How to Make Simple Syrup (and Rich Syrup)

Simple syrup is sugar dissolved in water, and it is the most-used sweetener behind the bar. Bartenders use it instead of dry sugar because liquid mixes instantly into cold drinks, so every Daiquiri, Mojito and Whiskey Sour tastes smooth and balanced. Rich syrup is the stronger version, with twice as much sugar, often used in stirred drinks like the Old Fashioned.

What You Need

• White granulated sugar (for standard simple syrup)

• Demerara or turbinado sugar (optional, for a richer, caramel-like syrup)

• Water (filtered if your tap water has a strong taste)

• A measuring cup or kitchen scale

• A small saucepan, or a heatproof jug and a kettle

• A spoon or whisk

• A clean glass bottle or jar with a lid (a squeeze bottle or swing-top bottle is ideal)

• Optional: a small funnel and a label

The two ratios:

• Simple syrup (1:1): 1 cup (200 g) sugar + 1 cup (240 ml) water. Makes about 1.5 cups (360 ml).

• Rich syrup (2:1): 2 cups (400 g) sugar + 1 cup (240 ml) water. Makes about 1.75 cups (420 ml).

Step by Step

1. Measure. Weigh or measure the sugar and water using the ratio you want. Equal weights (for example 200 g sugar + 200 g water) is the most accurate method.

2. Heat the water. Pour the water into a saucepan and warm it over medium heat until hot but not boiling, about 2–3 minutes. (Or use just-boiled water from a kettle in a heatproof jug.)

3. Add the sugar. Pour in the sugar and stir continuously.

4. Stir until clear. Keep stirring for 1–3 minutes until no sugar crystals remain and the liquid is completely clear. Rich syrup and demerara syrup take a little longer.

5. Take it off the heat. Do not let it boil. Boiling evaporates water and changes your ratio.

6. Cool. Let the syrup cool to room temperature, about 20–30 minutes.

7. Bottle and label. Pour into a clean bottle with a funnel. Write the type (1:1, 2:1, demerara) and the date on it.

8. Refrigerate. Store in the fridge and shake gently before each use.

Cold method (no heat): combine 1:1 sugar and water in a sealed jar and shake hard for 2–3 minutes, then let it sit 5 minutes and shake again until clear. This works for 1:1, but rich syrup really needs heat.

Tips From the Bar

• Know which syrup a recipe uses. Most modern recipes mean 1:1. If you use rich syrup instead, use about two-thirds of the amount (for example 0.5 oz / 15 ml rich instead of 0.75 oz / 22.5 ml simple).

• Rich syrup gives a silkier texture and a little less dilution, which is why it is popular in Old Fashioneds and Sazeracs.

• Cloudy syrup or floating bits means it's going bad. Throw it out.

• Start small. A typical sour uses 0.75 oz (22.5 ml) of 1:1 syrup. Taste, then adjust by 0.25 oz (7.5 ml) at a time.

• Demerara syrup (made with demerara sugar, usually 2:1) adds caramel and molasses notes. It's great with rum and whiskey.

Alternatives

• No syrup made and no time: stir 1 tsp superfine (caster) sugar into the citrus juice in your shaker until dissolved before adding the spirit. This equals about 0.25–0.33 oz (7.5–10 ml) of simple syrup.

• Only regular sugar, no superfine: pulse granulated sugar in a blender for 10 seconds to make it finer, then use the method above.

• Old Fashioned without syrup: muddle 1 sugar cube with 2–3 dashes of bitters and a splash (1 tsp) of water until dissolved.

• Honey syrup: mix 1 part honey with 1 part warm water. Use the same amount as simple syrup.

• Agave syrup: about 1.5 times sweeter than 1:1 simple, so use roughly two-thirds the amount (0.5 oz / 15 ml instead of 0.75 oz / 22.5 ml).

• Maple syrup: use about two-thirds the amount of simple syrup; it adds a warm, woody flavor that suits whiskey drinks.

• Store-bought cane syrup or gomme: use the same amount as rich syrup.

How Long It Keeps

• 1:1 simple syrup: about 2–4 weeks in the fridge.

• 2:1 rich syrup: about 1–2 months in the fridge, because more sugar slows spoilage.

• Demerara syrup: similar to rich syrup, 1–2 months.

• Make it last longer: add 0.5 oz (15 ml) of vodka per 1 cup (240 ml) of syrup, and always use a clean bottle.

Where You'll Use This

Old Fashioned, Daiquiri, Mojito, Whiskey Sour, Tom Collins, Gimlet, French 75, Mint Julep

Practice this technique inside the CocktailZ University courses.