When we created Prosyro, bartenders weren't exactly waiting for another bottle of syrup.
The choices were already endless. But very little was actually designed for the craft bartender.
There were beautiful small-batch local syrups made primarily for home consumers. Big European brands built largely around the North American coffee market. And plenty of brightly coloured, cosmic concoctions that seemed to have survived untouched from the 1980s.
So we made what we wanted behind our own bars.
Few ingredients. Great fruit. Powerful flavour. Consistent results. Shelf stable. No compromises.
No money wasted making the bottle look more expensive than what's inside it.
For the first two years, we didn't even sell Prosyro to the general public. It was a professional product, developed with bartenders, tested in cocktails and made for the realities of service.
And somehow, we managed to sell syrup to bartenders.
A lot of it.
Then people started asking.
We developed cocktails for festivals, events and large-scale programs. People would taste them and inevitably ask:
"How do I make this at home?"
The truthful answer was: you can't. The ingredients weren't available to them.
Eventually, we gave in. A selection of Prosyro flavours made its way from the professional bar into people's homes.
But Prosyro remains a bartender-first company.
To this day, our professional catalogue contains roughly three times as many flavours as our consumer collection.
Pro catalogue · Home collection
We develop for bars first. The products that make sense at home sometimes follow.
What hasn't changed
- We source locally when it makes sense, and go to the source when it doesn't.
- We work with bartenders, distilleries and people who know their ingredients.
- We test in actual drinks.
- We support bartender initiatives.
- We obsess over what goes into the bottle, not what we can say about it.
That's it. That's Prosyro.