Partake of a pear and rosemary Prosecco on the patio. Or a cucumber-habanero margarita, maybe? Crafted from organic cane sugar and pure botanicals and extracts, these small-batch syrups make enticing drinks mixed with your favorite liquor or non-alcoholic mixer. Syrup scientists Leah Monaghan and Barb Stauffer specialize in the farm-to-cocktail movement and have always relied on one recipe for success: whole ingredients, quality flavor, and local flair. Their approach produces elixirs sure to delight flavor-focused foodies and adventurous mixologists. 4-ounce bottles. Handmade in Columbus, Ohio.
Cherry Almond: Adds aromatic warmth to bourbon, vodka, or rum cocktails and a tart twist to mocktails.
Cucumber Habanero: Cucumber lends a cool, crisp flavor, punctuated by a kick of habanero. Pairs well with white tequila, vodka, or citrus seltzer.
Grapefruit Basil: Sour grapefruit compliments savory basil. Top with Prosecco or pair with gin, vodka, or tequila.
Pear Rosemary: Sweet pear infused with aromatic rosemary makes for a refreshing cooler. Pairs well with gin, vodka, or Prosecco.
Visit our blog for more on how Barb and Leah grew their business piece by piece—and learn how popsicles started it all.