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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 02-18-2008, 03:44 PM   #1
Tiare
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Default Simple syrups

Hi, is there anyone of you who have made simple syrups with both cold -and hot-method? and compared the syrups?
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Old 02-18-2008, 07:32 PM   #2
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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.
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Old 02-19-2008, 03:50 AM   #3
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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.
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Old 02-19-2008, 07:53 AM   #4
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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
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Old 02-19-2008, 06:27 PM   #5
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I have only made simple syrup using the hot method. What exactly is the cold method?
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Old 02-20-2008, 03:36 AM   #6
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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.
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