Funkin expands syrup range with ginger and Earl Grey

funkin earl grey syrup and glass

Cocktail specialist Funkin is expanding its range of “single-batch” syrups for bartenders with two new flavours, ginger and Earl Grey.

As with syrups and purees from Funkin, the new products are 100% natural and use fresh ingredients from around the world. Ideas for recipes are included below.

Sweetened with pure sugar cane, the two new syrups are well balanced and capture the complex flavour profiles of ginger and Earl Grey tea.

Golden in colour, Funkin Ginger Syrup is made with spicy ginger root from South America that is crushed to form a paste and then infused with hot water.

For the Earl Grey Syrup, Funkin extracts the Earl Grey tea leaf essence and enhances it with the natural oils from the rind of bergamot orange to create a delicate and fragrant syrup with hints of citrus and rich tea flavour.

Funkin senior brand manager Joana Lenkova said: “The pipeline of innovation at Funkin continues with the addition of our latest single-batch syrups. These are amazing flavours that we have already received acclaim for from leading industry bartenders as they have intense flavour and give creative licence to those crafting cocktails.

“We are offering our customers authentic ready-made products for flavours that are difficult to replicate with consistency. We have taken the lead from the on-trade and put in the hard work so bartenders have more time to create fantastic cocktails.”

Available while supplies last, these syrups follow the successful launch of Funkin Rhubarb Syrup. The new range of Funkin syrups is available in cases of six 36cl glass bottles.

Funkin Horse Hair Stopper
20 ml Funkin Ginger Syrup
50 ml Gin
25 ml Funkin Pure Pour Lemon
50 ml Funkin Pineapple puree
Dash of soda
Shake and strain over cubed ice into a highball glass. Garnish with a slice of fresh ginger and a pineapple leaf.

Funkin Earl Grey Fizz
20 ml Funkin Earl Grey Syrup
20 ml Funkin Pure Pour Lemon
20 ml Gin
80 ml Prosecco
Shake ingredients, strain into a flute glass and top with prosecco.

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