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Syrup recipes

Spiced Old Fashioned
Syrup

cardamom, cinnamon, clove, and a pop of pink peppercorn, the Old Fashioned's secret handshake
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A quick note on pouring: our syrups are rich, more like a bartender's 2:1 syrup than thin simple syrup, so a little goes a long way. If a favorite recipe calls for 3/4 oz simple syrup, start with 1/2 oz of ours and adjust to taste.
Spiced Old Fashioned Syrup
7 recipes
Pick your night

From easy pour to showstopper

● Tonight
Five minutes, no special gear
The House Old FashionedSpice HighballFive-Minute Dirty Chai
●● This weekend
A shaker and a little time
Spiced PalomaCardamom Mai Tai
●●● Show-off
Fire, foam, and an audience
Campfire Old FashionedPink Pepper Gin Sour
● TonightYear-round

The House Old Fashioned

classic · stirred · spirit-forward · serves 1

Three ingredients and a big cube. Spiced Old Fashioned Syrup replaces the sugar cube and brings its own cardamom and pink-pepper spark, so the whiskey tastes like a better version of itself.

MethodstirredGlassrocks glass, over a large ice cube

Ingredients

  • 2 oz bourbon or rye whiskey
  • 1/4 oz Spiced Old Fashioned Syrup
  • 2 dashes aromatic bitters
  • orange peel, for garnish

Steps

  1. Add the whiskey, Spiced Old Fashioned Syrup, and bitters to a mixing glass with ice.
  2. Stir until well chilled (20–30 seconds).
  3. Strain over a large cube, express the orange peel over the top, and drop it in.
No-Sweat Swap: No mixing glass? Build it right in the rocks glass over the cube and stir. A little richer? Go to 1/3 oz syrup.
● TonightWarm weather

Spice Highball

crisp & aromatic · built tall · low-sugar · serves 1

Japan's signature way to drink whisky: ice-cold, tall, and fizzy. A quarter-ounce of Spiced Old Fashioned Syrup doesn't sweeten it so much as perfume it. The most refreshing whiskey drink you'll have all summer.

Methodbuilt in the glassGlasschilled highball, packed with ice

Ingredients

  • 1 1/2 oz whisky (Japanese, bourbon, or blended scotch)
  • 1/4 oz Spiced Old Fashioned Syrup
  • 5 oz very cold soda water
  • lemon peel, for garnish

Steps

  1. Pack a chilled highball glass with ice. Add the whisky and Spiced Old Fashioned Syrup and stir 10 times.
  2. Top up the ice, then pour the soda slowly down the side of the glass (it keeps the bubbles).
  3. Give it one gentle lift with a spoon and express a lemon peel over the top.
● TonightZero-proofYear-round

Five-Minute Dirty Chai

warm-spiced · zero-proof · hot or iced · serves 1

Cardamom, cinnamon, and clove are chai's core spices, which means this syrup is a chai latte waiting to happen. Black tea, milk, and a shot of coffee make it 'dirty.' Hot in January, iced in July.

Methodbuilt in the mugGlassmug (or tall glass over ice)

Ingredients

  • 4 oz strong black tea, hot (or chilled for iced)
  • 4 oz milk, steamed or warm (or cold for iced; oat milk works)
  • 3/4 oz Spiced Old Fashioned Syrup (add more to taste)
  • 1 oz espresso or strong coffee (optional, that's the 'dirty')
  • pinch of cinnamon, for garnish

Steps

  1. Stir the Spiced Old Fashioned Syrup into the hot tea until dissolved.
  2. Add the espresso, if using.
  3. Top with the warm milk (or pour everything over ice and top with cold milk). Dust with cinnamon.
●● This weekendWarm weather

Spiced Paloma

tart & salty · shaken, then topped · Mexico's favorite highball · serves 1

Mexico's most-loved tequila drink, made the fresh way. Grapefruit and lime keep it bright, a pinch of salt makes everything pop, and Spiced Old Fashioned Syrup slips in cardamom and pink peppercorn, which, it turns out, love grapefruit.

Methodshaken, then toppedGlasshighball, half salt rim, over ice

Ingredients

  • 2 oz blanco tequila (or mezcal, for smoke)
  • 2 oz fresh grapefruit juice
  • 1/2 oz fresh lime juice
  • 1/2 oz Spiced Old Fashioned Syrup
  • pinch of salt
  • 2 oz chilled soda water
  • salt for a half rim and a grapefruit wedge, for garnish

Steps

  1. Salt half the rim of a highball glass and fill it with ice.
  2. Shake the tequila, grapefruit, lime, Spiced Old Fashioned Syrup, and pinch of salt with ice for 10 seconds.
  3. Strain into the glass, top with the soda, and garnish with a grapefruit wedge.
No-Sweat Swap: Short on time? Skip the shaker: build it in the glass and use grapefruit soda instead of juice plus soda, then cut the syrup to 1/4 oz.
●● This weekendWarm weather

Cardamom Mai Tai

tiki classic · shaken · crushed ice · serves 1

The 1944 Trader Vic original called for a rich 'rock candy' syrup. Swap in Spiced Old Fashioned Syrup and the Mai Tai picks up cardamom and clove that sit beautifully against the almond orgeat and lime. Pure island, with a spice-market accent.

MethodshakenGlassdouble rocks glass, crushed ice

Ingredients

  • 2 oz aged rum (a mix of Jamaican and aged rum is ideal)
  • 1 oz fresh lime juice (save one spent lime half)
  • 1/2 oz orange liqueur
  • 1/4 oz orgeat (almond syrup)
  • 1/4 oz Spiced Old Fashioned Syrup
  • mint bouquet, for garnish

Steps

  1. Add everything except the mint to a shaker with ice. Shake hard (15 seconds).
  2. Pour into a double rocks glass packed with crushed ice.
  3. Tuck in the spent lime half and a big bouquet of mint; serve with a straw.
No-Sweat Swap: No orgeat? Use 1/2 oz Spiced Old Fashioned Syrup total and add one drop of almond extract.
●●● Show-offYear-round

Campfire Old Fashioned

smoked glass · stirred · spirit-forward · serves 1

Smoke the glass with the same spices that are in the syrup, a torched cinnamon stick and a few cardamom pods, and the aroma hits before the first sip. Lift the glass at the table and let the smoke roll out.

Methodsmoked glass, stirredGlassrocks glass, over a large ice cube

Ingredients

  • 2 oz rye whiskey (or bourbon)
  • 1/4 oz Spiced Old Fashioned Syrup
  • 2 dashes aromatic bitters
  • 1 dash orange bitters
  • for the smoke: 1 cinnamon stick and 3 cracked cardamom pods
  • orange peel, for garnish

Steps

  1. Set the cinnamon stick and cardamom on a heat-proof plate or cutting board. Torch the tip of the cinnamon until it smolders, then blow out any flame.
  2. Immediately turn a rocks glass upside down over the smoldering spices to trap the smoke. Let it sit 1–2 minutes while you mix.
  3. Stir the whiskey, Spiced Old Fashioned Syrup, and both bitters with ice for 20–30 seconds.
  4. Lift the glass (let the smoke roll out at the table), add a large cube, strain the drink in, and express an orange peel over the top.
No-Sweat Swap: No torch? A long lighter or a match works on a cinnamon stick. Or rinse the glass with 1 tsp smoky mezcal or Islay scotch for smoke without fire.
Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip.
●●● Show-offYear-round

Pink Pepper Gin Sour

bright & botanical · silky foam · torched rosemary · serves 1

Gin makers love pink peppercorn and cardamom, and so does this sour. An egg-white foam makes it silky, a few cracked pink peppercorns dot the top, and a sprig of rosemary kissed with flame perfumes every sip.

Methoddry shaken, then shakenGlasschilled coupe

Ingredients

  • 2 oz London dry gin
  • 3/4 oz fresh lemon juice
  • 1/2 oz Spiced Old Fashioned Syrup
  • 1 egg white (or 3/4 oz aquafaba)
  • 3 pink peppercorns, lightly crushed, for garnish
  • 1 rosemary sprig, for garnish

Steps

  1. Add the gin, lemon, Spiced Old Fashioned Syrup, and egg white to a shaker without ice. Shake hard for 15 seconds.
  2. Add ice and shake again until ice-cold (15 seconds). Double-strain into a chilled coupe.
  3. Scatter the crushed pink peppercorns over the foam.
  4. Briefly pass a flame along the rosemary until it smokes and smells piney (2–3 seconds), blow out any flame, and lay it across the glass.
Safety: Tie back hair and sleeves, clear the area of paper and towels, and work on a heat-proof surface. Never pour from a bottle toward a flame. Keep a lid or saucer nearby to smother flames. Let everything cool and make sure all flames are out before anyone takes a sip. Raw egg: use fresh, clean eggs (pasteurized if serving anyone pregnant, elderly, or immunocompromised), or aquafaba.