Wilks & Wilson’s El Diablo • 9 Bone Marrow • 11 Beer Cheese Soup

Cheers to cocktail syrups from Wilks & Wilson

Here’s what your bar cart is wishing for this holiday season: infused syrups from a new local label called Wilks & Wilson. Among the company’s six core syrups, tipplers can taste familiar flavors like gomme (a simple sugar-based syrup), raspberry, grenadine, ginger, lime and mint, as well as some more unusual offerings such as orgeat—an almond-tinged concoction.

Handcrafted using organic ingredients, the syrups are ideal for pre-Prohibition drinks and craft cocktails. The syrups also lend themselves nicely to use in non-alcoholic beverages, coffee and desserts.

“We wanted to provide top-quality products for making cocktails,” says Greg Wilson, who co-founded the company with Zach Wilks, co-owner of the Ball & Biscuit bar in downtown Indianapolis. “Some of the ingredients we introduced had all but disappeared from bar menus.”

A tonic syrup and seasonal spiced persimmon syrup are in the works.

Wilks & Wilson elixirs are behind the bar at a growing list of local hotspots, including the Ball & Biscuit, Bluebeard, St. Elmo, and Harry and Izzy’s. Want to try them at home? The syrups are sold at Goose the Market, Vine & Table, New Day Meadery and the Pantry by Brad Gates, where a five-ounce bottle retails for $6; a 375-milliliter bottle for $12.99.

Details: WilksAndWilson.com

—Amy Lynch

Try Wilks & Wilson’s El Diablo: In a shaker with ice, combine 2 ounces Reposado tequila, 1 ounce Wilks & Wilson ginger simple syrup and 1 ounce fresh lime juice. Shake, then strain into a highball glass filled with ice. Drizzle ½ ounce of Wilks & Wilson raspberry gomme on top and top off with ginger beer.