Simple syrups

[Tiare]

Hi, is there anyone of you who have made simple syrups with both cold -and hot-method? and compared the syrups?

[RumBarPhilly]

I find no reason to make a simple syrup cold for a few reasons:

1. More sugar dissolves in hot, and much faster.
2. The syrup thickens more when hot.
3. Heating the water helps purify it by killing any bacteria and removing some contaminates.

[Tiare]

I have never tried the cold method but read about it somewhere and got curious as to the difference. Then the hot method must also make a more flavorful syrup or maybe the difference is in the thickness.You don`t want a syrup that is like water.

[Paulipbartender]

It just depends what you're used to - if you're mixing cocktails, you just need consistency with your syrups.

For example, Match bars in London make all of their syrups cold dissolved in a 1:1 ratio, because all of their recipes are specced on that sweetness and the syrup runs faster, for speedier service. Personally I'd agree with the Philly - thick, sweet syrups are my preferred choice

[Milicent]

I have only made simple syrup using the hot method. What exactly is the cold method?

[Tiare]

You add 1 cup of water and 2 cups of sugar to a jar and shake the jar now and then until the sugar is dissolved. You leave it in for about 24 hrs.