Simple Syrup Recipe

[tym2relax]

I made a batch with 2 cups sugar and 1 cup water. What throws me off a bit is cocktail recipes that include simple syrup will include their recipe and it can be either 1:1 or 2:1. Is there a a consensus here as to what the proper proportion should be?

[Milicent]

I begin with 2 parts sugar to 1 part water, and then continue adding sugar until it no longer dissolves. At that point, I just add a touch more water to take up the undissolved sugar. Super-saturated simple syrup.

[RumBarPhilly]

Milicent, sounds like Rock Candy Syrup as opposed to simple syrup. Gets its name from the fact that once you cool the syrup and let it sit awhile, sugar crystals will form on your container (or toothpicks if you stick em in for that effect). I love rock candy syrup, though its hard to play with in some drinks like mojitos.

My simple syrup recipe is 1:1. I like that recipe since "1:1 doesnt get much simpler than that!"

[Tiare]

Milicent, sounds like Rock Candy Syrup as opposed to simple syrup.

Its Rock Candy syrup...

My simple syrup recipe is 1:1. I like that recipe since "1:1 doesnt get much simpler than that!"

Agree! but if you want a more thick syrup you may use 2:1. So it depends on how thick you want it.

[Paulipbartender]

Most cocktail recipes will be based on a 2:1 simple syrup mix - that being closer to the commercially available gomme syrups - Monin et al

[tym2relax]

So, it looks like there is not much of a consensus on this if one bartender uses 1:1 and another 2:1.

I suppose the easiest way to go is make a 2:1, like I have already and dilute or use less for drinks that require less sweetening.

The thing is, a 2:1 ratio is obviously sweeter than a 1:1 and makes quite a difference in some drinks. I made a Margarita for my wife (her favorite drink) with a fresh sour mix I made and it was too sweet. Had to tone it down a bit. In that case a 1:1 would have been better.

[Paulipbartender]

It all just depends on your recipes and what you're used to. There are bars in the UK that use 1:1 because it flows quicker - you just need to spec your drinks accordingly

[RumBarPhilly]

Its interesting that in the US, people have a fairly strong sweet-tooth, yet Ive never seen simple syrup at 2:1. One would expect it to be reverse between Europe and the US.

[tym2relax]

Its interesting that in the US, people have a fairly strong sweet-tooth, yet Ive never seen simple syrup at 2:1. One would expect it to be reverse between Europe and the US.

So Adam, when you make drinks that call for simple syrup, like a Mojito for example, you reach for a 1:1. Only going for a 2:1 or more when a rock candy syrup is called for?

[RumBarPhilly]

We pour a 1:1, and it is still sweet. We do add a little more SS in general.

Adding in 1 oz of SS allows for a really nice muddle. Any more and the mint and limes swim in the syrup. Any less and you won't be able to extract enough oils from the mint.

[Hank Koestner]

Today I purchased this simple syrup, and it made a nice daquiri. It is made from pure cane and water, of course. Not bad, but I still have to make my own.

[bunnyhugs]

For what it's worth I use 2:1. I just figure you can always add more water if it's not dilute enough, whereas taking water out is hard. The 2:1 stuff also seems to last better. I found 1:1 would go off if left sitting around too long - even in the fridge.

[seabass]

Are you guys using just regular store bought sugar? also what kind of containers do you keep it in and how long will it stay in the fridge?

[Tiare]

I use regular white sugar to make 2:1 simple syrup to use in those drinks that need a nice color or have more delicate flavors.

Then i use dark sugar for a dark colored,almost black syrup to use in dark colored or strong tasting drinks, like many tiki drinks for instance.

I bottle my syrups in glass bottles which i pour hot water in first then cool. I`m not sure how long the syrups keep as i use them up quite fast, i don`t make large batches when i make syrups. Its so easy to make and its nicer to use fresh syrup for your drinks.

I also regularly clean the pouring part of my bottles.

But i do recall i`ve had at some point a couple of years ago some vanilla syrup for a very long time, over 6 months at least without it going bad.