Make your syrups. Just the ones worth making.

We're not saying don't make your syrups. We're saying stop making the ones that don't make sense. If the recipe is purée + sugar + boil, skip the hassle. No burned batch, always perfect, and your time back for what matters.

Shelf stable room temperature

After opening 1 year

Waste zero

Formats 1 L high volume · 500 ml specialty

Bottle squeeze, speed rail

Pro 1 L

Caesar Booster

Pro1 L

The whole Caesar, minus the tomato and the spirit. Marinade too.

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Pro 500 ml Prosyro Yuzu syrup 500 ml

Yuzu

Pro500 ml

Tonic, highball, sour. The one everyone asks about.

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Pro 500 ml Prosyro Passion Fruit syrup 500 ml

Passion Fruit

Pro500 ml

Porn star, hurricane, daiquiri. Holds its colour in the glass.

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Pro 500 ml Prosyro Totem Strawberry syrup 500 ml

Totem Strawberry

Pro500 ml

Daiquiri, lemonade, prosecco. Tastes like July.

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What stays in-house

Simple syrup make it (we can help out)
House infusions make them
Your signature make it
Raspberry skip it
Passion fruit skip it
Orgeat, falernum, ginger skip it
Espresso Martini skip it

One of the rare brands trusted by real bartenders.

Prosyro was made behind a bar, for service. Two years without a single retail sale. Since then, you'll find us behind Top 50 bars and in every airport in the country — where a syrup that never needs a fridge and never varies from bottle to bottle isn't a luxury, it's a requirement.

In service

What it changes behind the bar.

Shelf stable at room temperature.

No fridge space, no forgotten bottle going off. Open, it keeps a year on the speed rail.

No waste.

A house syrup gets dumped after ten days. This one doesn't. What you buy, you pour.

The same, bottle after bottle.

Same recipe, same result, whatever the shift. No burned batch, no "that one was sweeter".

Built for pre-batching.

Blend them, add bitters and a foamer, and you have a pre-batch that holds. Works in nitro machines too.

Developed with bartenders.

New flavours come from bartenders who call us with an idea. Tested in actual drinks, in service, before they exist in a bottle.

Chains · Groups · Hotels

We pre-assemble for you.

For restaurant and bar chains, we assemble the cocktail upstream: one bottle, one pour, the same glass in Montréal, Calgary and Halifax. Less work behind each bar, and a standard that holds from one location to the next.

Your recipe, or ours. Vegan, allergen-free, shelf stable.

Custom

Your syrup, not ours.

A profile, a trial, a run. Distillerie Mitis, Cirka and 3 Lacs each have their own. If you're after a taste that doesn't exist in a bottle, this is how we work.

Open a trade account → prosyro@jesemi.com