Simple syrup is one of those cocktail ingredients where the name truly reflects what it is—a syrup that is super simple to make. It is a liquid sweetener that is made by dissolving sugar in water (we prefer to use demerara sugar). It’s a great ingredient for adding sweetness to drinks, usually those that are citrusy or fruity, but also in spirit-forward drinks like an Old Fashioned. 

A plain simple syrup is typically made by cooking equal parts (a 1:1 ratio) of sugar and water in a saucepan over medium heat. You bring the water to a boil while stirring until the sugar dissolves, and once dissolved, you allow the syrup to cool before using. Any extra syrup can be stored in an airtight container for up to a month. Flavored syrups usually require an extra step or two to make, and they can only store for 1-2 weeks, but they can really take the flavor of your cocktail up a notch. For that reason, we love experimenting with flavored simple syrups and how they integrate with our craft spirits. 

Here, we wanted to share some flavored simple syrup recipes that we’ve enjoyed here at Mad River Distillers, along with the cocktail recipes in which these syrups are featured.

RASPBERRY SIMPLE SYRUP

To make a raspberry simple syrup, bring 1 cup of water to a light simmer in a saucepan, then turn off the heat. Add 1 cup of sugar and one pint of rinsed raspberries to the pan, stirring and muddling the raspberries in the water as it cools. Strain the raspberries from the syrup, then store the syrup in a sealed container in the refrigerator for up to one week.

STRAWBERRY SIMPLE SYRUP

To make a strawberry simple syrup, combine 8 ounces of rinsed and chopped strawberries (no stems) with 1 cup of water and 1 cup of sugar in a saucepan over medium-high heat. Bring everything to a boil, then reduce to simmer and cook until all the sugar is dissolved and the syrup is a deep red color. Strain the strawberries so that only the syrup remains, and allow it to cool before using.

ROASTED PINEAPPLE SIMPLE SYRUP

To make a roasted pineapple simple syrup, first slice 1 Pineapple into 1” chunks. Spread the pineapple chunks on a baking pan and roast at 400 degrees for 30 minutes until the pineapple is deep yellow with brown spots starting to appear. Transfer the pineapple to a saucepan, and add 2.5 cups of sugar and 1 cup of water. Bring everything to a boil, then cover and simmer for 10 minutes. Strain the syrup, then store in an airtight container in the refrigerator for up to 1 week.

ROASTED PEACH SIMPLE SYRUP

To make a Roasted Peach simple syrup, take 3 peaches, de-core, slice into wedges, and lay in a baking pan with tall sides. Add a couple tablespoons of water to the pan, and drizzle Vermont maple syrup over the peaches. Cover and bake at 375 for 30 minutes. On your stove top, add equal parts water and sugar to a small pot, and heat to just below a simmer. Stir until sugar is dissolved. Add peaches and any liquid from the baking dish into the water and sugar mixture on the stove, then cover and bring to a simmer. Remove from the heat, and allow the peaches to cool while still in the pot. Once cool, run the syrup through a cheesecloth. Keep the syrup refrigerated and consume within one week.

MINT SIMPLE SYRUP

To make a mint simple syrup, combine 3 cups of simple syrup (a 1:1 ratio of sugar dissolved in hot water) with 1 cup of pressed mint leaves. Blanch the mint in boiling water for 15 seconds, then immediately remove the mint leaves and immerse them in ice water for 1 minute. Strain the leaves from the ice water. Blend the cooled simple syrup with the mint leaves for 1 minute, then strain well. Store the cooled mint simple syrup in an airtight container in the refrigerator, for up to 2 weeks.

ROSEMARY SIMPLE SYRUP

To make a rosemary simple syrup, first add 8-10 sprigs of rosemary and 1 cup of boiling water to a Mason jar. Let the rosemary steep (like a tea) for five minutes, then add 1.5 cups sugar and stir until dissolved. Seal the jar and let it sit for 8-12 hours, then strain out sprigs.

HONEY SIMPLE SYRUP

To make a honey simple syrup, heat one part water with one part honey until the honey is fully integrated, then allow the syrup to cool. Store it in the refrigerator for up to one week. We recommend using local honey.

STOUT SIMPLE SYRUP

To make a stout simple syrup, bring 2-16 ounce cans of stout (we used Guinness) to just below a rolling simmer in a saucepan. Heat for 2-3 hours, whisking every ½ hour. Remove the froth that forms on the top. Once you have reduced the stout to about half (16 ounces), add 2-2.5 cups of sugar and stir until the sugar is fully dissolved. Set the syrup aside to cool before using, and store in the refrigerator for up to 1 week.

As you might have guessed, it’s pretty easy to make any kind of flavored simple syrup just by combining a chosen item (whether fruit, herb or even beer) along with sugar and water. The flavor infuses into the syrup as the syrup heats and the sugar is dissolved. It’s a relatively easy way to create and introduce new flavors to your cocktails. Just be sure to store any simple syrups you make in an airtight container in your refrigerator, and keep in mind that any flavor additions likely means the syrup will only be good to use for about a week. 

If you love the idea of flavored simple syrups, but don’t want to take the time to make one yourself, we carry flavored (and plain) simple syrups at our Burlington Tasting Room. We carry other flavor enhancing items there as well, such as bitters. And of course, you can always find our spirits in stock to help you make any of the recipes above.

Happy making, mixing and shaking!

Written and published by Brianne Lucas on September 30, 2024. Updated on December 22, 2025.