The syrup starter kit
Everything you need for the first batch, nothing you don't.
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Two things make the syrup: a pot and a bottle. The rest makes it faster, prettier and easier to give.
Shortcuts
Everything you need for the first batch, nothing you don't.
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Café-style drinks on a budget: froth, pump, pour.
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One-touch milk foam and a tidy syrup station.
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Real espresso at home to go with your syrups.
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Pretty bottles, tags and boxes for homemade gifts.
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The tools that make syrup-sweetened cocktails easy.
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Crystal-free, keto-friendly syrups for January and beyond.
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Syrup + bubbles = homemade soda, no cans.
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Almond (or pistachio) syrup for tiki drinks and lattes.
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Moist layers, clean crumb coats.
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Treats for the person who always brings homemade syrup.
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Essentials
Homemade syrup keeps for weeks in the fridge when it's sealed tight. These are the bottles and jars we reach for to store it, pour it and give it away.

Airtight swing caps keep syrup fresh for weeks, and 16 oz holds a full batch. Spare gaskets, labels and a marker included.
Best for Storing and gifting any syrup

Tough, heat-safe glass you can pour hot syrup straight into. Lids seal tight and replacements are sold everywhere.
Best for Big batches and everyday storage

The wide opening makes it easy to pack in fruit, herbs or peels for infusing, then pour through a strainer.
Best for Fruit and herb infusions

Thick and thin tips for drizzling caramel or chocolate syrup over lattes and desserts, with measurement marks on the side.
Best for Sauces, drizzles and latte art
Upgrades
Your vanilla, caramel and pumpkin spice syrups deserve a proper latte. From a handheld frother to a real espresso machine, this is the gear that turns syrup into café drinks.

A pump gives the same dose every press, so every latte tastes the same. Glass washes clean between flavors.
Best for Home coffee bars

Holds a row of syrup bottles upright with labels facing out beside the coffee maker. A tidy coffee bar in one piece.
Best for Organizing a coffee station

A battery wand that whips milk into foam in seconds for syrup lattes and cold foam. Costs less than two café drinks.
Best for Lattes and cold foam on a budget

One button makes hot foam, hot milk or cold foam. Add syrup to the cup first for café-level drinks with zero technique.
Best for Foolproof hot and cold foam
Essentials
A small heavy-bottomed saucepan does most of the work. Add a few tools for zesting, crushing and blending and you can make every syrup on this site.

The right size for a 1-2 cup batch. Stainless won't react with citrus, and the aluminum base spreads heat to avoid scorching.
Best for Every stovetop syrup

Fully clad tri-ply heats evenly up the sides, ideal for caramel and rich syrups where hot spots burn sugar. Lasts a lifetime.
Best for Caramel and rich syrups

Fast, accurate readings take the guesswork out of caramel and keep tea or flower steeps below bitter temperatures.
Best for Caramel and temperature-sensitive steeps

Lifts just the fragrant zest, not the bitter pith, for brighter citrus syrups. Also grates fresh ginger and nutmeg.
Best for Citrus and ginger syrups
Essentials
Syrup is all about ratios. A scale makes 1:1 and 2:1 batches exact every time, and a good measuring cup handles the rest.

Weighing beats cups for sugar, so 1:1 and 2:1 syrups come out exact every time. Tare button and 1 g precision.
Best for Exact ratios, every batch

Heat-proof glass with a spout: measure the water, microwave a quick syrup, then pour it straight into the bottle.
Best for Measuring, microwaving and pouring

Read tablespoons, ounces and milliliters from above. Handy for measuring syrup into coffee or drinks without a jigger.
Best for Small, precise pours

Pour hot syrup from the pot into the jug, then from the spout into the funnel. Heatproof glass and clear markings make filling 100 bottles fast.
Best for Filling bottles in batches
Upgrades
A jigger, a shaker and a citrus press are all it takes to turn a bottle of syrup into proper sours, mojitos and Old Fashioneds.

Angled ounce and tablespoon markings read from above, so you pour exact syrup doses without crouching to eye level.
Best for Measuring syrup into drinks

Shaker, double jigger, bar spoon, tongs and more in one stainless kit: everything needed to put your syrups to work.
Best for Starting a home bar

The tins pro bartenders use: they seal fast, never stick and chill quickly. A big step up from a three-piece shaker.
Best for Upgrading from a cobbler shaker

The nylon head presses mint and citrus without scratching glass. Also bruises herbs before you steep an herb syrup.
Best for Mojitos, smashes and herb syrups
Upgrades
Fizzy water plus an ounce of homemade syrup is real craft soda for pennies a glass. These carbonators make it a daily habit.

Fizz tap water in seconds, then stir in an ounce or two of fruit or herb syrup for homemade soda at a fraction of can prices.
Best for Homemade sodas every day

Stainless steel, no electricity, and it takes standard screw-in CO2 cylinders. The soda maker worth leaving on the counter.
Best for Design lovers and big gifts

Unlike most soda makers it carbonates any drink, so you can fizz lemonade or syrup-and-water directly into craft soda.
Best for Carbonating juice, lemonade and cocktails
Essentials
For clear, seed-free syrup and no sticky spills: fine strainers, cheesecloth, and funnels sized to fit bottle necks.

Three sizes cover everything from a small tea steep to a big fruit batch, and the fine mesh catches seeds and spice bits.
Best for Every infused or fruit syrup

Narrow stems fit swing-top and dropper bottles, so you can fill without sticky spills. Stainless handles hot syrup.
Best for Filling bottles cleanly

Line your strainer for crystal-clear syrup from berries, ginger or herbs. Unbleached 100% cotton you cut to size.
Best for Crystal-clear syrups

Squeeze every drop from blended almonds for orgeat or from mashed fruit. Reusable fine nylon mesh that rinses clean.
Best for Orgeat and pulpy fruit syrups
Gifting
Label every bottle with the flavor and date, and dress up the ones you give away. Homemade syrup is one of the easiest, best-loved gifts you can make.

About a cup of syrup per bottle is the ideal gift size, and a 12-pack covers neighbors, teachers and the office.
Best for Holiday syrup gifts

The label maker prints to this size. Sticker sheets that run through a home inkjet or laser printer.
Best for Printing the free bottle labels

Write the flavor and date on every bottle, then wipe and reuse. Waterproof vinyl survives fridge condensation.
Best for Labeling bottles and jars

Tie one to each gift bottle with the flavor, date and a serving idea like "2 tbsp in hot cocoa". Rustic and cheap.
Best for Gift bottles
Gifting
Gift ideas for the syrup maker or cocktail lover in your life: the things that make a home bar feel special.

Smoke an Old Fashioned sweetened with your demerara or cinnamon syrup. Theatrical, easy and a much-loved home bar gift.
Best for Gifts for whiskey lovers

A rolling home for bottles, glassware and your syrup lineup. The upgrade that makes a home bar feel finished.
Best for Setting up a home bar

Stemmed coupes make a daiquiri or lavender gimlet look as good as it tastes. A classic, giftable set.
Best for Shaken drinks and gifting

Heavy-bottomed glasses for an Old Fashioned over one big cube.
Best for Whiskey and Old Fashioned drinkers
Gifting
No time to make it? These ready-made syrups, bitters and cherries are worth buying, and they make easy gifts for anyone who mixes drinks.

Real-fruit syrups from an Austin bar-syrup maker. They work in cocktails, coffee and soda water alike.
Best for Bar-quality syrup without the cooking

The almond syrup many tiki bars pour into a Mai Tai. Orgeat is fussy to make at home, so a good bottle is a treat.
Best for Tiki and Mai Tai fans

A boxed trio of classic cocktail syrups with recipes, ready to wrap.
Best for Classic cocktail fans

Tonic syrup made with real quinine. Add gin and soda water for a proper G&T, or soda alone for a bitter spritz.
Best for Gin and tonic drinkers
Ingredients
The sweetener shapes the syrup: clean cane sugar, toffee-ish demerara, floral honey, or allulose for a sugar-free batch that won't crystallize.

Fair Trade organic cane sugar that dissolves clean and tastes bright. A 10 lb bag makes about 20 batches of classic syrup.
Best for Classic and flavored syrups

Big crystals with toffee and molasses notes make a rich amber syrup that shines in Old Fashioneds and tiki drinks.
Best for Demerara and rich syrups

Allulose dissolves like sugar and resists crystallizing in the fridge, which makes it the best base for sugar-free syrup.
Best for Sugar-free and keto syrups

Measures cup-for-cup like sugar. Its erythritol base can recrystallize when chilled, so blend it with allulose for syrup.
Best for Sugar-free syrups
Ingredients
The vanilla, spices, dried flowers and flower waters we trust. Buy them once and they last for dozens of batches.

The baker's benchmark. A splash finishes vanilla, caramel or chocolate syrup with rich, rounded flavor.
Best for Vanilla, caramel and chocolate syrups

Split one pod into a batch for real vanilla bean syrup with the little black specks. Grade A pods are plump and oily.
Best for Vanilla bean syrup

Bean specks and deep flavor by the teaspoon, no pod splitting. The shortcut to vanilla bean syrup and cake soaks.
Best for Vanilla bean flavor without pods

Food-grade organic buds. A tablespoon steeped off the heat gives floral, not soapy, lavender syrup, and 1 lb lasts ages.
Best for Lavender syrup
Upgrades
Big cubes for slow-melting drinks, and small trays for freezing syrup in ready-to-use portions.

Also the best way to freeze syrup in small portions so you thaw only what you need. Flexible silicone pops cubes out clean.
Best for Freezing syrup portions

Big 2-inch cubes melt slowly, so an Old Fashioned or iced latte sweetened with your syrup doesn't water down.
Best for Stirred drinks and iced coffee

Directional freezing in a home freezer makes crystal-clear large cubes, the bar-quality finish for spirit-forward drinks.
Best for Showpiece cocktails
Upgrades
Simple syrup was made for cold drinks. Pitchers, a party dispenser and a serious citrus press for summer by the gallon.

Brew hot, pour over ice, shake: iced tea in under a minute without dilution. Sweeten with hibiscus, peach or mint syrup.
Best for Iced tea by the pitcher

For parties: a big batch of lemonade or punch sweetened with your syrup, self-serve. Glass shows off colorful fruit syrups.
Best for Parties and showers

A motorized press with a lever arm juices a bag of lemons in minutes, for lemonade by the gallon and citrus syrups.
Best for Lemonade and citrus by the gallon
Gifting
The books that taught us the most about balance, technique and what to do with a fridge full of syrups. They make great gifts, too.

500+ recipes from the New York bar, with the specs, syrups and technique behind them. The modern home bar bible.
Best for Anyone serious about cocktails

Teaches six root cocktails so you can invent your own. Ideal once you have a fridge full of custom syrups.
Best for Creating your own drinks

Jeffrey Morgenthaler's technique manual on juicing, carbonating, shaking and ice. It makes every syrup drink better.
Best for Learning technique

Gary Regan's classic sorts drinks into families, which makes it easy to see where a new syrup can slot in.
Best for Understanding drink families