makesimple syrup

Seasonal syrup calendar

What to make for every holiday and season, with the drinks to pour. The homepage follows this calendar, so it always shows what's in season.

In season · Fall

Fall: syrups and drinks

Café syrups for the cozy season: pumpkin spice, maple, chai and caramel.

Pumpkin Spice SYRUP

Coffee-shop35 min

Pumpkin Spice Syrup

pumpkin · cinnamon · clove
Maple SYRUP

Sugar swaps2 min

Maple Simple Syrup

maple · caramel · woody
Chai SYRUP

Spiced25 min

Chai Syrup

warm spice · cardamom · malty tea
Caramel SYRUP

Coffee-shop17 min

Caramel Syrup

toasted sugar · butterscotch · slightly bitter

  • Pumpkin spice latte

    2–3 tbsp (30–45 ml) per 12 oz latte: stir into 2 shots of espresso, add steamed milk, top with whipped cream and a dusting of spice.

    Pumpkin Spice syrup

  • Maple latte

    1½–2 tbsp (22–30 ml) per 12 oz latte, with a pinch of cinnamon on top.

    Maple syrup

  • Chai latte

    2 tbsp (30 ml) in 8 oz (240 ml) steamed milk. Dust with cinnamon.

    Chai syrup

  • Caramel apple cider

    1 oz (30 ml) in 8 oz (240 ml) hot apple cider, with a cinnamon stick.

    Caramel syrup

Coming upThanksgiving Nov 26 · Christmas and the holidays Dec 25 · New Year's Eve Dec 31

The year ahead

Holidays and occasions

In the order they come round. Each one turns up on the homepage a week or three ahead.

  1. Nov 26

    Thanksgiving

    Maple, cranberry and cinnamon for the table: a pitcher of mules, a pot of spiced cider and an Old Fashioned for later.

    • Cranberry Moscow Mule

      2 oz (60 ml) vodka, ½ oz (15 ml) lime juice and ¾ oz (22 ml) cranberry syrup over ice, topped with 4 oz (120 ml) ginger beer.

      Cranberry syrup

    • Hot apple cider

      1 tbsp (15 ml) per mug of hot cider. Add 1½ oz (45 ml) bourbon or rum if you like.

      Cinnamon syrup

    • Maple Old Fashioned

      ¼ oz (7 ml) with 2 oz (60 ml) bourbon or rye and 2 dashes Angostura. Stir over ice; express an orange peel.

      Maple syrup

    • Pumpkin Old Fashioned

      ¼ oz (7 ml) with 2 oz (60 ml) bourbon and 2 dashes Angostura. Stir over ice; orange peel.

      Pumpkin Spice syrup

  2. Dec 25

    Christmas and the holidays

    Peppermint, gingerbread and cranberry: café drinks at home, a holiday sparkler, and bottles to give away.

    • Peppermint mocha

      1 tbsp (15 ml) peppermint syrup plus 2 tbsp (30 ml) chocolate syrup per 12 oz mocha; top with whipped cream and crushed candy cane.

      Peppermint syrup

    • Gingerbread latte

      2 tbsp (30 ml) per 12 oz latte: stir into 2 shots of espresso, add steamed milk, and top with whipped cream and nutmeg.

      Gingerbread syrup

    • Holiday sparkler

      1 oz (30 ml) syrup and ½ oz (15 ml) lime juice topped with 5 oz (150 ml) sparkling water or ginger ale, with a rosemary sprig.

      Cranberry syrup

    • Gingerbread Hot Toddy

      ¾ oz (22 ml) with 1½ oz (45 ml) bourbon or dark rum, ½ oz (15 ml) lemon and 4 oz (120 ml) hot water.

      Gingerbread syrup

  3. Dec 31

    New Year's Eve

    Bubbles and a punch bowl: cranberry and elderflower spritzes, a French 75 and a citrus punch built on oleo saccharum.

    • Party punch

      The whole batch with ¾ cup (180 ml) lemon juice, 3 cups (720 ml) aged rum, brandy or bourbon and 3 cups (720 ml) cold black tea or water, poured over a big block of ice. Serves about 12.

      Oleo Saccharum syrup

    • Cranberry spritz

      ½ oz (15 ml) syrup in a flute, topped with 4 oz (120 ml) prosecco or Champagne. Garnish with a few sugared cranberries.

      Cranberry syrup

    • Lavender French 75

      1 oz (30 ml) gin, ½ oz (15 ml) lemon juice and ½ oz (15 ml) lavender syrup, shaken, then topped with 3 oz (90 ml) sparkling wine.

      Lavender syrup

    • Pomegranate spritzer

      1 oz (30 ml) grenadine and ½ oz (15 ml) lime juice in 6 oz (180 ml) soda water over ice.

      Grenadine syrup

  4. Jan 1 – Jan 31

    Dry January

    Zero-proof drinks that still taste like something: ginger, grapefruit and hibiscus over ice, and a sugar-free syrup if you're cutting back on both.

    • Zero-proof Paloma

      ¾ oz (22 ml) syrup, ½ oz (15 ml) lime juice and a pinch of salt over ice, topped with 5 oz (150 ml) soda water.

      Grapefruit syrup

    • Homemade ginger ale

      1 oz (30 ml) ginger syrup, 5 oz (150 ml) sparkling water and a squeeze of lime.

      Ginger syrup

    • Quick agua de Jamaica

      2 oz (60 ml) hibiscus syrup and 6 oz (180 ml) cold water over ice with a squeeze of lime.

      Hibiscus syrup

    • Virgin mojito

      1 oz (30 ml) mint syrup and 1 oz (30 ml) lime juice over crushed ice, topped with soda water.

      Mint syrup

  5. Feb 9

    Mardi Gras

    New Orleans classics start with a good syrup: passion fruit for the Hurricane, gum syrup for a silky Sazerac.

    • Hurricane

      2 oz (60 ml) dark rum, 1 oz (30 ml) passion fruit syrup and 1 oz (30 ml) lemon juice. Shake with ice and strain over crushed ice in a tall glass.

      Full recipe

    • Sazerac

      2 oz (60 ml) rye, 1 barspoon to ¼ oz (5–7 ml) gum syrup and 3 dashes Peychaud's bitters. Stir with ice, strain into a chilled glass rinsed with absinthe and express a lemon peel.

      Gum Syrup syrup

    • Rum Old Fashioned

      1 barspoon (5 ml) with 2 oz (60 ml) aged rum and 2 dashes Angostura. Demerara's raisin notes suit dark rum.

      Full recipe

  6. Feb 14

    Valentine's Day

    Pink, red and a little indulgent: rose and raspberry for cocktails, chocolate for the morning after.

    • Clover Club

      1½ oz (45 ml) gin, ½ oz (15 ml) dry vermouth, ½ oz (15 ml) lemon juice, ½ oz (15 ml) raspberry syrup and 1 egg white. Shake without ice, then with ice, and strain into a coupe.

      Full recipe

    • Rose spritz

      ½ oz (15 ml) rose syrup and ½ oz (15 ml) lemon juice, topped with 4 oz (120 ml) sparkling wine.

      Rose syrup

    • Pink lemonade

      1 part hibiscus syrup, 1 part lemon juice and 4 parts cold water. No food coloring needed.

      Hibiscus syrup

    • Hot chocolate

      3 tbsp (45 ml) per 1 cup (240 ml) hot milk, whisked until frothy.

      Chocolate syrup

  7. Mar 17

    St. Patrick's Day

    Demerara syrup is what makes Irish coffee taste right. Fresh mint covers everything green.

    • Irish coffee

      ½ oz (15 ml) with 1½ oz (45 ml) Irish whiskey and 4 oz (120 ml) hot coffee, floated with lightly whipped cream.

      Full recipe

    • Mint lemonade

      1 part mint syrup, 1 part lemon juice and 4 parts cold water, over ice.

      Mint syrup

    • Hot Toddy

      ¾ oz (22 ml) with 1½ oz (45 ml) whiskey, ½ oz (15 ml) lemon and 4 oz (120 ml) hot water.

      Full recipe

  8. Mar 28

    Easter and spring brunch

    Pastel drinks for brunch: lavender lemonade, elderflower spritzes and a butterfly pea lemonade that turns pink when you add the citrus.

    • Lavender lemonade

      1 part lavender syrup, 1 part lemon juice and 4 parts cold water, over ice.

      Lavender syrup

    • Elderflower spritz

      In the style of a Hugo: ¾ oz (22 ml) elderflower syrup, 4 oz (120 ml) prosecco and 1 oz (30 ml) soda water over ice, with a few mint leaves and a lime wedge.

      Elderflower syrup

    • Color-changing lemonade

      Stir 1 oz (30 ml) syrup into 4 oz (120 ml) cold water over ice, then pour in 1 oz (30 ml) fresh lemon juice at the table and watch it turn violet.

      Butterfly Pea syrup

    • Honey lavender latte

      1–1½ tbsp (15–22 ml) per 12 oz hot latte, or 2 tbsp (30 ml) for iced, stirred into the espresso before the milk. Oat milk loves it.

      Honey Lavender syrup

  9. May 1

    Kentucky Derby

    A Mint Julep is bourbon, crushed ice and a good mint syrup. Peach and demerara cover the rest of the party.

    • Mint Julep

      2 oz (60 ml) bourbon and ½ oz (15 ml) mint syrup, stirred over crushed ice. Garnish with a big mint sprig.

      Full recipe

    • Peach bourbon smash

      2 oz (60 ml) bourbon, ¾ oz (22 ml) lemon juice, ¾ oz (22 ml) peach syrup and a few mint leaves. Shake and strain over crushed ice.

      Peach syrup

    • Old Fashioned

      1 barspoon (5 ml) with 2 oz (60 ml) bourbon or rye and 2 dashes Angostura. Stir over a large cube; orange peel.

      Full recipe

  10. May 5

    Cinco de Mayo

    Margaritas and palomas, sweetened with agave, spiked with jalapeño, or made with hibiscus. Agua de Jamaica for anyone skipping the tequila.

    • Tommy's Margarita

      ¾ oz (22 ml) with 2 oz (60 ml) blanco tequila and 1 oz (30 ml) fresh lime. Shake and serve over ice, no orange liqueur needed.

      Full recipe

    • Spicy margarita

      2 oz (60 ml) blanco tequila, 1 oz (30 ml) lime juice, ½ oz (15 ml) orange liqueur and ½ oz (15 ml) jalapeño syrup, shaken and served over ice with a chili-salt rim.

      Jalapeño syrup

    • Paloma

      2 oz (60 ml) blanco tequila, ½ oz (15 ml) lime juice and ¾ oz (22 ml) grapefruit syrup over ice in a salt-rimmed glass, topped with 3 oz (90 ml) soda water.

      Grapefruit syrup

    • Quick agua de Jamaica

      2 oz (60 ml) hibiscus syrup and 6 oz (180 ml) cold water over ice with a squeeze of lime.

      Hibiscus syrup

  11. May 9

    Mother's Day

    Floral syrups for brunch, and a bottle to give: elderflower, lavender and rose, with a handwritten label.

    • Elderflower spritz

      In the style of a Hugo: ¾ oz (22 ml) elderflower syrup, 4 oz (120 ml) prosecco and 1 oz (30 ml) soda water over ice, with a few mint leaves and a lime wedge.

      Elderflower syrup

    • Lavender French 75

      1 oz (30 ml) gin, ½ oz (15 ml) lemon juice and ½ oz (15 ml) lavender syrup, shaken, then topped with 3 oz (90 ml) sparkling wine.

      Lavender syrup

    • Rose latte

      1 tbsp (15 ml) in a 12 oz latte. It's especially good with pistachio or a pinch of cardamom.

      Rose syrup

    • Lavender London Fog

      1 tbsp (15 ml) in a strong cup of Earl Grey topped with steamed milk.

      Honey Lavender syrup

  12. May 31

    Memorial Day cookout

    The first big cookout of the year: lemonade, iced tea and agua fresca by the pitcher.

    • Instant lemonade

      1½ oz (45 ml) syrup, 1 oz (30 ml) lemon juice and 5 oz (150 ml) cold still or sparkling water over ice.

      Lemon syrup

    • Peach iced tea

      1–1½ oz (30–45 ml) per 8 oz (240 ml) glass of black iced tea, or about 1 cup (240 ml) per 2-liter pitcher.

      Peach syrup

    • Watermelon agua fresca

      1½ oz (45 ml) syrup, ½ oz (15 ml) lime juice and 6 oz (180 ml) cold water over ice, with a lime wheel.

      Watermelon syrup

    • Strawberry lemonade

      1 oz (30 ml) syrup, 1 oz (30 ml) lemon juice and 4 oz (120 ml) cold water over ice.

      Strawberry syrup

  13. Jun 20

    Father's Day

    Old Fashioneds four ways (demerara, maple, cherry, rich) and a bottle of homemade syrup to go with the bourbon.

    • Old Fashioned

      1 barspoon (5 ml) with 2 oz (60 ml) bourbon or rye and 2 dashes Angostura. Stir over a large cube; orange peel.

      Full recipe

    • Maple Old Fashioned

      ¼ oz (7 ml) with 2 oz (60 ml) bourbon or rye and 2 dashes Angostura. Stir over ice; express an orange peel.

      Maple syrup

    • Whiskey Sour

      ½ oz (15 ml) with 2 oz (60 ml) bourbon, ¾ oz (22 ml) lemon and an optional egg white. Dry-shake, then shake with ice.

      Full recipe

    • Gold Rush

      ¾ oz (22 ml) of 3:1 rich honey syrup, or 1 oz (30 ml) of this 1:1, with 2 oz (60 ml) bourbon and ¾ oz (22 ml) lemon. Shake, serve over a big cube.

      Full recipe

  14. Jul 4

    Fourth of July

    Red, white and blue by the pitcher: berry lemonades, cherry limeade and a watermelon margarita.

    • Blueberry lemonade

      1 oz (30 ml) syrup, 1 oz (30 ml) lemon juice and 4 oz (120 ml) cold water over ice.

      Blueberry syrup

    • Raspberry lemonade

      1 oz (30 ml) syrup, 1 oz (30 ml) lemon juice and 4 oz (120 ml) cold water or soda water over ice.

      Raspberry syrup

    • Cherry limeade

      1 oz (30 ml) cherry syrup and ½ oz (15 ml) lime juice in 8 oz (240 ml) lemon-lime soda or sparkling water, with a lime wedge.

      Cherry syrup

    • Watermelon margarita

      2 oz (60 ml) blanco tequila, 1 oz (30 ml) lime juice and 1 oz (30 ml) watermelon syrup, shaken hard and strained over ice. Try a chili-lime salt rim.

      Watermelon syrup

  15. Sep 6

    Back to school

    The coffee routine is back. Café syrups for a fraction of the café price: brown sugar, vanilla, caramel and hazelnut.

    • Shaken espresso

      Shake 1½–2 tbsp (22–30 ml) with 2 shots (60 ml) espresso and a cup of ice for 10 seconds; pour into a glass and top with 4 oz (120 ml) oat milk. A copycat of the café favorite.

      Brown Sugar syrup

    • Iced vanilla coffee

      1½–2 tbsp (22–30 ml) per 12 oz glass of iced coffee or cold brew, plus milk.

      Vanilla syrup

    • Iced caramel coffee

      1½–2 tbsp (22–30 ml) per 12 oz iced coffee or cold brew with milk. Use sauce, not syrup, if you want a drizzle on top.

      Caramel syrup

    • Iced hazelnut shaken espresso

      Shake 1½ tbsp (22 ml) with 2 shots (60 ml) espresso and ice; top with 4 oz (120 ml) oat milk.

      Hazelnut syrup

  16. Oct 31

    Halloween

    Potions that change color, blackberry Brambles and caramel apple cider for the kids.

    • Magic mocktail

      1 oz (30 ml) syrup in 5 oz (150 ml) sparkling water over ice, served with a lime wedge for each guest to squeeze in.

      Butterfly Pea syrup

    • Color-changing gin and tonic

      ½ oz (15 ml) syrup with 2 oz (60 ml) gin over ice. Top with 4 oz (120 ml) tonic water, which turns it lavender, then squeeze in a lime wedge for a pinker finish.

      Butterfly Pea syrup

    • Bramble

      2 oz (60 ml) gin, 1 oz (30 ml) lemon juice and ½ oz (15 ml) blackberry syrup. Shake, strain over crushed ice, then drizzle another ½ oz (15 ml) syrup over the top so it bleeds down through the ice.

      Full recipe

    • Caramel apple cider

      1 oz (30 ml) in 8 oz (240 ml) hot apple cider, with a cinnamon stick.

      Caramel syrup

All year

The four seasons

Between holidays, the homepage follows the season.

Winter

Dec – Feb

Warming spice and citrus season: chai and ginger for hot drinks, grapefruit and orange while they're at their best.

  • Chai latte

    2 tbsp (30 ml) in 8 oz (240 ml) steamed milk. Dust with cinnamon.

    Chai syrup

  • Hot Toddy

    ¾ oz (22 ml) with 1½ oz (45 ml) whiskey, ½ oz (15 ml) lemon and 4 oz (120 ml) hot water.

    Full recipe

  • Paloma

    2 oz (60 ml) blanco tequila, ½ oz (15 ml) lime juice and ¾ oz (22 ml) grapefruit syrup over ice in a salt-rimmed glass, topped with 3 oz (90 ml) soda water.

    Grapefruit syrup

  • Orange Old Fashioned

    ¼ oz (7 ml) with 2 oz (60 ml) bourbon or rye and 2 dashes Angostura bitters. Stir with ice and garnish with an orange peel.

    Orange syrup

Spring

Mar – May

Floral and herbal syrups for lighter, brighter drinks: lavender, elderflower, rose and the first strawberries.

  • London Fog

    Strong Earl Grey tea topped with steamed milk and 1 tbsp (15 ml) lavender syrup.

    Full recipe

  • Elderflower Collins

    2 oz (60 ml) gin, ¾ oz (22 ml) lemon juice and ½ oz (15 ml) elderflower syrup, shaken, then topped with soda water.

    Elderflower syrup

  • Rose lemonade

    1 part rose syrup, 1 part lemon juice and 4 parts cold still or sparkling water.

    Rose syrup

  • Lavender Bee's Knees

    2 oz (60 ml) gin, ¾ oz (22 ml) lemon juice and ¾ oz (22 ml) syrup, shaken hard and strained into a coupe.

    Honey Lavender syrup

Summer

Jun – Aug

Fruit and herbs at their peak: watermelon, peach, mango and basil for sodas, iced tea and pitchers.

  • Watermelon agua fresca

    1½ oz (45 ml) syrup, ½ oz (15 ml) lime juice and 6 oz (180 ml) cold water over ice, with a lime wheel.

    Watermelon syrup

  • Peach iced tea

    1–1½ oz (30–45 ml) per 8 oz (240 ml) glass of black iced tea, or about 1 cup (240 ml) per 2-liter pitcher.

    Peach syrup

  • Gin Basil Smash

    2 oz (60 ml) gin, ¾ oz (22 ml) lemon juice and ¾ oz (22 ml) basil syrup with 4–5 fresh leaves. Shake hard and double-strain over ice.

    Full recipe

  • Mango lassi

    Blend 2 oz (60 ml) mango syrup with 6 oz (180 ml) plain yogurt, 2 oz (60 ml) cold milk and a pinch of ground cardamom.

    Mango syrup

Fall

Sep – Nov

Café syrups for the cozy season: pumpkin spice, maple, chai and caramel.

  • Pumpkin spice latte

    2–3 tbsp (30–45 ml) per 12 oz latte: stir into 2 shots of espresso, add steamed milk, top with whipped cream and a dusting of spice.

    Pumpkin Spice syrup

  • Maple latte

    1½–2 tbsp (22–30 ml) per 12 oz latte, with a pinch of cinnamon on top.

    Maple syrup

  • Chai latte

    2 tbsp (30 ml) in 8 oz (240 ml) steamed milk. Dust with cinnamon.

    Chai syrup

  • Caramel apple cider

    1 oz (30 ml) in 8 oz (240 ml) hot apple cider, with a cinnamon stick.

    Caramel syrup