Simple syrup is a liquid sweetener made by dissolving sugar in water. That’s literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and cocktails (like sparkling beet lemonade or a whiskey sour).
Infused Simple Syrup: for Concentrated Flavors like Tea, Spicy Peppers or Spices
For spices, tea, or other ingredients with concentrated flavor and low water content, infusion may the best approach. (Check out this in-depth guide to infusions here.)
- Chop your flavoring ingredient into small pieces (if necessary – if using tea leaves or spices that may already be done for you.)
- Add your ingredient to your syrup and stir.
- Seal and set aside in your fridge to infuse.*
- Once you are happy with the flavor, fine-strain and use!
*For very strong flavors like teas or hot peppers, check the flavor every few hours. For other spices or subtler flavors like vanilla, cardamom, or dried fruit, it will take a bit longer. Taste every day or two until you reach the flavor you’re looking for.
Cold vs. Hot Methods:
In reality, you don’t need to heat your syrup. Sugar dissolves beautifully in cold water just fine, it just takes a few minutes of stirring. I tend to be impatient, so I go with the warm approach – but you do you!
There is no downside to the “cool” method except a bit more stirring time. (And in fact if you need cold temperature syrup right away, it may be quicker to use the cold method so you don’t have to wait for it to cool.)
Bartenders love to use different ratios of sugar to water in their simple syrups. It’s usually pretty easy to figure out which is which, but here’s a guide just in case:
- “Simple Syrup”, “Simple” or “One to One” – Use the ratio above, 1 part sugar to 1 part water.
- “Rich Simple”, “Rich Simple Syrup” or “Two to one” – use a ratio of 2 parts sugar to 1 part water.
- “X to one” – for example “one and a half to one” or “one to two” – assume the first number is the amount of sugar and the second is water. So “one and a half to one” would be one and a half parts sugar to one part water. Likewise “one to two” is one part sugar to two parts water.
How to Make Simple Syrup | Cocktail Recipes
FAQ
Why is simple syrup used in cocktails?
Can you skip simple syrup in cocktails?
Why use simple syrup instead of sugar?
Why do people buy simple syrup?
What is simple syrup used for?
Simple syrup is a behind-the-bar staple commonly used as a flavoring agent in cocktail recipes. From bitter to acidic and even salty, many cocktails rely on multiple dimensions of flavor, and simple syrup balances the profile of citrusy librations or ones made with sharp-tasting liquors.
Why should you use simple syrup in a cocktail?
Simple syrup also contributes to a silky texture that enhances the overall mouthfeel of cocktails, bringing a luxuriously smooth quality to every sip. Plus, if you prefer cocktails rimmed with sugar, salt, or toasted coconut flakes, simple syrup will make the slivers and grains adhere to the glass.
Can you add simple syrup to a cocktail?
The reality is, if you can drink it, you can add simple syrup to it. Just as in cocktails, simple syrup is a superstar at providing a touch of sweetness to non-alcoholic drinks. Whether it’s lemonade, sparkling soda, or a complex mocktail recipe, simple syrup harmonizes the flavors in day-to-day beverages.
What is simple syrup?
Simple Syrup, also known as “sugar syrup” (and sometimes “sugary syrup”) is a syrup made from dissolving white granulated sugar into an equal amount of water. Yep, that’s all! (I told you it was “simple”!) Simple Syrup is (by far) the most common sweetener used by bartenders for cocktails.