Simple Syrup

Chances are, if you’re here you already know about this stuff. On the off chance that you’re just getting started in this cocktail making thing, whether professionally or for sport, welcome. This is the first thing you should know how to make.

If you have an equal amount of sugar and water on hand, then simple syrup is not too much more effort from here. Waiting for it to cool after making it is probably the most strenuous part. Here are some tips to help it all go smoothly.

• There’s no need to boil the water and sugar together. In fact, this is probably not the best idea, as the heat from the pan can start to caramelize the sugar and by boiling them, you’re technically losing water. It’s also way more clean up than you need for something so easy to make. If you have an electric tea kettle, set the water in and let it get to about 180-190 degrees, or just when it starts making that “I’m thinking about boiling” noise.
• White sugar will produce a clear simple syrup (if you haven’t burnt the sugar) while organic sugar will produce something that looks closer to chicken stock. Make sure to label this if you keep it in a container like a deli cup. Wouldn’t want someone thinking that deli cup of brownish liquid was what they needed for chicken soup now would we?
• 1 cup each of sugar and warm water makes 12 ounces of simple syrup. This is important because cocktails are measured in ounces, or parts of ounces. 12 ounces of simple syrup can make 16 cocktails at .75 oz per cocktail.
• Sugar acts as a preservative. With this in mind, you should be able to store your up to a month if you take the right precautions. To be safe, I usually say about 2 weeks. Jeffrey Morganthaler has an amazing article about it here. I’m a huge fan of his work and his attitude towards bartending. Now go buy everything he’s ever written.