Morris Kitchen’s flavored syrups began with a simple idea: “to share and create food.” Brother and sister team Tyler and Kari Morris created their first flavor, Ginger, back in 2009. The idea sparked from Kari’s time in the South of France, where ginger syrup is widely used in marinades, dressings, and drinks. She partnered up with her brother (the two hosted a supper club and catering business together), to bring the syrup to Brooklyn.
Kari’s fine art background, paired with Tyler’s 12 years in a chef’s hat at restaurants like Craftbar and The Breslin, built a delicious and beautifully bottled product.
Now, they’re making 5 different varieties—ginger, rhubarb, preserved lemon, spiced apple, and grenadine, made from locally sourced ingredients like seasonal New York apples, rhubarb, and honey. They puree, juice, steep, and preserve produce with salt and cane sugar, allowing them to create recipes all year round.
Everyone from Tasting Table to Real Simple and The New York Times have picked up on the unique flavors and high quality ingredients, featuring countless cocktail concoctions, like “The Bitter Darling,” created by cocktail connoisseur Rosie Schaap. Morris Kitchen also received accolades at the NYC Fancy Food Show Contest-- North America’s Largest Specialty Food & Beverage Event.
Although we love some Morris Kitchen syrup in our cocktails, we also hail it as a great cold or hangover remedy.