Imported from Joplin

cocktails/syrups/honey-syrup.md

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+Honey Syrup
+
+- 1 part Honey
+- 1 part Water
+
+Heat and stir until disolved

cocktails/syrups/raspberry-syrup.md

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+Raspberry Syrup
+
+**Raspberry Syrup:**
+
+ - 1 part raspberries
+
+ - 1 part simple syrup 
+ 
+ Blend and strain 
+
+**Alternative**
+
+- 4 parts raspberry
+- 2 part sugar
+- 1 part dry white wine or rose
+
+Cover the raspberries with sugar and wine in a bowl and let macerate at room temp for three hours. Blend with immersion blender. Let sit for three more hours, then blend again and fine-strain. Refrigerate. Should keep at least one month. 
+
+**Alternative 2**
+If you have a sous vide machine, make a 500g batch of simple syrup and then put 250g of raspberries in a ziplock/vacuum seal bag and let cook for 2 hours at 135 Fahrenheit. A lot easier and you won’t get the bitterness / jam taste of overcooked berries and ground up seeds. Also makes the syrup a crystal clear red that colors the cocktail. 

cocktails/syrups/simple-syrup.md

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+Simple Syrup
+
+- 1 part water
+- 2 part sugar
+
+Heat and stir until disolved.