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.

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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.

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