Spice up your cocktail game with some winter inspired syrups!

Winter Syrups photo by jerry-wang

Winter Syrups

Photo by Jerry Wang

These three syrups feature seasonal favorites like pine, juniper, and persimmon and each bring a big dose of flavor to anything you’re working with.

Pine Syrup


  • 2 cups Fresh (Edible) Pine Needles
  • 2 cups Water
  • 1 cup Sugar

Preparation: Lightly crush your pine needles to release the oils by placing them on a cutting board and lightly rolling them with a rolling pin. In a pot, add water and sugar and heat until dissolved, add in the crushed pine needles, remove from heat, and let sit for up to 12 hours. Strain into a sterilized container and keep in refrigerator for up to 2 weeks.

Note: Not all pine is edible, always check before foraging or buy from a reputable seller.

Juniper Star Anise Syrup


  • 1/4 cup Star Anise Pods
  • 1 tbsp. Juniper Berries
  • 1 cup Water
  • 1 cup Sugar

Preparation: In a small pot add your sugar and juniper berries, muddle the berries. Add water and star anise and heat until just boiled and sugar dissolves. Simmer for five minutes before removing from heat to cool. Thanks to the strength of juniper, it can be strained and stored or used immediately. Use more or less juniper depending on the extent of flavor you prefer.

Persimmon Sage Syrup


  • 1 cup Persimmon Pulp
  • 1 cup Water
  • 1 cup Honey
  • 2 Cinnamon Sticks
  • 5 Fresh Sage Leaves

Preparation: Add all ingredients in a pot and heat until boiling, reduce to a simmer until sugar is dissolved (about five minutes). Let the mixture sit until cooled and strain twice before storing in a sanitized container.