Opinions on Old Fashioned Cocktail Syrups

[Chasu]

I began making an old fashioned "not exactly simple" syrup in my home kitchen about a year ago. It took me 8 months of trial and error on the prep and ratio side of things. About two months ago, I hit it exactly right, and started handing out samples to my bourbon / rye whiskey drinkers and it got really good reviews. I'm at about 68% sugar right now and I think that it's the perfect thickness, sweetness, and shelf life. Do any of you have a so called "go to" for cocktail syrup, or do you use regular simple syrup or sugar cube? My syrup has Pure Cane Sugar, Smokey Mountain Spring Water, Molasses, Orange Peel, and some other natural flavors with no preservatives. It is in a few stores in Morgan City and Houma. Several restaurants and local establishments have it available as well. I would like to hear what y'all use. Thanks.

 

[Forgotten]

I've been using 1 teaspoon of white sugar and 1 teaspoon of brown sugar instead of syrup.

 

[Cheesy Lasagna]

Going to sound odd but just the slightest hint of Angostura bitters seals the deal.

 

[aroundlsu]

I use a 1/4 ounce of 2:1 Demerara syrup that I make at home. You can get the sugar here:

https://amzn.to/3YuQEPH

Just mix 2 parts sugar to 1 part water (by weight) and heat until combined. Don't boil.