flavored syrup is typically a sugar-based syrup that has had a flavoring added to it. In an alcoholic drink, a flavored syrup will generally replace simple syrup to add complexity, while in a nonalcoholic drink (mocktail) it will be used to provide not only the obvious sweetness but an additional layer of flavor to help compensate for the lack of alcohol and provide some interest as well. See mocktail.
Grenadine is perhaps the most commonly available flavored syrup, where pomegranate is the flavoring ingredient. For homemade grenadine, you can prepare a standard simple syrup and replace the water with pomegranate juice. Another option is to simmer a cup of pomegranate seeds in two cups of simple syrup for approximately fifteen minutes or until the syrup attains a light brick-red color and has the intensity of flavor that you are looking for. See grenadine.
Over the last few decades, the coffee industry brought about an increased demand for flavored sugar syrups (and consequently a wide array of flavors), so it is now possible to find a variety of flavors at many major grocery stores, in varying degrees of quality.
Another commonly used flavored syrup is orgeat, an almond-based syrup that appears most famously in Trader Vic’s Mai Tai and Jerry Thomas’s Japanese Cocktail. See Japanese Cocktail and Mai Tai. Much of the modern day commercial orgeat is little more than artificial almond flavoring added to sugar syrup (sometimes with a hint of orange flower water). Dissatisfied with the quality of these existing products, a growing number of bartenders are taking on the task of preparing their own orgeat and experimenting with producing other nut-based syrups as well. Due to this renewed interest for good ingredients, bartenders are seeing an increase in artisanal brands of flavored syrups on the market. See orgeat.
There are a number of ways to prepare flavored syrups. One of the easiest is simply to add the flavoring component of your choice directly into simple syrup and let it infuse for a period of time. See
Yet sometimes a cold or room-temperature maceration isn’t quite enough to extract the essential oil from a particular material, as in the case of woodier ingredients (such as cinnamon), and it becomes necessary to apply heat to the maceration in order to obtain good flavor extraction.
Of the greatest importance is preparing the ingredient properly. With citrus, for example, it’s best to utilize only the zest of the skin; the pith will add bitter notes.
Flavored syrups can also be made by adding either a tincture, a couple of drops of essential oil, or store-bought flavorings extracts to simple syrup. Yet whatever the medium of choice is, always ensure that any ingredient out of the ordinary is food-grade before using.
Arnold, Dave. Liquid Intelligence. New York: W. W. Norton, 2014.
Abou-Ganim, Tony, with Mary Elizabeth Faulkner. The Modern Mixologist: Contemporary Classic Cocktails. Chicago: Surrey, 2010.
By: Audrey Saunders