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Syrup comes from the Arabic "sharab" and the Latin "siropus" that means beverage. It is a thick, sweet, and sticky liquid based on sugar, natural or artificial flavorings and water. It is used as medicine, cooking, and at bars.

Bar syrups are used to make cocktails, there are several types of syrups depending on the needs of a combined drink. A variety of drinks call for sweetening to off set the tartness of some juices and flavors.

Most of syrups types are being already industrialized in order to find them in the market ready to use, however their recipes are shown here for some of the syrups that you can easly make at home.

Algarrobina Syrup

Algarrobina syrup is a Peruvian syrup made from the fruit pulp of the Algarrobo tree, very rich in vitamins and natural sugars.

Almond Syrup

Almond syrup was an emulsion of sweet and bitter almonds. Nowadays you can find it at any supermarket. The most common brand is Torani and an easy recipe if you want to make it is:


Homemade Recipe


  • 1 cup Sugar (brown, or white or half and half)
  • 1/2 cup Water
  • Almond Extract


In a saucepan combine sugar and water, stir until sugar is dissolved to prevent scorching, and bring to a rolling boil (20 min approx.). Remove from heat, cool slightly and stir in almond extract to desired strength, starting with 1/2 tsp. Store in a closed container in the refrigerator for one week and use it with your cocktails when it is required.

Apple Syrup

It's made from apples, it's tart and fruity. Available at the food stor

Recipe for a Homemade syrup


6 1/2 cups Apple Juice

1 tbsp Lemon Juice

2 Star Anise

1/4 tsp Ground Cinnamon

1/2 cup Sugar


Add the apple juice, lemon juice, star anise and cinnamon to a saucepan. Boil on a medium-high heat and reduce down to 1/4 of the original volume, stirring occasionally. This can take an hour or two. Remove the star anise pods. Now add the sugar and boil until the sugar is dissolved. The apple syrup is ready when it coats the back of a spoon but still drips off like honey. Pour the apple syrup into a clean jam jar. Apple syrup keeps for quite a long time.

Apricot Syrup

Made of apricot juice and sugars. E.g. Monin

Banana Syrup

Banana syrup is made from very ripe banana or pure extract, water, and sugars. E.g. Da Vinci®

Homemade Recipe


1 Banana (very ripe-mashed)

1/4 cup granulated Sugar

1/2 cup Water

1 tbsp Dark Molasses

1.5 tbsp Light Corn Syrup


Combine all ingredients in a saucepan, bring it to a boil, stirring constantly. Reduce to a simmer and cook until desired thickness. Keep bottled in the fridge.


Black Currant Syrup

Made of black currants and sugars. Also known as 'Groseille Syrup'. Available at any market, however if you'd like to try make it yourself, here it's an easy recipe:


900 g Blackcurrants

600 ml Water



Remove stalks, place fruit into a bowl, muddle well and cover it with a cloth, and secure with a string or elastic. Leave covered for 2 to 3 days in a cool dark place. Place bowl over a saucepan of boiling water, stir well to release fruit juices. Strain, measure volume of liquid, add 350 g of sugar for each 600 ml of liquid. Heat gently to dissolve sugar. Bottle syrup in clean containers and keep refrigerated.

Blackberry Syrup

Syrup made with blackberries, water, and sugar. Available at any market. Here's a recipe if you'd like to make it by yourself:


1 1/2 cups Sugar

1 cup Water

2 cups Blackberries (frozen or fresh)


Combine sugar, water, and blackberries in a saucepan, and bring to a boil, stirring occasionally. When mixture boils reduce heat and simmer for 5 minutes. Remove from heat and strain into a container. Store in refrigerator for up to 7 days.

Blueberry Syrup

Syrup made with blueberries, sugar, and water.


1 cup Blueberries (fresh or frozen)

3/4 cup Sugar

1/3 cup Water


Cook blueberries with sugar and water in a saucepan until thick and strain into containers. Keep refrigerated. 

Blue Curaçao Syrup

Blue Curaçao Syrup is a syrup modeled after the orange flavored liqueur, this syrup has a sweet, orange flavor. 

Common brands: Da Vinci, Torani.

Cane Syrup

Cane Syrup is made from sugar cane, it is a thick, extremely sweet syrup used in many tropical cocktails and is available in shops.

Brand: Steen's

Caramel Topping

Homemade recipe

2 cups brown sugar
1 cup dark Karo syrup
1 can sweetened condensed milk
1/2 cup margarine
1 teaspoon vanilla


Combine sugar and syrup. Cook until soft ball stage. Remove from heat. Add remaining ingredients. Bring to a boil and remove from heat. Put over your ice cream, popcorn, apples or use as a fondue.

It can also be found at the markets. E.g. Smucker's

Cherry Syrup

Cherry Syrup is a sweet, red cherry flavored syrup. This is not the same as the juice from the Maraschino cherries jar since it has a different flavor.

Common brand: Monin

Homemade Recipe


  • 1 (14 ounce) can cherries
  • 1 cup corn syrup
  • 1 cup granulated sugar
  • 1/2 teaspoon almond extract


Combine cherries, sugar, and corn syrup in a saucepan; bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and stir in almond extract. Store in a closed container in the refrigerator for one week and use it with your cocktails when it is required.

Chocolate Syrup

Chocolate Syrup is a type of syrup made of unsweetened cocoa powder, corn syrup, sugar and flavorings. It is available in every market around the world and the most famous is Hershey's.

Cinnamon Syrup

Sugar syrup flavored with cinnamon. Available at supermarkets. E.g. Torani

Coconut Syrup

Coconut Syrup is a sweet, coconut flavored syrup. It is also available in the market e.g. Torani

Homemade Recipe


  • 1 cup Sugar (brown, or white or half and half)
  • 1/2 cup Water
  • Coconut Extract


In a saucepan combine sugar and water, stir until sugar is dissolved to prevent scorching, and bring to a rolling boil (20 min approx.). Remove from heat, cool slightly and stir in coconut extract to desired strength, starting with 1/2 tsp. Store in a closed container in the refrigerator for one week and use it with your cocktails when it is required.

Coffee Syrup

It's a beverage additive with coffee flavor. It's available at any food store but just in case, it is easy to make, here's a recipe:


1 cup Coffee (ground)

1 cup Sugar

3 cup Water


Boil both, the sugar and water, together for about 5 minutes. Pour the mixture over the ground coffee, let it stand until it cools, and then strain. Refrigerate syrup in sealed containers.



Corn Syrup

Corn syrup is a thick, sweet and highly refined liquid made by treatin cornstarch with acids and enzymes. Corn syrups are available light and dark, light syrups are clear, and dark syrups have an amber color with subtle taste. Corn Syrup is available in all markets in the world.

Popular brands: Aunt Jemima, Karo.

Currant Syrup

Currant syrup is a sweet, flavored syrup. It is available in the market but here there is a recipe to make it at home:


  • 3 lb Currants; white or red
  • 1 lb Raspberries
  • 1 lb Cherries, sour
  • Sugar


Mash the fruits together and let them stand in a warm place for a day. Strain the juice into a glass or non reactive pan and add 4 cups of sugar to each 2 1/2 cups of liquid. Place over low heat or inside a pan partly filled with simmering water and stir to dissolve sugar. Cool syrup and skim it. Pour it into bottles and cork them tightly. It can be refrigerated for about a month but must be used within two weeks after a bottle is opened.

Dandelion Syrup

Dandelion syrup is a very uncommon type of syrup made from the dandelion, which is known for the single bright yellow round top and straight stem.

Homemade Recipe


250 Dandelion flower tops

1 Lemon

4 cups Water

2 lbs White Sugar


Put dandelion flower tops in a large kettle. Squeeze lemon into it and add water. Bring to a boil, cover kettle, and simmer for one hour. Remove from heat and leave the kettle covered overnight. 

Strain the dandelion mixture and add sugar to the remaining liquid. Boil for one and a half hour to a syrup consistency. Store in a tightly sealed jar in the refrigerator.

Dulce de Leche

Also known as Manjar de Leche, is a sweet delicacy result of cooking milk and sugar into a kind of jam. Similar to caramel topping in flavor, dulce de leche is very popular in South America.


Falernum is a non-alcoholic type of syrup used in tropical and Caribbean drinks. It is made of almond, ginger, cloves, lime and vanilla or allspice. It is similar to orgeat syrup.

Ginger Syrup

Ginger Syrup is made from ginger, it is a spicy and tasty syrup that goes with cocktails and also nourish the entire digestive system. There is ginger syrup available in many brands such as: Monin, Torani, etc.

Homemade Recipe


  • 6 ounces fresh ginger
  • 2 cups water
  • 1 cup granulated sugar


Combine the water and sugar in a small pot and bring to a simmer. Slice the ginger root into thin pieces (no need to peel) and add to the sugar syrup. Over low heat, simmer the ginger root for 35 to 45 minutes, uncovered. When the syrup has reduced to about 3/4 cup, remove from heat and strain. Discard the ginger. Store in a clean glass jar with a tight lid in the refrigerator. The Ginger Syrup will keep under refrigeration for up to 6 months.

Green Tea Syrup

It's a green tea-flavored syrup available at any food store, eg.Monin®, or very easy to make:


1/4 cup Sugar

1/2 cup Water

1 tbsp Green Tea (very fine powder)


Boil water in a saucepan with sugar until it dissolves. Remove from heat and slowly whisk into a shallow dish containing the green tea powder. Let it rest, and cool to be bottled.


Grenadine Syrup

Grenadine Syrup is the most popular type of syrup in the making cocktails world, it is a dark red syrup made from pomegranates. Not only for sweetening, grenadine syrup is used to give cocktails a red color.  Grenadine is available in bottles in all kind of brands. The most popular are: Bols, Rose's Grenadine, Bardinet,  Giroux, Mari Clair, etc. You can also make your own:


  • 2-1/4 pounds pomegranates
  • 1 pint water
  • Sugar, see preparation
  • Red food coloring, optional


Separate pomegranate seeds from membranes and skin. In a heavy saucepan cover pomegranate seeds with 1 pint water and simmer, stirring until juice sacs release their juice, about 5 minutes.  Pour through a cheesecloth layered sieve into a bowl, pressing the juice from the seeds. Discard seeds. Measure the strained juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature and add food coloring if using. Pour into a bottle and cork.

Gomme Syrup

Gomme syrup is a sweetener for mixed drinks. It is made out of sugar and water, and an emulsifier called gum arabic. Common brand: Monin


Hazelnut Syrup

Hazelnut syrup is an Italian speciality that can be found at any supermarket. Most common brand is Torani.


Honey is a world known sweetener produced by honey bees, and derived from the nectar of flowers.

This sweet and viscous fluid comes in different types, the most commercially available is Blended Honey which is a mixture of two or more honeys produced from different floral sources, colors, flavors, and densities.

Acacia Honey

This honey is always clear, with a mild delicate flavor, it comes from the Danube basin where beekeepers take their hives to the vast forests of Acacia trees when in blossom during the spring.

Kalakatta Syrup


Kalakatta Syrup is a sweet syrup made with kalakatta fruit from India. It is reddish-black in color, and it tastes quite sour. In India is used to flavor ice lolly pops.

Khus Syrup

Khus Syrup is prepared by distilling the juice extracted from the roots of the khus plant. It is dark green in color and used commonly in the preparation of drinks. It is available at any Indian grocery store.

Lavender Syrup

Lavender syrup can easily be made by adding this aromatic flower in your simple syrup. However it is also commercially available. E.g. Monin®

Lemongrass Syrup

Lemongrass Syrup:

2 stalks fresh lemongrass, coarsely chopped
2 cups water
1 cup sugar

Place the lemongrass, water, and sugar into a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week.

Popular Brand:


Lime Syrup

Lime syrup is easy to make but if you don't have time then you can always find it in the market. Popular brand: Monin

Homemade Recipe


225 g Caster Sugar

150 ml Water

150 ml Lime Juice

1 tbsp Grated Lime Zest


Put sugar, and water in a pan. Stir over heat until the sugar has dissolved. Take off the heat and cool before adding the lime zest. Strain into a container and keep it in the fridge until you prepare your wonderful cocktails.

Litchi Syrup

Litchi Syrup is made from Litchi, a chinese tropical fruit. It has a yellow blush and imparts great flavor and color to many popular drinks such as Litchi Martini. Litchi or Lychee syrup is available in the market.

Mandarin Syrup

Mandarin syrup is a sweet, and tart flavored syrup made with mandarin orange or mandarin. It has a tangerine-like aroma and taste. Available at food stores. E.g. Monin®

Recipe for Mandarin Syrup


1 tsp Water

110 g Sugar

180 ml Mandarin Juice

1 tbsp Grand Marnier®


Combine water and sugar in a pan, stir over heat, but not boil, until sugar dissolves. Bring to boil; simmer, uncovered, without stirring. Stir in juice.Remove from heat when syrup starts to get golden brown. Add Liqueur, stir, and keep in a bottle in the fridge.

Mango Syrup

Made with mango pulp and sugar. Available at any food store. E.g. Torani®

Maple Syrup

Maple Syrup is a sweetener made from the sap of maple trees. It is used to sweeten pancakes, waffles, ice creams, bakery and cocktails. Maple syrup can be found at any groceries market.


Molasses is a dark, thick kind of syrup obtained from sugar cane or sugar beet. 

Orgeat Syrup

Orgeat is a word that derives from the Latin “hordeata” that means made with barley, however this is a  syrup made from a blend of almonds, sugar and orange flower water. It has a pronounced almond taste and is used to flavor many cocktails such as Mai Tai.

Papaya Syrup

Papaya Syrup is made from papaya fruit. It is available in many markets if not then this is a recipe you may try:


  • 1 large ripe papaya--peeled, seeded and cut into 1/2 -inch dice
  • 3/4 cup unsweetened pineapple juice
  • 3/4 cup water
  • 1/3 cup sugar
  • 3 tablespoons fresh lime juice
  • 2 dried red chiles
  • 6 black peppercorns
  • 2 allspice berries
  • 3 inches of cinnamon stick
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water


In a medium saucepan, combine the papaya, pineapple juice, water, sugar, lime juice, chiles, peppercorns, allspice, cinnamon stick, fennel and coriander; bring to a boil. Reduce the heat to moderately low and cook, stirring occasionally, until the papaya just begins to fall apart, about 20 minutes. Strain the syrup through a fine sieve, pressing on the papaya to puree it. Return the puree to the saucepan and add the cornstarch mixture. Bring to a boil, then cook over moderate heat until thick, about 5 minutes. The syrup can be refrigerated for up to 1 week.

Passion Fruit Syrup

It's a sugar, thick, passion fruit-flavored syrup made with the pulp of this fruit, sugar, water, and tartaric acid. Commercially this syrup may contain preservatives, it's available at food stores. E.g. Torani®

Peach Syrup

Peach flavored syrup, it can be found at any food store or here's a recipe if you want to make it yourself:


5 Peaches (fresh and sliced)

1/3 cup Sugar

1 tsp Butter

1 cup Water

1 dash Cinnamon (powder)


Cook all ingredients in a saucepan until it begins to thicken. Strain into a container and use to flavor and sweeten your cocktails.



Peppermint Syrup

Syrup flavored with peppermint extract. It comes in two varieties: green peppermint and clear peppermint syrups.

Recipe for Peppermint Syrup


2 cups Water

2 cups Sugar

2 tsp Peppermint Extract (green or clear)


Combine water and sugar in a saucepan and put on the fire. Cook on medium heat while stirring until sugar is dissolved. Stop stirring and cook until syrup begins to boil and thicken slightly. Remove from heat, stir in the extract and let cool to room temperature. Pour into a container and refrigerate for up to a month.

Pineapple Syrup

Pineapple syrup is made by boiling pineapple juice and simple syrup. It's used in some fruity flavored- cocktails. E.g. Torani®


Raspberry Syrup

Raspberry Syrup is made from raspberries, sugar and other ingredients. It is easy to find it at any grocery stores in brands such as: Torani, Pioneer Valley, Fox's u-bet, etc.


  • 2 cups fresh or frozen raspberries
  • 1 1/2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 cup light corn syrup


Puree raspberries in food processor or blender and strain to remove seeds. Measure and add enough water to equal 1 cup. Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator.

Rosemary Syrup

Aromatic and exotic, this syrup will give your punches and cocktails a nice touch of freshness and creativity. This is a recipe you may like to try:


2 cups Water

1/2 cup Sugar

4 Rosemary sprigs (rinsed)



Combine all ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.


Roses Syrup

Roses Syrup can be used with ice cream or kulfi as a dessert topping or to flavour milk shakes. In the Middle East this syrup is diluted with fizzy water and lots of ice to create a refreshing drink. It can also be used to flavour many alcoholic drinks such as vodka or gin with the deliciously romantic flavour and aroma of roses.


  • 2 1/2 cups water
  • 4 cups sugar
  • 1/4 cup fresh lime juice
  • 1/2 cup rose water


Bring water and sugar to a boil in a saucepan. Simmer for 10 minutes. Add the lime juice and rose water and cook 10 minutes longer, stirring occasionally. Remove the pan from heat and allow to cool. Pour the syrup into a clean, dry bottle; cork tightly.

Saffron Syrup

Saffron syrup is a fancy flavored version of sugar syrup or simple syrup. It is simply obtained by adding saffron to taste to your traditional sugar syrup, it will get a nice bright orange color and will add a special touch to your cocktails. E.g. Taj-Mahal Saffron Syrup.

Sorghum Syrup

Sorghum Syrup is produced in the same manner as cane syrup, but sorghum cane, rather than sugar cane, is used. Sorghum tends to have a thinner, slightly sourer taste than cane syrup.

Sour Mix

Sour Mix, also known as Sweet and Sour mix or Bar mix, is a mixer made of lemon or lime juice and sugar syrup. It is an important part of many cocktails. It is availabe at the market in brands such as: Ocean Spray, Baja Bob's, etc. Otherwise you can make your own:


  • 1 cup Sugar
  • 2 cups Water
  • 2 cups Lemon Juice


Combine sugar and water until sugar is dissolved, add lemon juice and refrigerate. Optionally you can add a little egg white as a foaming agent.

Strawberry Syrup

Strawberry Syrup, made of strawberries, and sugar is available in every grocery store. Brands: Grace, Torani, Hershey's, etc. This is a recipe for making it at home:


  • 1 pint Strawberries, hulled, halved, mashed slightly
  • 1 cup Sugar
  • 3/4 cup Light Corn Syrup


Place strawberries in saucepan. Cook over medium heat, stirring occasionally, until strawberries come to a full boil for about 8 min. Line strainer with cheesecloth; place over large bowl. Pour hot strawberries into strainer mashing with back of a spoon to extract juice; discard pulp. Return juice to pan. Add sugar and corn syrup. Cook over medium heat until mixture comes to a full boil (9 to 10 min). Boil 1 minute. Skim foam from top with a large metal spoon. Store refrigerated.

Sugar Syrup

Sugar Syrup is also called Simple Syrup, Gomme Syrup and Sirop de Gomme. It is a solution of sugar and water that is cooked over low heat until clear, then boiled for a minute or so. Depending on the density needed, sugar syrup may be of three types:

  1. Thin: 3 parts water to 1 part sugar
  2. Medium: 2 parts water to 1 part sugar
  3. Thick: equal parts water and sugar

This is a recipe for a thick sugar syrup, which is ideal to sweeten any kind of drinks:


  • 2 cups water
  • 2 cups sugar


Heat sugar and water together in a saucepan, until sugar dissolves. Stirring, bring to a boil and let boil for 4 minutes. Remove from heat and let cool. Store syrup in a covered container in the refrigerator.

This is my favorite recipe for a flavored light sugar syrup:


  • 10 oz Sugar
  • 1/4 liter Water
  • 1/4 Lemon wedge
  • 2 Cinnamon sticks


Boil water in a saucepan, add lemon wedge and cinnamon, simmer for 2 minutes. Discard lemon and cinnamon and add sugar in. On low heat stir the sugar until it gets dissolved. Cook for 20 minutes, brushing the side walls of the pan in order to avoid cristalization.  Put it out of the fire and cool. Pour the syrup in bottles and cork them tightly.

Sweet and Sour Mix

Tamarillo Syrup

Tamarillo syrup is made from tamarillo a fruit that is native from the Andes Mountains in South America.

Tamarind Syrup

It's a sour-sweet syrup made from tamarind fruit. It's specially available at middle eastern or at specialized stores. E.g. Ferrara®

Vanilla Syrup

This syrup is a vanilla flavored drink sweetener, available in the markets and also very simple to make at home and create some fantastic cocktails.



2 cups Sugar

1 cup Water

2 Vanilla Beans


Bring the sugar and water to a boil in a saucepan. Split the vanilla beans lengthwise into halves and place in a heatproof jar or bottle. Pour the hot syrup over the vanilla beans and let stand for 8 hours. Store in the fridge for up to one week.

Vimto Syrup

Vimto syrup is made from the juice of grapes, raspberries and blackcurrants.

Violet Syrup

Violet syrup is a syrup made from violet petals. In order to make it, the fresh violet petals are covered with boiling water and let stand to infuse for a day. Then it is strained to get the petals out, which are discarded. For every cup of colored water, you must add 2 cups of sugar and lemon juice, all these go to a pot where you bring it to a boil, and low to a simmer until sugar dissolves and syrup gets thickened, and bottled. It is also available at food stores.


Watermelon Syrup

It is a syrup flavored with watermelon. Available at the food store in brands such as Monin®.

Homemade Recipe

1/4 cup Water

1/3 cup Sugar

2 tbsp Mint, chopped

1 1/2 lb Watermelon (seedless, peeled)

2 tbsp Lemon Juice


Combine water, sugar and mint. Bring to a boil and remove the leaves. Let steep 30 min. Cut watermelon and purée in food processor, strain the sugar syrup into the puree and mix. Add lemon juice.

Woodruff Syrup

Known in Germany as Waldmeistersirup, it's a popular type of syrup made from woodruff and it's used to sweeten pale ales, as the traditional Berliner Weisse. It's typically green in color.

Homemade Recipe


1 bunch sweet woodruff 
800g sugar
500ml water
125ml lemon juice
1 tsp citric acid


Combine the water, sugar, lemon juice and citric acid in a pan and heat gently until the sugar dissolves to form a syrup. Take off the heat and set aside to cool.Meanwhile, strip the leaves from the sweet woodruff and stuff into a 1 or 1.5l bottle. When the syrup has cooled pour into the bottle with the sweet woodruff leaves. Transfer to the refrigerator and allow to steep for about 5 days, turning every day, or until the woodruff flavour has been imparted into the syrup.After five days strain the syrup (discard the leaves) then pour the liquid into a clean bottle and store in the refrigerator. In Germany it's common to add a little green food colouring to the woodruff syrup to make it green.The syrup is used as a cordial, to be mixed with water, can be poured over pancakes or ice cream and can also be added to beer or mixed with spirits.