You can walk into almost any bar and enjoy a perfect old fashioned or mint julep. But when you’re entertaining at home and want to mix up something other than liquor with a splash of soda, it can get overwhelming. San Francisco native Max Messier, along with his wife, New Orleanian Lauren Myerscough, are making it easier for people to create classic cocktails at home with Cocktail & Sons, their line of cocktail syrups.
“We wanted to demystify mixology and make it much more approachable for the home bar,” Max says. “These are complex syrups for simple drinks. It really enables you to become a bartender at your home using fresh citrus and good liquor.”
The New Orleans-based couple have worked as bartenders for years, creating their own cocktail syrups. They noticed that throughout the country, people by and large were drinking classic cocktails, so they tweaked their syrup recipes to match those flavor profiles.
The four core syrups are a bold Spiced Demerara, which is designed for old fashioned cocktails; a citrusy Oleo Saccharum, for Tom Collins cocktails; a sweet and spicy Honeysuckle & Peppercorns, for margaritas and agave products; and a refreshing Mint & Lemon Verbena, for Mojitos or mint juleps. Although the syrups are crafted with specific cocktails in mind, they also work well with various types of spirits.
Max and Lauren still produce the syrups, employing methodologies that bartenders used in the past. “We’ve tried other methods, and we found that the old ways are the best ways,” Max says. Lauren adds, “These are a labor of love, but in the end, we’re making a product that we’re very proud of.”
Each Cocktail & Sons syrup is made using local ingredients, including raw sugar from Three Brothers Farm in Youngsville. “We find the terroir of this state when it comes to sugar is pretty amazing,” Max says. “We really want to involve the Louisiana agricultural output.” The four core syrups are available year-round with seasonal flavors introduced periodically, such as King Cake and Fassionola during Carnival season and strawberry season, respectively.
- 1 ice block (see tip)
- 1 (750-ml) bottle whiskey
- 1 (8-ounce) bottle Cocktail & Sons Oleo Saccharum
- ½ cup fresh lemon juice (see note)
- 1 (750-ml) bottle sparkling brut rosé wine
- Garnish: lemon slices
- Add ice block to punch bowl. Top with whiskey, Oleo Saccharum, and lemon juice. Stir gently to combine. Ladle into punch or rocks glasses and top with ice and wine. Garnish with lemon.
WHERE TO FIND IT:
MAKE AN ICE BLOCK:
To make an ice block, freeze water in a square or rectangular container, or whatever sized container will best fit your punch bowl.
Whimsical bundt pans make beautiful ice blocks.