Although the multinational soft drinks industry has made huge inroads in France as elsewhere, cordials to add to water (sirops à l'eau), ice tea, sodas, or cocktails are still popular, most famously grenadine. Mix a sirop with lemonade, and you have a diablo.
Gambetta: a mix of 50 fruits, roots, and zest including tangerines, figs and gentiane
sirop d'agave: maguey syrup or agave nectar from the agave cactus (usually sold in health food shops)
sirop d’erable: maple syrup, imported from Canada
sirop d'imbibage: soaking syrup, sometimes mixed with alcohol, used on cakes such as the génoise.
sirop de Liège: a kind of thick apple pear and date molasses, imported from Belgium
sirop de Monin: manufacturer of 99 different flavours of cocktail syrups.
sirop d'orgeat: sweet syrup made from almonds, sugar, and rose water or orange flower water, used in cocktails
Image by jean-louis Zimmermann