Recipe: Simple Syrup

$5.50 at BevMo. Quite the racket.

This was originally meant to go in the post on ingredients, but it was getting a bit long.  And since there’s technically some mixing going on, here’s a recipe!

Syrup is to mixologists what white paint is to an artist – it has no flavor of its own, but it lightens and sweetens any mixture you add it to.  Given its usefulness and convenience (no stirring like crazy to dissolve sugar in a cold drink), no home bar should be without it.  And it’s likely for these reasons that fancy liquor stores will often sell tiny bottles of it for outrageous sums, despite it being the easiest thing in the world to make.

Really, this is all the recipe involves.  The hardest part is finding a classy container; the Bartender uses a swing-top Grolsch bottle, but any sort of food-storage container will do.

Simple Syrup

1 cup sugar
1 cup water

Bring water to boil in a small saucepan.  Add sugar, stir until dissolved.  Let cool and pour into a clean container of your choice.  Refrigerate up to three months.

About these ads

About Ambrosia Rose

Professional drinker, blogger, storyteller, and critic. With a healthy dollop of sarcastic wit on the side.

Posted on 20 February 2011, in For Beginners, Non-alcoholic, Recipes and tagged . Bookmark the permalink. 5 Comments.

  1. I assume this must be the case, and yet I am compelled to ask: After dissolving, there’s no problem with the sugar separating again once the solution cools, is there? (There’s often cocoa sludge in the bottom of my hot chocolate mug, but that’s more than just sugar.)

    • Nope, none that I’ve seen. The closest I’ve ever had was the remains of the mixture crystallising, but that’s only happened when [a] it was fairly old and [b] there wasn’t much left in the bottle. The cocoa sludge is more likely stuff that didn’t dissolve in the first place, just suspended when you stirred it up, and then settled back down.

  2. It’s also pretty easy to make flavored variations on your own – just toss in, say, lime or orange or lemon zest (with as much of the white pith removed as possible) while boiling and let it steep while cooling. :) Super-tasty.

  1. Pingback: Recipe: Grenadine | The Rebel Bartender

  2. Pingback: Recipe: Pink Victrola « The Rebel Bartender

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 47 other followers

%d bloggers like this: