Hi, my name is Clair, and I’m a nerd. For more than a year now, I’ve been writing a column for mentalfloss.com on cocktail chemistry. This setup combines my love of science with my passion for classic cocktails, and helps me to find new ways to communicate complex topics in food science.
Recently, I’ve been thinking a lot about flavored syrups: grenadine is used in a surprising number of classic shaken whiskey drinks, and other flavored syrups can class up a simple drink in a hurry. There are many, many ways to make syrups, but they all have their pros and cons. Check it out: How To Make Flavored Cocktail Syrups.