How To Make Cocktail Syrups
If you perused our (or anybody’s) cocktail recipes, you’ll notice that a lot of them call for either Simple Syrup or some other kind of syrup. If you’re not familiar with standard cocktail ingredients, these syrups and how to get them or how to make them may be a mystery!
The good news is that most cocktail syrups are extremely easy to make. Sure, you can probably buy them, but considering syrups, especially Simple Syrup, can be whipped up at home, you may as well make them on their own.
Below are some of the cocktail syrups you’ll encounter on your cocktail journey, starting with Simple Syrup. Why start with Simple Syrup? Well, it’s the most simple of all the syrups (hence the name!), and it’s the basis for a lot of other syrups.
Let’s get started, or click to jump to a recipe:
How To Make Simple Syrup
Simple Syrup
Simple Syrup is the basis of a lot of other cocktail syrups and a standard ingredient in a lot of cocktail recipes or many different styles. If you're making cocktails at home (or at a bar, anywhere really), you need a ready supply of Simple Syrup. The recipe below is actually for what a lot of people call Rich Simple Syrup (two parts sugar to one part water), while a lot of people will say standard Simple Syrup is actually one part sugar to one part water. We here at What Cocktail Can I Make prefer the Rich Simple recipe as it won't go bad when sitting in a cupboard for awhile (there's so much sugar in there that microbes can't live in it). This may mean that you'll find some of recipes a little sweet, but anything involving Simple Syrup should be adjusted to taste anyway.So we suggest going with the two part sugar option and always adjusting cocktail recipes to suit your taste.
Ingredients
- 2 parts White Sugar by volume.
- 1 part Water by volume.
Instructions
- Pour the sugar and the water into a pot and slowly bring to a boil, stiring constantly to ensure the sugar fully disolves.
- Let boil for about a minute.
- Allow to cool.
- Pour into a steralised bottle*.
Notes
*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
As mentioned, the two to one ratio for this recipe will last longer than the standard one to one, but feel free to do either, whatever works for you.
If you store your Simple Syrup for too long you may start to see some crystallisation in the bottle over time. This isn't a problem. You can wash it out later.
How To Make Almond Syrup/Orgeat
Almond Syrup/Orgeat
A lot of Tiki cocktails (like a Mai Tai or a Fogcutter) call for either Almond Syrup or, originally, Orgeat. Orgeat is a great syrup that's usually made with barley, however it was later found that almonds created a similar flavour that was actually better and more pronounced. So these days you'll likely be using Almond Syrup rather than Orgeat, but it's really the same.The below recipe is for Almond Syrup rather than Orgeat, but if you have Orgeat rather than Almond Syrup for a recipe, that's fine too.We mentioned in our recipe for Simple Syrup that we prefer to use a two to one recipe as the syrup will last longer, and, even though it's a little sweeter, most recipes are adjusted to taste anyway, so it's OK. That being said, we'll be keeping a one to one ratio for the Simple Syrup base here as we don't want the sugar to overpower the flavours of the other ingredients. But ultimately, you do you.
Ingredients
- 2 cups Blanched Almonds
- 1.5 cups White Sugar
- 1.5 cups Water
- 30 mL Brandy or any high proof alcohol to fortify (you can even use Vodka), keep in mind the syrup will take the flavour slightly.
- 1/2 tsp Orange Flower Water
Instructions
- Put the Blanched Almonds in a food processer and process until finely ground. Set this aside for now.
- Put the sugar and water in a pot and heat slowly, stirring constantly to make sure everything is disolved.
- Let boil for a few minutes.
- Add ground almonds.
- Get the syrup back up to a boil and simmer for 2-3 minutes.
- Remove from heat and cover. Let the covered syrup to sit and infuse for 3-8 hours.
- Strain the syrup through cheese clothe to remove ground almonds. You can get rid of the grounds or use them a couple more times for another batch.
- Stir in Brandy and Rosewater.
- Bottle in steralised bottles*.
- Refrigerate for up to two weeks.
Notes
*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
Unlike some other syrups we talk about, this one needs to be refrigerated. You're essentially making Almond Milk so it will go bad, so keep an eye on it.
However, unlike commercial Almond Milk, this syrup will retain a lot of the natural fats and oils found in the almonds, so you may see them separate over time. Give your syrup bottle a good shake before using it.
How To Make Raspberry Syrup
Raspberry Syrup
If you know how to make Simple Syrup, you know how to make Raspberry Syrup (or any fruit syrup really!). As mentioned earlier on this page, Simple Syrup is the basis for a lot of cocktail syrups, and Raspberry Syrup is not different. Basically all you're doing is adding raspberries to Simple Syrup and you're good to go.As with anything in life, fresh raspberries are a better way to go than using frozen raspberries, but that's not always possible. If you are using frozen raspberries, it may be wise to either defrost them or to keep them on the heat for a little while rather than following the recipe below strictly.And finally, as with our Simple Syrup recipe, we prefer to make Simple Syrup at a ratio of two parts sugar to one part water. A lot of recipes will call for a ratio of one to one, but the higher sugar content helps preserve the syrup. Adjust as you see fit.
Ingredients
- 2 parts White Sugar by volume.
- 1 part Water by volume.
- 1 part Raspberries by volume.
Instructions
- Make Simple Syrup by combining water and sugar on the stove. Heat slowly while stirring to make sure sugar completely disolves. Boil for about a minute.
- Remove from heat and add the raspberries. Mash the raspberries with a fork or masher to make sure they're broken up.
- Put lid on pot and let sit for one hour.
- Strain the mixture through a strainer to remove any solids.
- Put in steralised bottle* and refrigerate.
Notes
*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
How To Make Rosemary Syrup
Rosemary Syrup
Rosemary Syrup doesn't come up often, but if it does, it's nice to have on hand. Alternatively, it's a nice addition to some cocktails to add some additional flavour. We're thinking something like a Gin Sling with Rosemary Syrup may work well, but of course would depend on the chosen Gin.Either way you look at it, this is a lovely syrup to have on your bar. The basis is a Simple Syrup and, as with our standard Simple Syrup, we suggest a two to one sugar to water ratio so it will be stable in the cupboard. It's not a syrup you'll be using often, so why waste it and allow it to go bad?Other than that, this is very easy to make.
Ingredients
- 2 parts White Sugar
- 1 part Water
- 1/4 part Rosemary
Instructions
- Make Simple Syrup by combining water and sugar in a saucepan. Slowly bring to a boil while stirring constantly, making sure the sugar fully disolves.
- Allow to boil for about one minute.
- Remove from heat and allow rosemary to soak in the syrup for about 30-60 minutes.
- Pour into a steralised bottle*.
Notes
*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
If properly sterilised, this syrup should be good to keep for a long time in your pantry.
How To Make Sage Syrup
Sage Syrup
Sage Syrup is just Simple Syrup with sage infused. If you can make Simple Syrup, you can make Sage Syrup.Use this syrup for any cocktail recipe that calls for Simple Syrup, but where you want to add a little bit of savoury sage elements. This isn't for every cocktail, so use it wisely. You may have some luck combining this syrup with berries or pineapple, but you may be surprsied elsewhere.Like our other syrups based on Simple Syrup, we like a Rich Simple Syrup since it will last longer. Of course this makes it sweeter, so adjust accordingly.
Ingredients
- 1 cup Water
- 2 cups White Sugar
- 8 Sage Leaves
Instructions
- Make Simple Syrup by combining water and sugar in a saucepan. Slowly bring to a boil while stirring constantly, making sure the sugar fully disolves.
- Allow to boil for about one minute.
- Remove from heat and allow sage to soak in the syrup for about 30-60 minutes.
- Pour into a steralised bottle*.
Notes
*A note on sterilising bottles: it's important to ensure that the bottles you use are very clean to avoid contamination of your syrups. There are a few options here whether you want to boil the bottle (be careful!) or put them through a dishwasher. Some may use high proof spirit to sterilise but this may not do the job, however you should be able to find pure food safe alcohol or steriliser at home brew supply stores if that's your thing.
If properly sterilised, this syrup should be good to keep for a long time in your pantry.