FOR SWEETNESS AND BALANCE

Making Syrup

Syrups are a foundational ingredient in cocktails. The possibilities are endless, use teas and other spices to flavor your syrups, or combine different sweeteners to create unique variations that can elevate your cocktails even further.

A cocktail made with Bittercube Bitters
Use this recipe
with any type of sugar

Simple Syrup

Ingredients
Equal parts granulated sugar and water
Instructions
Combine equal parts of granulated sugar and boiling water removed from heat.
Stir until dissolved, let cool before using.
Keep covered and refrigerated for up to 2 weeks.
Be creative! Use botanical tea instead of plain water to create a flavored syrup. For a more robust syrup, try turbinado sugar.

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
Equal amount to water after allspice is strained
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.

Beer Syrup

Ingredients
12 oz
3 Sheets Copper Lager
12 oz
Granulated Sugar
Instructions

Bring beer almost to a 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 a darker beer for a more intense flavor, or an IPA to add a citrusy, bitter finish. For a more robust syrup, use demerara or turbinado sugar.

Cabernet Syrup

Ingredients
1 cup
Cabernet Sauvignon
1 cup
Granulated Sugar
Instructions

Measure and combine ingredients. Stir until all sugar granules are incorporated into the wine. Bottle and date. Store in refrigerator for 1 month.

The sugar fortifies the wine, so use the end of a bottle that is near the end of its prime.

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.

Cola Peanut Syrup

Ingredients
500 g
Shelled roasted and salted peanuts
1150 g
Mexican Coca-cola
700 g
Demerara sugar
Instructions

Bring cola and peanuts to a boil in a pot. Blend with immersion blender or stand blender. Strain to remove solids. Add demerara sugar and whisk until dissolved. Pour into a clean 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.

Guava syrup

Ingredients
1 cup
Guava juice
1 cup
Granulated sugar
Instructions

Combine ingredients and stir until fully amalgamated. Keep refrigerated 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
1/2 cup
Honey
1/2 cup
Ginger juice
1/2 cup
Sugar
Instructions

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

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
1 1/2 cups
Granulated sugar
1 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.