BG Reynolds syrups are now available throughout the Continental United States through A Priori Distribution’s Free Shipping wholesale program.

PORTLAND, Ore., September 2016 – BG Reynolds, a leading craft cocktail ingredients supplier, is announcing today that it has partnered with A Priori Specialty Foods to offer free shipping on their products throughout the 48 Continental United States!

“We’re excited to partner with A Priori” says Blair Reynolds, founder of BG Reynolds. “Matt and Yelena have put together a phenomenal catalog of products for craft cocktails, and being part of their free shipping program allows us to expand distribution to otherwise unreachable retailers and bars!”

Craft Cocktail Syrups with All-Natural Ingredients

BG Reynolds syrups are made from high-quality, all-natural ingredients in small batches at its Portland, Ore. production facility. “Our syrups let bartenders make the classic cocktails that call for ingredient combinations that are time consuming and complicated to prepare night after night,” said Reynolds. “Classic and non-alcoholic drinks are becoming more popular on bar menus, and my housemade quality syrups save time and give the bartender a consistent flavor for every cocktail.”

With nationally-recognized bars such as Trader Sam’s in the Disney Polynesian Resort and Houston’s Anvil Bar and Refuge using his handcrafted syrups, Reynolds knows there is a niche for his syrups for both home cocktail enthusiasts and craft bartenders who want to experiment with flavor combinations without the extra step of mixing the raw ingredients. “We’re lucky to be able to source some of the best ingredients on the planet for the syrups, so bartenders can be assured they have the best syrups available behind their bar,” said Reynolds. BG Reynolds syrups in 375ml size are available through A Priori’s Wholesale free shipping program for retailers and hospitality.

BG Reynolds Syrups include:

  • Original Orgeat – French sweetener made with almonds and cane sugar

  • Falernum – ginger, clove, almond and fresh lime

  • Lush Grenadine – pomegranate with hibiscus aromatics

  • Cinnamon – Ceylon cinnamon and spicy cassia

  • Passion Fruit – mature yellow passion fruit

  • For a full list of syrups and mixers, visit


BG Reynolds features a line of syrups and mixers for the at-home and professional bartender passionate about the timeless art of making the exceptional tropical cocktail. Each cocktail syrup and mixer is authentically crafted with fresh ingredients, original technique and a passion for great flavor. The mastermind behind BG Reynolds, Blair Reynolds, is a devoted drinks aficionado, entrepreneur and innovative bartender. Blair is dedicated to sharing his passion for great libations and cocktail culture by creating new products and supporting others in their quest for great cocktails. For more information, recipes, and store locations, please visit


A Priori was founded by food lovers who are not merely connoisseurs, but nationally and internationally recognized experts in flavor. With the recent interest in craft cocktails, which has created a resurgence of bitters and an explosion in the number of brands producing them, it’s hard to imagine that, as of 2004, there were only three brands of bitters available commercially. A Priori has taken a pivotal role in growing a craft-chocolate culture in America, and  are thrilled to participate in the resurrection of bitters and a dawning of a new era in cocktail culture. For a copy of their catalog, please visit

Big changes coming to BG Reynolds

BG Reynolds is back at the kettles, mixing up our Original Orgeat, Lush Grenadine, Falernum, Cinnamon, and Passion Fruit syrup non-stop! Prepare for an onslaught of syrups on your liquor store shelves this summer. We've refocused our lineup to make sure you're getting absolutely the best of our best!

There will also be some new mixers coming down the pipeline, expect to see some exciting takes on tropical drink classics, made with the best stuff by BG Reynolds! We'll post more after a few more sampling sessions.


B. G. Reynolds Launches New Tropical Cocktail Mixers


I’m thrilled to announce that B. G. Reynolds’ mixers will be hitting the shelves in late 2015. But before I spill the details, I wanted to share a little backstory about what led up to this exciting point.

When I initially got intro tropical cocktails, I dove in headfirst and fell in love with creating my own syrups, mixes and potions. My kitchen was abundant with sugar and spices and fresh citrus. It was a magical time—and I won’t kid you, a time with a lot more leisure than I have today.

After I was first approached about making my homemade syrups public, I thought I might not do too well, considering how seemingly simple it could be to make your own (at least for those of us who are willing to dive headfirst into mixological madness). Well, five years and a heap of sales later, I can see that making great drinks easier to craft definitely makes sense. Whether you’re a home mixologist looking to try a few recipes without committing to gallons of your own stuff or a bar manager wanting to set your costs low and quality high, my syrups hit the mark. 

Now, for those seeking an enjoyable home tiki bar experience that doesn’t involve squeezing citrus or preparing a dozen different ingredients, I’m proud to introduce the finest tropical mixers. Featuring the highest quality ingredients and true and tested recipes, these mixers make it easy for tropical cocktail lovers to mix and go. Simple, authentic, and damned tasty if I do say so myself. 

Here’s the lineup:

Mai Tai: One of the powerhouse potables in the tropical bartender’s little black book. Originating from Oakland, California, this is the drink that really put tropical cocktails on the map. B. G. Reynolds’ Original Orgeat makes for sweet, floral flavors while tart lime and smooth orange mellow out the mix for the ultimate combination. Mix with some crushed ice and your favorite aged rum for a taste of the tropics in a glass. 

Jet Pilot: Get ready for take-off with this rich mixture of citrus, cinnamon and spice! Only the best ingredients go into making this world-class mixer. Pair with your favorite aged rum. 

Zombie Punch: This potent punch of flavor is based on the original 1934 recipe for the drink that started the first tiki revolution. Hints of tropical flavors from pomegranate, grapefruit, lime and clove stir your spirits and awaken your tastebuds. Mix with any potent rum. 

The above mixers will retail for $15.99 each (for a 750mL bottle). Wholesale pricing and sizing is also available for professional use. For more info, see our wholesale ordering page.

Going Native with the Missionary's Downfall

When talking tropical drinks, it’s so easy to extoll the virtues of their origins, their history, their varied palate of flavor, and even their exciting nomenclature. One thing most tropical drinks have in common that isn’t often discussed is the general “brownish orange” hue that comes with a good tropical drink. It’s even been thought that the tiki mug was developed just to hide this secret shame of tropical drinking! Well this next drink we’re going to discover brings a lovely shade of green to the line up, thanks to a heaping helping of mint. It’s the Missionary’s Downfall!

The Missionary’s Downfall originally comes to us from Don’s Beachcomber Café, where it was served to many of his celebrity clientele. Don the Beachcomber had a history with mint, using it extensively as garnish at his bars. When building his business in Hawaii and finding that no mint was grown on the islands, he quickly resolved the issue by smuggling some mint seeds and stems in his hat and giving them to a friendly nursery owner. 

When selecting mint for your cocktail, make sure the stalks are strong and the leaves don’t have any brown spots. Check the fragrance of the mint by rubbing a leaf to release some of the oils and giving it a nice big sniff to make sure it’s got that nice cooling aroma. Though it’s easy to think that the mint is just getting chopped up, the fresh green of good mint makes quite the difference! Fresh, high quality mint can be had all year round, even from your own garden! It’s a hearty plant, but do keep it in its own pot, as it has a tendency to take over in open soil.

The drink blends not only fresh mint, but pineapple, peach brandy, and good crisp rum. At Hale Pele, we have tried through a wide selection of rums. While quality white Puerto Rican rum does well, using a lovely blended rum, such as Plantation 3 Star or Banks 5 can make a real game changer for flavor. The range of peach liqueurs goes from dirt nasty to essence of heaven, and just a dash is used, so feel free to spend a little extra cash to get the good stuff. For the pineapple juice, fresh is best if you’re equipped with a juicer and a few pineapples to spare, but I can’t knock going with the canned stuff. If you’re looking to make these in volume, a blend of canned and fresh still gives you the ripe acidity and foam of fresh pineapple. For honey, don’t use the stuff straight, but mix it ahead of time half and half with warm water. Any kind of honey will do, but I personally avoid clover honey, as the taste tends to dominate other more delicate flavors. The amount of crushed ice is a crucial step too. If you’re going to be serving it in a larger vessel, double up the size of everything! I’m sure your guests won’t mind.

The Missionary’s Downfall takes some technique to make right. The mint has a tendency to try and escape the whirling blades of your blender. Your best bet to make sure it gets nice and chopped, and not as strands in someone’s teeth, is to ball up your mint leaves nice and tight before throwing it in the blender, and blend it with crushed ice for at least 30 seconds. Another little something that will happen is a separation of the liquid of the drink and the frothy foam of fresh pineapple juice. Once it’s done blending, let it sit for a minute or so. There will be enough separation where you can hold the foam back with a spoon, letting the liquid into the glass first. This step is important if you’re using a small vessel, such as a coupe, so that the drink doesn’t end up all foam and no cocktail!

This delightful little taste of tropical drinks history will add some much needed color to your repertoire of rhum rhapsodies. Its flavors are agreeable with almost everybody, from the tiki neophyte to the ghost of Don the Beachcomber himself. So raise your glass to the Missionary’s Downfall! Cheers!

Missionary’s Downfall

  • ½ fresh pineapple ring

  • 10 mint leaves

  • ½ oz fresh lime juice
  • ½ oz Orange Blossom Honey Mix
  • ½ oz Peach brandy
  • 1½ oz light rum

Mixing instructions: Blend all ingredients with 4 oz crushed ice, let sit for 1 minute. Pour slowly into a 5oz. coupe and top with foam. Garnish with an orchid and mint sprig

Set Sail for Cocktail History with the Navy Grog!

When Admiral Edward Vernon of the British Royal Navy issued his Captain’s orders regarding rum rations in 1740, little did he know the historical influences his edict would have. The addition of water to the sailors’ rum was originally intended to lessen the “fatal effects to their morals as well as their health” that came from drinking a pint of rum neat. Go ahead, try it yourself a few times a day and see how many sheets you can actually set to the wind. In addition to that command, he advised to “let those that are good husbanders receive extra lime juice and sugar that it be made more palatable to them”. This line would prove to be effective not only in medical history as the first step in reducing scurvy, but for us rum imbibers, was the first instance of combining rum, sugar, lime, and water to create something palatable.

Many years later, Old Grog's advice still rang for sailors and rum runners alike. Donn Beach took this old term and Naval tradition and on his first menu placed the Kona Grog,  a mix of Demerara rum, spices, and kona coffee. Also found on the list were a Hot grog, and Don’s Own Grog, each quite varied from the original Grog combination of sugar, lime, rum, and room temperature water. Still, Grog certainly had marked its place in the pantheon of tropical drink categories.

The most famed of Grogs gracing tropical drink menus is undoubtedly the Navy Grog. This drink, which originally landed on Don the Beachcomber’s menu in the 1940s, took the Grog concept even further than before, with an assortment of rums, honey in place of sugar, and grapefruit in addition to the lime. The Navy Grog was famously served with a cone of ice with a straw through the middle, helping keep reduce dilution (much to Admiral Vernon’s chagrin) while keeping the drink quite frosty!

Now of all the drinks that Trader Vic “borrowed” from Donn that got their names changed, this one remained the Navy Grog at Trader Vic’s establishment. One subtle difference that Trader Vic made was removing the honey, as it wasn’t used much by Vic, and replacing it with a hint of allspice dram, which gives Vic’s Mai Tai a much drier, spicier profile. Of course, this is also the drink that Phil Spector famously imbibed prior to shooting actress Lana Clarkson, so maybe a little of Donn’s original sweetness could’ve mellowed Phil’s temper.

At any rate, as much as I love Donn and Vic’s Navy Grogs independently of the other, I find a combination of the two to be the superior product. Using one ounce of honey mixed with water, combined with a quarter ounce of allspice dram brings in all the texture and sweetness of the honey, with all the bold spice and funk of the allspice dram.  To make honey mix, simply stir honey and warm water in a 1:1 ratio. To make it like Donn would have, be sure to use Orange Blossom honey for its distinctive citrus flavor, which really comes in to play with the rest of the ingredients. Please note in the recipe included with this article that the club soda is shaken with the rest of the ingredients. This is a nod to Admiral Vernon, in that it makes the drink a bit more readily drinkable without having to wait for dilution to tame its potency.

If you’re looking to bring in that touch of allspice, a few wonderful products have hit the market in the past few years, the first being the St. Elizabeth Allspice dram, a brilliantly flavored product using production methods and rum originally developed in Jamaica. For a lower proof version, you can try B.G.Reynolds’ Don’s Spices #2, which contains allspice as well as hints of vanilla and clove. Even Trader Vic’s has its own Navy Grog mix available, though it’s more of an all-in-one product (without the rum) than a pure spice flavoring.

So a naval toast of UP SPIRITS to the continued imbibing of our Grogs, be they Kona, Navy, Don’s Own, Sailor’s, Pirates, or Admiral Vernon’s original combination.

Navy Grog as served at Hale Pele:

  • ¾ oz lime juice

  • ¾ oz grapefruit juice

  • 1oz honey
  • ¼ oz allspice liqueur
  • 1 oz light Puerto Rican rum
  • 1 oz dark Jamaican rum
  • 1 oz Demerara Rum
  • ¾ oz club soda

Mixing instructions: Combine all ingredients in a mixing tin and shake with crushed ice. Pour into a 15oz Double old-fashioned glass and fill with more crushed ice. Garnish with an ice cone, or a rock candy swizzle and mint.