We make our own simple syrups in the Tasting Room and at home because it’s so easy and lends cocktails a delicious sweetness without unidentifiable ingredients on the label. Here are three recipes we like to use, along with cocktail recommendations for each:

Simple Syrup

2 cups water
2 cups sugar

Bring to a light boil, stirring occasionally until sugar dissolves. Let cool. Refrigerate for up to two weeks. (We often use organic or less refined sugar to make our simple syrups. They turn out darker but the flavor is great).

Cocktail Recommendations: There are so many! From classics like the Daiquiri and the Mojito to the Bulletproof Coffee Rum Cocktail, you’ll find simple syrup in so many recipes.

Honey or Agave Syrup

3 cups water
1 cup raw honey or agave

Bring water and honey or agave to a light simmer, stirring often. Remove from heat. Refrigerate for up to 30 days. You’ll find agave syrup in the Fiery Passion and honey syrup in the Dark Monk.

Triple Syrup

1 cup water
1/3 cup sugar
1/3 cup agave
1/3 cup honey

Or use any quantity that is 1 part sugar/agave/honey and one part water. Combine and bring to a light boil until sugar dissolves. Remove from heat and cool. Refrigerate for up to 30 days. We like to use Triple Syrup in the Berry Jive.

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Did you know that you can also use classic maple syrup as a cocktail sweetener? We like to use it in the Hoser, a simple three-ingredient cocktail that can be served hot or cold. You can also try making flavored simple syrups, which are still simple to make but expand your cocktail options.