Cocktail Syrup

Flavoured syrups earn their place twice over: they add saleable variety to a coffee menu and they open up mocktails, iced drinks, lemonades and cocktails from stock you already hold. One bottle behind the counter can serve a vanilla latte at nine in the morning and a mojito-style soda at five in the afternoon.The syrups here are formulated for volume service, so they pour cleanly, hold flavour under heat and milk, and stay stable in cold builds without separating. Standard pump dosing keeps each drink consistent and makes portion costing straightforward, which matters when you are pricing a menu rather than making one drink at home.Start narrow. Two or three well-chosen flavours that sell out beat eight that gather dust and expire. Vanilla, caramel and hazelnut carry most coffee menus; fruit and botanical flavours do the work on a cold drinks list. Pair them with cups and lids from Coffee to Go for takeaway service.