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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 5 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.

SPIKED RASPBERRY LEMONADE

Ingredients - Yields 1 Cocktail
-2 oz. of RUM 44
-1 oz. of fresh lemon juice
-1.25 oz. of raspberry simple syrup
-3 oz. of cold water

Instructions:
Combine all ingredients in a shaker. Add ice, then shake hard for 15-30 seconds. Strain into a collins or highball glass over crushed or pebbled ice. Garnish with a lemon peel and fresh raspberry.

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.

BOURBON STREET

Ingredients - Yields 1 Cocktail
-1.5 oz. of Straight Bourbon
-1/4 oz. of strawberry simple syrup
-3/4 oz. of fresh lemon juice
-2 dashes of Angostura Bitters
-Ginger Beer

Instructions:
Combine all ingredients in a shaker with ice. Shake well, then strain over ice in a rocks glass. Top with ginger beer, then garnish with a sliced strawberry.

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.

MAD PINEAPPLE

Ingredients - Yields 1 Cocktail
-2 oz. of First Run Rum
-2 tsp. of roasted pineapple simple syrup
-2 dashes of Angostura Bitters

Instructions:
Add all ingredients to a mixing glass with ice. Stir until well chilled, then strain contents into a double rocks glass over a large ice cube. Garnish with a fresh slice of pineapple.

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.

APRICOT BLOSSOM

Ingredients - Yields 1 Cocktail
-2 oz. of Apricot-Infused First Run Rum
-1 oz. of honey simple syrup
-1 oz. of fresh lemon juice
-2-3 dashes of orange bitters

Instructions:
First, you will need to make the apricot-infused First Run Rum. To do that, add 1 cup of dried apricots to a 750ml. bottle of First Run Rum. Store the bottle away from sunlight, and shake it every day for one week. Once that is ready, combine all ingredients in a shaker with ice. Shake well, then strain into a chilled coupe glass. Garnish with a dried apricot.

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.

STOUT SOUR

Ingredients - Yields 1 Cocktail
-2 oz. of Revolution Rye
-1 oz. of fresh lemon juice
-2 oz. of stout simple syrup

Instructions:
Combine all ingredients in a shaker with ice. Shake well, then strain into a rocks glass over a large ice cube, and enjoy!

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.