Red Wine Syrup

This post contains affiliate links. See my disclosure policy here.

About Red Wine Syrup

Red wine syrup is a deep ruby mixer that brings together the bold fruit and subtle tannins of red wine with smooth, balanced sweetness. It’s considered a flavored simple syrup, which is essentially just sugar dissolved in liquid, but with wine adding depth and complexity without becoming overly sweet.

Like classic simple syrup, it’s also easy to make at home. In this recipe, red wine and sugar are gently heated together, with a portion of the wine added at the end to preserve its fresh aroma and character, allowing the flavors to stay vibrant and well-rounded in every drop. And once it’s finished, this rich syrup can be paired with whiskey, brandy, gin, sparkling wine, or any cocktail that could use a touch of depth and fruit—perfect for everything from elegant sours to bold, spirit-forward drinks.

Cocktails I Made with Red Wine Syrup

• 🔗 Park Avenue
• 🔗 Brandywine Sour
• 🔗 Let It Sloe

Red Wine Syrup Ingredients

To make this syrup, you’ll need the following ingredients:

Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.

Red Wine: This is an alcoholic beverage that’s made from fermented dark-colored grape varieties, where the juice is fermented in contact with the grape skins to extract color, flavor, and tannins.

Brands I Used

• 🔗 C&H Premium Pure Cane Granulated Sugar
• 🔗 Cline Old Vine Zinfandel California Wine

How to Make Red Wine Syrup

There are a couple of ways to make red wine syrup, and which one you choose mostly comes down to the tools you have and how hands-on you want to be.

Cooking Methods

Stovetop Method: This is the traditional method for making cocktail syrups, and it works if you don’t have an immersion circulator or are short on time.

The red wine and sugar are heated in a saucepan over low heat, stirring until the sugar fully dissolves. For the best flavor, you can reserve a portion of the wine and stir it in after removing the syrup from heat, which helps maintain its fresh, aromatic character. This method is quicker and requires less equipment, but you’ll want to keep the heat gentle—too much can mute the wine’s brightness or give the syrup a slightly cooked taste.

Sous Vide Method: This is my go-to for most cocktail syrups that are infused with various flavors—a technique I first came across in the book Death & Co: Modern Classic Cocktails.

The red wine and sugar are sealed and held in a temperature-controlled water bath, where the sugar dissolves and the wine gently concentrates without losing its delicate aromatics. The steady, low heat helps preserve the wine’s natural fruit, subtle tannins, and acidity, resulting in a smooth, well-rounded syrup without the risk of over-reduction or cooked flavors that can happen on the stovetop.

Tools for Making Red Wine Syrup

To make this red wine syrup, you’ll need the following tools:

Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.

Heavy-Bottomed Saucepan: This is a cooking pan with a thick, weighted base that ensures even heat distribution, making it ideal for simmering sauces, cooking grains, or gently heating liquids.

Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.

Tools I Used

• 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
• 🔗 All-Clad D3 3-Ply 1.5-Quart Stainless Steel Saucepan
• 🔗 OXO Good Grips Silicone Everyday Spatula

How to Store Red Wine Syrup

After your red wine is ready, it’ll need to be chilled to preserve freshness.

Refrigerator Storage
For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.

Freezer Storage
For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.

Flavored syrups like this one typically stay fresh for two to three weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.

Storage Containers I Used

Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.

Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.

• 🔗 OXO Good Grips 16 oz Chef’s Squeeze Bottle Set
• 🔗 OHMAXHO 16 oz Reusable Plastic Pouches

Recipe