The start of a new year usually comes with a lot of noise.
New habits. New goals. New versions of ourselves we’re apparently supposed to unveil on January 1st.
That’s not really the energy here.
For Simple Syrup Monthly, 2026 is about something quieter and more satisfying:
Learning a few new things, making better drinks at home, and doing it in a way that feels approachable- not precious or performative.
Whether you’re mixing cocktails, building zero-proof drinks, or just upgrading your coffee and soda situation, good syrups are one of the easiest ways to make everything feel more intentional.
To help you follow along this year, here’s a simple, affordable setup I recommend.
None of this is fancy. All of it is useful.
These are all Amazon affiliate links đź« BUT I highly encourage you to source what you can locally from small businesses, or even second-hand shops in your area.
Vintage glass and kitchen tools are always way cooler.
6 oz Glass Bottles (12-Pack)
Six-ounce bottles are perfect for experimentation: small enough to try new ideas without waste, big enough to last a few weeks.
They also make syrups feel giftable: something you can hand to a friend instead of explaining it.
If you buy one thing for Simple Syrup Monthly, this is a good one.
Fine Mesh Strainer (various sizes are helpful)
A small, kitchen-sized fine mesh strainer is one of the fastest ways to level up your syrups. Multiple sizes are not necessarily required, but they will prove useful.
These help with clarity, remove spice sediment, and keep things "smooth"– especially for cacao nib, gingerbread, and spice-heavy syrups. This isn’t necessarily bar gear, although bartenders love to use them too. Mesh strainers just are very good kitchen tools that happens to make your syrups better.
Cheesecloth or Nut Milk Bags
For the moments when you want extra clarity.
These are especially useful for:
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Chocolate or coffee-based syrups
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Butter or other oil-washed spirits
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Anything with fine spices or solids
One small but important tip: always wet the filter first so it doesn’t absorb your syrup. It’s a small detail that makes a big difference.
Small Saucepan
You don’t necessarily need a dedicated syrup pan, but having a smaller one helps everything feel more manageable. Most syrups live in the 1–2 cup range, and a small saucepan keeps things controlled and approachable.
This is the exact one I use at the studio 👇
Digital Kitchen Scale
You might have one of these already, but it will prove invaluable when making syrups and infusions at home.
A basic digital scale removes guesswork when you’re reducing liquids, scaling recipes, or adjusting sweetness. You don’t always need to be exact, but this just makes the process calmer and more repeatable.
Reusable Funnel
Not glamorous. But very satisfying.
A funnel keeps your counters clean, your bottles full, and your patience intact.
Once you have one, you’ll wonder how you lived without it.
Labels + Marker (this one is more optional)
Labeling your syrups with the name and date turns your fridge into a tiny apothecary... and helps you remember what’s what two weeks later.
This is less about organization and more about ritual.
There are various label maker options and brands, but I have used this Brother one for years with absolutley zero issues. I cannot recommend enough! FYI, Costco usually has a good deal on Brother label makers.
Core Pantry Staples (Buy Once, Use Often)
These show up again and again in Simple Syrup Monthly recipes:
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Demerara sugar and Organic Cane Sugar (look at Costco or buy in-bulk at your local grocery store for the best deal).
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Whole spices (cinnamon sticks, cloves, allspice, star anise... one again, Costco or bulk section!)
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Vanilla paste (we'll use this in various syrups coming up)
These are generally affordable, shelf-stable, and endlessly useful for cocktails, mocktails, coffee, and beyond.
Final Pour
You don’t need some fancy experimental lab of gear to make great syrups. A few thoughtful tools, a saucepan, and some curiosity will get you most of the way there.
As we head into 2026, my hope is that Simple Syrup Monthly continues to be a place where you feel encouraged (not rushed) to try something new, make something good, and share it with people you care about.
Start small. Make one syrup. Pour it with intention. That’s more than enough.
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If you’re ever looking for past recipes, inspiration, or a place to revisit what we’ve made together, everything lives in the Simple Syrup Monthly feed... ready whenever you are!
In case you missed it:
Freezer Door Cocktails: A Guide to Batched Drinks
If you’re hosting, here’s the uncomfortable truth: making individual cocktails all night is a terrible use of your time. Freezer door cocktails solve that. They let you do the work once, ahead of time, and then pour perfectly balanced drinks on demand: no shaking, no stirring, no line of guests hovering over your bar cart. When done right, they’re elegant, consistent, and honestly feel a little magical...
Roasted Cacao-Nib Demerara Syrup: Dark Chocolate Depth for Cold-Weather Cocktails
Chocolate in cocktails is tricky. Too often it turns syrupy-sweet or dessert-heavy, drowning out the spirit instead of supporting it. Basically, it's usually not my jam. BUT this syrup goes the other direction. By roasting cacao nibs and pairing them with raw Demerara sugar, you get deep, bittersweet chocolate flavor with structure, warmth, and just enough edge to keep things interesting...
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