Sugar Syrup or "Simple Syrup" is found in many old and modern cocktail recipes. It is mostly called "simple syrup" because it is just that, simple. Blended water and sugar to be exact. However, as times are changing and cocktails are becoming the drink of choice for most, cocktail bars and our team are starting to play around with flavours using fresh herbs, spices and ingredients to infuse with their syrups. Thus, creating exceptional and unique flavours.

We love to let your creative side shine when infusing our sugar syrups. It is best to think about your favourite type of flavours in your drinks and work from there. Like cooking, it's all about balance of flavours. For citrus-based cocktails, we love to work with herbs such as mint, thyme, basil and thai basil. You can also work with vanilla bean, cinnamon and chilli for a unique modern twist on some of your favourite cocktail recipes. 


Below are our top tips for infusing your own sugar syrup and a recipe to try at home.


  • White cane sugar is best for sugar syrup. You can use brown sugar or raw sugar, but be aware the colour will not be as attractive. 
  • Fresh, fresh, fresh! Never compromise on quality when using fresh herbs. Ensure leaves are not wilted, brown or dry. The fresher the product, the better the flavour.
  • Use one part sugar to one part water. Ensure you do not heat the sugar too quickly to avoid burning.
  • Be mindful of quantities. Add ripped leaves of herbs or your ingredient and gradually add into your mixture. Taste along the way. The flavour should not overpower and be a smooth taste with sweetness.



Mint Sugar Syrup (makes 250ml)
1 cup (250ml) water
1 cup (220g) white cane sugar
15 fresh mint leaves

Recommended Cocktail:
The Mojito
60ml White Rum
10ml Mint Sugar Syrup
3 wedges lime
Method: Add white rum, mint syrup and lime into a cocktail shaker. Gently muddle using a muddler or the end of a wooden spoon until combined. Add ice and shake for 15 seconds. Pour into a tall glass and fill with ice. Top with soda.