Toasted Sesame Syrup

Store in a sealed glass jar in the refrigerator for up to two weeks. The sesame oils can go rancid faster than other syrups; smell before using after ten days. Shake or stir before measuring, as the heavier compounds may settle. Keep refrigerated.

Toast sesame seeds in a dry pan over medium heat, shaking constantly, until golden and fragrant — about three to four minutes. They will continue cooking off the heat, so remove them before they look fully done. Blend the toasted seeds with warm simple syrup and steep for at least thirty minutes before straining for maximum oil extraction. Fine-mesh straining is essential, as sesame seeds leave a slightly gritty residue if not strained thoroughly.

Sesame (Sesamum indicum) is one of the oldest oilseed crops in human history — archaeological evidence places its cultivation in the Indian subcontinent and sub-Saharan Africa as far back as 5,500 years ago, and it was widely traded across ancient Egypt, Mesopotamia, and the Mediterranean. Sesame paste (tahini in the Middle East, neri goma in Japan) has been a culinary staple for millennia, and toasted sesame oil is fundamental to East and Southeast Asian cooking. In cocktail culture, sesame syrup emerged in the early 2010s as craft bartenders explored savory, umami-driven flavor profiles. It gained particular traction in Japanese-American cocktail programs, where toasted sesame's deep, nutty character bridges Japanese culinary traditions with Western spirits. The syrup adds a richness and depth that is almost savory — a quality that makes it particularly compelling in whiskey and rum-based drinks.

**Black Sesame Syrup** — Use toasted black sesame seeds for a darker, more intensely flavored syrup with a striking gray-black color. **Miso Sesame Syrup** — Whisk in one teaspoon of white miso paste per cup of finished syrup for a savory, umami-rich version. **Sesame Honey Syrup** — Replace white sugar with raw wildflower honey for a more complex, floral sweetener that pairs beautifully with Japanese whisky.

Contains sesame, a top-9 allergen (added to the FDA major allergen list in 2023). Free from the remaining top-8 allergens. Those with sesame allergies must avoid this syrup.