Cocktail Syrups

Basic Syrup

1 cup Sugar to 1 cup Water

Granulated, brown or raw sugar

Cool first then pour into squirt bottle Will last for about 4-6 weeks if kept cold.

Thyme Syrup

Combine 1 cup of granulated sugar, 1 bunch of thyme, and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the thyme and store in the fridge.

Honey-Vanilla Syrup

Combine ½ cup of raw sugar, ½ cup of honey, 3 whole vanilla beans scored down one side and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the vanilla beans and store in the fridge.

Ginger Syrup

Combine 1 cup of raw sugar, 1 cup of pealed fresh ginger and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the ginger and store in the fridge.

Clove-Orange Syrup
Combine 1 cup of light brown sugar, 10 whole cloves, 2 sliced oranges (unpeeled) and 1 cup of water in a medium sauce pan. Bring to a boil, reduce heat and let simmer for 20 minutes. Pour entire mixture into a container and chill over night. Strain out the cloves and oranges and store in the fridge.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.