How to make it
5 steps. Take it one step at a time.
In a heavy-bottomed saucepan, melt the 300g sugar
In a heavy-bottomed saucepan, melt the 300g (1 1/2 cups) sugar over medium heat without stirring until it turns a deep amber caramel color. Be careful not to burn it.
10 minCarefully pour in 250ml of hot water
Carefully pour in 250ml (1 cup) of hot water. The caramel will seize; continue to heat and stir until it dissolves completely into a syrup.
5 minAdd the ground coffee, cinnamon stick, star anise, cloves, licorice root
Add the ground coffee, cinnamon stick, star anise, cloves, licorice root, and the zest/juice of the lemon and orange. Bring to a very gentle simmer and cook for 15 minutes.
15 minRemove from heat and let cool
Remove from heat and let cool to room temperature, approx 70°F (21°C). Strain the syrup through a fine-mesh sieve or cheesecloth into a clean bottle.
30 minTo serve, mix 1 part botanical syrup
To serve, mix 1 part botanical syrup with 4-5 parts chilled carbonated water. Stir gently and serve over ice.
A little kitchen wisdom
For the best flavor, use high-quality whole spices. The syrup can be stored in the refrigerator for up to 2 weeks and mixed with carbonated water as needed.
