Tippleman's Burnt Sugar Syrup

Tippleman's is the cocktail syrup line from Joe and MariElena Raya, the husband-and-wife team behind Bittermilk and The Gin Joint in Charleston, South Carolina, who built the brand on years of making every syrup, cordial and mixer by hand behind their own bar. Burnt Sugar is the simplest thing they make and arguably the most useful: golden cane sugar and water, kettle-cooked past the caramel stage until it turns a deep amber and picks up the bittersweet edge that only burnt sugar has. Tippleman's describes it as caramel, toasted sugar, sour cherry and brittle with a subtle bitterness, and a Drinkhacker review found it dense and molasses-brown with port-wine notes, coffee bitterness and berry on the palate. The point is depth: use it in place of simple syrup in an Old Fashioned, a whiskey sour or a daiquiri and the drink gets darker and more serious without adding another bottle. It leans toward aged spirits, bourbon, rye and rum especially, and works as a foil in tropical and sour drinks, in iced coffee, poured over ice cream, or as a molasses substitute in baking. A little goes a long way; it dominates a drink if you overpour.

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