Simple syrup is generally found in two strengths: Equal parts sugar and water, the most common strength in U. Two parts sugar to one part water is, as you might guess, referred to as , which is the standard syrup in U. You can measure your syrup ingredients by volume with a measuring cup or by weight using a scale. Volume is certainly the most common method in the States, and by far the easiest to describe: Use the same 1-cup measure for the sugar and hot water, and stir them together until the sugar is dissolved into the water.
Picture a measuring cup full of little blocks, and in between each little block is a gap of air. You can imagine that some of those little blocks are going to line up better than others, and that the number of blocks in the measuring cup is going to depend on how well-aligned all those blocks are. However, chunkier sugars and the moist brown sugars can be hugely variable. A very fluffy brown sugar will take up more space in the measuring cup than one that has been compacted through sitting on the shelf for some time.
The 1-cup measure of fluffy sugar would yield less actual sugar—and more air—than the same measure of packed sugar. A more accurate method is to measure your sugars and water by weight.
Stick a cup or bowl on a scale, tare it out to 0, and then weigh out 8 ounces of sugar and 8 ounces of water. As with so many things in bartending, there are two schools of thought:. All you do is gently heat the sugar and water while stirring to dissolve the sugar, and promptly remove from the heat once all the sugar is dissolved.
I still have bitters that I made before we opened Pinewood. Infusions have been in vogue since before the craft cocktail movement. Fruit or pepper vodka were some of the most common, and others have since risen to popularity. Despite their fruit content, these infusions are alcohol-based, and as a result tend to be quite stable. Friend's Email Address. Your Name. Your Email Address. Send Email. Tales of the Cocktail Foundation. The world's premier series of cocktail festivals — highlighting what's now, next, and new in the drinks industry.
Store it in an airtight, sterile container. I love using mason jars just because I have an abundance of them around the house. To make it easier to pour, you can also use a funnel and pour it into a bottle with a spout or a squirt bottle. Those may not have as good of tops for storage, but it definitely makes it easier to pour. There are so many uses for simple syrup, so honestly, anything your heart desires.
Simple syrup in cocktails is probably the most common use! Bakers also use it for cakes to make sure their cakes are moist before frosting and decorating them! Just as an example, I added mint leaves to make simple syrup for mint juleps.
Another way is to actually use a juice rather than a water. I used pomegranate juice, sugar, and rosemary sprigs to create a fruity and herby version. Minus the rosemary.
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