Syrups, cordials & infusions

Building blocks for better drinks: syrups, cordials, infusions and garnishes made from scratch.

• Bloody Mary Mix from ScratchA savory, well-seasoned Bloody Mary mix with tomato juice, horseradish, Worcestershire and citrus. How to make a jar ahead and how long it keeps.
• Brandied Cocktail CherriesMake dark, boozy brandied cherries for Manhattans and Old Fashioneds. Choosing cherries, a spiced syrup, refrigerator storage and how long they keep.
• Brown Sugar SyrupA dark brown sugar syrup for iced coffee, lattes and boba tea. Simmer times for pourable or thick boba-style syrup, plus storage and fixes.
• Caramel Syrup for CoffeeA pourable caramel syrup for lattes that stays liquid and smooth. Cooking to amber, adding water safely, and the tricks that stop crystallization.
• Chai ConcentrateA spiced black tea chai concentrate you brew once and keep in the fridge for a week. Mix it half and half with milk for quick hot or iced chai lattes.
• Chocolate Syrup (Mocha Sauce)Make a glossy chocolate syrup with cocoa, sugar and a little dark chocolate for mochas, iced coffee and chocolate milk. Ratios, simmering and storage.
• Cinnamon SyrupCinnamon syrup made from whole sticks for lattes, iced coffee and tiki drinks like the Zombie. Cassia vs Ceylon, steep times and a clear, grit-free result.
• Cocktail Rim Salts and SugarsMix flavored rim salts and sugars for margaritas, palomas and sidecars: base ratios, five blends, how to rim half a glass and how to keep the mix dry.
• Coffee Syrup (Rhode Island Style)Thick, sweet coffee syrup for stirring into cold milk, Rhode Island style. How to brew it strong, reduce it, and mix the perfect glass of coffee milk.
• Dehydrated Citrus WheelsDry orange, lemon and lime wheels in a low oven or a dehydrator for glass-clear cocktail garnishes. Slice thickness, temperatures, timing and storage.
• Elderflower Cordial from Fresh BlossomsMake elderflower cordial from freshly picked blossoms with lemon and citric acid. Foraging notes, a 24-hour cold steep, dilution ratios and storage.
• Falernum (Lime, Clove and Ginger Liqueur)Homemade falernum: overproof rum infused with lime zest, clove and ginger, then sweetened. The spiced backbone of the Corn 'n' Oil and many tiki drinks.
• Fresh Fruit Syrup (Any Berry or Stone Fruit)One flexible method for turning ripe berries, cherries, peaches or plums into a bright syrup for sodas, lemonade and cocktails, with ratios by weight.
• Fresh Ginger SyrupA fiery ginger syrup made from blended fresh root, for mules, highballs and homemade ginger soda. Ratios, a heat-preserving method and storage.
• Fresh Sour Mix (Sweet and Sour)Fresh sweet-and-sour mix from lemon, lime and simple syrup for margaritas, whiskey sours and party batches. Ratios, yields per drink and how long it lasts.
• Hazelnut SyrupA real hazelnut syrup made by toasting and steeping nuts, then sweetening the infusion. Toasting temperature, steep time, straining and storage.
• Homemade Chamoy SauceA tangy, spicy chamoy made from dried apricots, prunes, hibiscus, lime and chile. Make it thick for glass rims or thin it for drizzling over mangonadas.
• Homemade Coffee LiqueurA rich coffee liqueur from cold brew, dark sugar, rum and vanilla, for White Russians and espresso martinis. Strength, caffeine notes and how long it keeps.
• Homemade Irish CreamAn egg-free Irish cream with whiskey, cream, condensed milk, chocolate and coffee. How to blend it smoothly and how long it keeps safely in the fridge.
• Homemade Lime Cordial for GimletsA sharp, aromatic lime cordial made with zest, fresh juice and citric acid, in the style of the classic bottled kind. Use it in Gimlets and lime sodas.
• Homemade LimoncelloInfuse lemon zest in high-proof vodka, then sweeten for a bright homemade limoncello. Infusion time, sugar ratio, alcohol content and freezer storage.
• Homemade Tonic Syrup with Cinchona BarkBuild a citrusy, bitter tonic syrup from cut cinchona bark, lemongrass and citric acid, then top it with soda for a craft gin and tonic. Includes filtering tips.
• Homemade Vanilla SyrupVanilla syrup for lattes and cocktails made two ways: with a split vanilla bean or with extract. Exact ratio, steep time and how to get real vanilla depth.
• Honey SyrupThin honey with warm water so it mixes into cold cocktails like the Bee's Knees and Gold Rush. The 1:1 and 3:1 ratios, honey choice and storage.
• How to Make Homemade BittersMake aromatic cocktail bitters by steeping gentian root, orange peel and warm spices in strong spirit. Ratios, timing, blending and how to use them by the dash.
• Lavender SyrupA floral lavender syrup that never tastes like soap: the right amount of culinary buds, a short steep and a natural color trick. For lattes and lemonade.
• Oleo Saccharum (Citrus Oil Sugar for Punch)Oleo saccharum uses sugar to pull aromatic oil from citrus peels, the classic base for punch. Peel ratios, resting time and how to turn it into sherbet.
• Orgeat Syrup (Homemade Almond Syrup)Creamy homemade orgeat from toasted almonds, sugar and orange flower water, the essential sweetener for a Mai Tai. Steps, ratios, allergen notes and storage.
• Pickled Cocktail OnionsCrisp refrigerator-pickled pearl onions for a Gibson martini. Easy peeling trick, a lightly sweet vinegar brine and how long they keep in the fridge.
• Pumpkin Spice SyrupA pumpkin spice syrup made with real pumpkin puree, brown sugar and warm spices for lattes. How to strain it smooth and why it keeps only a week.
• Real Pomegranate GrenadineHomemade grenadine from pomegranate juice, sugar and a drop of orange flower water. Deep red, tart and nothing like the neon bottled version.
• Rich Demerara Syrup (2:1)Rich 2:1 demerara syrup by weight for Old Fashioneds and other stirred drinks. Exact grams, gentle heating, why rich syrup lasts longer and how to use it.
• Tapioca Pearls from ScratchMake chewy brown sugar boba from tapioca starch and boiling water: dough method, pearl size, cooking and resting times, and how to keep them soft.

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