Hello everyone.
Has anyone experimented with old fashioned cocktail syrup as a replacement for the traditional sugar cube in an Old Fashioned? I'm curious whether it genuinely improves consistency or just simplifies preparation at the cost of depth.
When using bourbon or rye, do you notice a meaningful change in aroma or mouthfeel compared to muddled sugar and bitters? I've seen bottled syrups that include bitters already, which seems convenient, but I wonder if it flattens the drink. For those who batch cocktails, does syrup hold up over time without noticeably altering the flavor balance?
Any favorite brand recommendations here specifically
Yes, old fashioned syrup mainly improves consistency and speed especially for batching but it can slightly reduce the drink's complexity compared to sugar cube muddling Most people find bourbon drinks become smoother rye becomes a bit softer and homemade Aged & Charred (https://www.agedandcharred.com/products/old-fashioned-cocktail-syrup) syrup generally tastes better than pre bottled bitters syrups