This spiced brown sugar syrup has deeply autumnal flavors and molasses notes. It served us well in Eighteenth-century Tavern Month (October 2021).

Simple syrup is the most elemental of all cocktail syrups. It adds sweetness without adding much flavor, allowing other ingredients to shine.

This recipe was adapted from Dr. Salmon's Family Dictionary or, Household Companion (1710 edition), which was a popular resource in eighteenth-century American cookery. This cordial was used in our Summer Drinks on the Erie Canal month (July 2021).

Ginger syrup can be used in a variety of cocktails from Sours to stirred drinks. We used this version, which is sweetened with honey, for our Summer Drinks on the Erie Canal Month (July 2021).

This citrus cordial is ideal for the height of citrus season, when much of the U.S. is bitterly cold. It’s an important ingredient in two of January 2022’s drinks: a sour called An Orange Among the Pines and a citrus-tinged spritz, the Sbagliato D’inverno.

I developed this peach shrub around using up liqueur from a previous month in place of sugar. I love the way it turned out. It figured heavily in July 2021, when we explored the Erie Canal’s heyday.

“Apriçao” is an Al’s Cocktail Club original. A pleasing mix of peach or apricot liqueur and Curaçao, it popped up in a few of our June 2021 recipes.

I developed this strawberry meringue to top an Edwardian punch for April 2025’s Secret Garden theme. I like how it’s like a pink cloud floating on a fruity punch!

Orgeat is an almond syrup that was used long before “tiki” got started, but became much more famous as a tropical ingredient, especially as a component in the Mai Tai. This recipe is adapted from the Fort Defiance house recipe.

We used this vanilla syrup (borrowed from Gigantic) for our March 2023 Gold Rush-themed drinks.

This is the strawberry syrup we make at Gigantic that uses a muddle-and-heat method that Ned developed for our raspberry syrup. It’s very good!

Rich demerara syrup pops up a lot in the tropical genre and beyond. We used it in our 1930s- and ‘40s-inspired Tiki Month (June 2021).

This fig syrup added “leather armchair” notes of dried fruit and tobacco to our cocktails in November 2022. It’s a “rich” syrup, so keep that in mind if you’re looking to sub it into other recipes.

This Spiced Angostura bitters recipe comes from St John Frizell and his great bar team at Brooklyn’s Gage & Tollner. We used them in June 2021 for 1930s and ‘40s Tiki Month.

If you like creamsicles, this cordial is for you. We used it in a couple of drinks for April 2021’s Tom Bullock month.

Homemade grenadine is a thing of beauty. This recipe was adapted from the house recipe at Fort Defiance, which was derived from the NoMad’s recipe. We used this grenadine in our Tom Bullock month back in April of 2021. He was a great fan of grenadine.

This saline solution, spiked with lactic acid, was the brainchild of Tyler Caffall and St John Frizell at Fort Defiance. Their goal was to make a “clean” Dirty Martini, and they succeeded. We used this brine in Club recipes, both in March and May of 2021. It’s not just for Martinis!

This cinnamon syrup played a role in a couple of our steakhouse-inspired recipes from March 2021.

This salted parsley syrup is part of my Apium Cobbler recipe, but could be used in sours as well as to make refreshing non-alcoholic sodas.

This is an all-purpose 1:1 demerara syrup. Not to be confused with its more viscous sibling, rich demerara, which features a 2:1 ratio.