Jalapeño Basil Simple Syrup

Originally, I was just going to make a jalapeño simple syrup. But at the last minute, I looked over and saw my basil plant, looking in desperate need of a trim and thought “Why not?” Basil simple syrup is a thing, so jalapeño basil simple syrup can be a thing, too.

The basil came from my front porch where I’ve got a small collection of herbs growing. I’m not sure at what point you can call a “small collection of herbs” an herb garden. Currently, I have basil (doing well), mint (THRIVING), rosemary (sprouting), and thyme (just sown).

I love using fresh herbs in my cocktails and investing in some small starter plants or seeds will save you some money in the long run. You can buy a small herb plant for almost the same price as a handful of fresh herbs at the grocery store. Cut herbs will only stay fresh for a few days, whereas herbs plants will be fresh indefinitely. Well, as long as you remember to water them & give them enough sun. And as long as it’s warm enough outside. And no squirrels nibble on them or knock your pots over. Okay, I’m making it sound more complicated than it is. It’s not that hard. Scout’s honor.

If you’re not a basil fan, you can easily leave the basil out and this would be a great jalapeño simple syrup. Or leave the jalapeño out and make a basil simple syrup. You can even get a little creative and try making a jalapeño cilantro simple syrup if cilantro’s what you’ve got on hand already.

The thing I love about this jalapeño basil simple syrup is that it really isn’t too spicy. It definitely leaves a little tingle on my lips but the overwhelming taste of this syrup is definitely sweet. So don’t be duped into thinking that adding this syrup to your cocktail is gonna be like adding liquid heat to it. If you want a really spicy drink, you should muddle some fresh jalapeño slices in the cocktail shaker as well.

As I mention in all of my simple syrup recipes, I prefer making smaller batches of flavored simple syrups. I use 1/4 cup water and 1/4 sugar while many recipes use 1:1. I find that the latter option makes too much and I end up tossing the majority out because it goes bad before I can use it all. As a rule of thumb, flavored simple syrups usually last 4-6 weeks. This one, however, has shorter fridge life thanks to the basil. I’d say 2-3 weeks max. But as they say, when in doubt, toss it out.

I originally created this batch of syrup for my Cero Miedo cocktail but it would be delicious in a bunch of other cocktails as well. Jalapeño basil simple syrup is a great way to add a spicy, tingly layer to cocktails. Add it into a Margarita, make a spicy Daiquiri, jazz up a Moscow Mule. You could even add some into your afternoon iced tea.

How do you plan on incorporating this jalapeño basil simple syrup into your recipes? I’d love to hear your ideas in a comment!

The Ingredients for Jalapeño Basil Simple Syrup

• 1/4 cup water
• 1/4 cup sugar (feel free to use turbinado instead)
• 1 jalapeño, sliced lengthwise
• 6-8 fresh basil leaves

How to Make Jalapeño Basil Simple Syrup

Add the water and sugar to a small saucepan and bring to a boil. Once sugar is dissolved, remove the pan from heat and add the sliced jalapeño and basil leaves. Allow to steep for 15-20 minutes. Strain into a mason jar or other small container. The syrup should keep for 2 weeks in the refrigerator.

Interested in making more flavored simple syrups? Check out these other options:

• Beet simple syrup
• Cardamom simple syrup
• Honey simple syrup
• Lavender simple syrup
• Matcha simple syrup
• Rose simple syrup