Syrups for cocktails: concept, composition, types, selection rules

If you add the right syrup to a coffee-based drink, the experience will reach a whole new level. Just imagine: instead of a boring and banal cocktail party, you can organize a coffee event. You can prepare unique drinks for your guests using coffee syrups and your favorite beans.

There are more coffee syrups and uses for them than you think. That's why we have created an informative and educational guide - especially for you.

Let's get down to business.

Below is our detailed guide to coffee syrups. We'll start by recommending the best products available on the market.

Varline. The best Russian manufacturer according to consumers since 2015, successfully promoting products not only in the country, but also in foreign markets. Competes with the world's leading brands. Offers fresher, more modern and relevant formulations. Compared to Monin, Varline sweet additives are less expensive and at least no less quality. You can get acquainted with them on the website https://www.barline.club in the “Coffee Syrups” section

Not All Flavored Syrups Are Made Equally

There are many flavoring syrups, but not all of them are suitable for adding to coffee. That's why we decided to explain what will suit you.

Flavored syrups typically contain a simple syrup: for example, sugar or sugar substitute is mixed with water, then heated to increase solubility. After this, flavoring agents are added. The final formula of the product indicates whether it is suitable for adding to coffee, cold drinks or cooking.

If you decide to look for flavoring syrups on your own, then you need to be sure that you choose the right product.

Fine	Badly	Check the label
Syrup for adding to coffee	Syrup for cocktails	Syrup for cooking
Agave syrup	Concentrates	Dessert sauce

Explanation

Syrups for adding to coffee

Typically, such products are formulated specifically for use in coffee-based beverages. They contain enough sugar or other sweetener to make the coffee sweet. In this case, there is a balance between the taste of the syrup and the drink itself.

Agave syrup (agave nectar)

Agave syrup is known for its subtle sweetness and light caramel notes. The plant's nectar can be added to coffee-based drinks. It will complement the taste of coffee with sweetness, but will not make it unbearably cloying.

Syrups for cocktails

These syrups usually have fruit flavors. They are designed to be added to cocktails and other cold drinks.

Concentrates

Concentrates are essentially flavorings that already contain caffeine. They should not be mixed with coffee, otherwise the taste will be too strong and the person will experience nervousness.

Syrups for cooking

Such products are used in marinades and sauces as sweeteners and flavoring agents.

Dessert sauces

Dessert sauces are not so clear cut. The selection of Ghirardelli sauces mentioned in our recommendations section are suitable for adding to coffee-based drinks.

Note: Do not confuse sweetener syrups with flavor syrups. These are simply liquid sweeteners that are added to desserts and cold drinks. Nevertheless, they can sweeten coffee in the absence of regular sugar. However, such syrups will not make the taste richer and deeper.

Advantages of a set of syrups

First of all, it should be noted that having only one type of syrup is pointless. Moreover, the wider the choice you have, the higher the chances of making your visitor happy and acquiring him as a regular client. For this reason, we recommend purchasing a set of several types of syrups at once.

Do you still have a poor understanding of what syrup can be used for, and whether you actually need it? So, it’s time to understand all the intricacies of this product. And sugar syrups are used in almost any culinary masterpiece.

Soft drinks. Most often, syrups are used to add to a variety of drinks (both alcoholic and non-alcoholic). This way, an interesting combination of flavors is achieved.

Coffee. In the last few years, the use of syrups for this drink has become extremely popular. However, options should be chosen carefully. Otherwise, a bad combination will ruin the taste of the drink. If you want to enhance the taste of coffee, it is better to choose nut syrup. But caramel or vanilla additives, on the contrary, will soften it. For true gourmets who want to truly reveal the taste of coffee, we recommend using chocolate syrup.
Milkshakes. Syrups also go well with milkshakes. In this case, it is best to choose fruit options. The most popular additives are cherry, raspberry and banana. If you want to make a refreshing cocktail, you can also use mint syrup.
Lemonade. For sparkling water, the same types of syrups are suitable as for non-alcoholic cocktails. This means you can safely purchase various additives with fruit flavors. Your customers will appreciate this soda.

Topping. Syrups are also used as a topping, that is, to decorate coffee, as well as various desserts. For the drink, again, it is better to choose coffee, caramel, vanilla and nut additives. But for desserts, maple syrup, which has become a classic, is suitable. At the same time, pancakes, pancakes and some other dishes are usually served with a scoop of ice cream (it can also be decorated with topping).
Impregnation. Another option for using syrups is to soak a cake. You can choose the additive that best emphasizes the taste of your culinary masterpiece. Some recipes suggest using fruit or chocolate syrups. A nut supplement would also be a great option. In order to properly soak the cake, you need to coat the finished sponge cake with syrup using a brush. If the syrup has a fairly liquid consistency, then you can use a spray bottle. This way you will achieve a truly even application.

Is flavored coffee healthy?

If you're serious about your health or want to enjoy the sweet taste of coffee syrups without worrying about excess calories, you'll be glad to hear that coffee is healthy!

All your favorite coffee drinks can be created using sugar-free syrups. Most major manufacturers produce products that do not contain this component. Just look for the words “Sugar Free” on the label. These bottles often have a blue label or cap.

Such syrups are made using a non-nutritive sweetener. Each serving is equal to one packet of sweetener.

Syrups do not contain gluten, so they can be consumed by people with allergies to it. Just in case, check the product label: it should have a blue or green symbol (or the letters “GF” in a circle or cereal in a circle with a line through it).

Top 7 alcoholic cocktails with syrups

"Long Island"

Fill the highball glass 1/3 full with ice and mix 15 milliliters directly in it:

Vodka.
Gina.
Tequila.
White rum.
Orange syrup.
Sugar syrup.

You can add a little cola for color and a lemon wedge for decoration.

https://youtube.com/watch?v=7Fxna26mYpw%3Ffeature%3Doembed

The Long Island cocktail was invented during Prohibition; its appearance was supposed to imitate a glass of iced tea.

"Tom Collins"

Mix in a shaker:

Gin – 60 milliliters.
Soda – 50 milliliters.
Juice of 1 lemon.
Sugar syrup – 30 milliliters.

Place a few ice cubes in a highball glass and pour the finished cocktail into it. For decoration you can use a cherry and a slice of orange.

Sometimes the Tom Collins cocktail is called John Collins, but their difference lies solely in the name

"Cosmopolitan"

To prepare it, we will again need a shaker in which we will mix:

Citrus vodka – 30 milliliters.
Cranberry juice – 30 milliliters.
Juice of 1 lime.
Orange syrup – 15 milliliters.
Ice.

Pour the finished drink through a strainer into a cocktail glass with a stem.

This cocktail was invented to popularize citrus vodka, but it itself became much more famous

"Margarita"

And again take a shaker filled 1/3 with ice and add to it:

Tequila – 50 milliliters.
Orange liqueur – 25 milliliters.
Sugar syrup – 10 milliliters.

The top of the Margarita glass should be dipped in lime juice and then in salt, then filled with the finished cocktail. Before serving, it is advisable to garnish with a slice of lime.

"Margarita" is the only cocktail that has an official birthday - February 22, 1948

"Daiquiri"

This, by the way, is Ernest Hemingway’s favorite cocktail. To prepare it, mix the following in a shaker with ice:

White rum – 60 milliliters.
Sugar syrup – 15 milliliters.
Juice of 1 lime.

Pour through a strainer into a cocktail glass and serve.

Ernest Hemingway's evening always ended the same way: over a Daiquiri at the Floridita Bar.

"B-52"

And this is exactly a layered cocktail, and it is prepared directly in a shot according to the following recipe:

Coffee liqueur – 15 milliliters.
Cream liqueur – 15 milliliters.
Orange syrup – 15 milliliters.

Don't forget to set it on fire before serving.

“B-52” is a hot cocktail in every sense; it was invented, by the way, in Malibu, but it owes its name to a Russian bomber that never went into mass production

"Jellyfish"

Another layered cocktail that is prepared directly in the shot:

Cocoa liqueur – 20 milliliters.
Orange syrup – 20 milliliters.
Absinthe - 10 milliliters.
Creamy cocktail – 5 milliliters.

“Medusa” gained popularity thanks to astronomer Paul Fischer, who only after drinking several cocktails was able to discern the nebula of the same name

What drinks can you make?

Since we have figured out what flavor syrups are, we need to understand what drinks can be prepared using them.

Coffee lovers will be happy to know that there are many coffee drinks that can be made with these products.

We suggest trying out a few of our favorite recipes to get you started.

Latte "Landslide"

This recipe is essentially the method for making any latte with syrup. Simply use one or more flavor syrups that you like and replace the whipped cream with steamed milk.

Ingredients:

7 ml espresso flavored syrup;
22 ml dark chocolate flavored syrup;
15 ml Irish cream liqueur flavored syrup;
2 shots of espresso;
whipped cream (optional);
300 ml milk;
400 ml glass.

Cooking method:

Mix all ingredients (except milk) in a glass.
Using an espresso machine, froth the milk.
Pour the frothed milk into the glass with the mixture, stir gently and thoroughly.
Add whipped cream.

Iced latte with vanilla and hazelnut flavor, no sugar

On a hot summer day there is nothing better than a delicious iced latte. It's easy to customize your drink by adding your favorite flavoring syrup. And in order not to regret this pleasure, just use sugar-free syrup. Enjoy.

Ingredients:

22 ml of sugar-free hazelnut flavored syrup;
120 ml milk 50/50 with water;
60 ml espresso;
7 ml vanilla flavored syrup without sugar;
ice;
sugar-free whipping cream (optional);
400 ml glass;
mixer (a shaker is also suitable for making cocktails).

Cooking method:

Fill the glass with ice.
Pour the ingredients into the mixer (shaker) in the order shown.
Add some ice from a glass.
Close the shaker, shake well and pour the mixture back into the glass.
Add whipped cream if desired. The drink can be served.

Vintage Sugar Syrup

If you want to show off to your friends by treating them to cocktails based on recipes taken from Victorian or Art Deco books, you'll need a slightly different concept for making syrup.

List of ingredients

Sugar – 200 g
Water – 100 ml

Cooking method

Pour boiling water over the sugar, then place the appropriate container in a water bath and stir the substance until the crystals are completely dissolved.
Then, the solution should be cooled and filtered.

At the same time, when making a cocktail, be sure to adhere to all the parameters of the recipe, even if the output is a relatively small volume of the prepared drink. The fact is that during the preparation of ancient recipes, popular portions of cocktails were somewhat smaller than today, which, by the way, determined the need to use a more saturated sugar solution.

Method of use

Syrups go well with both hot espresso and cold coffee cocktails. There will be different ways of adding: maintaining layers, mixing and whipping.

How much syrup to add to coffee is up to everyone to decide for themselves, depending on their preferences. On average, per 50 ml of drink (the total volume includes espresso, milk and ice) add 1 teaspoon of liquid topping (5 ml). In this case, sugar is no longer needed. Those with a sweet tooth may want to add a little more.

With hot coffee

The espresso is stirred or even shaken with syrup and then milk is added.

If you are preparing a multi-layer cocktail, such as a latte macchiato, then the topping is poured into the glass first, and then milk and coffee are added. In this case, the glass needs to be tall and transparent so that the serving is beautiful.

Cold cocktails

If you shake ready-made espresso, milk, syrup and ice in a shaker, you get an excellent refreshing drink. This coffee cocktail is usually drunk through a straw.

Vanilla syrup

This type of syrup is very popular among those with a sweet tooth.
This topping is suitable for sour Arabica varieties, masking the sourness, as well as bitter Robusta, neutralizing excess bitterness and making the taste of the finished drink softer.

Vanilla syrup can also be combined with milk or ice cream, so it can be added to a latte or frappe.

It is recommended to add syrup to hot coffee, and only after topping, add the milk component, if necessary.

The taste is liked not only by women, but also by many men who cannot imagine life without sweet treats

Contraindications for this additive are the same as for other types of sweet syrup.

This coffee has vanilla notes

The sweetness of the vanilla in this recipe will help balance out the milk.

How much to prepare:

coffee brewed in a cezve – 80-100 ml;
vanilla syrup – 2 tablespoons;
cold milk - 4 tablespoons.

Brew coffee and let it sit for 3-5 minutes. Pour the indicated amount of vanilla syrup into a cup, then coffee. After this, add milk in a thin stream and gently mix the ingredients.

Review of popular brands

The best coffee syrups are made in France. The companies offer more than a dozen different scents. The most popular types can be bought in a regular supermarket. If you want to try something unusual, then you should look in online coffee and sweets stores.

Monin

The products of this brand with a hundred-year history are most often found in Russian stores. You can choose a topping without sugar and zero calories. There are types produced exclusively from organic raw materials without the addition of preservatives. The price ranges from 400 to 800 rubles depending on the taste.

Teisseire

The French company has been producing its products since the 18th century. The variety of flavors and volumes makes these syrups in demand. You can buy not only large bottles of 0.7 liters (about 700 rubles), but also small ones of 250 g (about 200 rubles).

Giffard

A thick product with a high sugar content is made from sugar beets. Of the brand’s 70 types of products, 16 options are created specifically for hot drinks, so they dissolve well in coffee. The assortment includes classic (chocolate, vanilla, berries, nuts) and exotic flavors (melon, green tea, ginger). Available in large 1 liter bottles with a convenient neck that allows you to accurately dose portions.

Manufacturers rating

The top producers of cocktail syrups include the Monin brand, which has a very wide range. The composition of the product is based on sugar and concentrated juices, and unusual flavors are created using extracts of plant origin. These may be not only fruits and berries, but herbs and even flowers. The shade of the syrup is determined depending on the food colors involved, again options of natural origin.

Spoom brand syrups are premium products that are created in accordance with international standards. A large number of varied flavors, combined with bright flavors and proper density, explain the popularity of this brand even among a particularly demanding audience. The French brand Rioba has also earned a good reputation, its products include invert sugar syrup and concentrated fruit juices.

Popular recipes

Based on a basic recipe, you can create completely different drinks using different liquid toppings.

The best recipes for coffee with syrup can be found on the menu of coffee shops or used at home yourself.

Vanilla

Vanilla coffee syrup softens bitterness and acidity and gives a delicate sweetish aroma. Pairs best with coffee and milkshakes.

Pour cold espresso over the cold milk (80 ml) and topping (2 tbsp), being careful to preserve the layers.

Chocolate

Mix hot coffee (100 ml), warm milk (50 ml) and topping (2 tbsp.). Top with ice cream and cocoa powder. This option is also suitable for a coffee cocktail with cognac or liqueur.

Walnut

The nutty flavored syrup is added to both hot espresso and cold coffee cocktails. For example, you can shake up a shot of strong espresso, a couple of teaspoons of topping and some ice in a shaker.

Caramel

Tart espresso is combined with caramel syrup for coffee. Creamy notes create a delicate drink without bitterness or acid. Pour orange juice (20-30 ml) and caramel topping (20 ml) into hot coffee (50 ml), stir.

Great variety in the coffee world is achieved through syrups and toppings. Their flavors range from fresh fruity to rich chocolate and caramel. If sometimes you don't mind drinking sweet coffee, continue reading this article, which will probably open up something new for you. Difference between syrup and topping. It would seem, what difference does it make what is added to coffee as a source of additional sweetness and taste? As a rule, coffee shops have toppings and syrups that are of little distinction to the average consumer. The first product can have both liquid and solid consistency. This concept includes everything that completes the dish, prepares it for serving, is at the top, which is what the root “top” itself says. Solid toppings include various confectionery sprinkles, chocolate chips, and chopped nuts. Liquid topping for coffee has a consistency much thicker than syrup, is less soluble in liquids, but at the same time gives a richer taste. Syrup is a concentrate, the main components of which are water and sugar. Usually it is added to the drink itself, mixed with it until smooth. Flavoring additives and dyes create types of syrups from a common base for all of them.

Syrups for cocktails

Benefits of cocktail syrups

Although in bars, where professional bartenders prepare mainly formal cocktails, cocktail syrups are used much less frequently for mixed alcoholic drinks than liqueurs, at home the frequency of use of the latter may be different.

Firstly, at home you are not limited by the strict framework of professional requirements and can use your imagination when using different components of cocktails - including syrups for them - as you wish. Analogs of almost all known and popular liqueurs exist, so to speak, in a syrup version.

Secondly, it can be quite expensive to have a large collection of different liqueurs in your home bar; with syrups for cocktails everything is easier and cheaper.

Thirdly, if you want to make a variety of different types of syrup from any available berry-fruit-herbal material in the appropriate season, it is not difficult for any housewife.

And finally, fourthly, it is very convenient to use syrups for cocktails when both alcohol drinkers and non-drinkers are expected to drink cocktails together - for example, children, pregnant women and coded men. One - an alcoholic cocktail with syrup, the other - a non-alcoholic cocktail with the same syrup.

Using syrups for cocktails

In order to correctly use existing store-bought or homemade syrup for an alcoholic cocktail, you need to remember and fulfill several simple conditions.

For “alcoholization” and “liquorization” of cocktail syrup, only a pure alcohol-containing product is used. What does it mean? This means that you should not dilute the syrup for a cocktail with cognac from oak barrels or gin with juniper berries.

The best diluents are pure alcohol, soft vodka and white rum.

It is clear that “with a slight movement of the hand .. they turn” syrups for cocktails into liqueurs only on Internet pages. You understand perfectly well that by adding vodka to the corresponding cocktail syrup, you still won’t get the liqueur itself, but will only have an approximate, but quite worthy analogue.

https://youtube.com/watch?v=-r0NgGjyFkI%3Ffeature%3Doembed

For some alcoholic cocktails, such a replacement “will not work” - for example, in the B-52 cocktail, getting a burning layer of Cointreau syrup by simply diluting it with an alcohol-containing liquid, no matter how hard you try, will not work!

How to Replace Liqueur with Cocktail Syrup

So, you decide, instead of some liqueur indicated in the recipe of the selected cocktail, to use the appropriate syrup for the cocktail.

We proceed in this way: if the basis of the selected cocktail is a pure alcohol base - the alcohol, vodka, rum already listed, and there is some kind of liqueur that we are going to replace with a similar syrup, then instead of the liqueur we take the specified amount of syrup, and increase the amount of this base by ten milliliters

If the main alcoholic ingredient of the cocktail is the liqueur itself, then take the appropriate syrup for the cocktail and “dilute” it with vodka in a ratio of three to one so that the resulting amount corresponds to that specified in the recipe for the liqueur. For example: we need fifty milliliters of liquor.

We take thirty-five cocktail syrup and fifteen vodka and - oops! – the proportions were met, we received an alcoholic cocktail made from non-alcoholic syrup. Of course, all this is quite individual, and such alcoholic creativity should be guided primarily by your own taste.

Coffee syrups

What syrups are most often added to coffee? We have compiled a list of the most common ones.

Walnut  

Many buyers, wondering which syrup to choose, choose nut syrup. It goes well with drinks that do not contain milk, as it highlights the natural bitterness of the grain. There are several types of nut syrups. Hazelnut, almond, pistachio, and chestnut are a special autumn offer. • Nut Topping Option When it comes to drink topping, nut topping is better than syrup. It is more natural and its taste is richer. Lately, coffee shop owners have come up with the unusual idea of using peanut butter as a nut topping. It makes the structure of the drink creamy and tender, enveloping the mouth.

Caramel

This type has soft milky notes combined with moderate sweetness. It will complement creamy raf, latte or cappuccino well. You can often find the “salted caramel” subtype, which makes the classic syrup more unusual because it combines two opposing tastes. • With caramel sweetener Condensed milk is sometimes used as a caramel sweetener. It is often used to make Vietnamese coffee. For decoration, crunchy small caramel crumbs are sometimes added to the top of whipped cream. Coffee prepared according to the following recipe will have an unusual taste:

Take a couple of teaspoons of ground coffee, pour into a coffee pot and add cold water. Remove just before boiling.
Pour this coffee base into a glass and add citrus juice in a 2:1 ratio.
Top with 1 part caramel syrup.
In hot weather, you can supplement with ice cubes or frozen juice.

In Europe, this drink is known as “orange bumble.”    

Vanilla syrup  

It is a timeless classic because it has a less obvious taste and fades into the background relative to the main coffee taste. As a rule, the syrup is already felt in the aftertaste and aroma of the drink. This additive most often becomes part of cold coffee cocktails, and is also included in the vanilla-cream raffa. Vanilla drink recipe: If you have vanilla sugar at home, we suggest you prepare aromatic vanilla coffee with whipped cream. For this you need: - ground coffee (2 teaspoons) - whipped cream - vanilla sugar (2 teaspoons) - dark chocolate (to taste)

First, we prepare coffee in a Turk: pour the ground beans into the cezve, fill it with cold water and bring it to a boil on the stove. We don’t wait for the first bubbles of boiling water; we remove it from the stove at the stage of the rising coffee cap.
Pour black coffee into a glass, add vanilla sugar and stir until it is completely dissolved.
Decorate with a large top of whipped cream and sprinkle with grated dark chocolate.

Chocolate  

In coffee shops you can find the additive “bitter chocolate” - more tart and rich, as well as “milk chocolate” - more delicate and soft. It is impossible to imagine mochaccino without this syrup. Often, in addition to it, cocoa powder or melted chocolate is added to mocha.

Spiced coffee with chocolate sweetener

In cold weather, we often use coffee as a pleasant way to warm up. In order to increase its warming effect, it is worth supplementing it with spices. To prepare this drink you will need: - ground natural coffee (2 tsp) - spices to your taste (cinnamon, ginger, star anise, anise, cardamom, chili powder) - chocolate syrup or dark chocolate

First prepare the coffee base. To do this, pour coffee and spices into the pot. Pour in cold water and bring almost to a boil. During this time, the spices will give the drink all its taste and aroma.
Pour the black coffee into a cup and add either syrup or a few chocolate chips. For chocolate, stir until completely dissolved.
Serve the drink hot, garnished with a whole cinnamon stick.

Cuban coffee with chocolate syrup

This drink is a variation on the theme of coffee with syrup. It is quite simple to prepare. All you need: ground grain, water and chocolate-flavored syrup. Brew black coffee as you are used to doing, pour it from the Turk into a cup and add 2 teaspoons of syrup. Stir and enjoy!

Iced coffee latte with vanilla syrup  

Iced coffee is more of a cocktail than a classic drink. If you want to prepare it, you need: - ground grain (2 tsp) - milk - vanilla syrup - chocolate chips - ice Recipe:  

Make classic black coffee.
Heat the milk, whisk if possible.
Pour the coffee into a glass, add a few teaspoons of syrup. Adjust sweetness to your liking. Stir.
Add whipped milk.
Place ice cubes, or preferably frozen milk, in a glass. This way the taste of the drink will remain rich and not watery.

Coffee with milk and syrup

If you add syrup to coffee with milk, remember some rules. It is best to diversify dairy drinks with sweet additives with the taste of nuts, caramel, chocolate, and confectionery (apple pie, cookies, popcorn). They have a rich flavor without excess acid, which can cause the milk to curdle. The following syrups are on the black list for dairy drinks: lemon, lime, green apple.

Chocolate coffee with ice cream  

If you are in doubt about which coffee to choose, try combining the two most delicious options: ice and mochaccino. For this you need: - ground coffee beans (a couple of teaspoons) - half a glass of milk - vanilla or chocolate ice cream - chocolate syrup - whipped cream - ice

Brew black coffee.
Pour the coffee into a glass and add syrup to taste.
Pour milk into this mixture. Stir.
Add a few ice cubes.
Decorate with whipped cream, chocolate or coconut flakes.

Instant coffee with cinnamon and syrup

Coffee recipes with syrups are based only on coffee beans. But is it possible to do anything if only freeze-dried food is available? This is not a problem, just prepare the drink as you are used to, add milk and syrup to taste. Pour the mixture into a blender, add ice and blend. Pour into a glass and top with cinnamon.

Warming drink with orange juice

To prepare this drink, take the following ingredients: - ground coffee (2 tsp) - orange - cinnamon

Peel the zest from the orange.
Mix coffee, zest and cinnamon in a pot, add water and bring to a boil.
Squeeze the juice from the orange.
Pour in the juice and coffee alternately and stir.

Espresso with syrup: classic recipe

Coffee syrups and toppings are a must for dairy drinks. However, espresso with a sweet twist can also taste very good! To prepare it, you need to brew a single 60 milliliter espresso, and then add 20 milliliters of syrup to it. The best combinations will be the following: mint, lavender, lemon.

Cappuccino with syrup

It is almost impossible to prepare cappuccino at home without special equipment, so it is best to go to a coffee shop that has good customer reviews.

Theory

Mixology has always strived for balance of flavors, and the basis of balance in most cocktails rests on three components: the alcoholic base, the sour part and the sweet part. The base is often strong alcohol (vodka, gin, whiskey, etc.) or vermouth. The sour part is juices, the sweet part is syrups.

In the simplest case, cocktail syrup is a mixture of sugar and water; it is this banal composition that appears as the “sweet part” in a huge number of recipes - from classics to “New Age” cocktails.

Currently, there are many syrup manufacturers represented in Russia and the CIS; as a rule, the range consists of several functional lines:

coffee or tea;
cocktail (bar);
lemonade;
confectionery

The proposed gradation is arbitrary; many positions have overlaps. For example, caramel syrup goes well with coffee, ice cream and is included in cocktails. On the other hand, citrus syrups containing citric acid are not used with dairy products, since the acid may cause the milk to curdle.

Famous brands of syrups

Among coffee shops there is a rating of syrups, in which they are distributed according to quality and popularity. Let's talk about the most famous:

Monin coffee syrups.

Their prices are moderate. The range of flavors is wider than that of any other manufacturer. The disadvantages include the not entirely natural composition.

Teisseire.

A French manufacturer, the distinctive feature of its syrups is high quality. The only drawback is that syrups from this company are rarely found on supermarket shelves.

Delight.

The coffee additive is made in America. It differs in that it contains a small amount of calories. The most popular flavors are: toffee, chocolate, caramel, nut.

Parameters of cocktail syrups

Sugar

The basis of any syrup. Sugar affects not only the taste, but also the severity of the hangover.

It's no secret that high sugar content in cocktails leads to headaches the next day, so it is important for the syrup that it be inverted (or inverted) - split into fructose and glucose. This product is better absorbed by the body and is healthier.

Thus, a natural example of invert syrup is honey, which, unlike regular sugar, does not harm the body and does not lead to obesity.

Invert syrup is healthier than a simple mixture of water and sugar

The problem is that the production of invert syrup is more expensive, so many manufacturers add sweeteners and thickeners to the composition along with regular sugar. The quality of this product is much worse. In addition to harming the body, sweeteners and thickeners contribute to the sugaring of the syrup, as a result of which the liquid consistency is lost and crystals appear.

Aroma and naturalness

Simple sugar syrup is not enough - bartenders use a wide range of syrups with different flavors to make cocktails

Nobody wants to add “chemicals” to drinks - if you are pouring grenadine into a glass, it is important that it contains pomegranate juice, and not raspberry and blueberry flavors

Natural flavors are many times more expensive than substitutes and synthetic additives

It’s not without reason that we focused on grenadine - almost all manufacturers have this “pomegranate” syrup, and it is a kind of quality indicator

Grenadine is not always made from pomegranate juice...

The use of aromatic additives is normal practice, but the components must be obtained from raw materials and not chemically synthesized. Natural flavors are expensive, so many manufacturers, especially foreign ones, save money.

Food additives with E indexes can also have an impact on health. However, not all of them are as terrible as is believed. For example, any syrup contains preservatives that prevent spoilage of the product. There are completely harmless additives, such as anthocyanin (pigment) from grape skins (E-163), antioxidant E-338 and stabilizer E-450. There is no need to be afraid of preservatives in the syrup; the main thing is to check the safety of these substances.

Bottle volume, sediment and storage

Most manufacturers supply liter bottles to the market. Experienced bartenders know that syrups are not used very often, so they sometimes spoil. With a small home bar consumption, it is much more profitable and easier to purchase bottles with a volume of 0.3-0.5 liters. The advantage of small containers is that the less air inside, the longer the syrup does not spoil. Of course, there are “chemical” syrups that do not deteriorate for years, but a natural, high-quality product will not last that long.

Interestingly, sediment in the bottle may be a normal phenomenon, indicating the naturalness of the product. This syrup just needs to be shaken before use. As a rule, syrups that contain natural juices give sediment. Of course, we are not talking about those cases when suspended particles appear in the bottle.

Information partner of the material: syrup manufacturer Sweetfill.ru.

Let's look at simple recipes:

Classic base  

To prepare you need: - 400 grams of granulated sugar - half a liter of water - vanillin on the tip of a knife
Mix sugar and water in a thick-walled saucepan and boil.
Once boiling, reduce heat to low and cook, stirring constantly.
Continue doing this until the mixture changes color to caramel.
After this, test the syrup: drop it on a plate and see if it spreads. If the drop holds its shape, the syrup is ready.
Add vanilla and leave to cool.

To add variety to your syrups, experiment with adding citrus zest, spices, extracts, and flavorings to the base. Don't be afraid to try new things in coffee shops and at home. Try using syrups at home too. They will add additional flavors to your usual coffee, and for a moment you will feel like a real barista. Author: Anton Energetic, especially for the site pokofemanim.ru

What varieties of coffee have appeared in recent years. But in addition to a large number of types with varying degrees of roasting and with various additives, not so long ago syrups also appeared that can infuse new notes of taste and aroma into a traditional drink. Thanks to syrups, you can get a delicious drink both in a coffee shop and at home, without professional equipment or special raw materials.

Content

Almond Nut Syrup

You will need: 300 g almonds, 1.5-3 kg granulated sugar (depending on taste preferences), 100 g almond flour, 2 liters of water.

Blanch the almonds. To do this, put the nuts in boiling water and leave for a few minutes, then rinse them under cold water and peel them.

Dry the peeled almonds well and chop them. You can use a blender or chop the nuts with a knife.

Leave the syrup for 12 hours in a closed pan. When the syrup is infused, pour it through a sieve or cheesecloth into a storage container.

The process of preparing homemade almond syrup is long, but the shelf life is about 6 months. You can make extra syrup so that it lasts for a long time.

Rating of the best coffee syrups from Russian manufacturers, according to customer reviews

If preparing a coffee drink based on syrup is new to you, and you don’t even know which product to choose, then it makes sense to get acquainted with the opinions of experienced coffee lovers. You can find real reviews on resources such as Otzovik and Ozon, on the basis of which our rating of the best coffee toppings was compiled.

ProffSyrup “Caramel”

Price – 650 rub. for 1 l

Caramel coffee - what could be better? But not only a professional barista, but also a simple amateur can prepare it with such a syrup. Moderately soft, rich and viscous syrup is suitable not only for coffee, but also for any other drinks, ice cream and desserts. This topping is widely used in the menus of confectionery shops and coffee shops.

At the same time, the products boast an almost flawless composition and do not contain GMOs or synthetic additives. And even the flavors and dyes here are natural.

good, tasty syrup - not cloying and very aromatic; large amount of topping; economical consumption. a bit thin; lacks sweetness; sometimes the characteristic aftertaste of burnt caramel remains; a little expensive.

ProffSyrup “Irish Cream”

Price – 1560 rub. for 1 l

If you can't afford the previous position, then this one has every chance to seem golden, although it cannot be said that it is much better. Both are Russian-made, only Irish Cream has a minimum volume of 0.25 liters, which obviously won’t last long.

In general, the products are very worthy, especially considering their natural composition, the absence of GMOs and other potentially unsafe impurities, as well as their versatility and fairly good taste.

very tasty and quite thick syrup without being overly cloying; good composition and corresponding shelf life; topping is suitable not only for the bar, but also for cooking. the syrup is quickly consumed; high price tag; and yet there is chemistry in the taste and aftertaste of the product.

Penza maple syrup

Price – 944 rub. for 1 l

Yes, friends, today it is not at all necessary to go to Canada to taste the famous maple syrup, because it is also available in Russia, and of quite decent quality. The volume of the bottle is, of course, small - only 200 ml, but the optimal consistency greatly reduces consumption.

good taste qualities of the syrup with the specifics inherent in the product - an untrained taster may not like it; good composition without GMOs and other harmful additives. bears little resemblance to the classic Canadian one; small, inconvenient bottle to use; rather expensive product.

Date BeFresh, natural without sugar

Price – 1733 rub. for 1 l

An even more expensive Russian-made syrup made from Emirati raw materials, prepared on the basis of dates. It’s incredibly tasty, and most importantly, it’s completely harmless, and in some cases even healthy, since the syrup contains only natural ingredients, without aggressive chemicals or synthetic substitutes, hence the price.

tasty, moderately sweet syrup that does not stick on the teeth; can be used as a sugar substitute in various dishes, drinks and sauces; reasonable use allows you to make consumption more economical. Date palm raw materials are used for production, and not dates at all, which is a rather serious violation ;not the most practical plastic packaging; very expensive products in small volumes.

ProffSyrup “Hazelnut”

Price – 1560 rub. for 1 l

And this is generally a classic, because today nut coffee with syrup is offered in almost any stall. Meanwhile, you can easily make truly tasty and aromatic coffee on your own using this natural syrup without harmful ingredients.

There is only one “but” - a bottle with a small volume of 250 ml, which, of course, will not last long.

delicious syrup with a subtle nutty aroma; not cloying and safe; intense aroma of hazelnuts. lacks sweetness (although for some this is rather a plus); too light and liquid; inconvenient container; clearly inflated price tag.

How to make syrup at home

Sugar syrup

To make this product you only need two ingredients:

components	proportions
granulated sugar	100 g
bottled water	100 ml

Cooking technology

Pour bottled water into a saucepan or other thick-bottomed container.
Bring the liquid to a boil, then reduce the heat to low and, while vigorously stirring the water, add granulated sugar.
Stir the mixture until the crystals of the sweet component are completely dissolved.
Boil the solution for 15 minutes, during which we remove the resulting white foam. As soon as the foam stops appearing, the syrup is ready.
Remove the mixture from the stove, then cool it naturally.
We pass the finished, cooled product through a coffee or cotton filter, and then pour it into a dry, clean bottle, preferably made of glass, and store it in the refrigerator. Shelf life – no more than 2 months.

Blue syrup

To create blue syrup for alcoholic cocktails you will need:

components	proportions
dried grapefruit and orange zest	30 g each
nutmeg	5 g
carnation	1 bud
granulated sugar	100 g
ground cinnamon	5 g
bottled water	500 ml
blue food coloring	1 g

Cooking technology

Pour bottled water into a thick-bottomed saucepan and heat it over high heat until it boils.
Reduce the heat to the lowest setting and add dried grapefruit and orange zest in equal proportions to the boiling liquid.
We also send nutmeg, clove bud and cinnamon there.
Boil the broth for 10-15 minutes, then add granulated sugar.
Cook the syrup over low heat until white foam stops forming on the surface of the liquid and the sugar crystals are completely dissolved.
Remove the syrup from the heat and cover it with a tight lid, then allow it to cool naturally to room temperature.
Filter the liquid through several layers of gauze. If necessary, repeat filtration through a coffee or cotton filter.
Add blue food coloring to the finished syrup. Adjust the amount of dye yourself to achieve the shade you want.
Pour the finished syrup into a dry, clean bottle, seal tightly and place in the refrigerator for storage.

Mint syrup

To create it we will need:

components	proportions
dried mint leaves	50 g
granulated sugar	600 g
bottled water	500 g
vanilla sugar	10 g

Cooking technology

Pour the bottled liquid into a suitable container and bring it to a boil.
Place the dried mint in a deep container and fill it with boiling water.
Cover the vessel with a lid and leave the broth for 50-60 minutes.
Filter the infusion and dissolve granulated sugar in the purified liquid.
Boil the mixture over low heat for at least 10 minutes, collecting and removing the resulting white foam.
Cool the product to room temperature, then store it in the refrigerator for no more than 2 months.

Orange syrup

To create it we will need:

components	proportions
orange	3 pcs.
granulated sugar	150 g
bottled water	50 g
lemon acid	5 g

Cooking technology

Wash the oranges thoroughly under running water and then wipe dry.
Using a fine grater, cut off a small amount of citrus zest, approximately 5-10 g.
Squeeze the juice out of all the oranges using any convenient method. The result should be about 200-250 ml.
Filter the citrus liquid through three or four layers of gauze.
Pour granulated sugar into a dry and hot frying pan.
Pour in bottled water and, stirring constantly, cook the caramel until the sugar mass acquires a rich golden hue.
Pour orange juice into the caramel and add citric acid.
Bring the liquid to a boil and boil it until the grains of sugar and acid are completely dissolved.
Add a small amount of chopped orange zest there.
Boil the mixture for approximately 10-15 minutes until the mixture reaches the consistency of a thick mixture.
Remove the product from the heat, cool and pour into a glass container for storage in the refrigerator.

Top popular foreign brands, according to consumers

When buying coffee syrup, it would be a sin not to support the domestic manufacturer, who, one might say, is taking the first, but already such confident steps in this field. Well, if you want something more authentic, then it is better to choose foreign importers, also using the rating based on customer reviews.

Maple Organic Manna Maple, Canada

Price – 4796 rub. for 1 l

Do you dream of trying the best Canadian syrup made on the other side of the ocean? Then this position is for you, although it costs accordingly. At the same time, the buyer can count on the full palette of taste characteristic of this type of product, pronounced aroma and impeccable composition.

organic products with 100% natural composition; no chemical taste in the mouth during and after consuming the syrup; rich amber color and slightly runny consistency, reducing consumption; can be added not only to desserts and drinks, but also to sauces, porridges, roasts, etc. baked poultry. And yet, this maple syrup is a little short of the original American and Canadian products, having less pronounced organoleptic qualities; a taste of burnt sugar; a small glass jar; very expensive.

Date, Türkiye

Price – 818 rub. for 1 l

Again, the syrup is made from date palms, not dates, which is something to consider before purchasing a coffee additive. In all other respects, the topping does not cause the slightest criticism, having a light pleasant sweetness, a good viscous consistency and an impeccable natural composition.

The product is suitable not only for coffee and cocktails, it is often also used in all kinds of snacks, salads, baked goods and desserts. At the same time, the manufacturer claims that his syrup consists of only dates and water, which causes a certain amount of skepticism.

excellent natural syrup for those who do not like cloyingly sweet toppings; good composition, freshness and shelf life; a universal product for different occasions. small containers; sometimes there are specimens with a too liquid consistency; relatively little sweetness and taste; quite high cost.

From chicory, Belgium

Price – 915 rub. for 1 l

Belgian-made chicory syrup is sold in a more budget-friendly plastic bottle, although this did not greatly affect the price tag.

natural topping without GMOs and harmful chemicals in the composition; moderately sweet product, suitable for complementing sweet and savory dishes; great benefits from consumption. specific taste of chicory and a light, subtle bitterness in the aftertaste; possible side effects in the form of bloating and flatulence due to unaccustomed use ;a plastic bottle is not the most solid option; an impressive price tag.

Coconut syrup, Sri Lanka

Price – 1695 rub. for 1 l

Now everything coconut is in trend, which is no wonder, because it is not only tasty, but also very healthy. The syrup, like other products made from this exotic nut, has a whole vitamin and mineral complex and many useful substances.

The topping is sold in a jar - a rather unusual and far from the most thoughtful solution. The color of the syrup is very dark, more like melted amber. At the same time, the manufacturer used the inflorescences of young coconut palms as the starting raw material, but not nut milk.

high-quality coffee syrup with a natural fortified composition; beautiful color and viscous consistency; very pleasant aroma; delicate richness of the product, allowing it to contrast favorably against the background of cheap syrups from other manufacturers. less concentration is fraught with high consumption; does not contain coconut milk; inconvenient container; prohibitive price tag .

Advantages of Monza syrups

occupies a leading position among Russian producers of syrups. There are at least 3 reasons why dealers and retail customers choose our products.

Natural composition. For the production of Monza syrups, exclusively natural raw materials are used: purified water, directly pressed fruit and berry juices, citrus infusions. Our products do not contain sweeteners, artificial colors, thickeners or preservatives.
Wide application. Natural syrups from will help in the preparation of alcoholic and non-alcoholic cocktails, coffee drinks, tea, lemonades, carbonated drinks, ice cream and various desserts. Liquid toppings are used for soaking baked goods, glazing gingerbread cookies and fruits. Using our products is a simple and low-cost way to diversify the menu of a summer cafe, club, mobile coffee shop or fitness bar.
Variety of tastes. Our range includes more than 100 products. We release:

nut syrups (almond, hazelnut, coconut);
fruit and berry syrups (apricot, cherry, strawberry);
spicy syrups (cinnamon, ginger);
herbal (mint, rosemary);
syrups with legendary flavors (tarragon, cream soda, blue curacao, sangria);
syrups with dessert flavors (chocolate, caramel, gingerbread).

Check out the online catalog on our official website, and you will definitely find a liquid topping that is worth adding to your home bar or cocktail menu.

Difference between syrup and topping

Syrup is a sweet concentrate that consists of sugar, water and flavoring ingredients - fruits or spices. According to one version, the name comes from the Arabic word “sharab”, which means drink. During the Crusades in the Middle East, knights adopted the Arab habit of drinking heavily sweetened drinks, and the name was transformed into “syrup.” The first descriptions of the technology for making syrups appeared in The Bartender's Book by Jerry Thomas, published in New York in 1862.

The start of mass production of sweet concentrates occurred at the beginning of the 20th century. At first, the syrup was used to decorate cappuccino and lattes. Over time, it was noticed that flavoring additives reduced the bitterness and acidity of the drink, and syrups began to be added to espresso. The practice of making coffee with syrup has spread to Europe and America, and in recent decades has gained popularity in Russia.

The word topping came into Russian from English, where it means top or upper part. The additive is distinguished from syrups by its rich taste and thicker consistency. These sauces do not mix with the drink, but are held on the surface, forming beautiful patterns.

Syrups and toppings change not only the taste, but also the color of the drink

Cocktail ideas

Coffee and syrups are suitable not only for the morning, but also add variety to youth parties. The most popular, according to consumer reviews, is the Bumble cocktail. A cup of espresso needs to be cooled and poured into a tall glass. Fill it halfway with orange juice. And to top it off, pour four teaspoons of caramel syrup for coffee into the cocktail. A latte with a scoop of ice cream added instead of milk looks no less impressive. Pour cold coffee into a tall glass. Add ice cream and two more spoons of chocolate syrup. Spread whipped cream on top and sprinkle the cocktail with crushed colorful candies.

Recipes for alcoholic cocktails with syrups

Now that you get the gist of making homemade syrups, let's look at some interesting recipes for delicious alcoholic vodka cocktails that use a variety of syrups.

Kaypiroska

Required Ingredients

components	proportions
—good vodka—	50 ml
sugar syrup	20 ml
lime	3 circles
crushed ice	200-250 g

Cooking technology

Cut two thick slices from a juicy lime and place them on the bottom of a rocks glass.
Add the sugar product on top of the citrus, then crush the lime using a muddler.
Fill the glass to the top with crushed ice, pour chilled vodka on top.
Stir the strong drink with a bar spoon and add more crushed ice.
We decorate the alcohol with a slice of fresh lemon, which we place on the edge of the glass and enjoy the exotic drink.

Royal shot

Required Ingredients

components	proportions
good vodka	20 ml
raspberry syrup	20 ml
fresh raspberries	2-3 pcs.

Cooking technology

Place a couple of whole ripe raspberries at the bottom of the glass.
Pour pre-chilled raspberry drink over the fruit.
Using a bar spoon, carefully form a top layer of ice-cold quality vodka.
We drink the drink in one gulp, holding the liquid in the mouth for 5-10 seconds to experience the unforgettable aftertaste.

Required Ingredients

components	proportions
good vodka	50 ml
honey syrup	20 ml
grapefruit juice	150 ml
orange zest	1 PC.
ice cubes	200 g

Cooking technology

Fill a highball glass to the top with ice cubes.
In a shaker, mix high-quality vodka and honey drink.
Pour the resulting mixture on top of the ice.
Fill the remaining free space in the glass with grapefruit juice.
Gently stir the intoxicating drink using a bar spoon or long straw.
To decorate the drink, use the zest of an orange or other citrus.

Milkshake recipe

To prepare one serving of milkshake with syrup and ice cream you will need:

any berry or fruit syrup (to your taste) - 1 tablespoon;
ice cream made from natural cream and milk - 100 grams;
High fat cow's milk - 200 milliliters.

Instructions for making a milkshake:

Prepare all the ingredients. Remove ice cream and milk from the refrigerator immediately before cooking. Pour the milk into a glass and place it in the freezer for 10 minutes to keep it as cold as possible (use a plastic glass).

Then you need to measure out 100 grams of ice cream, for this it is recommended to use a special spoon that helps to form balls (as a rule, 50 grams of product is placed in this spoon, so two spoons will be enough). You can take ice cream of any flavor, but the classic recipe implies the presence of vanilla ice cream, thanks to which the cocktail acquires a creamy taste.

Then put the milk and ice cream in a blender and add syrup to your taste. Syrups for milkshakes can be different, but a particularly tasty cocktail will be obtained by adding caramel or chocolate syrup. All ingredients must be mixed with a blender using maximum speed. You need to beat for 10 minutes. The readiness of the cocktail is determined by the presence of milk foam.

Syrup is different from syrup

So, syrup is a concentrate whose main component is sugar. The remaining ingredients can be a variety of ingredients: juices, extracts, flavorings. If we are talking about good syrup, they will be natural. However, if the manufacturer decides to save on quality, use synthetic ones. The latter are quite easy to identify by their too intense color, which is extremely difficult to achieve when using natural ingredients.

There are many types of syrups for making cocktails

For example, to obtain one liter of standard maple syrup, it takes as much as thirty-five liters of sugar maple sap! Why? Because, firstly, it must be boiled properly, and secondly, when boiling, the juice itself turns pale. That is, it turns out that good syrup, by definition, cannot be cheap. But thanks to sugar, known as an excellent preservative, syrups have a long shelf life, and since they are added to cocktails in very small doses, one bottle lasts for a very, very long time.

But there are several more characteristics that you need to pay attention to when choosing syrup:

Density (viscosity). Dense viscous syrups can be used in the preparation of layered syrups, liquid ones cannot.
The amount of sugar and flavor saturation. They affect the amount of syrup that needs to be used to achieve the desired taste.
Color intensity. The shade of the future cocktail depends on this parameter.
Interaction with milk. Some syrups cause milk to clot.

If everything is clear and understandable with the last points, then let’s dwell on the first in more detail.

Useful properties, as well as options for using syrup

Looking at the photo of ginger syrup, you involuntarily feel the desire to make it yourself. But first of all, it is worth analyzing the beneficial properties of this product.

It is included in many drinks, both alcoholic and non-alcoholic. It harmonizes perfectly with individual juices, low-alcohol and strong drinks.

Take it in small quantities of 50-100 grams twice a day, before or after eating. To improve appetite, it should be consumed half an hour before meals, for better functioning of the digestive system after meals, after half an hour.

Adds aromas and saturates the taste of cake cream. Add syrup when cooking meat.

The syrup has the following properties, namely the ability to warm up in hot, cold times, regardless of the type of use, the ability to refresh in warm times and tone the body, improve the digestive system, strengthen the body’s immune capabilities, and relax the nervous system.

The syrup allows you to preserve the beneficial properties of ginger, the main thing is to store it correctly.

How to determine the density of syrup?

There are usually three degrees of syrup viscosity, which we will consider using the example of the ratio of water and sugar:

First try. Or 50% to 50%. This syrup doesn’t even need to be brought to a boil; just heat the water a little and simply dissolve the sugar in it.
Second try. Or 75% water and 25% sugar. This solution will have to be boiled for some time. The consistency is determined as follows: rub a drop of slightly cooled syrup between your thumb and forefinger and spread them apart. Has a thin thread appeared? You have achieved the required concentration.
Third try. Or 85% water and 15% sugar. This syrup takes a little longer to boil, and a sign that it is ready is the appearance of a thick “thread”.

Sometimes it happens that it is easier to cook a good syrup yourself than to find it on sale, or you need it urgently. In this case, they will come to your rescue...