This Concord grape grenadine was used in two drinks back in October of 2020, which was our inaugural month!

These baked pears are easy to execute and are an essential ingredient in Clapp’s Favorite Cobbler (October 2022).

Acid-adjusting is a process by which a less acidic fruit juice (such as orange or pineapple) are "adjusted" with acid powders in order to bring them to the acidity level of lemon or lime. This one makes pineapple juice the acidity level of lemon.

I once wrote a piece for BA about rhubarb shrub and it was a real hit, because people love rhubarb and they love shrubs! This versatile ingredient is great for mocktails and shandies as well as punches and fixes.

This shrub was part of our Pimm’s Month in April 2022. It’s a great way to add fresh cucumber flavor to drinks and can stand in as the acid component in place of citrus. It’s also an important component in our Club Pimm’s Bar, an entertaining concept that capped off Pimm’s Month.

This is the ginger syrup we use at Gigantic—it’s made by using ginger and water, blended and strained, as the base, giving it a very fresh, spicy flavor.

This 3-for-1 prep task creates a garnish, a syrup, and the granita that forms the stunning base of the Skiing Waiter, a Club favorite from January 2021.

We used this wintry infused Campari in January 2021. It’s a great way to winterize a spritz, Negroni, or Americano!

I took a page out of the pastry chef’s playbook and roasted lightly-sweetened strawberries to concentrate the flavor. Used in our Roasted Strawberry Daiquiri (June 2022)—but equally good over vanilla ice cream.

This is the key ingredient in the Bitter Bellini, which is an ode to the peach-and-prosecco drink invented at Harry’s Bar in Venice.

This acid-adjusted orange juice appeared in one of our January 2022 recipes, but it’s a versatile ingredient. It’s adjusted to have the acidity of lemon juice, so you can sub it into your favorite sour recipes and get the added flavor of orange.

This lime oleo is inspired by the oleo saccharum that forms the sweetening base for traditional punches. We used in in our March 2022 Irish Whiskey Cocktail History recipes.

Cordials typically employ in their manufacture citrus peels and citrus and/or other fruit juices. (It's the juice that differentiates them from a syrup). I've never seen anyone use roasting / heating in this way for a cordial -- the innovation was inspired by wanting to capture the roasted clove-studded-orange flavor typical of Christmastide.

This pumpkin syrup delivers pumpkin-pie spiced deliciousness, but thanks to a bit of miso, it’s got a subtle salinity and dimension.

This is the Bloody Mary mix used in our Borscht Belt Bloody from July 2023.

These two versions of mint syrup are ideal for Mint Juleps and served us well during our deep-dive into that drink’s history in April of 2024.

We used this lemon syrup in December 2020’s Victorian Christmas-themed recipes. It’s meant to mimic the lemon peel and sugar mixture of classic punches.

A syrup that first appeared in my Yuletide class in December 2020. It also gives my Barnstable Punch its signature Christmasy flavor.

I developed this lime-ginger syrup for a pair of recipes that appeared in The Great Eater Campout in the spring of 2021. It also appears my Improved Holland Gin Cocktail (Java edition).

Homemade liqueurs were common in the eighteenth-century. This brandy-based ginger liqueur is a great item to have on your bar. Beyond October 2021’s Tavern Month drinks, you can try subbing it in for other liqueurs in your favorite templates.