Essential Syrups for Cocktails
Jan 24, 2025
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If you’re looking to level up your bartending skills, here are some homemade essential syrups for cocktails that are versatile and widely used in many classic drinks and modern riffs.
Before diving in, it’s important to note that simple syrups should be measured by weight and not by volume. A simple kitchen scale ensures accuracy and consistency. If you don’t have a scale, I’ve included a close estimate based on standard US measuring cups. This should get you in the ballpark! If you’re looking to improve your home bartending skills, here are my essential cocktails tools and cocktail tips.
Table of Contents
Simple Syrup
Simple syrup is a common cocktail sweetener that is typically made with equal parts white granulated sugar and water. It can be used in any cocktail as a flavorless sweetener without imparting any other flavors. It mixes easily unlike granulated sugar, which usually sinks to the bottom of the glass. Any cocktail calling for simple syrup is usually referencing a standard 1:1 simple syrup unless otherwise noted.
Rich simple syrup is made with a 2:1 ratio of sugar to water, resulting in a sweeter, thicker syrup. To make rich simple syrup, you would add 2 parts of sugar to 1 part of water (or double the weight).
Ingredients (makes 16 ounces of 1:1 syrup)
- 250 grams white sugar (about 1 cup)
- 250 grams water (about 1 cup)
Instructions: heat sugar and water in a small saucepan over low heat. Stir frequently until completely dissolved. Cool and store in the fridge for 2 weeks.
Rich Demerara Syrup
Demerara syrup is a simple syrup made with demerara sugar, which is a minimally processed sugar with traces of molasses. Demerara lends more caramel/molasses flavor and color. Demerara syrup is typically made as a rich simple syrup because it’s not as sweet as regular table sugar by volume. Demerara syrup is typically used in dark spirit cocktails as a substitute to regular simple sryup. You can find It in my Old Fashioned, Sidecar, and the Jungle Bird.
Turbanado sugar is a common replacement for demerara. It has a similar color and flavor profile. Both sugars can be found in the baking aisle. Brown sugar offers a somewhat similar profile but with a pronounced molasses taste. It’s great in winter whiskey cocktails. I encourage you to experiment with all three sugars.
Ingredients (makes 16 ounces of 2:1 syrup)
- 300 grams demerara sugar (1½ cups)
- 150 grams water (⅔ cup)
Instructions: heat sugar and water in a small saucepan over low heat. Stir frequently until completely dissolved. Cool and store in the fridge for 2 weeks.
Honey Syrup
Honey syrup is made with honey and water. The ratio varies from 1:1 to 3:1 honey to water, depending on the desired richness. I prefer a 3:1 ratio, which seems to be the most commonly accepted practice. Honey syrup is more difficult to measure by volume, but I’ve included a rough estimate. Honey syrup is used in the Bee’s Knees, Gold Rush, and my Grand Marnier Margarita.
Ingredients (makes 8 ounces of 3:1 syrup)
- 270 grams honey (little over ¾ cup)
- 50 grams warm water (¼ cup)
Instructions: add honey to warm water and stir until dissolved. Store in the fridge for 2 weeks.
Vanilla Syrup
Vanilla syrup is standard simple syrup infused with vanilla beans. It’s commonly used in the Pornstar Martini among other cocktails.
Ingredients (makes 16 ounces of 1:1 syrup)
- 250 grams white sugar (about 1 cup)
- 250 grams water (about 1 cup)
- 2 vanilla beans, split down the middle
Instructions: heat sugar and water in a small saucepan over low heat. Stir frequently until completely dissolved. Add vanilla beans, bring to a boil, then reduce to low and simmer for 5 minutes. Let cool and strain out the seeds with a fine mesh strainer. Store for up to 2 weeks in the refrigerator.
Strawberry Syrup
Ingredients (makes 12 ounces of 1:1 syrup)
- 8 ounces strawberries, stems removed and halved (1 1/2 cups)
- 250 grams white sugar (about 1 cup)
- 250 grams water (about 1 cup)
Instructions: Combine strawberries, water, and sugar in a saucepan over medium-high heat. Bring to a boil and reduce to a simmer. Cook for 20 minutes. Syrup should be deep red and the strawberries should be soft. Fine strain through a mesh strainer to remove the strawberries. Do not press down on the strawberries so the liquid remains clean and clear. Let cool and store for up to 2 weeks in the refrigerator.
I enjoy making a summer variation of a strawberry Negroni with this syrup! I add 1/2 an ounce to a classic Negroni.
Stout Syrup
Stout syrup is simple syrup using a stout beer and granulated table sugar. Beer replaces water for rich roasted and toasted coffee notes along with whatever profile your stout offers. For best results, use a bold stout with lots of flavor such as a pastry stout or high ABV stout with complexity. This is great in whiskey cocktails such as an Old Fashioned, offering subtle toasted oak.
It’s also incredibly good drizzled over vanilla ice cream.
Ingredients (makes 16 ounces of 1:1 syrup)
- 250 grams white sugar (about 1 cup)
- 250 grams stout beer (about 1 cup)
Instructions: very gently heat sugar and beer in a small saucepan over very low heat. Stir frequently until sugar is completely dissolved. Cool and store in the fridge for 2 weeks. Note, heat gently and slowly as to not alter the beer’s delicate profile. This can also be made with brown sugar or demerara sugar.
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