My Thai

2 parts gin
1 part lime eau-de-vie
juice of 1 lemon
ginger simple syrup

Shake with ice, pour over an ice cube made from watermelon juice. Serve with a twist of lemon.

My Thai
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Peppered Melon


1.5 oz London dry-style gin
.75 oz Black Pepper Syrup
1 oz Watermelon juice
.5 oz Lemon juice

Shake ingredients with ice for 10 seconds and strain into a cocktail glass.

Garnish with a watermelon cube coated on one side with ground black pepper.

Peppered Melon
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The Christmas Tree

Adapted from

2 parts gin (extra-floral/juniper-y gin preferred)

1 part douglas fir eau-de-vie (such as Clear Creek's)

3/4 part rosemary simple syrup

dash lemon bitters (or grapefruit juniper bitters, recipe linked below)

Shake with ice, drain into a cocktail glass.

Garnish with a sprig of rosemary and a fresh cranberry.


Some other douglas fir cocktails:


Christmas Tree Cocktail
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Dark and Balsamic

Bufala Negra, from Imbibe:

Bourbon and fresh basil meet the tart and tangy cocktail from H. Harper Station barman Jerry Slater combining balsamic syrup and ginger beer.

2 oz. bourbon
4 fresh basil leaves
1 brown sugar cube or sorghum
1/2 oz. balsamic syrup (see below)
2 oz. ginger beer
Ice cubes

Muddle the balsamic syrup, basil and sugar cube, add bourbon and ice and shake hard. Strain over fresh ice cubes into an Old Fashioned. Top with ginger beer and garnish with basil leaf.

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The Peppered Pear

This recipe is modified from :

2 oz Poire William or similar pear-flavored liqueur
1/2 ounce black pepper simple syrup (recipe follows)
Sparkling wine

To make The Peppered Poire, add the gin, Poire William, pear puree and simple syrup to a cocktail shaker. Add ice and shake well. Strain the contents into a champagne flute and top off the glass with sparkling wine. Float 2 or 3 whole black peppercorns on top of the fizz, if desired.

Peppered Poire
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Glazed Pear

From, yet another way to use Poire William, this time with balsamic syrup:

1 oz Poire William eau-de-vie
1 oz cachaça (I might sub in a darker rum here?)
1/2 oz balsamic syrup (Make it from scratch with her recipe here:, or buy it at a gourmet grocery store)
1/2 oz Cointreau
1/2 oz fresh-squeezed lime juice
dash of orange bitters
club soda

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Strawberry Salad

Via, a recipe from Jeff Hollinger and Rob Schwartz, of the Absinthe Brasserie & Bar in San Francisco.

2 strawberries, hulled and quartered
4 to 5 basil leaves (thank you, backyard herb garden)
1/2 oz balsamic syrup (Recipe at link above, available in many gourmet grocery stores)
1 1/2 oz cachaça
1/4 oz Cointreau
1/4 oz fresh lime juice

Soda water

Muddle the strawberries, basil and balsamic syrup, add ice, then the liquors and lime juice, shake, strain into a highball, and top with soda

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Spring Sidecar

This combines the floral tartness of a sidecar with the sweetness of cherries.

2 parts Rye
1 part Cointreau
a few dashes orange bitters
a few dashes cherry bitters
a teaspoon of cherry syrup

Shake with ice, serve up in a cocktail glass garnished with a maraschino cherry and an orange slice.

Drop one drop of peychaud's bitters on top for a "cherry blossom" effect

Spring Sidecar
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Brown Derby

1 ounce bourbon or rye
1 ounce grapefruit juice
½ ounce honey syrup (1 part water, 1 part clover honey)


Brown Derby
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DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of rye or bourbon
fill the glass with sparkling mineral water (pellegrino works well)


Bourbon Rickey
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