The Best Simple Syrup Recipe

Making the best simple syrup is easy and you can make it ahead of time for cocktails.
Simple syrup is a key ingredient in a lot of our cocktails. We we wanted to share the best simple syrup recipe that we’ve found. Simple syrup is important in cocktails because granulated sugar doesn’t dissolve easily in freezing cold liquid. Using a liquid sweetener solves this problem. If you don’t want to make you’re own you can buy it, but simple syrup is really easy to make. We like to make larger batches and have it on hand for convenience. This way we don’t have to make it every time we feel like a cocktail.

We always like to use the smallest size pan for the job to make cleanup easier, so for this task we typically use a butter warmer like this one. Copper works well for this task because it heats up so quickly. This, this, or this would also work well. Just bring the syrup to a boil, then remove from the heat and let it cool.

The Taste SF pouring the best simple syrup recipe into squeeze bottles for later to easily make cocktails anytime.
We keep our simple syrup in squeeze bottles, which also work well for leftover sauces and salad dressing. We typically use a funnel to transfer the simple syrup to the bottles so we don’t loose a drop. We use this size for larger batches of basic simple syrup, and these smaller ones for smaller batches of infused syrups.

Simple syrup is the base for all kinds of interesting infusions that you can add to cocktails. We recently made this cocktail with basil infused syrup, and some of our summer favorites include this one with jalapeno-infused syrup, and this one with chili-infused syrup. To make an infused syrup just simmer your water and sugar mixture with whatever ingredient you’re infusing the syrup with until the syrup reaches the desired strength. Use one of these to strain the syrup into a bottle after it cools.

Simple Syrup
 
Ingredients
  • 1 cup water
  • 1 cup granulated sugar
Instructions
  1. Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Simmer for 2-3 minutes until the sugar is fully dissolved in the water, then remove from heat and let cool. Store in the refrigerator for up to a month.

 

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