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Homemade syrups
Two basic ratios are enough to perfectly sweeten all your cocktails
The technique
Simple syrup is made in equal parts, 1:1 by weight, heating sugar and water gently until completely dissolved, without boiling. Rich syrup, 2:1, two parts sugar to one part water, is denser and sweetens more without over-diluting the cocktail. To infuse, add herbs or spices to the hot syrup, let steep off the heat, then strain before bottling.
« Always prepare your syrup the day before; the flavor stabilizes as it cools. »
When to use
- Simple syrup: light, long cocktails, where you want to keep a fresh mouthfeel.
- Rich syrup: strong cocktails, where you sweeten without adding unnecessary water.
- Infusions: mint, rosemary, ginger, cinnamon, to give a signature to a homemade cocktail.
Always prepare your syrup the day before; the flavor stabilizes as it cools.
« Steeping hot for too long burns fresh herbs and yields a bitter flavor. »
Common mistakes
Boiling the syrup for too long: the water evaporates, the proportions change, and the syrup crystallizes as it cools. Steeping hot for too long burns fresh herbs and yields a bitter flavor. Storing the syrup in an improperly sealed container will cause it to ferment in a few days at room temperature. Always strain an infusion through a fine-mesh strainer or clean cloth before bottling.
« Simple syrup: 1:1, keeps for about 1 month in the refrigerator. »
The guidelines
Simple syrup: 1:1, keeps for about 1 month in the refrigerator. Rich syrup: 2:1, denser, keeps for up to 2 months thanks to its sugar concentration. Add a splash of neutral vodka to extend the shelf life by a few weeks. Always use a sterilized bottle labeled with the date; a cloudy or foaming syrup belongs in the trash.