The family of ginger syrups has two godparents: Audrey Saunders' version, made with simmered fresh ginger, brown sugar and lime juice, and Sasha Petraske's version, made with uncooked ginger juice and sugar, which is used in drinks like Attaboy's Dark 'n' Stormy. Whichever version you use—the former is milder, while the latter has more spice—ginger syrup is one of the most versatile flavored sweeteners.
At the Scotch Lodge in Portland, Oregon, the Scotch Old-Fashioned not only swaps the more typical bourbon or rye for single malt, but it also calls on sherry honey as the sweetener instead of a bitters-soaked sugar cube or simple syrup. Tommy Klus, owner of Scotch Lodge, emphasizes that sherry honey brings nuttiness and complexity to classic cocktails, especially those made with peated spirits.
Grenadine was once synonymous with artificiality; however, bartenders have recently favored housemade versions that balance complexity and color. This pomegranate syrup, made with pomegranate molasses, requires no heat at all, while other versions can include aromatic additions like orange flower water, showcasing its versatility in classic cocktails such as El Presidente and Pink Lady.
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