These days, folks in the grip of chic snobbery clamor for cane syrup. I suspect that, especially mixed into liqueurs, etc., even the most finicky palate would have trouble determining whether the added sweetener was from cane, beet or even that deadly HFCS.

I recently accidently ran on to some over-priced rum (actually bottled in California which should have been a tipoff), deperately over-colored and over-flavored with molasses. There was no doubt, since consuming it left the distinct aftertaste of old Br'er Rabbit Dark (these days a corn/HFCS syrup flavored with molasses).

Now, my choice for a tasty sweetener would be either Sorghum, Ribbon Cane or Cane syrup, ideal for cornbread and biscuits, so likely equally good to produce a "cordial" based on Bourbon or a Corn Whisk(e)y. Call it "Dixie Lickin'" and market it for both drinking and dousing pancakes. Sounds better than that nasty Southern Comfort.