For those of you who are still getting to grips with the basics of cocktail making, seeing ‘simple’ syrup in a classic cocktail recipe such as a Daiquiri may throw you. How can something so simple cause so much confusion?
It is, quite simply, a syrup made from mixing sugar with water, which takes a matter of minutes to make but can last between one-six months depending on the ratio of sugar to water you select, when stored safely in your fridge.
Simple syrup is generally referred to in two strengths, it’s up to you how much you want to create, but we suggest using the below recipe to create a medium to large sized batch that can be stored and used for between one-six months, depending on which ratio you pick.
1:1 Simple Syrup – Equal parts sugar and water
To batch make 1:1 syrup, which can last for up to one month when stored in the fridge:
- Add an equal amount of sugar and water by stirring and dissolving 300g of caster sugar and 300ml water over low heat.
- Leave to cool and bottle in a glass container, before storing in the fridge.
2:1 Rich Simple Syrup – Two parts sugar to one part water
To batch-make a an even sweeter, 2:1 syrup, which can last up to 6 months when stored in the fridge and result in a more velvety texture in cocktails such as The Gimlet:
- Add double the amount of sugar than water by stirring and dissolving 300g of caster sugar and 150ml water over low heat.
- Leave to cool and bottle in a glass container, before storing in the fridge.
Top tips:
- Take care not to let the syrup boil when you are making it, as this will change the ratio of water to sugar.
- Experiment with using demerara (raw cane) sugar for a richer taste.
- You can also infuse your syrups with ingredients such as spices, herbs and fruits dependent on your taste e.g. chilli peppers or cinnamon sticks.
- You can also use your syrup to sweeten foods such as baked goods or drizzled over desserts or even in hot drinks (vanilla latte anyone?).
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