Simple Syrup

I am not sure why I haven’t posted something on this yet. This is one of the great DIYers of the home bar scene. It is shocking that there are simple syrups on the market in bottles sold at a premium price (I wish I thought of it I guess) when it is the simplest, and one of the most important items to have available for your happy hour at home.

Traditionally the Old Fashioned would be served with a sugar cube (the kind that my dad would drop into his coffee at coffee and doughnuts after Mass) but many have found that the “pre-blended” mixture of sugar and water over a light boil and then kept in a mason jar or old spirits bottle, would be even easier and smoother. Some people swear by the grit that the cube provides or make it their goal to beat, muddle, stir, and otherwise incorporate the bitters and possibly citrus peel to the point that the cub no longer can possibly exist at the bottom of double old fashioned glass at home.

I prefer simple syrup.

Make a batch on a Sunday, have it for weeks. There are two options. 1:1 sugar to water ratio and 2:1 sugar to water ratio. I prefer the latter is it lasts longer (remember that sugar is used to cure things too!) and you typically need a little less for your favorite at-home cocktails that require it. Sometimes called “rich syrup,” this blend will keep the home bar enthusiast ready to go no matter who stops by to be entertained by your bartending skills.

Simple Syrup
1 part sugar (I like the organic from Costco)
1 part water

Rich Simple Syrup
2 parts sugar
1 part water

Either way bring both to a boil, whisk a couple of times and turn off. You are not trying to make caramel here just incorporating. Let cool and then place in a mason jar in the fridge or I like an old, smaller whiskey bottle.