peels and let simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove peels and store in an airtight container. Keep refrigerated for up to 2 weeks.

Great for: Iced coffees, iced teas, coolers, and spritzers 

Vanilla Bean Syrup
Simple syrup (recipe above)
1 vanilla bean, split

Using a small saucepan on medium heat, heat simple syrup with vanilla bean and let simmer for 10 minutes. Remove from heat and let cool to room temperature. Remove vanilla bean pod and store in an airtight container for up to 2 weeks. 

Great for: Just about any kind of drink. Also, great for brushing between cake layers to keep cakes moist. 

Lemon Syrup
Simple syrup (recipe above)
2 lemons, zest and juice 

Using a small saucepan on medium heat, heat simple syrup with lemons and let simmer for 10 minutes. Remove from heat and let cool to room temperature. Strain using a fine mesh sieve or cheesecloth into an airtight container. Keep refrigerated for up to 2 weeks.

Great for: Hot and iced teas, cocktails, coolers, and spritzers 

Brown Sugar Syrup
2 cups water
3 cups light brown sugar

Using a small saucepan on medium-high heat, heat water and sugar together stirring constantly until sugar has dissolved. Do not bring to a boil. Remove from heat and let cool completely to room temperature. Store syrup in an airtight container in the refrigerator.

Great for: Any drink to add a more rich and molasses flavor

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