If you’re looking to add some extra flavorful fruity kick to your cocktails that even fresh seasonal fruits in a blender can’t produce, I suggest you turn to the Sonoma Syrups based in California Wine Country. It all began when owner Karen Campion began making infused simple syrups with whole fruit puree in her backyard garden sharing them with neighbors. From there, promotion spoke for itself building her passion into a bill paying business.
Campion continually experiments with new botanical syrups and extracts like Vanilla Bean Crush which adds actual vanilla bean seeds to the mix. Artisan methods and small batch production coax the best of what the best Madagascar Bourbon and Tahitian vine ripened beans have to offer.
My personal favorite that I’ve been using over the last few months is their Acai Black Currant, one of their super fruit syrups. The unassuming little acai (ash-sigh-ee) berry and the black currant are two of the most nutritious and powerfully antioxidizing fruits in the world. Acai is a high-energy berry of a special Amazon palm tree harvested in the rainforests of Brazil that tastes like a blend of berries and chocolate. I take comfort in the notion that this syrup counteracts some of the negative effects of the liquor I’m imbibing. A gentle splash into your favorite drink such as a strawberry margarita gives the flavor a whole new dimension.
Simple and tasty drink recipes, the kind for which you don’t have to hunt to the ends of the earth to find exotic ingredients, are posted on their site to get you started.
photo courtesy of Sonoma Syrup Company