Cinnamon Syrup
Combine 2 cups water, 3 (6 inch) cinnamon sticks, and 4 cups of granulated sugar. Heat water on the stove till boiling. While the water is heating, cut the cinnamon sticks in half the long way, making 6 skinny sticks. Add cinnamon sticks and sugar and stir until dissolved. Remove from heat, cover with lid, and let it sit for 12 hours. Strain through cheesecloth into measuring cup (or bowl) and pour into sealable container.

Demerara Syrup
Combine 2 parts Demerara sugar and 1 part filtered water. Heat water on stove at medium heat. Slowly add sugar and stir until it has dissolved. Move off of stove and let the solution sit several minutes past the completion of the sugar dissolving. Move to container to cool. Best if used within 10-14 days.

Gum Arabic Syrup
Pour 2 ounces of Gum Arabic into 2 ounces of water and let sit for 48 hours in a sealed container. Once the contents have become solvent, separately heat 4 ounces of water with 12 ounces of white sugar in saucepan and stir until the sugar has dissolved. After the sugar has fully dissolved, slowly add in the Gum Arabic mixture while continuing to stir. Remove from heat and store in sealed container.

Earl Grey Tea Infused Gin
In a sealed container, combine 6oz of gin for every 1 tablespoon of loose leaf gin. Stir contents and let sit out of direct sunlight for 2 hours. Strain mixture through a mesh strainer into a storage jar for future use. Mason jars work great for this infusion.

Honey Syrup
Combine equal parts RAW honey and filtered water. Heat 1/4 cup water over stove until hot, before it boils. Add hot water and 1/4 cup honey into a sealed container and shake until fully dissolved. This syrup is best if made the same day as the cocktail. You can adjust the quantities to match the amount of drinks you will be making. Even a single drink portion of honey syrup can be made right before making the cocktail.

Olive Oil infused Vodka
From a full bottle of vodka, empty 1/3 of the vodka into a separate container. Fill the 1/3 of the empty bottle with olive oil. Let this mixture sit for 24 hours out of direct sunlight. Then place the bottle in the freezer for another 24 hours (or until the olive oil has completely frozen). Once frozen, spear two holes in the olive oil top, one for liquid and one for air to escape, and pour mixture into measuring cup. Rinse the vodka bottle with hot water to melt olive oil and rinse bottle till clean. Pour infused vodka back into bottle and store in freezer. Recipe page here

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