You know we love cocktails. In fact, the only thing we love more than sipping cocktails, is making our own cocktail creations.
Cocktail syrups are a great way to add complexity and flavour to a cocktail without increasing the alcohol content. So, we spent the day making three different cocktail syrups so we could do just that. We chose three wildly different flavours: jalapeno, passionfruit and basil.
It’s a simple DIY that you can get a lot of mileage from. Plus, it’s not that expensive to make. The syrup can easily be packaged up as a gift or for a host or swapped and shared amongst friends.
We recommend keeping them in the fridge so they have a longer shelf life. They’ll last a couple of weeks out on your bar, and about one month in the fridge.
- Empty wine bottle (you’ll want it to be clear glass)
- Stainless Steel Liquor Pour Spout, which you can buy here.
- Medium-sized pot
- Fine strainer or cheese cloth
- Funnel
Jalapeño Syrup
- 2 1/2 cups of white sugar
- 4 cups of water
- 3 jalapeños, sliced
Passionfruit Syrup
- 2 1/2 cups of white sugar
- 4 cups of water
- Seeds of 3 passionfruit
Basil Syrup
- 2 1/2 cups of white sugar
- 4 cups of water
- 20 basil leaves
Jalapeño Syrup
- Add the water, sugar and jalapeños to the medium-sized pot and bring the mixture to a boil over high heat, stirring occasionally until the sugar dissolves.
- Once boiling, let simmer on low heat for 15 minutes.
- Remove mixture from heat and let cool.
- Strain to remove jalapeños
- Use funnel to transfer mixture into the wine bottle. Cap it with a spout.
Passionfruit Syrup
- Add the water, sugar and passionfruit seeds to the medium-sized pot and bring the mixture to a boil over high heat, stirring occasionally until the sugar dissolves.
- Once boiling, let simmer on low heat for 5 minutes.
- Remove mixture from heat and let cool.
- Use funnel to transfer mixture into the wine bottle (seeds included!) Cap it with a spout.
Basil Syrup
- Add the water, sugar and basil leaves to the medium-sized pot and heat the mixture over medium-high heat, stirring occasionally until the sugar dissolved.
- Before the mixture comes to a boil, turn the heat down to low and continue stirring for 5 minutes. The flavour of the basil will change once it’s boiled – and we don’t want that.
- Remove mixture from heat and let cool.
- Strain to remove basil leaves.
- Use funnel to transfer mixture into the wine bottle. Cap it with a spout.
Now it’s time to make some cocktails with these syrups. We’re not going to leave you hanging, so we’ve got a cocktail recipe for each syrup.
We’ve paired jalapeno simple syrup with tequila, watermelon and lime juice for a cocktail that’s fresh, sweet and spicy. Grab the recipe here.
Passionfruit simple syrup was meant to join forces with prosecco, vodka and pineapple juice. We’ve got the recipe here.
Basil syrup meets blueberries and rum with our daiquiri recipe. Head here for the recipe.
This playlist isn’t on theme with our cocktail syrups in any way, it’s just a really wicked playlist we think you’ll love. We felt pretty badass making these syrups while listening to boss babes like Billie Eilish, Halsey, SZA, Amy Winehouse and more.