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Homemade / Syrups & Cordials
Syrup and cordial recipes with easy ratios, storage tips, and guidance on how to use them in cocktails.


The Science of Ginger Syrup: The Fresh-Juice 1:1 Method
Ginger syrup is one of the fastest ways to add real spice, aroma, and warmth to a drink without muddling ginger in the glass. The problem is consistency. Some batches taste cooked, some separate, and some ferment early.
This guide solves that with a fresh-juice method and a simple rule: the sugar equals the total liquid. That creates a “1:1” syrup in practice, even though the liquid is split between water and ginger juice.


From Pomegranate to Pour: Crafting the Perfect Homemade Grenadine
Grenadine is a staple ingredient in many classic and modern cocktails, adding both a vibrant red hue and a sweet-tart complexity.


Oleo Saccharum for Bartenders: The Easiest Upgrade to Syrups, Punches, and Sours
Oleo saccharum is a classic bar-prep ingredient made by extracting aromatic citrus oils from peels with sugar. The result is intensely fragrant, bright, and rounded, with a depth that citrus juice alone cannot deliver. It is one of the most effective ways to add “citrus peel aroma” to cocktails, punches, and even zero-proof drinks, while also reducing waste by using peels that would otherwise be discarded.


Acacia Honey Syrup (2:1): Fast Bar Prep for Balanced Drinks
Acacia honey is one of the most useful “quiet” sweeteners behind a modern bar. It sweetens without taking over, which is exactly what you want when working with delicate botanicals like gin, light florals, or subtle citrus builds.
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