Simple Syrups

Making your own syrups for cocktails, coffee, and tea is not only one of the easiest things you’ll ever do, but it also totally elevates your drink-making game. Every homemade cocktail or coffee syrup starts with the base simple syrup recipe, which is just equal parts sugar and water. Basically, if you can boil water, you can make your own syrups!

The best part about making your own at home is that you can just make a big batch in 10-15 minutes and store it in the fridge for about a month. That’s a whole month’s worth of unique cocktails, coffees, and teas from just a few minutes of your time. Sign me up!

After we’ve nailed the basic recipe, we can make tons of different flavor variations. I have recipes for some classic riffs with different sugars as well as tons of fun variations with fruits, herbs, and spices. Several syrup recipes have videos so you can make it alongside me!

Basic Simple Syrup

Method One: Jar (Lazy Girl Hack)

In a large mason jar or heatproof container, add your granulated sugar. Pour in an equal amount of boiling water and stir until the sugar is fully dissolved and the liquid is clear. Store in the refrigerator for up to 4 weeks. That’s it!

Method Two: Stovetop (Most common)

In a saucepan over medium heat, add equal parts water and granulated sugar. Stir until the sugar dissolves. Take off the heat and let cool completely. Store in the refrigerator for up to 4 weeks. That’s it!

Classic Syrup Variations

The basic recipe can be tweaked with different ratios or different types of sugar for subtle flavor differences. You can use honey, demerara sugar, brown sugar, monk fruit sugar, you name it!

1. Rich syrup: 2:1 sugar to water ratio
2. Demerara syrup: Use demerara sugar instead of white granulated sugar
3. Honey syrup: Use honey instead of white granulated sugar

While I always recommend making homemade simple syrup, there are some exceptions where it may be easier to purchase them, such as: Agave, Orgeat, and Gomme syrups. I use agave syrup for margaritas, so that one’s definitely worth buying a bottle of!

Spicy Simple Syrup

A spicy syrup has so many uses for cocktails. Think Spicy Margaritas, Spicy Palomas, and Spicy Mojitos. Spicy syrup pairs so well with fruity cocktails because the sweetness and acidity balances everything out. If you’re a spicy cocktail person, you gotta have a bottle of this in the fridge at all times. And it’s so easy!

I use jalapeño for my spicy syrup, but you can also use ghost peppers, serranos, habaneros, or Thai chilis. Proceed with caution, but do you, boo.

In a saucepan over medium heat, add equal parts water and granulated sugar, plus 3-4 slices of jalapeño. Stir until the sugar dissolves. Let simmer for 2-4 minutes and remove peppers. Take off the heat and let cool completely. Store in the refrigerator for up to 4 weeks. That’s it!

Spicy Pineapple Margarita

Spicy Pomegranate Paloma

Jalapeño Mojito

Flavored Syrup Variations: Herbs and Spices

Once you have the base recipe, you can add all kinds of herbs and spices to go with your cocktails, coffee, and tea. The only differences are that you should simmer the syrup for several minutes after the sugar has dissolved to really infuse the flavor of whatever herbs and spices you added. You’ll also want to strain it before bottling.

Herb Syrups

I love adding thyme, rosemary, basil, mint, or lavender to the basic recipe for an herb syrup I can add to lattes, tea, and cocktails. My favorite is using fresh herbs from my garden as they come into season!

Basil Syrup

Add 1 cup water + 1 cup granulated sugar to a medium saucepan over medium heat, stir until the sugar dissolves, and let simmer for 5 minutes. Add 6 to 8 basil leaves and set the syrup off the heat for 30 minutes to let the basil flavors infuse. Discard the basil leaves before bottling and storing in the fridge.

Follow this same method for mint and other soft herbs.

Spiced Syrup

Spiced syrups are amazing in the fall! I love adding them to a chai latte or other fall-inspired cocktails, but there are also some spices that carry over into other seasons. It’s usually best to use whole spices, like cinnamon sticks, cardamom pods, whole cloves, and star anise pods instead of ground spices.

Cardamom Orange Syrup

Add 1 cup water + 1 cup granulated sugar + 4-5 cardamom pods + zest from 1 orange to a medium saucepan over medium heat, stir until the sugar dissolves, and let simmer for 5-7 minutes. Remove from heat, let it cool, then strain and discard the solids.

Cinnamon Syrup: use the same method above with 2-3 cinnamon sticks.

Fall-Spiced Syrup: use the same method above with 2-3 cinnamon sticks, 1 tsp whole cloves, 1 tsp allspice berries, and 1 star anise pod.

Ginger Syrup: use the same method above with 1/2 cup ginger, peeled and roughy chopped.

Smoked Rosemary Negroni Sour with Rosemary Syrup

Raspberry Margarita with Basil Syrup

Rosé Sangria with Cardamom-Orange Syrup

Fruit Syrups

I love a homemade fruit syrup because it really elevates seasonal cocktails by infusing them with whatever flavor you’re trying to highlight. You can really get creative here and play around with different pairings of syrups, mixers, and garnishes. You can also use these on more than just cocktails, like pancakes, waffles, ice cream, and yogurt! When you make homemade fruit syrup, make sure to strain it really well in a fine mesh sieve, pushing all the liquid out of the fruit. And save the fruit! Add it to your morning bowl of oatmeal or yogurt or even add it to ice cream. So good!

Seasonal Syrups

Seasonal syrups can have as many or as few ingredients as you want to get the flavor you’re going for. I love making these for the fall and the holidays because I know I’ll go through a whole bottle no problem. With all the hosting I do in the fall and winter, having a few bottles already made for breakfast, cocktails, and coffee and tea breaks is a no-brainer and a huge life-saver!

Coffee Syrups

I LOVE my espresso machine. It was one of those splurge items I couldn’t wait to get myself because that’s just how much I love coffee. I usually make a simple latte with two shots of espresso and steamed whole or oat milk, but I sometimes like to add a little homemade flavored sweetener. It feels like I have a Starbucks in my house! If you don’t have an espresso machine, you should totally still make these syrups for your morning french press, moka pot, drip, aeropress… or whatever way you like your morning coffee.

Simple Syrup FAQs

What can I use homemade syrup for?

Simple syrup is so versatile, especially when you start making them with all kinds of spices, herbs, and fruit.

• Cocktails: I use a bunch of different flavored syrups in my cocktail recipes, like this Apple Pie Sour with apple pie syrup, or this Raspberry Margarita with Basil Syrup.
• Tea: I’m a person who needs a little sweetness in my tea and I love getting it with a flavored syrup. Try this London Fog with lavender and vanilla bean syrup!
• Coffee: I also love a little sweetness in my coffee sometimes, especially with I’m pulling espresso for a latte. Try this Smoked Lavender Iced Coffee.
• Non-alcoholic Drinks, Sodas, and Mocktails: Even though I love myself a cocktail, sometimes skipping the booze is exactly what I’m in the mood for. A lot of my mocktail recipes have syrups to make them feel special and elevated, so you don’t even miss the booze. I also LOVE this Gazoz recipe with any kind of syrup you want!

How do I know if my syrup has gone bad?

Simple syrup will keep in the fridge for about 4 weeks, or less if you’ve added fresh fruit. If it starts to get cloudy, or you see mold, it’s time to toss it and make a new one!

Xoxo, cheers!