Hey folks,

I’m exploring homemade syrups for old-fashioned cocktails and want something that stands out from the usual simple syrup. I’m curious how adding ingredients like demerara sugar, maple, smoked spices, or citrus zest changes the flavor profile.

What ratios work best to create a syrup that’s rich but not cloying, and pairs seamlessly with bourbon or rye? Does anyone have experience with infusions or bitters to elevate the syrup without making it too sweet?

I’d love to hear recipes, tips, or experiments you’ve tried that brought a unique twist to the classic old-fashioned.

Thanks!

Hey!

I’ve experimented with homemade old-fashioned syrups, and a few things really make a difference. Using demerara or turbinado sugar adds a rich, molasses-like depth. Maple syrup gives sweetness with a warm, caramel note, just balance it with water to avoid cloying.

When creating a syrup for old fashioneds, infusing it with spices like cinnamon, star anise, or smoked tea adds complexity, and citrus zest (not juice) brightens the flavor without making it sour. A 1:1 sugar-to-water ratio works well for most cocktails, though 2:1 creates a richer syrup.

Bitters mixed into the syrup enhance depth and aroma.