Syrups, Crushes and Mixes: A Buying Guide for Cafés and Bars

Cold coffees, mojitos, mocktails, shakes and fruit coolers all depend on flavour bases. Choosing the right ones keeps your menu consistent, your prep time short and your wastage low.

Syrups vs. crushes

Syrups are smooth and sweet and blend instantly into hot and cold drinks. Crushes carry fruit pulp, which gives a fuller texture and a more natural look in the glass. Most cafés keep a small set of both: syrups for coffee and sodas, crushes for mocktails and coolers.

Start with the flavours that sell

• Classic mojito and mint for refreshing summer drinks.
• Vanilla, caramel and hazelnut for coffee.
• Strawberry, blueberry and peach for shakes and iced teas.
• Fruit punch and blue curaçao style flavours for colourful mocktails.

Frappe and drink mixes

Ready frappe and drink mixes are the fastest route to a consistent product, because the recipe is already balanced. They are especially useful if your staff changes often or you run multiple counters.

Things to check

• Pack size: smaller bottles reduce waste for slow-moving flavours.
• Sugar content, if you plan to offer reduced-sugar options.
• Storage: close bottles tightly and keep them away from direct heat.
• Pumps and dispensers that suit the bottle size.

Our Tastecraft and Malas ranges list crushes, syrups and frappe mixes with pack sizes. Use the Request Wholesale Price button beside any product to ask for rates.