Three Syrups, Three Old Fashioneds: A Simple Syrup Monthly Special Edition

It's only ever so slightly different from my usual High-Proof Preacher content, but my Cocktail Camera YouTube channel has a brand new video today that focusses on three Old Fashioned riffs, and using three different syrups. It's a chance to see how much a syrup can shift the direction of a drink without making it unrecognizable.

The Old Fashioned is one of the best templates we have for understanding how syrups work. It's a quiet drink. Spirit, sweetener, bitters, ice. There's nowhere to hide, which means every ingredient matters. Change the syrup, and you change the whole thing.

This post breaks down the three syrups from the video: classic Demerara for the classic spec, a cinnamon-infused syrup for a rum-based riff, and a cold brew–cacao syrup for aged tequila. All three are 2:1 rich syrups because that is generally what works best in spirit-forward cocktails: more body, less liquid, cleaner integration.

If you've been making Old Fashioneds the same way for a while, these are worth trying. They're not complicated, but they'll teach you something about how texture and flavor layer into a drink.

Syrup 1: Classic Demerara (2:1)

This is the foundational syrup for a bourbon or rye Old Fashioned. Demerara sugar has a subtle molasses character that complements whiskey without competing with it. It's richer and rounder than white sugar, but not as heavy as dark brown sugar or turbinado.

What You'll Need:

• 2 cups Demerara sugar
• 1 cup water
  
  

Instructions:

1. Combine the sugar and water in a small saucepan over medium-low heat.
2. Stir until the sugar is fully dissolved and the liquid is just steaming—not boiling.
3. Remove from heat, let it cool completely, and bottle.
4. Store in a cool, dark place for 2-3 weeks.
   
   

Why It Works: Demerara gives you enough sweetness to balance the bitters and the spirit, but the 2:1 ratio keeps the drink from getting watery. 

Syrup 2: Cinnamon-Infused Cane Sugar (2:1)

Rum and cinnamon are a natural pairing. This syrup brings just enough spice to an aged rum Old Fashioned without turning it into a dessert drink.

What You'll Need:

• 2 cups cane sugar
• 1 cup water
• 2 cinnamon sticks
  
  

Instructions:

1. Combine the water and crushed cinnamon sticks in a small saucepan and bring to a gentle simmer over medium heat. Let it simmer for 5 minutes to help open up the cinnamon.
2. Remove from heat and let the cinnamon steep for another 10 minutes.
3. Strain out the cinnamon sticks, return the liquid to the pan, and add the sugar.
4. Warm gently over low heat, stirring until the sugar is fully dissolved.
5. Cool completely and bottle. Store at room temp for 2-3 weeks.

Why It Works: Many aged rums have vanilla, caramel, and baking spice notes already built in. The cinnamon syrup amplifies those without overpowering the rum. It's warm without being heavy, and it plays really well with Angostura or orange bitters in the Old Fashioned format.

Syrup 3: Cold Brew–Cacao Demerara (2:1)

Cold brew coffee and roasted cacao nibs create a deep, earthy syrup that pairs beautifully with aged tequila or mezcal. Add mole bitters to the Old Fashioned and you've got something that feels completely different from the whiskey version: darker, more savory, more complex.

What You'll Need:

• 2 cups Demerara sugar
• 1 cup cold brew coffee (not cold brew concentrate—just regular strength cold brew)
• 2 tbsp roasted cacao nibs

Instructions:

1. Combine the cold brew and cacao nibs in a small saucepan over medium-low heat. Bring it to a gentle simmer, then immediately reduce the heat to low.
2. Let the cacao nibs steep in the coffee for 10 minutes, stirring occasionally.
3. Strain out the nibs, return the coffee to the pan, and add the Demerara sugar.
4. Warm gently, stirring until the sugar is fully dissolved.
5. Cool completely and bottle. Store at room temp for 1-2 weeks.

Why It Works: Aged tequila has warm, oaky, slightly earthy notes... think vanilla, caramel, light tobacco. The cold brew adds depth without making it taste overly like coffee. The cacao nibs bring a subtle bitterness and richness that echo what you'd find in good chocolate, but it's more savory than sweet. When you add mole bitters to the drink, everything clicks: coffee, cacao, spice, agave. It's one of those combinations that feels inevitable once you taste it.

A Few Things to Keep in Mind

All three of these syrups are 2:1 ratios. That's intentional. Spirit-forward drinks like the Old Fashioned benefit from the added body and viscosity of a rich syrup. You use less of it, which means less dilution, and the drink ends up feeling more complete on the palate.

These syrups also store well. The higher sugar concentration means they tend to last longer than a standard 1:1... closer to 3 weeks or more, instead of 2. The cold brew syrup is the exception. Coffee oxidizes, so plan to use that one within 1-2 weeks for the best flavor.

And finally: these aren't just for Old Fashioneds. The Demerara works in anything with aged spirits. The cinnamon syrup is great in rum punches, hot toddies, or even coffee drinks. The cold brew–cacao syrup can go into espresso martinis, tiki drinks, or anywhere you want something dark and roasted.

Final Pour

The video walks you through all three drinks step by step, but the real takeaway is this: the syrup you choose changes the drink. Not in some abstract, hard-to-notice way: in a way you can taste and feel.

If you've been using the same syrup for everything, try making one of these this week. See what shifts. See what opens up. And if you make all three, I'd love to know which one surprised you.

Watch the video on YouTube