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Gerry Jobe laughs a little when he describes his business. “We’re an eight-year overnight success story,” he says wryly.

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Back in 2013, Jobe and his business partner Dave Simpson were still slinging drinks in Kelowna. This being the Okanagan, they wanted to serve “field-to-glass” cocktails, but in a region of micro-seasons, would only have days to use, say, quince or golden raspberries. So they started making large-scale batches of fruit syrups, then freezing them to use over several months.

Syrups, after all, aren’t just an easy way to add sweetness. They also contribute flavour and texture to drinks both alcoholic and non.

One day Jobe was golfing with some people from Earls, who were complaining about paying chefs to spend hours each day making simple sugar syrup for the cocktail program. “My ears perked up,” he says. He thought: Why not do what they were already doing, but for chain restaurants? And so Simp’s Syrups was born, the name a nod both to Simpson and simple syrup. (The name has since evolved to Simps Modern Beverage.)

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But it took a while to actually get to the cocktail syrups. First, they focused on Caesar mixes. Then they spent four years developing coffee syrups, which earlier this year were picked up by Gordon Food Services for distribution to grocery stores across the country. More recently, they secured a partnership with coffee giant Nespresso.

Suddenly, they’ve found themselves in a very sweet spot. And finally, they can turn back to cocktails.

They are expanding their syrup line, which will be available in supermarkets and private liquor stores, as well as in cocktails like The Watermelon Drink at JOEY. They are also providing a wide range of custom beverage services, such as cocktails on tap for local restaurants like The Modest Butcher at Mt. Boucherie Estate Winery.

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Most excitingly, they are opening a “beverage boutique” this summer at 1021 Richter Street in Kelowna’s brewery district, where the duo will hold special events and lead hands-on workshops. The store will sell cocktail supplies, including some exclusive syrups, and serve non-alcoholic cocktails. In the back, a licensed patio will feature their cocktails on tap. As Simpson says, “It’s sober in the front, party in the back.”

“It’s where we can really geek out,” Jobe adds. “We really want to get back to our roots in the bartending community. It’s going to be pretty fun. It’s going to be tip-to-tail everything you need beverage-related.”

Three to try

Yes, you can make your own cocktail syrups; just note that they only keep for about two weeks in the fridge. Here are three basic ones to try.

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Simple Syrup

As the name suggests, this is the building block of all syrups. Simply bring 1 cup each sugar and water to a boil, stirring frequently, then simmer until sugar dissolves. Cool, pour into a glass jar and keep chilled. Use it in: Countless drinks, including the Tom Collins.

Mint Syrup

Place 1 cup each sugar and water, along with a generous handful of mint leaves, in a saucepan. Bring to a boil, stirring, until the sugar dissolves. Remove from heat and steep for about 30 minutes, then strain out the mint. Use it in: Lemonade or a Mint Julep.

Ginger Syrup

Peel and thinly slice a six-inch (15 cm) piece of ginger. Place ginger in a saucepan along with 1 cup each sugar and water and, if you like, a teaspoon of black peppercorns. Bring just to a boil then reduce to a simmer, stirring, until the sugar dissolves. Chill overnight, then strain. Use it in: Ginger beer (just add soda water) or a Margarita.

Recipe: Lavender French 75

This pretty, floral take on a classic cocktail is courtesy of Simps Modern Beverage.

Combine gin and syrups in a cocktail shaker full of ice. Shake vigorously for 15 seconds. Double strain into a coupe or Champagne flute. Top with your choice of sparkling wine or Champagne. Garnish with a sprig of lavender. Serves 1.