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Agave Nectar Syrup

Ingredients
  • 3 cups Organic Agave Nectar
  • 2 cups Water
Instructions

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Allspice Syrup

Ingredients
  • 1/2 cup Whole allspice
  • 4 cups Water
  • Granulated sugar
Instructions

Bring water to a boil. Add allspice, remove from heat and cover. Let steep for 10 minutes. Strain and whisk in an equal amount of sugar to liquid by weight. Bottle and refrigerate for up to one month.

Celery Syrup

Ingredients
  • 2 cups Celery, finely diced
  • 2 cups Granulated sugar
Instructions

Combine ingredients in an airtight container, shake until celery is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved, then strain. Bottle and refrigerate for up to one month.

Chocolate Syrup

Ingredients
  • 3 cups Dutch baking cocoa
  • 5 cups Granulated sugar
  • 6 cups Water
  • 2 tsp Vanilla bean paste
  • 1 pinch Salt
Instructions

Bring water to a boil, add vanilla and cocoa. Remove from heat, cover and let steep for 10 minutes. Whisk in sugar and salt until fully dissolved then strain through cheesecloth or fine tea strainer. Bottle and refrigerate for up to one month.

Cucumber Syrup

Ingredients
  • 2 cups Cucumber, diced
  • 2 cups Granulated sugar
Instructions

Combine ingredients in an airtight container, shake until cucumber is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved then strain. Bottle and refrigerate for up to one month.

Green Tea Honey Syrup

Ingredients
  • 2 cups Green Tea, prepared
  • 3 cups Honey
Instructions

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Grenadine

Ingredients
  • 3 cups 100% Pure pomegranate juice
  • 2 cups Granulated sugar
Instructions

Whisk ingredients together until the sugar is fully dissolved. Bottle and refrigerate for up to one month.

Herbs De Provence Syrup

Ingredients
  • 1/4 tsp Sage
  • 1/4 tsp Marjoram
  • 1/4 tsp Tarragon
  • 1/2 tsp Thyme
  • 1/2 tsp Rosemary
  • 4 1/2 cups Water
  • 4 cups Granulated sugar
Instructions

Bring water to a boil. Add herbs, remove from heat, cover and let steep for ten minutes. Strain out herbs. Whisk in sugar until fully dissolved. Bottle and refrigerate for up to a month.

Honey Ginger Syrup

Ingredients
  • 5 oz Honey
  • 5 oz Top Note Ginger Beer Syrup
Instructions

Combine ingredients and stir until fully amalgamated. Keep refrigerated for up to one month.

Makes 10 to 13 servings.

Honey Syrup

Ingredients
  • 3 cups Honey
  • 2 cups Water
Instructions

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Lavender Syrup

Ingredients
  • 1/2 cup Dried lavender flowers
  • 4 cups Water
  • Granulated sugar
Instructions

Bring water to a boil. Add lavender, remove from heat and cover. Let steep for 10 minutes. Strain and whisk in an equal amount of granulated sugar to liquid by weight. Bottle and refrigerate for up to one month.

Mango Peach Syrup

Ingredients
  • 1 cup Organic mango, finely diced
  • 1 cup Organic peach, finely diced
  • 1/4 tsp Fresh lemon Juice
  • 1 cup Granulated sugar
Instructions

Combine fruit, lemon juice and sugar in an airtight container. Macerate ingredients in a refrigerator overnight, agitating vigorously a few times throughout. Strain through a fine mesh strainer. Bottle and refrigerate for up to a month.

Maple Syrup

Ingredients
  • 3 cups Pure Maple Syrup
  • 2 cups Water
Instructions

Combine ingredients and whisk together until fully amalgamated. Bottle and refrigerate for up to one month.

Orgeat

Ingredients
  • 1 cup Raw almonds (Or nut of choice)
  • 2 cups Boiling water
  • Granulated sugar
Instructions

Combine nuts with boiling water in a blender and blend until nuts have been finely ground. Strain nut milk through a fine tea strainer or cheesecloth, add equal parts granulated sugar by weight and whisk until sugar is fully dissolved. Add a pinch of salt to enhance the flavor if desired. Bottle and refrigerate for up to a month.

Peach Syrup

Ingredients
  • 2 cups Fresh organic peaches. finely diced
  • 1/4 tsp Fresh lemon juice
  • 1 cup Granulated sugar
Instructions

Combine peaches, lemon juice and sugar in an airtight container. Macerate ingredients in a refrigerator overnight, agitating vigorously a few times. Strain through a fine mesh strainer. Bottle and refrigerate for up to a month.

Pineapple Vanilla Syrup

Ingredients
  • 1/2 cup Fresh pineapple juice
  • 1 cup Water
  • 1 1/2 cups Granulated sugar
  • 1 inch Vanilla bean, split
Instructions

Bring water to a boil. Add vanilla bean, remove from heat and cover. Let steep for 10 minutes. Whisk in sugar until completely amalgamated. Let the syrup cool. Whisk in pineapple juice and strain. Bottle and refrigerate for up to a month.

Raspberry Syrup

Ingredients
  • 2 cups Frozen organic raspberries
  • 1 cup Granulated sugar
Instructions

Macerate raspberries and sugar in an airtight container overnight. Agitate the mixture until the raspberries have completely defrosted and the sugar is dissolved then strain. Bottle and refrigerate for up to one month.

Saffron Syrup

Ingredients
  • 1 pinch Saffron
  • 2 cups Water
  • 2 cups Granulated sugar
Instructions

Bring water and saffron to a boil, remove from heat cover and steep for 10 minutes. Add sugar and whisk until sugar is fully dissolved. Add a pinch of salt to enhance flavor if desired. Bottle and refrigerate for up to a month.

Simple Syrup

Ingredients
  • 2 1/2 cups Granulated sugar
  • 2 1/2 cups Water
Instructions

Bring water to boil. Remove from heat and add sugar. Whisk until dissolved and cool before using. Bottle and refrigerate for up to a month.

Be creative! Use botanical tea instead of plain water to create a flavored syrup. For a more robust syrup, use Demerara or turbinado sugar.

Watermelon Syrup

Ingredients
  • 2 cups Watermelon, diced
  • 2 cups Granulated sugar
Instructions

Combine ingredients in an airtight container, shake until watermelon is completely covered in sugar and refrigerate overnight. Shake ingredients again until sugar has completely dissolved then strain. Bottle and refrigerate for up to one month.