| For the spice syrup: good for three days 1800 g sugar 1800 g h2o 4 g allspice, cracked 4 g grains of paradise, cracked
Combine in a pot and bring to 180 degrees. Stir well, remove from heat and let cool at room temp. ______________________________________________ For the chili syrup: make
every other day
2300 g spice syrup
125 g Holland red finger chilies, seeded, ribs removed 1 g thai chili, seeded 35 g orange peel, all pith removed
Puree until completely smooth. Pass through a chinois
without pushing any sediment through. | 
