SYRUPS

No fermenting or distilling necessary, just sugar + water + (sometimes) flavor.

SIMPLE

The name says it all!  Set water to boil, add equal amount of sugar.  Set to cool!  

[You can make many flavored variations the same way, by simply adding the element (jalapeños, mint, hibiscus) once the syrup is cooling. Just remember to double strain the batch before bottling and serving.]

Shameless self-promotion: We are partial to our own brand of simple syrup, Royal Spirit, [which uses holistic and zero calorie & zero sugar] stevia. Yay!

AGAVE

A popular modern pairing for Tequila- and Mezcal-based cocktails (because it comes from a different part of the same plant), agave nectar is also practical as a low-glucose alternative to sugar syrup.

ORGEAT

An almond-flavored syrup with a touch of cognac and orange flower water or sometimes rose water, Orgeat originated in France sometime in the early 1800’s and by the middle of the century it became an irreplaceable staple at tiki bars for use in the Mai Tai as well as many other beloved cocktails.