Review: Pratt Standard Old Fashioned Syrup

Review: Pratt Standard Old Fashioned Syrup

We reviewed the whole lineup of Pratt Standard cocktail syrups earlier this year, and we were suitably impressed. Just in time for the holidays, the Washington, D.C.-based apothecary is out with their newest concoction, Old Fashioned Syrup. While Pratt Standard’s other offerings are exceptional additions to a slew of somewhat complicated cocktails, this newest is one half of the easiest Old Fashioned you’ll ever make. And maybe one of the best.

As its base, Old Fashioned Syrup uses what I assume is a version of Pratt Standard’s True Rich Simple Syrup, an indulgent, earthy, and gingery concoction that was our favorite among the original lineup. Add to that plenty of spice cabinet goodies, blood orange zest, and orange and lemon peel, and even some black peppercorn, and you get an ingredient that imparts considerable complexity to such a simple cocktail.

The instructions on the bottle recommend .75 oz to 2.25 oz of bourbon, which may seem a bit stiff, but the proportions nicely fill out a rocks glass. One 8 oz bottle can also be paired exactly with one 750ml bottle of whiskey for big batch cocktail making. That much bourbon is also necessary to keep this flavorful syrup well-balanced with the underlying whiskey. The upfront richness from the demerara sugar is considerable, but all those baking spices – clove, cinnamon, cardamom – quickly add complexity along with the generous, but not too generous, citrus notes. In fact, I’m not sure I’ve encountered an Old Fashioned Syrup that balances citrus and spice so well. For those who enjoy a classic, pulpy Old Fashioned, this may not be your cup of tea, but I’d encourage you to give it a go. My bottle of the stuff is already running low.

A / $12 per 8 oz bottle /

Pratt Standard Old Fashioned Syrup




Drew Beard is assistant editor for Drinkhacker and winner of several booze-related merit badges, including Certified Specialist in Spirits and Executive Bourbon Steward. A former federal employee turned hotelier and spirits journalist, he looks forward to his next midlife crisis.

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