
Cane syrup is a sweetener made from sugarcane juice, boiled down to a thick, golden liquid. It has been used in Caribbean and Southern U.S. cuisines for centuries as both a sweetener and a flavor enhancer. Unlike refined sugar, it retains subtle grassy and molasses-like notes from the cane itself. Bartenders often use it as a richer alternative to simple syrup.
Sweet, slightly earthy, with mild caramel undertones.
Ideal in tiki cocktails or rum-based drinks to add depth. It also blends well in sours, replacing simple syrup for a more complex sweetness.

Bloody Mary (recipe No. 1)
Vodka

Bramble
London dry gin

Garibaldi
Red bitter

Gin Basil Smash (recipe No. 1)
London dry gin

Gin Basil Smash (recipe No. 2)
London dry gin

Hemingway Special Daiquiri (Papa Doble)
Light gold rum

Old Cuban
Caribbean aged rum, Dry sparkling wine

Old Fashioned
Bourbon

Corpse Reviver No. 2 (Savoy recipe)
London dry gin

Rum Old Fashioned
Caribbean aged rum

Mint Julep
Bourbon

New York Sour
Bourbon

Julep (Generic Name)
Brandy, Bourbon, London dry gin, Caribbean aged rum, Tequila reposado

Pisco Punch (recipe No. 1)
Pisco, Dry sparkling wine

Scotch Sour
Blended Scotch whisky

Brandy Sangaree
Brandy

Snake Eyes
Mezcal

Tia Mia
Caribbean aged rum, Mezcal