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The Sweet Stuff: Cane Syrup

By Kellie Evans

From SAVEUR Issue #140

Just as certain cocktails call for a particular style of rum, there are times—when making the Petit Punch Vieux, for one—when you simply must have sirop de canne. That's French for cane syrup; it's a richer alternative to simple syrup made by many of the same distilleries in the French-speaking Caribbean that make rhum agricole. Both products are made from fresh sugarcane juice; in the case of sirop de canne, it's a matter of slowly reducing the sweet liquid until it thickens and takes on a deep golden hue. Keep reading »

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