Cheeky Cocktails introduced two new products that aim to enhance beverage and culinary experiences. The Marcona Almond Orgeat with a hint of sea salt and the Habanero Hot Honey Syrup infused with habanero and jalapeño peppers are the latest additions to the innovative brand’s lineup. These new offerings promise to add a burst of flavor to a variety of creations.
These new syrups join Cheeky’s existing range of syrups and juices, which are convenient shelf-stable versions of professional bar ingredients typically made from scratch. With a growing interest in recreating bar flavors at home, these syrups make it easy for enthusiasts to create a wide range of cocktails and mocktails with the same depth and variety. The Marcona Almond Orgeat offers a unique culinary twist on a traditional orgeat, while the Habanero Hot Honey brings a Latin-inspired heat with its infusion of habanero and jalapeño peppers.
Marcona Almond Orgeat
Cheeky’s Marcona Almond Orgeat elevates the traditional orgeat with the rich, buttery flavor of Marcona almonds, known for their exceptional quality. This versatile syrup combines almond sweetness with sea salt and rose water, adding sophistication to classic cocktails and modern mixology.
Habanero Hot Honey Syrup
For those who enjoy a bit of spice, the Habanero Hot Honey Syrup is the perfect choice. Infused with habanero and jalapeño peppers, this syrup brings a bold, spicy sweetness with floral undertones that can enhance cocktails, marinades, and glazes.
Cheeky Cocktails is committed to offering unique, high-quality ingredients that inspire creativity in cocktail making and culinary applications. The Marcona Almond Orgeat and Habanero Hot Honey Syrup are now available for purchase online and at select retailers, priced at $15 for the 4oz Orgeat and $10 for the 4oz Hot Honey.
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
