ESSENTIAL COCKTAIL SYRUPS 101 – Raspberry, Ginger, Honey!


I’ve compiled a list of some of the essential cocktail syrups for making many classic and modern cocktails. The measurements and recipes below are purposely created so you can whip up a small 250mL batch of cocktail syrup(s) for your next mixing session. Most recipes you’ll find online and in cocktail books seem to detail how to make bar-like quantities of syrup that you simply won’t be able to finish before it spoils – we’ve made it a little easier.



Clover Club –
Knickerbocker –
Florodora –

Mojito –
Mint Julep –
Whiskey Smash –
Southside –

Dark & Stormy –
Moscow Mule –
Penicillin –
Florodora –
Spicy Mojito

Bees Knees –
Gold Rush –
Penicillin –

Simple syrup doesn’t take long to make, even on the stove top. If you are in a mad rush to get sipping on a daiquiri, you can simply combine sugar and water in a bottle and shake. It will take a little bit of shaking but the sugar will incorporate and if you use hot water, it will work even quicker. The advantage of creating a simple syrup this way is the fact that it saves a little time and you don’t need a stove top.

Why wouldn’t I always use this method you ask? Well, the boiling of the simple syrup actually breaks down the sucrose (sugar) into two different molecules, fructose and glucose which creates a slightly sweeter syrup. The key reason I like to create my syrup on the stove top though is to extend it’s shelf life.

Creates 250mL of Simple Syrup:
– 150g Water (we prefer to weigh the ingredients)
– 150g White Sugar
Bring to the boil for the sugar to dissolve.

Raspberries are a soft fruit so it isn’t necessary to heat them on a stove top (unless you would like to increase the shelf life of your syrup). Simply add one punnet of raspberries to your simple syrup, muddle, steep and strain.

Creates 250mL of Raspberry Syrup:
– 250mL Simple Syrup (1:1)
– 125g Raspberries (1 x punnet)
Combine the two ingredients and muddle the raspberries. Leave in the fridge overnight before straining out the raspberries, leaving a bright and rich tasting syrup.

Mint, like other soft herbs, are best incorporated by steeping within a 1:1 simple syrup. The steeping time will vary dependent on the temperature of the syrup (if it just came off the stove) and how much mint you use. We recommend steeping it for at least a few hours or overnight in the fridge.

Creates 250mL of Mint Syrup:
– 250mL Simple Syrup (1:1)
– 20+ Mint Leaves
Combine the two ingredients. Steep overnight before straining out the mint.

Ginger syrup is a great way to incorporate some spice and aromatics into a drink. This syrup takes a little more time then the ones listed above but is still relatively easy to make. If you have a juicer then you are all set as you can simply extract the juice, add sugar and heat it on the stove. As per the video, we ran through using a blender (which is more common for most households to have).

You can use young ginger for fresher, vibrant and aromatic level of spice. Old ginger will create more heat in your syrup.

Creates 250mL+ of Ginger Syrup:
– 250mL Simple Syrup
– 100g Fresh Ginger
Blend the ginger (add a little water or simple syrup to help break it down). Combine the simple syrup and blended ginger to the stove top. Bring to the boil. Let cool before straining out the ginger (using a strainer, cheese cloth, etc.).

Ever tried adding honey to a cocktail? It does work out too well. As the honey hits the ice or cold liquid, it hardens and doesn’t incorporate within the drink. The solution? A little dilution prior to mixing.

Creates 200mL of Honey Syrup:
150mL Honey
50mL Warm Water
Combine honey and warm water. Stir to combine.

Music by Julian Avila – Inspired:


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