Jalapeño and Smoke added to Funkin cocktail syrup range

Funkin has expanded its range of 100% natural single batch cocktail syrups with two new additions — Jalapeño and Smoke — which they say provides the on-trade with a consistent way to create a wide range of cocktails using smoky and hot, fiery flavours. 

Funkin JalapenoThe syrups were developed in response to on-trade demand for complex cocktails inspired by food trends, with an increasing number of UK consumers seeking spiced or smoked elements in their food and drink, reflected by the US smokehouse and Mexican fusion food revolution.

Deep amber in colour, Funkin Pro Smoked Syrup is flavoured using smoked oak wood to appeal to over half of frequent cocktail drinkers who choose smoky cocktails. Driving this trend is the popularity of American-themed gourmet junk food and the growth of whiskey bars and bourbon cocktails in the on-trade.

For the Funkin Pro Jalapeño Syrup, ground Jalapeños are used to create a fiery, peppery heat. The carefully balanced flavours are combined to deliver a medley of exotic flavours, igniting the palate. This new addition from Funkin satisfies the consumer demand for spice and enables bars to add a contemporary twist to classic cocktails.

Funkin managing director Andrew King says: “As leaders in cocktail innovation, it’s natural that the newest products to join our single batch syrup range target current consumer consumption trends, which include the rise in American and Mexican dishes and cocktails.

Spice is a well-established flavour and consumers are experimenting with new and exotic ingredients such as Sriracha, sambal and wasabi, while smoked cocktails are growing in popularity alongside American whiskey and bourbon cocktails. Working with our network of bartenders, Funkin is excited to introduce the on-trade to Funkin Pro Jalapeño and Smoked Syrups ensuring consistency each and every time, giving bartenders free reign to create a variety of inspirational cocktails.


To complement the release, the team at Funkin have developed a series of recipes to showcase the flavours in these new syrups.

Funkin New Age Cream Soda

20ml Funkin Pro Smoke Syrup
1 bar spoon Funkin Citric Syrup
37.5ml Vanilla Vodka
Top Soda

Method: Build on cubes into Collins glass. Garnish with a lemon wedge

Funkin Sazerac ‘N’ Smoke

10ml Funkin Pro Smoke Syrup
10ml Funkin Sugar Cane Syrup
50ml Rye Whiskey
4 dashes Peychaud’s Bitters

Method: Stirred in an Old Fashioned Glass. Garnish with Atomised Absinthe and lemon zest.

Funkin Second Amnesty

17.5ml Funkin Pro Smoke Syrup
40ml Bourbon
10ml Rye Whiskey
2 drops cloves tincture
Atomised Coffee Absinthe

Method: Stirred in an Old Fashioned Glass. Garnish with Ice Block and orange zest.

Jalapeno Margarita

50ml Tequila
25ml Funkin Pure Pour Lime
25ml Triple sec
5ml Funkin Pro Jalapeno Syrup
Glass: Martini

Method: Shake and double strain. Garnish: Lime wedge and salt rim

Raspberry and Chilli Mojito

50ml Rum
15ml Funkin Pro Sugar Cane Syrup
25ml Funkin Pure Pour Lime
25ml Funkin Raspberry Puree
5ml Funkin Pro Jalapeno Syrup
Glass: Highball

Method: build and churn. Garnish: Raspberry and, mint, lime

Parsley Margarita

40ml Parsley infused Herradura
20ml clarified sweet tomato water
25ml Funkin Pure Pour Lime
3 drops schezwan Pepper tincture
10ml Dry Curacao
5ml Funkin Pro Jalapeno Syrup
2.5ml Funkin Pro Sugar Cane Syrup
Glass: Tin goblet

Method: Shake and strain. Garnish: parsley leaf and lime zest to discard

Author: The Host

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