Equivalent replacement table for bar sugars:

• simple syrup ↔ table sugar
  • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
  • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
• table sugar ↔ light candi syrup
  • 1 g table sugar = 1.64 g candi syrup
  • 1 g candi syrup = 0.61 g table sugar
  • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
• simple syrup ↔ light candi syrup
  • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
  • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup

Weight/volume conversions:

• table sugar
  • 1 tsp. table sugar = 4 g table sugar
  • 1 g table sugar = 1/4 tsp. table sugar
• candi syrup
  • 1 mL candi syrup = 1.4 g candi syrup
  • 1 g candi syrup = 0.71 mL candi syrup

Ingredients

• 1 1/2 ounces Suze
• 1 ounce club soda
• 1 ounce fresh orange juice
• 3 ounces champagne or dry sparkling wine
• Orange wheel and sage sprig (for serving)

Preparation

Combine Suze, club soda, and orange juice in an ice-filled rocks glass. Stir gently to combine. Top with champagne; garnish with an orange wheel and a sage sprig.

Epicurious

Ingredients

• 4 ounces dry Prosecco or other sparkling white wine
• 1 ounce sweet vermouth
• ½ ounce Campari
• Club soda
• Lime wheel (for serving)

Preparation

Pour Prosecco into an ice-filled large wine or rocks glass. Add vermouth and Campari and top off with club soda. Gently stir together; garnish with lime wheel.

BA

Ingredients

• 1 oz. pomegranate juice
• 1.5 oz. Bourbon
• 2 oz. lemonade
• lemon slice

Preparation

Shake with ice, strain, and serve in a highball glass over more ice.

• Thin Mints + Black IPA
• Lemonades + American IPA
• Peanut Butter Sandwich + Imperial Hefeweiszen
• Shortbread + Amber
• Thanks-A-Lot + Blonde
• S’Mores + Barrel-Aged Imperial Porter
• Caramel Delites + Hefeweiszen
• Peanut Butter Patties + Imperial Porter

After Circle Brewing, via Austin American-Statesman

Ingredients

• 1.5L red wine (two bottles; not too full-bodied)
• 1/2 orange, or some zests
• 150g sugar
• 2 cinnamon sticks
• 2 stars anise
• 2 whole cloves

Preparation

Bring very slowly to a boil. Simmer very gently for five minutes. Filter and serve very hot.

La Libre, translated

Ingredients

• 1-2 oz. cold brew concentrate, or 4 oz. nice cold brew coffee
• 1 slice lime
• handful ice
• top quality ginger ale/beer (Trader Joe’s is nice for those in the US)

Preparation

Place the slice of lime in a highball glass and muddle it. Add a handful of ice and the coffee. Fill the rest of the glass with the ginger ale.

Idea due to Black & Bloom, Groningen, NL

Ingredients

• 3-3 1/4 c. pinot grigio
• 2 tbsp. raisins
• 1 tsp. dried bitter orange peel
• 2 1/2" Ceylon cinnamon stick
• 1 1/2 tsp. wormwood
• 1/2 tsp. gentian root
• 1/2 tsp. angelica root
• 1/2 tsp. ground ginger
• 1/2 tsp. chamomile tea flowers
• 1/2 tsp. ground nutmeg
• 1/4 tsp. coriander seeds
• 1/4 tsp. sassafras bark
• 1/4 tsp. centaury herb
• 1/4 tsp. dried oregano
• 1/4 tsp. dried sage leaves (not ground)
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/8 tsp. fennel seeds
• 1/8 tsp. cardamom seeds
• 1/8 tsp. orris root
• 1/8 tsp. dried rosemary
• 1 1/2 bay leaves
• 6 peppercorns, lightly crushed
• 5 allspice berries, lightly crushed
• 5 whole cloves
• 4 juniper berries, lightly crushed
• 1 star anise
• 1/2 c. turbinado sugar
• 2 tbsp. water
• 1 1/2 c. cognac
• 4 tsp. ruby port

Preparation

Combine 2 c. wine and remaining ingredients except for sugar, water, cognac, and port, in small saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, for 10 minutes. Remove pot from heat, cover, and let sit at room temperature for at least 24h or up to 48h.

Line fine-mesh strainer with triple layer of cheesecloth and set over 4-c. liquid measuring cup; strain and discard solids.

Combine sugar and water in small saucepan and cook over medium heat, swirling occasionally, until sugar is completely dissolved and mixture is bubbling, about 6 minutes. Off the heat, stir in cognac and port. Add sugar mixture to infusion, then add enough of the remaining 1 to 1 1/4 c. wine to measure 3 cups total. Stir well and transfer to bottle.

Ingredients

• 1/2 cup hot strong coffee
• 2 teaspoons sugar
• 1 ounce gold rum
• 1 ounce dark rum
• 1 small cinnamon stick
• 1 long strip of orange zest, plus finely grated zest, for garnish
• Sweetened whipped cream and grated Mexican chocolate, for garnish

Preparation

In a heatproof glass, stir the coffee and sugar until the sugar dissolves. Stir in both rums. Add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated Mexican chocolate and grated orange zest.

Food & Wine

Ingredients

• 2 oz. gin
• ¼ oz. dry vermouth
• ¼ oz. créme de violette
• ¼ oz. absinthe or absinthe substitute
• 2 dashes orange bitters
• Lemon twist

Preparation

Combine ingredients in a mixing glass, fill with cracked ice, stir briskly for 30 seconds, strain into a chilled glass and garnish.