Infused simple syrup is the cornerstone of any good cocktail spin. It’s where subtle flavor lives, and it’s often what separates a basic drink from one that feels unique. At its core, simple syrup is equal parts sugar and water (50/50). From there, the rest is up to you: spices, herbs, citrus peel, tea, coffee. The world is your oyster.
Mulling Spice
Mulling spice syrup tastes like the Holidays in liquid form and instantly makes cocktails feel festive.
What’s in mulling spice:
Cinnamon · cloves · allspice · nutmeg · ginger · dried orange peel
This syrup shines in Old Fashioneds, whiskey sours, apple cider cocktails, and anything fall or winter adjacent.
Earl Grey & Vanilla
This one feels cozy. Earl Grey brings bergamot and tea tannins, while vanilla rounds everything out.
Perfect for gin cocktails, milk punch, or anything that leans botanical. This is a “sip slowly”.
Tip: Split the vanilla bean and steep it off heat.
Lemon Thyme
Lemon peel paired with thyme gives you a syrup that works year-round. It’s fresh and herbal without tasting medicinal.
Use it anywhere you’d normally add lemon – gin, vodka, tequila, even sparkling water. It plays especially well in spring and summer cocktails.
Notes from the Bar
Before you start throwing flavors into a pot, there are a few rules worth knowing. These will save you from muddy flavors and sad syrups.
Sugar comes first: Everything you add should want to be sweet. If it wouldn’t make sense with sugar, it won’t make sense in syrup.
Don’t boil your infusions: Heat is only there to dissolve the sugar. Once the sugar is dissolved, take it off the heat before adding delicate flavors. Cooking herbs, tea, or spices changes their flavor—and not in a good way.
Watch added liquid: Anything with a lot of water will dilute your syrup. That’s why you use citrus peel, not juice, and whole spices, not extracts.
I always store my syrups in flip-top bottles. They seal tightly and pour cleanly.
