Syrups

Cocktail syrups are concentrated sweeteners made by dissolving sugar in water and often infusing the mixture with flavours like fruit, herbs, spices, or botanicals. They’re used to sweeten and flavour cocktails, helping to balance acidity, bitterness, or alcohol. The most basic version is simple syrup, but there are countless variations including honey syrup, ginger syrup, and orgeat.

The flavour of a cocktail syrup depends on its ingredients. Simple syrup is neutral and sweet, while flavoured syrups can range from fruity (like raspberry or passionfruit) to spicy (like cinnamon or chilli) or herbal (like rosemary or lavender). Some syrups, like grenadine or falernum, have complex, layered profiles that contribute both sweetness and character to a drink.

Syrups are non-alcoholic and primarily used to sweeten and flavour drinks, while liqueurs contain alcohol and are often consumed in larger quantities. Bitters are highly concentrated and used in small dashes to add depth and balance. Syrups are more versatile in non-alcoholic drinks and can be used more generously in cocktails.

Cocktail syrups are typically added in small amounts—usually 5 to 25ml per drink—depending on the recipe and desired sweetness. They’re shaken or stirred with other ingredients to ensure even distribution. Syrups are essential in classics like the Daiquiri, Mojito, and Whiskey Sour, and are also used in mocktails, iced teas, and lemonades.

Yes, cocktail syrups can be used in desserts, glazes, marinades, and baking. For example, ginger syrup can add zing to stir-fries or cakes, while vanilla or cinnamon syrup can enhance pancakes, custards, or poached fruit. Their concentrated flavour and sweetness make them a handy ingredient in both sweet and savoury dishes.

There are many types of cocktail syrups, including simple syrup (white or demerara sugar), gomme syrup (with gum arabic for texture), fruit syrups (like strawberry or rhubarb), spice syrups (like clove or cardamom), and exotic blends like orgeat (almond and orange blossom) or falernum (lime, ginger, clove). Many bartenders also make custom syrups to suit seasonal or signature drinks.