I’ve never been a big making-a-simple-syrup-for-beverages person, but it looks like you have to do that for some of SK’s cocktails. The winter warmth syrup for this bourbon-based cocktail had all kinds of spices, apples, pears, and walnuts. It was actually delicious to eat the fruit-and-nut leftovers after the syrup was done.
Syrup was OK, but overall too sweet. Also who wants to spend more than 20 minutes making a cocktail syrup when you can make so many delicious cocktails without a syrup?