A couple of months ago I launched a new project Cocktail Chronicles: 52 Weeks of Cocktails. While every drink has a story, of even more importance, is every person's story. And this is what I'm seeking out to discover, buying 52 different people a drink, asking them what their story is, and then creating a cocktail based on their story. In the several weeks since starting it, I've learned a ton, especially about the people I've met, which I highlighted in my month one recap. However, today I wanted to share more about what I've learned about cocktail making. Working towards making 50 different cocktails, and 50 new cocktails that are based on a person, has really challenged me, making me a better mixologist and bartender. But what I've discovered is that I can create cocktails without having to reinvent the wheel. Not to mention, I want these to be easy enough recipes that people can make them at home. In other words, I don't want to use ingredients that you can't pronounce, or worse, would require you to go up into the Himalayas to forage for.

And what's been the simplest way to make new cocktails has been creating easy DIY infusions that subtly change the character. This can range from bacon-infused bourbon (yes, really) to jalapeño-infused tequila to herb-infused simple syrups. And of those, infused simple syrups are the easiest, often with ingredients you probably already have at home. So today I'm sharing a few of my favorite easy infused simple syrup recipes, as well as cocktails that go well with them.

5 Easy Infused Simple Syrup Recipes

Rhubarb Syrup

1 cup water
1 cup sugar
4 cups chopped rhubarb (6-8 stalks, give or take a couple depending on size)

This may be my favorite of all the syrups I've ever made. And it's only fitting, being from the south, where rhubarb was such a staple in summer pies. By itself, rhubarb is extremely tart. But sweeten it up, and it's a helluva treat. For this infused simple syrup recipe, I used The Kitchn for inspiration. To make it, bring everything to a boil in a saucepan, before lowering the heat and letting it simmer for about 20 minutes (or until soft), stirring occasionally. I followed The Kitchn's recommendations and actually threw in a few pieces of orange peel while it was simmering. After the rhubarb has softened, strain it into a pot or bowl, pressing the rhubarb to release more of the syrup, and pour into a bottle and refrigerate.

This rhubarb simple syrup I've found plays best with gin and any number of classic summer gin cocktail recipes, using it just like you typically would sugar, simple syrup, etc. The leftover rhubarb I actually put into a mason jar and placed in the fridge, since it makes a nice, sweet spread.

Cocktails uses

Rhubarb Tom Collins
Rhubarb Gimlet
Pimm's Cup
Or simply add one part rhubarb simple syrup to three or four parts club soda and a lime wedge.

Mint Syrup

1 cup water
1 cup sugar
1 1/2 cup mint leaves

This is one of my favorite simple syrups because mint plays so well and is used so frequently in cocktails. And it's so versatile, too, since you could replace the mint with other herbs like rosemary or thyme. To make it, you'll bring the water and sugar to a boil, like you would to make traditional simple syrup, stirring occasionally to dissolve the sugar. Remove from heat and then add the mint to steep for 30 minutes to an hour. Once it's cooled, strain the mint simple syrup into a bottle and refrigerate.

Cocktail uses

Mojito
Mint Julep
Whiskey Smash
Hot Toddy

Ginger Syrup

1 cup water
1 cup sugar
1 cup peeled and sliced ginger

Ginger is one of my favorite cocktail ingredients. It's fitting, since I gravitate to anything spicy. The spicier the ginger beer or cocktail, the better. For this ginger simple syrup recipe, some bartenders and chefs will tell you to make it with either peeled or unpeeled ginger. If you're going to use the leftover ginger later, such as for candied ginger, then peel it. To make it, add the water, sugar, and ginger to a saucepan and bring to a boil, stirring the sugar to dissolve. Then let it simmer for 45 minutes and allow to cool before straining into a bottle and refrigerating.

Cocktail uses

Penicillin (the cocktail, not the antibiotic)
Mojito
Dark and Stormy
Homemade ginger beer or ginger ale

Spiced Syrup

1 cup water
1 cup sugar
Selection of spices, such as cinnamon sticks, whole cloves and star anise

Or as I like to call it, my winter simple syrup. I don't use a set spiced simple syrup recipe here like I do for the others, but rather use a selection of spices depending on what I have in my cabinet. I usually add several cinnamon sticks, a spoonful of whole cloves, and a couple pieces of star anise. Other items you could use include ginger slices, orange zest, and peppercorns. This would also be a great simple syrup recipe to use brown sugar instead of your usual white sugar. To make it, bring all of the ingredients to a boil before simmering for a few minutes, stirring occasionally to dissolve the sugar. Let cool for about an hour before straining into a bottle and refrigerating.

Cocktail uses

Hot Toddy
Bourbon Cider
Old Fashioned
Hot tea

Passion Fruit Syrup

1 cup water
1 cup sugar
1/2 cup passion fruit pulp

If the above spiced simple syrup recipe is the syrup for winter, then this passion fruit simple syrup recipe is the syrup for summer. Passion fruit is integral to a number of tiki cocktails, as well as integral in famous New Orleans drink, the Hurricane. I closely followed Bon Appétit's recipe, which calls for adding all of the ingredients to a saucepan and bringing to a boil. Stir to dissolve the sugar and then simmer for 10 minutes. Let cool before straining into a bottle and refrigerating.