Homemade syrups, ways to use them

It starts out easily enough: Combine one-part water with one-part granulated sugar, boil until dissolved, chill. But little do people know, simple syrups can be as varied and diverse as any other foodstuff. By mixing in spices, herbs, fruit—truly anything your little heart can imagine, you have instant flavoured sweetener. And it’s not just for cocktails. Drizzle on a simple butter-rich pound cake for a seasonal flavour boost, add a splash to whipped cream for sweet spice, stir into your morning coffee or tea to cut out the overpriced coffee chains, or, yes, use it in cocktails for a tinge of sweet flavour.


Here are some simple syrup recipes for you to put into good use.


Rose simple syrup


Rose’s Luxury in Washington, DC makes this sprightly, pretty cocktail, a mix of rye, rose-tinged simple syrup, fresh lemon juice, and bitters.


You will need


13 cup sugar

2 drops rose extract, such as Terra

12 oz. rye whiskey (preferably Rittenhouse)

34 oz. rose simple syrup

12 oz. fresh lemon juice

2 dashes Fee Brothers Old Fashioned bitters


Make the simple syrup: In a 1-qt. saucepan, stir the sugar with 13 cup water and bring to a simmer over medium heat. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from the heat and stir in the rose extract. Let cool completely.

In a cocktail shaker, combine the whiskey, syrup, lemon juice, and bitters with ice. Shake vigorously, and strain into a chilled rocks glass. Garnish with rose petals.


Fresh mint simple syrup

The ultimate in freshness, use this syrup to sweeten lemonade, tea or even whip it into cream for a dessert topping.


You will need

1 cup sugar

1 cup water

1 bunch fresh mint


Combine sugar and water in a small saucepan. Boil until sugar is fully dissolved. Pour the syrup into a heatproof container filled with hand-crushed mint. Cover and refrigerate for 8 hours or overnight; strain and discard mint. Mint syrup will keep for up to 3 weeks in the refrigerator.


Blackberry lavender syrup


Tart blackberries and floral dried lavender marry in this syrup, perfect for mixing into cocktails such as a gimlet or French 75, or with sparkling water for homemade soda.


You will need

1 cup blackberries

1 cup sugar

2 tbsp. dried lavender (or 12 cup fresh lavender buds)


In a small saucepan, bring the blackberries, sugar, lavender, and 1 cup water to a boil over high heat. Reduce the heat to medium-low and cook, stirring to crush the berries, until slightly reduced, about 10 minutes. Pour the syrup through a fine sieve into a bowl and discard the solids. Transfer the syrup to a bottle and refrigerate before using.


Lemon chamomile syrup


Fragrant chamomile flowers and lemon peels marry in this syrup, perfect for mixing into cocktails such as brandy smash or a Collins, or with sparkling water for homemade soda.


You will need


1 lemon

2 tbsp. dried chamomile flowers

2 cups sugar


Using a vegetable peeler, peel the zest of the lemon into strips and place the strips in a small saucepan along with 2 cups water and the chamomile. Bring to a boil over high heat and then remove from the heat and let stand for 10 minutes. Pour the syrup through a fine sieve into a bowl, discard the solids, and stir in the sugar until dissolved. Transfer the syrup to a bottle and refrigerate before using.

Bored of using simple syrup or off-the-shelf ones? Try making your own exciting ones today!

At Mixes From Mars, homemade syrups are something that we use in nearly all our events as we are able to control the intensity of the flavours that we desire for us to make your event cocktails that will meet all your expectations. From homemade floral syrups such as hibiscus to bluebellvine, to tea flavoured ones, homemade syrups are something that we pride ourselves in. Drop us an enquiry today to have great tasting cocktails specially prepared with our homemade syrups!

Hopscotch Bar Team

Hopscotch Bar’s Farewell Party

April 15th was a rather special night for many of us from the Hopscotch and Mixes from Mars family. After a run of 31 months, we had to call it a day as the Ministry of Law would be taking over the premise by the end of April.

Hopscotch Bar's Grand Opening

The Hopscotch Team on their Grand Opening

Hopscotch was opened on the 11th of September in 2014 looking to serve up locally inspired cocktails. It’s been a fun ride with the crew that we’ve been working with, whipping up some amazing cocktails and hosting the craziest parties in our courtyard. When we first started out, Hopscotch was meant to be a project that would last about a year as Red Dot Traffic Building would be taken over by the government just as our lease ended. Alas, through some unforeseen circumstances, our lease got extended a few more times until April of this year. Imagine the number of times we had to send our “Closing Soon” press release, a little similar to that random shop in the neighborhood which is always closing soon but never does.

Tiki style drink with a touch of extravagance

A drink created by Jo as a tribute to the Red Dot Traffic Building

The farewell party started on the 16th February, also known as the 2nd Last Party. It also featured Jo’s cocktail, “Remembering Red Dot”. It consisted of Sailor Jerry’s Spiced Rum, Indian Mango Puree, Ginger Flower, Lemongrass Cordial, Calamansi, Torched Coconut Husk and Freshly Grated Summer Truffle. It was a tiki styled drink reminiscent of times at the beach and topped with extravagance, Jo really went all out for the party. Fiji also sponsored Hopscotch with their artisan water to keep the guests hydrated throughout the night. With live performances by our regular singers Iris and the dynamic duo Cynthia and Linus, the crowd were serenaded while enjoying their tipples. Bryan, our host for the night played games with some of the guests, with the winners getting a bottle of champagne! Post 11pm was where everyone got hyped up by our very own DJ Sunny and Jam! The guests definitely enjoyed themselves, and everyone including the staffs were looking forward to the last party!

Media Team and Live Band

Werty, our videographer and Cynthis & Linus, our dynamic duo live band

Fast forward to a week before closing, we held a party called Viva La Diva featuring some of Singapore’s best female vocalists. After their set, it was open mic which  many people took part in. The Miss Singapore Pageant International team was also on site to scout out contestants for their upcoming pageant. With the conclusion of this party, it set in motion a week of farewell celebrations from our regulars. Those that couldn’t attend our last night came in droves on the weekdays and drank like they never did. While the bar team was busy preparing for the big day, the Mixes from Mars team helped out for the setup, which included the lights, sound systems, projector, tables and chairs.

Reservations packed

Full House!

Merrymaking, dance and drinks

The Industry really knows how to turn up a party

Dancing King

Everett showing some moves

Cocktail Churning Machines

The Bar Team for the night!
From left: Jas, Elijah, Really Drunk Kelvin, Joyce

Reservations were mounting up so fast that we blocked it days before our last party as there were no longer any available seats. On the eve of the party, we managed to get Pacific Coffee’s space as they had moved out the week before. That opened up more seating areas that could sit more guests. Additionally Closer.sg provided a photo booth which gave the guests an instant print! The night begun with guests streaming in slightly before 8pm while we were still having team briefings. It soon became a full on slam. Cynthia and Linus once again provided us with aural entertainment as the night passed. We were all enjoying ourselves, both guests and staffs, amidst all the merry making and shots. Slightly after 12am was when most of the initial guests started leaving, which led us to our 2nd wave of  slam! As other bars hit closing time, Hopscotch was slowly filled with our friends from the industry. They came for the post-work drinks, for the party, for the dancing and most important of all to bid us farewell. They conquered the whole courtyard as DJ Sunny, Jam and Lester pumped the crowd up with dance hits from the past and the present. It was about 4am when most of them started to stream out, which also started an impromptu open mic. Cynthia, Linus and Bryan once again took up positions and invited guests to come sing along. The last song was played at about 6am, it was an extended version of “Don’t Look Back in Anger” by Oasis. Extended because of the crowd’s heartwarming singalong and because of the trio’s emotional tribute in this very song. Cynthia was in tears midway and couldn’t continue just as it reached the climax, which was the last line of the song. Everyone including the staffs stopped whatever they were doing and watched her with bated breaths.

Bryan: “Come on Cynthia, you can do this.”

Cynthia wipes her tears, takes a deep breath and goes..

“And don’t look back in anger”

Pause. She looks around and takes in the atmosphere.

“I heard you say.”

And just like that, as the sun rose, our farewell party came to an end. Goodbyes were said and hugs were given. A special thanks to all the guests who attended the party, the staffs who helped out and the amazing bands and DJ that helped entertained the crowd. It has been a pleasure making everyone’s night through this two years and we hope to do so in the near future! Hopscotch will be temporarily closed while we source for a new location, we’ll keep you updated when a space has been found. Meanwhile you can catch some of the Hopscotch staffs shaking up cocktails in our various events. As always, we hope you have a great week ahead, cheers!

The Best of Hopscotch

Finally! We are proud to announce the final cocktail menu of Hopscotch Bar! Do remember to catch us daily from 4pm to 1am. The menu features favourites from each menu so far, and some favourites that our regulars have came to enjoy dearly.

All cocktails on the menu will be presented the way they are shown in the pictures above, because we always believe that serving craft cocktails is a multi-sensory experience where no single aspect be it service or aesthetics could be compromised.


Don’t forget, we also have a 1 for 1 happy hour going from 4pm-8pm daily. For reservations, please call 6327 4820.

Hopscotch Menu v 4

If you guys are still not in the know. Hopscotch Bar is undergoing its fourth bar menu change. Hopscotch has the policy of changing its menu once every 6 months, and this will be the last and final time at Red Dot Traffic building before Hopscotch moves out to a new venue.

Featuring one of the most interesting drinks on the menu, The Melon Milk, a delectable dessert like drink in a bingsu form. The whole drink is served in a flower pot, and drizzled over with an oreo and granola grind. The drink concludes with a sprig of basil which adds on a pleasant scent for a beautiful finishing touch.

The new bar menu is launching 29th July 2016, this Friday. See you there at Hopscotch Bar.