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Cocktail syrups are delicious and can be used to add sweetness and flavor to any cocktail or mocktail.
And there’s no need to buy them in the store! I’ll walk you through what you need to know to whip up your own cocktail syrups at home.
Quick and Easy: Sugar Syrups
You can make these syrups by simply heating water in a microwave and stirring in sweetener.
Here are the syrups I use most often in my cocktails and mocktails:
Simple Syrup
Simple syrup adds sweetness but not flavor, and pairs with any spirit.
Stir 1 cup white sugar into 1 cup hot water until sugar is dissolved.
Cool completely before using. Store in the refrigerator for up to 3 weeks.
Use it:
Honey Syrup
Honey syrup pairs nicely with the botanical notes in gins, as well as citrus and herbs.
Stir 1 cup honey into 1 cup hot water until honey is dissolved.
Cool completely before using. Store in the refrigerator for up to 2 weeks.
Use it:
Brown Sugar Syrup
Brown sugar syrup goes well with the smokiness in bourbon. It also works well with apple flavors spirits.
Stir 1 cup brown sugar into 1 cup hot water until brown sugar is dissolved.
Cool completely before using. Store in the refrigerator for up to 3 weeks.
Use it:
Important Note: Always, always cool any syrup to at least room temp before using it in your cocktail.
If you’re really impatient, pour your hot syrup into a mason jar and put it the freezer for 5 mins. Remove from freezer, stir and test the temperature. If it’s not cold enough, return to the freezer for 5 more minutes. Repeat until syrup is cool/cold. (Freezer cooling method is NOT recommended for herb and spice syrups as they need time for the flavor to infuse.)
Herb and Spice Syrups
Simple syrup infused with herbs or spices is a quick and easy way to add a twist to your favorite cocktails
Stir 1 cup white sugar into 1 cups hot water until sugar is dissolved. Add 2 - 2 inch pieces of a leafy herb (rosemary, thyme, basil, etc.) OR 1-2 Tbsps of spices (sliced ginger root, cinnamon sticks, etc.) or dried herbs.
Add the herbs/spices to hot simple syrup, ensuring they're completely submerged. Let the herbs/spices infuse at least until the syrup comes to room temperature, but preferably 24-48 hours. Remove the herbs/spices before using.
Cool the syrup completely before using. Store in the refrigerator for up to 2 weeks.
Use it:
Lavender Syrup
Dried lavender steeped in simple syrup creates this easy Lavender Simple Syrup. It's delicious in cocktails, mocktails, lemonade, and lattes.
Hibiscus Syrup
With a slightly citrus flavor and stunning pink color, dried hibiscus flowers make a stunning and delicious Hibiscus Simple Syrup.
Fruit Simple Syrups
Fruit syrups require a small saucepan, the stovetop, and a fine mesh strainer, along with a little bit of your time to cook, stir, and strain. These syrups can be mixed with club soda for delicious mocktails or added to spirits for cocktails.
Blueberry Syrup
Just three ingredients using fresh or frozen blueberries, Blueberry Simple Syrup is easy to make and delicious in a variety of drinks.
Strawberry Syrup
Use fresh or frozen strawberries to make this quick Strawberry Simple Syrup. It's delicious in cocktails, mocktails, and is perfect for flavoring milk!
