Ginger is a tough ingredient to coax out the balance of flavors I look for in a Syrup. It can be too spicy and not aromatic enough, it can be too ‘green,’ or ‘earthy.’ It can also easily overpower. The trick is in the extraction technique and temperatures used as well as a double-process.

The SOS Library’s first non-spice or non-flower syrup, Ginger is an important aspect of Caribbean flavor ways (the direct link to our mixological use) as it was brought by the colonizers and their enslaved forced laborers. Particularly Jamaica and Trinidad, and also lately mistakenly added to non-authentic versions of the Barbados low-proof liqueur, Falernum.

Trinidad has its own tradition of a Falernum-like strong liqueur which likely also a bitter with wormwood and ginger as well as lime, clove, nutmeg/mace and bitter almond, named ‘Carypton.’ It is the Colonel’s hypothesis that *this* is the source of America’s mid-century tropical cocktail use and confusion regarding ‘Falernum.’

The SOS Syrup is pure balanced Ginger, on its own. Pair it with the Clove and Ceylon Cinnamon syrup for a traditional spice balance known as “Powdre Duce,” or ‘Sweet Powder(spices)’