DaVinci Gourmet Classic Caramel Syrup, 25.4 Fluid Ounces (Pack of 1)

This is a great product. It can be used (obviously) to make a good tasing coffee cold brew and I poured it over my vanilla ice cream for extra flavor and it works well, just not as thick as caramel ice cream syrup, but hey- works in a pinch! I recommend it, you can also put it in recipes, etc.

This is the cheap stuff compared to Monin but I got it for a single purpose, to make dupe Blue Crush from Texas Roadhouse. Which is Minute Maid lemonade and blue curaçao and this stuff WORKED. It’s delicious for what I made it for.

I purchased this and didn’t receive it, but I had tried this at my daughter‘s house and it was really good. Was pleased it didn’t have a metallic taste to it. It was true to it flavor.

A bit on the sugary side, not a strong lavender flavor at all.Guess that will teach me not to get things that are low valued..if you like sugar and small flavor this is perfect for you, but those of us who have strong taste buds this isn’t for you..

I use this for strawberry dr pepper and sprite the taste is good but dont over pour it it will taste like cough syrup! great flavor

I cannot get enough ginger. And, I live in the USVI, the tropics. I drink a lot of water but, enough making it yummy. So, I’ll add citrus or, diced ginger and a splash of this divine syrup- it’s beyond good!

I've been making a Blood Orange vinaigrette salad dressing that's super delicious! Our family loves it on salads and also drizzled on proteins (especially chicken and shrimp).I used a blood orange infused olive oil the first several times, then tried it with regular olive oil and fresh blood orange juice. Both ways were delicious. The problem with using the blood orange olive oil, is that salad dressing is the only way I use this and it's a waste (and expensive) to keep a bottle of that in my pantry for just this one use. The problem with using fresh orange juice is that I can only make dressings in small batches because of the perishability of the fresh juice.I typically make a triple recipe and keep it in the fridge, so I'm now looking for a way to be able to use my regular olive oil and just add blood orange flavor without using perishable fresh orange juice. I figured a blood orange extract or syrup added to the dressing might be the solution.This one was the first product that I tried and I have to say that it doesn't quite cut it.It smells nice, but the taste definitely pulls toward sweet rather than citrusy. As sweet as it is, it oddly takes quite a lot of it to impart any citrus flavor to the dressing. Rather than adding a bright orange flavor, this instead just adds aroma and sweetness. It sorta reminds me of the kind of orange syrup that's used for sno-cones (tho not quite as sweet as that).I finally doctored the latest batch up with a combination of lemon juice and this syrup. The lemon seemed to brighten the flavor up while this syrup gave it aroma and a slight orange-y flavor. It's fairly reddish in color so it also added color to the dressing as well.I don't completely hate it, so I'll just use up the bottle. When it's gone, I definitely won't order it again and I'll be looking elsewhere and maybe try an extract (vs a syrup) instead.

Most of the times just mixing it with water and it tastes fine. Though when I want to make some more special drinks it feels like it does not interact well and makes the green apple taste like how hospital chemicals smell or sometimes even metal. Now I just end up using only water, which can get a bit boring at times.