Ingredient
Simple syrup
Equal parts sugar and water: the sweetener behind most of the sours, Collinses and spritzes on the site.
Ratio
1 part white sugar to 1 part water, by volume.
Method
- Combine the sugar and hot water in a jar or small pan.
- Stir until every crystal dissolves. No need to boil it; boiling only evaporates water and changes the ratio.
- Let it cool, then seal and refrigerate.
Shelf life
About a month in a clean, sealed jar in the fridge. If it turns cloudy or smells off, make a fresh batch.
Notes
- Recipes that say “sugar syrup” (the IBA’s term) mean the same thing.
- Smaller, more frequent batches stay fresher than one big jar.
- For a richer texture and longer shelf life, use 2 parts sugar to 1 part water and use about two-thirds as much in a drink.
12 recipes using simple syrup
Suggested as a swap in
- Elijah Craig Original Old Fashioned
- Hibiscus Gin Fizz
- Winter Spice Negroni
- Vanilla Espresso Martini
- Spiced Pear Collins
- Lemon Lavender Fizz
- Fig Old Fashioned
- Saffron Spritz
- Herbal Honey Sour
- Raspberry Rickey
- Espresso Martini
- Rosemary Gin Fizz
- Frosty Mint Julep
- Lavender Lemonade
- Ginger Snap Highball
- Velvet Sazerac
- Silver Smoke Margarita
- Jazz Age Julep
- Old Fashioned
- Daiquiri
- Paloma
- Mojito
- Gimlet
- Mint Julep
- Nojito
- Zero-Proof Paloma