Cassia Burnt Sugar Syrup Recipes

ANEJO OLD FASHIONED

Anejo Fashioned
  Step 1: Start by adding 4 dashes of Peychauds bitters. (You're welcome to use any brand of bitters that you prefer; we prefer Peychauds.) 

  Step 2: Add in 1/2 oz of our Cassia Burnt Sugar Syrup. 

  Step 3: Add in 2 oz Herradura Anejo Tequila (again, we prefer this particular tequila but use any anejo tequila of your choice). 

  Step 4: Add ice & stir. 

  Step 5: Strain, serve, & enjoy!

 
 

BURNT SAZERAC

 

Step 1: Start by adding 5 dashes of Peychauds bitters. (You're welcome to use any brand of bitters that you prefer; we prefer Peychauds.) 

  Step 2: Add in 1/4 oz of our Cassia Burnt Sugar Syrup. 

  Step 3: Add in 2 oz Jefferson's Bourbon (again, we prefer this particular bourbon but use any bourbon of your choice). 

  Step 4: Add ice & stir well. 

  Step 5: In a separate glass, add 3/4 oz absinthe. Char, rinse, & dump it out. (Click here to see how this is done.) 

  Step 6: Pour your drink into the absinthe glass. Garnish, serve, & enjoy! 
Burnt Sazerac

Cyn-Ful Pal

 
Cynful Pal

This is our second ode to Negronis - we decided to mix it up with our take on an Old Pal. Old Pals are similar to Negronis but instead of gin, it's made with a rye whiskey. 

Step 1: Start with 1.5 oz of Sagamore Rye Cask Strength. 

  Step 2: Add in 3/4 oz Cynar 70. 

  Step 3: Add in 3/4 oz of Carpano Antica. 

  Step 4: Add 1/4 oz of our Cassia Burnt Sugar Syrup. 

  Step 5: Add ice & stir well. 

  Step 6:  Garnish, serve, & enjoy!

 

VIEUX CARRE

 

Vieux Carrés are traditionally made with rye whiskey, cognac, sweet vermouth, Benedictine (a French herbal liqueur), and 2 kinds of bitters. Of course, we added our most popular syrup, Cassia Burnt Sugar, for added depth. 

Step 1: Start with 3 dashes of Peychaud's Bitters. 

  Step 2: Add in 1 dash of Angosturra Bitters. 

  Step 3: Add in 1.25 oz of Whistlepig Piggyback Rye. 

  Step 4: Add 1 oz of Bisquit & Dubouche Cognac. 

  Step 5: Add 0.25 oz of Dom Benedictine. 

  Step 6: Add 0.75 oz of Carpano Antica. 

  Step 7: Add 0.5 oz Cassia Burnt Sugar Syrup. 

Step 8: Add ice and stir well (approximately 100 revolutions). 

Step 9: Strain & pour into serving glass. 

 Step 10: Garnish & enjoy! 

 

 

ESPRESSO MARTINI

 

Espresso martinis have been popular since the late 1980s as a drink that will "wake you up and then mess you up!" Recently revitalized, this pick me up cocktail is perfect for after dinner.  

Step 1: Start with 1.5 oz vodka of your choice. 

  Step 2: Add in 1.5 oz of espresso. If you are making fresh espresso, be sure to chill it prior to using. If you don't have access to fresh espresso, you can substitute it with concentrated cold brew.

  Step 3: Add in 0.5 oz of chocolate liqueur. 

  Step 4: Add 0.5 oz of Cassia Burnt Sugar Syrup. 

  Step 5: Add ice, shake well.

  Step 6: Strain & pour into serving glass. 

  Step 7 (optional): Garnish with chocolate shavings & espresso beans. 

 

 

TRINIDAD SOUR

 
Instead of the traditional dash or two of bitters that are typical for most drinks, Trinidad Sours require 1.5 oz (or 3 TB) of bitters. Bitters are intense and usually are not sippable on their own — however, with the addition of accompanying flavors like whiskey, lemon juice, and a syrup sweetener, the spiciness of the bitters are tempered into a smooth, complex, herbal concoction.


Traditionally, Trinidad Sours are made with orgeat but we made this with our Cassia Burnt Sugar. Feel free to make it with our Orgeat syrup as well! 

Be sure to try this drink with an egg white, which really helps to smooth out the cocktail overall. If you’re not into that, it’s just as good without!

 If you're adding in an egg white, start with Step 1. Otherwise, skip to Step 3.

 Step 1: Add in 1 egg white along with 0.5 oz of lemon juice.

  Step 2: Optional: Toss in the coil of a Hawthorne Strainer. Dry shake (meaning shake without ice). 

  Step 3: Add 1.5 oz of bitters. 

  Step 4: Add 0.75 oz rye whiskey of your choice. 

  Step 5: Add 0.75 oz Cassia Burnt Sugar Syrup. 

  Step 6: (Wet) Shake 

 Step 7: Strain, serve, & enjoy!  

 

IRISH COFFEE

 

Step 1: Start with 1.5 oz whiskey of your choice. 

Step 2: Add 0.75 oz of Cassia Burnt Sugar Syrup. 

Step 3: Add 6-8 oz of coffee. Stir to combine. 

Step 4: Make the cream by adding 8-10 oz of heavy cream to 1.5 oz of a Rich Simple Syrup*. Shake approximately 15 secs. Do not overshake, as the ideal texture of the cream is delicate. 

Step 5: Slowly pour the cream on top of your prepared coffee mix. 

Step 6 (optional): Garnish with chocolate shavings and chocolate bar. 

*Rich Simple Syrup is a syrup made of a 2:1 ratio of sugar to water.

 

 

HOT TODDIES

Whether you drink these to warm you up or for medicinal purposes, it’s undeniable that Hot Toddies are a classic favorite cocktail for the colder seasons. 

We love Hot Toddies not just because they are delicious but because they are highly customizable — you can use whiskey, scotch, rum, or brandy (whatever you have on hand!) and mix it with your choice of garnish/spices. 

 Step 1: Start with 1.5 oz of your spirit of choice. We used Jack Daniel's Tennessee Apple. 

  Step 2: Add 1/4 oz fresh lime juice. 

  Step 3: Add 3/4 oz Cassia Burnt Sugar Syrup. 

  Step 4: Add 8 oz hot water. Stir to combine. 

  Step 6 (optional): Garnish with ginger, sage leaf, lemon, etc. You can drop everything into the drink for added flavor. 

 Step 7: Strain, serve, & enjoy!