C&S Oleo Saccharum: The Bartender’s Secret Weapon (8oz)
Unlock the bright, citrus-forward complexity traditionally achieved only through hours of hand-macerating peels. Our Oleo Saccharum Syrup is a vibrant fusion of fresh lemon and orange oils, balanced with aromatic lemongrass, toasted cardamom, and ginger. It is the essential "missing link" for adding texture, depth, and zesty brightness to your favorite glassware.
Quick Highlights
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Citrus-Forward Complexity: Expertly blends hand-macerated lemon and orange peels with warm, aromatic botanicals for a multidimensional flavor profile.
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Essential for Classics: The perfect companion for a crisp Tom Collins, a balanced Daiquiri, a bubbly French 75, or a refreshing punch.
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Small-Batch Artisan Craft: Meticulously produced in limited quantities to ensure premium quality and authentic, zesty brightness.
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Versatile Mixology: A sophisticated, alcohol-free addition to your bar, designed to elevate cocktails, mocktails, and culinary creations.
Product Details
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Key Ingredients: Hand-macerated lemon and orange peels, lemongrass, toasted cardamom, and fresh ginger.
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Best For: Tom Collins, Daiquiris, French 75s, and craft punches.
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Crafted: Small-batch, alcohol-free.
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- Ingredients
- Recipes
- Press
sugar, water, lemongrass, lemon, orange, cardamom, ginger, citric acid and potassium sorbate (as preservative)
On the bottle:
French 75
Created in 1915 at Harry’s New York Bar in Paris, this classic combination of gin and champagne always has us coming back for more.
- 1.5 oz gin
- .75 oz Cocktail & Sons Oleo Saccharum
- .75 oz lemon juice
- bubbles (Cava, Prosecco, or Champagne)
Add all ingredients minus bubbles to a cocktail shaker. Shake briskly for 10 seconds. Strain into a flute glass and top with bubbles. Garnish with an expressed lemon peel.
More ways to enjoy:
Sazerac 2.0
The Sazerac made its first appearance in 1838, Since then, it’s undergone nearly no modifications. Until now.
- 2 oz rye whiskey or Cognac
- .25 oz Cocktail & Sons Oleo Saccharum
- 4 dashes Peychaud’s
- Rinse absinthe or Herbsaint
Chill a rocks glass with ice and water. Add all ingredients except absinthe to a mixing whiskey glass. Stir 30-50 revolutions with a mixing spoon. Empty the chilled rocks glass, rinse with absinthe. Strain cocktail into chilled glass. Garnish with expressed lemon peel.
Tom Collins
- 1.5 oz gin, whiskey, rum, tequila, or vodka
- .75 oz Cocktail & Sons Oleo Saccahrum
- .75 oz lemon juice
- Club soda
Add all ingredients except club soda to a Collins glass. Stir with ice. Top with club soda. Garnish with a lemon wheel.
Wine Enthusiast - St. Charles Punch
Louisiana Cookin' - Rosy Citrus Punch
Tales of the Cocktail - The Return of Oleo Saccharum Packs a Punch
Mandatory - Bartenders' Secret Home Weapons
Rouses Market - The Bitter Truth: Sazerac
Punch - Frozen Sherry Cobbler
Common Man Cocktails - Rum Collins
Designated Drinker Show - Episode 94, 88, and 15
Wild Hibiscus Flower Co - Republic of Thieves
The Nibble - Single Malt Christmas Punch
Ingredients
sugar, water, lemongrass, lemon, orange, cardamom, ginger, citric acid and potassium sorbate (as preservative)
Recipes
On the bottle:
French 75
Created in 1915 at Harry’s New York Bar in Paris, this classic combination of gin and champagne always has us coming back for more.
- 1.5 oz gin
- .75 oz Cocktail & Sons Oleo Saccharum
- .75 oz lemon juice
- bubbles (Cava, Prosecco, or Champagne)
Add all ingredients minus bubbles to a cocktail shaker. Shake briskly for 10 seconds. Strain into a flute glass and top with bubbles. Garnish with an expressed lemon peel.
More ways to enjoy:
Sazerac 2.0
The Sazerac made its first appearance in 1838, Since then, it’s undergone nearly no modifications. Until now.
- 2 oz rye whiskey or Cognac
- .25 oz Cocktail & Sons Oleo Saccharum
- 4 dashes Peychaud’s
- Rinse absinthe or Herbsaint
Chill a rocks glass with ice and water. Add all ingredients except absinthe to a mixing whiskey glass. Stir 30-50 revolutions with a mixing spoon. Empty the chilled rocks glass, rinse with absinthe. Strain cocktail into chilled glass. Garnish with expressed lemon peel.
Tom Collins
- 1.5 oz gin, whiskey, rum, tequila, or vodka
- .75 oz Cocktail & Sons Oleo Saccahrum
- .75 oz lemon juice
- Club soda
Add all ingredients except club soda to a Collins glass. Stir with ice. Top with club soda. Garnish with a lemon wheel.
Press
Wine Enthusiast - St. Charles Punch
Louisiana Cookin' - Rosy Citrus Punch
Tales of the Cocktail - The Return of Oleo Saccharum Packs a Punch
Mandatory - Bartenders' Secret Home Weapons
Rouses Market - The Bitter Truth: Sazerac
Punch - Frozen Sherry Cobbler
Common Man Cocktails - Rum Collins
Designated Drinker Show - Episode 94, 88, and 15
Wild Hibiscus Flower Co - Republic of Thieves
The Nibble - Single Malt Christmas Punch
