Been working with a couple orchard syrup options. You can get Canisus Peren-Appelstroop from Vander Veen’s at thedutchstore.com and Boiled Cider at woodscidermill.com.
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This is the recipe I used back in 2010 when I was making drinks from Harry Johnson. And I also used the syrup to win a cocktail competition!
Orchard Syrup
• 6 cups Apple Cider
• 1 tbsp (1/2 oz) Lemon Juice
• 1 tsp Chinese 5 Spice Powder
• 1/2 cup Sugar
Pour ingredients into a pot. Heat to reduce ingredients down to 1/4 original volume (around 1 1/2 cup) while stirring every 10 minutes or so. Easiest way to determine the end point is to mark the initial liquid depth on a wood skewer and then measure what 1/4 the height would be with a second mark. Should be lightly adherent to a spoon when done (and still hot) and honey-like when cold (easier to measure out when warm or at least room temperature). Recipe modified from here with spice suggestion from Jennifer Colliau of Small Hand Bartender.
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