A primary flavoring in beer, roasted barley lends a savory, nutty flavor to cocktails like the Roughstock Sour when infused into a sugary simple syrup.
2 cups granulated sugar
2 cups water
1 oz. roasted barley in a saucepan
Combine all ingredients in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and let simmer for 10 minutes. Remove from heat, let cool slightly and strain into a clean jar. Cover and keep refrigerated for up to 2 weeks.
Kinn Edwards, Corvallis, Oregon