Simple Syrups Signature Class

A simple syrup is not a simple thing. At its best it's a precision extraction: water temperature, botanical contact time, sugar concentration, and pH all working together to capture a specific flavor and functional profile that holds for months on a shelf. At its worst it's just sweet water with a vague smell. The difference is understanding what you're actually doing.

This class is about doing it right.

Spend three hours with Dr. Cavanaugh learning how water extracts botanical compounds differently than oil or alcohol: what survives the process, what doesn't, and how to build a syrup that tastes like a place rather than a product. You'll learn why concentration matters for shelf life, why pH affects both stability and flavor development, and how to layer botanicals for complexity rather than chaos.

Then you make four.

Lavender: the classic, but done with precision. Not perfume-sweet. Clean, floral, and dry enough to use in something savory.

Rose: petals, not extract. The difference in the glass is significant. This one makes people stop and reconsider every rose product they've ever tasted.

Hibiscus: deep ruby, tart, antioxidant-rich, and the most versatile of the four. Cocktails, mocktails, vinaigrettes, glazes. It does everything.

Cardamom: the unexpected one. Warm, complex, and the syrup that makes people ask what's in their drink for the rest of the evening.

Four syrups. Three hours. The room will smell extraordinary from the moment the first batch hits the heat. You'll leave with four labeled jars and enough understanding of botanical extraction to develop your own combinations at home.