These past few weeks i’ve been transforming my favorite fruits and vegetables into preserves and syrups for upcoming holiday expeditions. I’ve never been organised enough to do this in my home life, but there is something about going camping that motivates me to make liqueurs or jar pickles. Part of this is how good these things are to trade or gift, but it’s also great to have a few treats stashed for when you are off the grid and muesli bars just aren’t cutting it
Last year I made a salted caramel rum. This year it’s a batch of simple syrups for cocktail making. This recipe is a take on the Moscow Mule with a spiced pear syrup thrown in the mix. I like to use homemade ginger beer, which is more tart, as I find the syrup adds enough sweetness.