Make Sugar Syrup at Home

Sugar Syrup (or Simple Syrup as it is also commonly known) is one of the most common sweetening ingredients used in cocktails and also one of the easiest to make at home.

 

Sugar is an essential ingredient in cocktails as it allows us to add a sweetener to bitter or sour ingredients and help create a balanced drink. As we are working with liquids when we make cocktails sugar syrup has the advantage of already being dissolved making it mix into our cocktails much faster/easier than if we were using granulated sugar, especially as we will be using ice in the majority of our drinks (I’m sure many of you realise it takes longer for sugar to dissolve in cold liquid than warm).

All about Ratios

 

The standard ratio for simple syrup is 1:1, meaning 1 part sugar to 1 part water. I prefer to make a syrup with a 2:1 sugar:water ratio with gives a slightly thicker, richer flavour; if you are going to make this then remember  to be careful when using it in cocktails as the extra sweetness means you will not need to add as much syrup as you would from the 1:1 ratio (more sugar = use less in drink).

Put simply, for a 1:1 simple syrup you’ll need 1 cup of water and 1 cup of sugar. It’s that easy.

 

You will need

  • Water
  • Sugar
  • A pot
  • An oven (a camp stove will probably do if you need to MacGyver it)

 

 

Pour your water into your pot and turn the heat on. Wait until the water is hot but not boiling and pour in your sugar -now stir stir stir!

You want to make sure the sugar dissolves completely but we don’t really want the mixture to boil so now is a good time to turn off the heat.

Continue stirring until the mixture is completely dissolved.

Leave your dissolved syrup to cool off and once cold pour it into a bottle, put a lid on and keep it in the fridge until you need to use it. Refrigerated and with a cap on the syrup should last a few months at least.

 

Done! I told you it was… simple (hahaha… I’m sorry)

 

We’ll have a look at making flavoured syrups (like Grenadine) an upcoming post…

 

Until then, happy mixing

 

// David