Long an essential ingredient in cocktails, mocktails, sodas and coffees, syrups are being reimagined and reinvented by today’s bartenders and baristas. Three beverage specialists tell us what’s shaking up the world of syrups, from botanical pairings to forward-looking extraction techniques.

A balancing act

Syrups play a crucial role in enhancing a drink’s flavor profile, especially when a neutral spirit is used as the base. They introduce depth and complexity by adding the desired primary flavor, while also contributing to the drink’s overall texture.
Today, there is a growing preference for balanced drinks. In line with this trend, we’re seeing syrups paired with acidic ingredients, such as fresh citrus juices, fermented elements and vinegars.

Harmonious combinations

Simple syrup is the most commonly used variety, typically made with equal parts sugar and water (1:1). However, some bars use a richer version (2:1), depending on the recipe. There are also natural syrup alternatives, such as agave, honey and maple syrup.

The key to creating a well-crafted drink is ensuring that you have a balanced ratio.
• For sour cocktails, the sweetness from the syrup should be counterbalanced with citric acidity and the spirit to maintain harmony.
• For highball drinks, the syrup should provide flavor without overpowering the drink, as carbonation from sodas or tonics naturally affects sweetness perception.

Creating memorable flavors

In recent years, unique syrup combinations and lesser-known syrups have become more popular among bartenders. Key trends include the use of molasses, cordials and shrubs. Molasses adds a rich, earthy depth, while cordials bring a sweet yet acidic, often fruit-infused complexity. Shrubs and vinegar-based syrups offer a tangy and tart edge, all of which contribute to creating more complex and layered flavor profiles in cocktails.
Another exciting trend is the use of olio saccharum, a syrup made by extracting the essential oils from desired ingredients with sugar. As these trends gain momentum, bartenders are focusing on experimenting with natural ingredients that elevate drinks, while also offering a nod to classic techniques. The goal is to create unique, memorable flavors that enhance the drinking experience in new and unexpected ways.

An essential ingredient

A syrup is one of the most important ingredients in a cocktail as it will act as salt does in food if used correctly. To explain, when used in the right quantities the syrup will help to bring the pH and Brix levels to the desired result. It will also enhance any other ingredient that is inside the drink, since sugar is a flavor potentiator. However, as with salt, syrups must be used carefully otherwise, they can ruin a drink by making it oversweet.

A creative license

Many bartenders and baristas are getting creative by making homemade flavored syrups. One popular method is to make oleo saccharum syrups out of fruit, fruit skin, vegetables or anything else containing essential oils that can be extracted. This is actually one of my favorite ways of making a homemade syrup. Oleo saccharum translates from Latin as oil-sugar. The technique involves coating ingredients like those mentioned with excess sugar and then, the sugars naturally extract the oils, producing a flavorful, concentrated syrup. It’s easy to do and delivers great results. When it comes to which readymade syrups are currently in high demand, I think passion fruit is among the most popular. Both the fruit and syrup are definitely go-to ingredients on the Dubai cocktail scene.

In praise of cordials

One current trend that’s proving popular is to make cordials out of syrups. This can be done either by creating the cordial from scratch or by adding acids after creating the syrup. Cordials are one of my favorite ingredients in cocktails since they are excellent additions when you’re looking for ways to create flavors or find the right balance. Another benefit of cordials is that they provide the base for both alcoholic and non-alcoholic drinks, enabling creators to showcase both cocktails and mocktails to their maximum potential.

A smooth experience

Syrup is one of the most important ingredients when it comes to crafting a well-balanced drink. It’s not just about adding sweetness – it’s about enhancing depth, smoothing out harsh flavors and bringing everything together harmoniously. Syrup softens the acidity of citrus and rounds out any bitterness, creating a more balanced sip. It also adds a slight viscosity, which can give a drink a richer mouthfeel. Ultimately, syrup allows me to fine-tune the balance between sweet, tart and bitter notes, ensuring that no single flavor overpowers the others.

Adding something special

Some of the most popular syrups used in beverages today include simple syrup, honey, agave, grenadine and flavored syrups like vanilla, caramel and lavender. Simple syrup is my go-to for cocktails and mocktails because it blends seamlessly without altering the drink’s flavor profile. It helps balance acidity in citrus-heavy cocktails and ensures even sweetness in mixed drinks. Honey and agave bring a richer, more natural sweetness that pairs perfectly with teas and coffees. Grenadine is a classic syrup that adds sweetness and also provides a vibrant red color, making it a staple in tropical and fruity drinks. Flavored syrups, like lavender or hazelnut, allow for creativity, helping me craft unique drinks that stand out.

An exotic touch

Some of my favorite pairings include lavender-honey, ginger-lime and hibiscusrose. Lavender-honey works beautifully in lattes and gin-based cocktails, bringing a floral sweetness with a touch of richness. Ginger-lime, on the other hand, adds a zesty kick, making it perfect for refreshing mocktails or spiced rum drinks. Hibiscusrose offers a balance of tart and floral notes, making it a great addition to lemonades, teas and spritzers. Lesser known syrups, like yuzu and elderflower, are becoming increasingly popular. Incorporating these exotic, sophisticated and botanical flavors into cocktails, mocktails and sodas helps to make each sip a little more memorable.