EM Syrup

EM Syrup is the sugar we use in the Espresso Martini Batch.

1600g Water
3200g Demerara Sugar
100g Cinnamon Sticks
10g Star Anise
2x fresh Vanilla Bean

How to de-seed the vanilla beans:

Score one half of the skin of the vanilla bean lengthwise (do not slice all the way through), open up the bean and gently scrape the seeds out of the vanilla pod.

  1. Boil Water
  2. Slowly add Demerara Sugar stirring constantly
  3. Remove from heat
  4. Add Cinnamon, Star Anise & Vanilla Beans
  5. Let cool completely, stirring occasionally

Strain through a conical strainer into a new container, label and date. Good for 2-3 weeks.

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