Nut & Seed Syrup

How is Nut & Seed Syrup made?

Nut and seed syrups start with toasting the chosen nuts or seeds to develop their rich, complex flavors before grinding them into a fine paste or powder. This aromatic base gets combined with hot simple syrup (equal parts sugar and water), then the mixture steeps for several hours to extract maximum flavor. After straining out the solids through cheesecloth or a fine mesh, you're left with a beautifully fragrant syrup that captures all those toasted, nutty notes in liquid form.

How do you drink Nut & Seed Syrup?

Nut and seed syrups aren't meant to be consumed neat or on the rocks—they're concentrated flavor enhancers designed specifically for mixing into cocktails and other beverages. You'll find them working their magic in tiki drinks, where orgeat (almond syrup) stars in classics like the Mai Tai, or in modern craft cocktails that call for walnut, pistachio, or sunflower seed syrups to add rich, nutty complexity. These versatile syrups shine year-round but feel especially at home during fall and winter months when their warm, comforting flavors complement seasonal spirits and spiced cocktails perfectly.

How do I choose a good Nut & Seed Syrup?

Start by considering the dominant flavors in your cocktail – almond syrup pairs beautifully with aged spirits and stone fruit liqueurs, while walnut syrup complements darker, richer bases like bourbon or rum. Look for syrups made with real nuts rather than artificial flavoring, as they'll provide more complex, authentic taste that won't overpower your drink. Match the intensity of your syrup to your cocktail's profile: delicate orgeat works well in lighter drinks like mai tais, while robust pistachio or hazelnut syrups can stand up to bold, spirit-forward creations.

Nutritional Information

Typical Calorie Range per Ounce: 80-120 calories

Typical Carbohydrate Range per Ounce: 18-25 grams

Typical Sugar Range per Ounce: 16-23 grams

Typically Gluten Free: Yes

Note: While nut and seed syrups are generally gluten-free by nature, manufacturing processes and facility cross-contamination can vary between producers. Always check the detailed product label and manufacturer specifications to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity.

Scrolled this far? Your reward? Nut & Seed Syrup Trivia!

1. The ancient Persians were making almond syrup over 1,000 years ago, but they added crushed pearls and gold flakes to create what they called "liquid moonlight" – a cocktail ingredient reserved exclusively for royalty. Modern bartenders have ditched the pearls (thankfully), but the technique of cold-pressing nuts into syrup remains virtually unchanged.
2. Sesame seed syrup contains more calcium per ounce than milk, which is why prohibition-era bartenders secretly marketed tahini-based cocktails as "bone strengtheners" to get around health regulations. Speakeasy patrons had no idea their illicit drinks were actually making their skeletons stronger with every sip.
3. Walnut syrup turns bright purple when mixed with lemon juice due to a chemical reaction between the tannins and citric acid. Victorian bartenders exploited this quirk to create "mood cocktails" that would dramatically change color as guests drank them, leading to the brief but memorable trend of "chameleon drinks" in 1890s London.
4. Pine nut syrup was NASA's secret weapon during early space missions – astronauts smuggled small bottles aboard because the high-fat content and natural sugars provided sustained energy without the blood sugar crashes of regular sweeteners. The practice was officially banned after the Apollo 14 crew got caught making zero-gravity martinis.
5. Pistachio syrup contains natural compounds that can temporarily heighten your sense of taste for up to 30 minutes after consumption. French perfumers discovered this in the 1920s and began serving pistachio cocktails before wine tastings, leading to the still-practiced tradition of the "palate awakening" aperitif in serious tasting rooms.