BOOK A TOUR
Can’t get enough Bourbon? Join us for an Evening with the Masters! Click here for details >>>

Cocktail Syrups

Honey Syrup

  • 2 cups – Honey
  • 2 cups – Water
  1. Warm up the water, but DO NOT boil
  2. Add honey to the water
  3. Mix until the honey has fully dissolved
  4. Bottle and store in the refrigerator for up to 2 weeks

Mango-Jalapeno Syrup

  • 2 cups – Water
  • 2 – Mangoes (Cubed)
  • 1 – Jalapeno (Remove seeds and cut into small pieces)
  • 2 Tbsp. – White Vinegar
  • 2 cups – White Sugar
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off the mango and jalapeno pieces
  7. Bottle and store in the refrigerator for up to 2 weeks

Gomme Syrup

  • 1 cup – Raw Sugar
  • 1 cup – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Bottle and store in the refrigerator for up to 2 weeks

Strawberry-Basil Syrup

  • 2 cups – Water
  • 2 cups – Strawberries (Cut into pieces)
  • 5-6 – Basil Leaves
  • 2 cups – White Sugar
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any strawberries and basil
  7. Bottle and store in the refrigerator for up to 2 weeks

Watermelon Syrup

  • 2 cups – Water
  • 2 cups – Watermelon
  • 2 cups – White Sugar
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any watermelon
  7. Bottle and store in the refrigerator for up to 2 weeks

Maple-Rosemary Syrup

  • 2 cups – Maple Syrup
  • 2 cups – Water
  • 1/4 cup – Dried Rosemary
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any rosemary
  7. Bottle and store in the refrigerator for up to 2 weeks

Ginger-Honey Syrup

  • 1/4 cup – Chopped Ginger
  • 1/4 cup – Honey
  • 3/4 cup – White Sugar
  • 1 cup – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any ginger
  7. Bottle and store in the refrigerator for up to 2 weeks

Lavender Syrup

  • 2 Tbsp. – Dried Lavender
  • 1 cup – White Sugar
  • 1 cup – Water
  1. Add water and lavender to a pot
  2. Let it sit at room temperature for 1 hour
  3. Add sugar to the pot
  4. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  5. Reduce the heat to a simmer
  6. Let simmer for 15-20 minutes
  7. Remove from the heat and let cool at room temperature for 1 hour
  8. Using a fine mesh strainer, strain off any lavender
  9. Bottle and store in the refrigerator for up to 2 weeks

Cucumber-Basil Shrub

  • 1 cup – Chopped Cucumber
  • 3 – Basil Leaves
  • 1 cup – White Sugar
  • 1 cup – Apple-Cider Vinegar
  1. Add all ingredients to a container
  2. Place in the refrigerator for 24 hours – 5 days
    (The longer it sits, the more flavor that is imparted)
  3. Using a fine mesh strainer, strain off any cucumber and basil
  4. Bottle and store in the refrigerator for up to 2 weeks

Brown Sugar Syrup

  • 1 cup – Brown Sugar
  • 1 cup – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Bottle and store in the refrigerator for up to 2 weeks

Spiced-Honey Syrup

  • 2 cups – Honey
  • 2 cups – Water
  • 3  – Cinnamon Sticks
  • 3  – Nutmeg Pods
  • 1/2 tsp.  – Cloves
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off the cinnamon sticks, nutmeg pods, and cloves
  7. Bottle and store in the refrigerator for up to 2 weeks

Coffee Syrup

  • 1 cup – White Sugar
  • 1 cup – Fresh Coffee
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Bottle and store in the refrigerator for up to 2 weeks

Brown Sugar-Vanilla Syrup

  • 2 cups – Brown Sugar
  • 1/2 tsp. – Vanilla Extract
  • 2 cups – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Bottle and store in the refrigerator for up to 2 weeks

Mint Syrup

  • 2 sprigs – Fresh Mint
  • 1 cup – White Sugar
  • 1 cup – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any mint
  7. Bottle and store in the refrigerator for up to 2 weeks

Honey-Cinnamon Syrup

  • 1 cup – White Sugar
  • 1 cup – Brown Sugar
  • 1/2 cup – Honey
  • 4 Sticks  – Cinnamon
  • 3 Cups – Water
  1. Add ingredients to a pot
  2. Bring to a boil (Stirring occasionally to make sure all the sugar is dissolved)
  3. Reduce the heat to a simmer
  4. Let simmer for 15-20 minutes
  5. Remove from the heat and let cool at room temperature for 1 hour
  6. Using a fine mesh strainer, strain off any cinnamon
  7. Bottle and store in the refrigerator for up to 2 weeks

Distillery Hours

Sorry, we're closed right now

Thursday11 AM - 4 PM
Friday11 AM - 6 PM
Saturday10:30 AM - 6 PM
Sunday11 AM - 4 PM
MondayClosed
TuesdayClosed
Wednesday11 AM - 4 PM

x