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.
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.