Syrups, Shrubs & Cordials
Syrups, shrubs and cordials are key balancing elements in a great many cocktails. Outside of the commercially available range that you can get through Distilled, we've curated a few additional recipes
While we always carry a range of consistent and easy to use syrups, a great way to help your list stand out for very little cost is by using bespoke, home made syrups in some of your serves. We’ve created a list of a few recipes that may be useful. They all require a bit of work up front, but will read great on a menu. Keep them in the fridge and they should last a couple of weeks. If they start separating or discolouring, then throw them out and halve our measures for the next batch
Using fresh ingredients will inevitable give some variety in the results, so you may want to tweak these recipes as you go along. We have used a standard 1:1 in most of our recipes, but you can always boost the sugar up to 1:2 for a rich syrup that will water drinks down very slightly less
Avocado Syrup
Blend 4 avocados with 400ml agave syrup, 40ml lime juice and half a teaspoon of salt. Store in the fridge
Blue Syrup
Heat 2 bottles of WKD Blue with 250g of granulated sugar and cool to thicken to a syrup. You can always add a couple of drops of blue food colouring to boost the colour if needed. Store in the fridge
Celery Syrup
Juice 4 celery stalks in juicer to get around 200g of juice. Stir 400g of granulated sugar in until dissolved (warming if necessary). Store in the fridge
Chamomile & Orange Blossom Syrup
Gently simmer 5 chamomile and orange blossom tea bags in 250ml water for 10 minutes, then allow to steep for a further 20 minutes. Remove tea bags and stir in 250g granulated sugar until dissolved. Cool and store in the fridge
Cucumber Syrup
Simmer 250ml water with 250g sugar, remove from heat and stir in a cucumber that has been chopped into small chunks. When the syrup is cool, filter out the cucumber, bottle it and store it in the fridge
Ginger Syrup
Peel and slice 150g of fresh ginger, then simmer it with 250g of granulated sugar and 250ml water for 10 minutes, then allow to steep for a further 20 minutes. When the syrup is cool, filter out the ginger, bottle it and store it in the fridge
Green Tea Syrup
Gently simmer 5 green tea bags in 250ml water for 10 minutes, then allow to steep for a further 20 minutes. Remove tea bags and stir in 250g granulated sugar until dissolved. Cool and store in the fridge
Guinness Syrup
Simmer 250ml Guinness with 250g brown sugar until sugar is dissolved, adding a pinch of salt and cinnamon. Cool and store in the fridge
Honey Syrup
Honey will harden when shaken with ice, so it needs to be made into a kind of syrup to allow for easier use in cocktails. Warm 300ml honey of your choice with 100ml water, stirring until the honey is dissolved into the water. Cool and store in the fridge
Jalapeño Syrup
Simmer 250ml water with 250g sugar, remove from heat and stir in a couple of sliced jalapeños. When the syrup is cool, filter out the jalapeños, bottle it and store it in the fridge. This one may need a little trial and error to find a spice level that you are happy with
Maraschino Cherry Syrup
No recipe here – just use the syrup from the jar that good quality Maraschino cherries come in. Not the neon red ones, but the darker ones
Matcha Syrup
Make a paste with a tablespoon and a half of matcha powder (culinary grade is best for syrups) and a little warm water, stirring with a mini whisk until smooth. Mix the paste with 250g of granulated sugar and 250ml boiling water, stirring until all ingredients are fully combined. Cool and store in the fridge
Mince Pie Syrup
Combine 250ml boiling water with 250g brown sugar and 125g of good quality mincemeat in a pan over a low heat. Simmer for 10 minutes, then allow to steep for a further 20 minutes. Strain out the solids when it’s cooled and store in the fridge
Mint Syrup
Simmer 250ml water with 250g granulated sugar and 75g of fresh mint, washed and with the stems removed as best as possible, for 10 minutes, stirring occasionally. Steep for 20 minutes. When the syrup is cool, filter out the mint, bottle it and store it in the fridge
Pineapple Syrup
Simmer 250ml of pineapple juice with 250g of granulated sugar and 200g pineapple chunks for ten minutes. Allow to fully cool, then blend the mixture. Heat again to a simmer and keep at this temperature for ten minutes. Allow to cool then strain out any solids, bottle it and store it in the fridge
Red Wine Syrup
Warm 250ml of Californian Cabernet Sauvignon with 250g of brown sugar, stirring until the sugar is fully dissolved. Bottle it and store it in the fridge
Rhubarb Syrup
Heat 250ml water with 250g granular sugar, 15ml of lemon juice and 500g of washed, chopped rhubarb that has had the leaves removed. Simmer for 15 to 20 minutes (the fruit will start to break down) and remove from the heat. When the syrup is cool, filter out the solids, bottle it and store it in the fridge
Raspberry Shrub
Crush 350g of fresh raspberries and mix with 250g of granulated sugar and 250ml of white vinegar (white wine vinegar or apple cider vinegar are also nice but add other dimensions to the result). Stir the mixture well and seal in a plastic container. Rest the mixture at room temp for a day, shaking every few hours. Fine strain, bottle it and store it in the fridge
