This is the foundation. Just 100% cane sugar and filtered water — clean, neutral, and consistent every time, the kind of simple syrup that lets the rest of your drink do the talking.

It's liquid sugar — use it to sweeten all sorts of drinks. Stir it into margaritas, mojitos, iced coffee, lemonade, hot tea, or cocktails of any kind. It mixes in quickly and doesn't leave a pile of crystals at the bottom of your glass.

Tasting Notes: clean cane sugar, neutral sweetness, smooth body, no aftertaste

The Short Version: A concentrated 2:1 cane sugar simple syrup — clean, neutral, and balanced, designed for cocktails, coffee, baking, and anywhere standard simple syrup falls short.

Ingredients: Filtered water, organic cane sugar.

Perfect For: Home bartenders, coffee shop refugees, cocktail purists, lemonade makers, and anyone tired of buying corn syrup-based simple syrup at the grocery store.

Best Enjoyed In: Margaritas, mojitos, gin and tonics, iced coffee or tea, homemade lemonade, whiskey sours, or any cocktail recipe that calls for "simple syrup."

The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon.

Frequently Asked Questions

Q: How long does the syrup last after opening?
A: Our syrups are shelf-stable for 24 months unopened. Once opened, refrigerate and enjoy within 6 months.

Q: Why is this called "Rich" simple syrup?
A: "Rich" is a bartending term for a concentrated 2:1 simple syrup — meaning two parts sugar dissolved in one part water, instead of the standard 1:1 ratio. The result is thicker, sweeter per ounce, and more shelf-stable than regular simple syrup. Most cocktail recipes that use simple syrup actually work better with rich simple syrup (you need less, you don't water down the drink), which is why so many bartenders swear by it. We make ours with 100% cane sugar for a cleaner, more neutral sweetness.

Q: Can I use Rich Cane Sugar Simple Syrup as a substitute for granulated sugar?
A: For drinks, absolutely — and it dissolves instantly, which is the whole point. A teaspoon of syrup is roughly equivalent to a teaspoon of granulated sugar in sweetness. For baking, the moisture will throw off recipes that depend on dry sugar for structure (cookies, cakes), but it works beautifully in glazes, marinades, salad dressings, and anywhere you'd otherwise dissolve sugar by hand.