Cocktail syrups are a versatile and low-dive leap into imbibe culture, and that doesn't exclude those who prefer sparkling water and citrus, tea or coffee, over alcoholic spirits. We produce these syrups in the style of a slow reduction, with the same magical Mair Farm-Taki fruit, getting to the essence of things. The syrups then, unlike our jams, our double strained through a fine chinois, for smooth, effortless mixing and pouring.
The apricot syrup harkens the most mature apricot on the branch, deep, syrupy, floral, with the orange blossom, tea like aromas of bergamot, with the hit of acid like biting through the skin of any fresh stone fruit.
Our apricot syrup pairs well with all spirits, with a preference for the darker ones. Think rum punches, whiskey sours, an old fashioned. However, tequila never said "no" to it, and is a wonderful addition to a tall glass of soda water over ice with a squeeze of lime.