History Of Raspberry Syrup For Cocktails
Raspberry syrup is actually one of the oldest red fruit syrups for cocktails. Raspberry syrup along with strawberry syrup were being use regularly by the time the first real cocktail book, Jerry Thomas’s Bartenders guide, was published in 1862. Raspberry syrup stayed a popular cocktail syrup in the United States till about the 1910s when grenadine, pomegranate syrup, took over much of its role. Grenadine, or Rob-e-anar as it is called in Persian, made its way though Europe during the later part of the 1800s from Persia, where it is an ingredient in some traditional dishes. Raspberry syrup still retained some users in America but grenadine became very popular in Europe and ended up replacing raspberry syrup in many recipes. Comparing cocktails recipes between the US, England and France you can see how the European versions changed. The clover club in the United States calls for raspberry syrup but in the savoy cocktail book they use grenadine. Same for the rose and in the east India cocktail all syrup is removed entirely. A few new recipes that came out after the 1910s used raspberry syrup but its importance and prevalence was greatly diminished.
Should You Buy Raspberry Syrup Or Make It
Always, always, always make your own syrups. Unless its gum syrup, tonic syrup, or orgeat. Gum and orgeat you can make its just kinda a pain in the butt, and tonic I would never make from scratch. Raspberry simple syrup is super easy to make, is cheap to make too, results in a much better product, and its kinda hard to find. You can find it as syrup for waffles and such but those do not taste that good and are a bit too thick.
This is super easy to make and takes no more than 10 minutes. Simply simmer 2 cups (240g) of sugar, 1 cup (120mls) of water and 1 cup (120g) of raspberry’s together for 10 minutes, strain and you’re done!
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