A good cocktail isn't just about the spirits used, or the experience of the bartender. It is neither just about the kinds of glassware, or whether a juice comes in a carton or is freshly squeezed. Sometimes, a good cocktail relies on the more basic aspects, the aspects that many take for granted.

One such aspect? The syrups to be used.

Truly, an ounce of simple syrup isn't all that grand, and certainly not as expensive and flavorful as say, an ounce of Cointreau, but it plays an essential part in a well balanced cocktail. Some cocktails even rely heavily on a syrup to change the taste, or cater to customers' specific cravings.

For the home bartenders among all you dear readers, let me take you on a short trip across the few essential cocktail syrups for the home bar, and more than a few that I've favored using while working behind the bar! 

1. Keep It Simple (Or Get Rich Trying)!

Sometimes, it's not about infused this or infused that. Sometimes, its about the basics, and like all basics, a surprising amount of people don't know them as well as they would think.

Simple syrup is the basis for all syrups, and a pillar of any bar. The absence of freshly-prepared simple syrup at any bar shift would leave service in flames after the first hour (and no, raw sugar is not an efficient substitute when you have five tickets and three people requiring your attention).

How to Make It: Simple syrup is made with equal parts white sugar and water. One can choose to dump the sugar straight into water, but what I find useful is to use fine sugar and warm water, if you want to avoid an arm workout from stirring, that is.

For rich simple syrup, one can use two parts sugar to one part water. But be warned, it usually ends up much sweeter than you think it will, and if you do have rich simple syrup, it'd be wise to tailor your cocktail recipes accordingly too.

2. Ginger Syrup

Okay, this one is a little subjective, but most people I know are pleasantly surprised by this unlikely syrup. A little zingy heat is always lovely, and a good ginger syrup provides that bright, vibrant character with a warming sensation on the palate. Its not unlike a ginger sweet, really. Wen used well in a cocktail, a well-made ginger syrup allows the rest of the ingredients to shine through, lingering in the background and ending strong on the finish.

It works well in drinks that already call for ginger:  The Dark ‘n’ Stormy, Penicillin and Moscow Mule, to name a few.

How to Make It: One can make ginger syrup by combining equal parts sugar and ginger juice (made by blending up ginger), or by leaving a good amount of ginger in simple syrup for a few days. Use a sous vide will speed up the process too. Remember! (And this applies to the other syrups too...) The longer you leave something in simple syrup, the richer the resultant syrup will become.

3. Grenadine

Ah, good old grenadine. It's a bit like your university friend that became a Financial Assistant. Still cool, but has a bad rep from the more annoying past acquaintances that took a similar route. 

A sweetened pomegranate syrup, commercially mass-produced grenadine has become an unfortunate poster child for bad, artificially flavored syrups. It's traditionally only made with pomegranates, but other berry-based versions have also become a thing.

And I agree. I tend to avoid using store-brought grenadine if i have the time to make my own, as it can often take on a cloying, fake-cherry-like cough syrup flavour. Trust me, take some time to make your own. It's fresher, cheaper and much, much more pleasant.

How to Make It: Present in drinks like the Shirley Temple or Jack Rose, the syrup calls for equal parts sugar and pomegranate juice, with orange flower water. Alternatively, you can put gently crushed pomegranates into simple syrup for a few days, with a good amount of orange flower water.

4. Passionfruit Syrup

This syrup is a particularly versatile one. Passionfruit has a wonderful tangy-tart flavor that goes spectacularly well with a wide variety of spirits. In cocktails, it adds a tropical twist and peps up any refreshing cocktail for those that prefer something a little sweeter.

How to Make It: Useful in cocktails like the Daiquiri and Pisco Sour, one can make this syrup by using equal parts passionfruit juice and sugar, or equal parts passion fruit puree and simple syrup, with half a part of sugar.

5. Cinnamon Syrup

A cousin to the earlier ginger syrup, this one is another choice for those that like a good blend of both sweet and spicy flavors. Think a warm, cozy baking spice that can add a little winter vibe to your everyday cocktail, and works especially well with rum-based tiki drinks like the Jungle Bird, or warm cocktails like a Hot Toddy.

For those that fear the taste of cinnamon being too overwhelming, another method is to use Chinese cinnamon, or cassia. It is said to be a little mellower with more depth in terms of flavor.

How to Make It: One can make the syrup by steeping cinnamon sticks in simple syrup. Again, the longer you steep it, or if you choose to sous vide it, will result in a richer syrup.

 6. Coconut Syrup

Now, coconut is slightly less versatile than cinnamon syrup, but it still provides a mildly sweet, caramel-like flavor with subtle earthy undertones. Like passionfruit, it also adds a strong tropical vibe to your cocktails.

How to Make It: Useful in drinks inherently "tropical", such as the Piña Colada, one must take note that this syrup can be particularly cloying if used too much in a drink! The recipe is simple, just combine equal parts coconut cream and sugar, with a splash of simple syrup.

6. Gula Melaka Syrup

My personal favorite, Gula Melaka is a more localized variation of the above coconut syrup. Gula Melaka is a palm sugar that's a popular sweetening agent used in Southeast Asia - it's aromatic, nutty and has a deep butterscotch note with some slightly smoky, bitter tones.

How to Make It: By melting equal parts of Gula Melaka with equal parts water, what you get is an inherently southeast-asian flavor that is richer, earthier and subtly smoky alternative to coconut. 

7. Pandan Syrup

Along the same Southeast Asian vein, another syrup that comes strongly recommended is one made with the pandan leaf.

Already used in several Southeast Asian cuisines and deserts, I've come to realize that the vanilla-like flavors of the pandan translate uncannily well into a syrup. Subtly sweet with notes of grassy nuttiness, the syrup goes especially well with clear spirits such as gin, vodka or tequila.

How to Make It: One can make it relatively simply: By steeping a bundle of pandan leaves in simple syrup. Again, above rules apply. 

8. Vanilla Syrup 

A pure, clean vanilla flavor that everyone loves. Hearkening back to your days of childhood where you're just going to town on a large ice cream cone, the vanilla syrup is an aromatic, easy to make syrup that does well in adding vanilla's gentle floral notes to any drink. 

Highly versatile, it even works well with spirits like whisky and cognac if used properly, and elevates such drinks in a way that's not overpowering.

How to Make It: Just steep one or two vanilla pods in simple syrup. Do remember to cut the pods open lengthwise to expose the flavorful insides.

Lok Bing Hong A budding journalist that loves experiencing new things and telling people's stories. I have 30 seconds of coherence a day. I do not decide when they come. They are not consecutive.