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About Spiced Orange Syrup
Simple syrup, sometimes called “sugar syrup,” is a basic sweetener that’s commonly used in cocktails. In its simplest form, it’s made by dissolving sugar in water to create a smooth, sweet liquid.
Spiced orange syrup is a warm, aromatic variation that gently infuses fresh orange juice and whole spices with sugar using a sous vide method. Its deep amber hue, bright citrus sweetness, and layered notes of cinnamon, clove, and other baking spices make it a versatile mixer that adds both cozy flavor and subtle complexity to drinks—without the harsh bitterness or muddled spice character that can come from boiling on the stovetop.
Spiced orange flavors are especially popular during the winter holidays in countries like Germany and the United Kingdom, where citrus and warming spices are traditionally paired in seasonal treats and festive drinks such as mulled wine and Christmastime punches. While many cocktail enthusiasts reach for store-bought syrups, I prefer making mine at home to control the balance of citrus and spice, creating a fresh, fragrant syrup that’s perfect for everything from sparkling mocktails to bourbon-, rum-, or gin-based cocktails.
Cocktails I Made with Spiced Orange Syrup
Spiced Orange 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.
Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.
Orange Juice: This is the liquid extracted from ripe oranges, typically by squeezing or pressing, that’s known for its bright citrus flavor, natural sweetness, and vibrant acidity.
Ginger: This is the aromatic, pungent root of the ginger plant that’s commonly used to add a zesty, slightly spicy flavor to foods and beverages.
Whole Cloves: These are the dried, unopened flower buds of the clove tree that are known for their strong aromatic spice flavor.
Star Anise: This is a star-shaped spice derived from the fruit of the Illicium verum tree that’s known for its strong, licorice-like flavor.
Cinnamon Stick: This is a rolled strip of dried inner bark from the cinnamon tree that’s known for its warm, sweet-spicy aroma and flavor.
Vanilla Pod: This is the long, slender fruit of the vanilla orchid that contains tiny seeds with a sweet, aromatic flavor.
Brands I Used
- 🔗 C&H Premium Pure Cane Granulated Sugar
- 🔗 Simply Organic Whole Cloves
- 🔗 Watkins Organic Star Anise
- 🔗 Simply Organic Cinnamon Sticks
- 🔗 Simply Organic Whole Madagascar Vanilla Beans
How to Make Spiced Orange Syrup
There are a couple of ways to make spiced orange syrup, and which one you choose depends on the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing the orange juice, sugar, ginger, spices, and vanilla in a temperature-controlled water bath, the sugar dissolves gradually while the spices gently infuse into the citrus. The steady, low heat preserves the orange’s bright, fresh flavor and allows the warm spice notes to develop smoothly, while preventing scorching or over-reduction that can happen with direct heat.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. The orange juice, sugar, ginger, and spices are heated together in a saucepan over low heat, stirring until the sugar dissolves and the spices release their flavor into the syrup. While it’s faster and requires less equipment, you’ll need to watch the syrup closely to avoid overheating, which can dull the orange’s bright citrus character or make the spices taste overly
Spiced Orange Syrup Tools
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Peeler: This is a kitchen tool with a sharp blade that’s used to remove the outer skin or peel from fruits and vegetables efficiently and safely.
Chef’s Knife: This is a versatile, broad-bladed kitchen knife with a pointed tip, typically 6-10 inches long, that’s designed for slicing, chopping, dicing, and mincing a variety of ingredients.
Electric Citrus Juicer: This is a kitchen appliance that quickly extracts juice from citrus fruits using a motorized reamer, making the process faster and easier than manual juicing.
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.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring 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.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Good Grips 2 Piece Peeler Set
- 🔗 OXO Good Grips 8-Inch Chef’s Knife
- 🔗 BLACK+DECKER 32 oz Electric Citrus Juicer
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Spiced Orange Syrup
After your spiced orange syrup 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 one to two 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.
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.
Recipe
Spiced Orange Syrup
Description
Spiced orange syrup is a warm, citrus-forward mixer crafted by combining fresh orange juice and whole spices with sugar, yielding a fragrant amber liquid that brings both cozy flavor and subtle complexity to cocktails. This version highlights bright orange sweetness layered with notes of cinnamon and clove, making it a festive and versatile complement to everything from a holiday Old Fashioned to winter-themed originals.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Wash ginger root, then using a peeler and chef's knife, peel ginger, cut into medium slices, and measure out 13 g.
Wash 3 ripe navel oranges, then using a chef's knife, cut oranges in half.
Using a citrus juicer, juice orange halves one at a time.
Add 150 g sugar to a blender.
Measure out 340 ml orange juice, then slowly pour orange juice and 135 ml hot water into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Pour orange juice mixture and spices into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove spices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
