Simple syrup
Prep time:
The ingredient that fixes the most cocktails and the easiest one to make. Granulated sugar does not dissolve in a cold liquid: it sits at the bottom of the glass, and that is where half the sweetness you thought you added goes.
Ingredients
- 200 g white sugar
- 200 ml water
Preparation
- Put the water and sugar in a pan over medium heat. The ratio is 1:1 by weight and by volume, so you do not need scales: use the same cup for both.
- Stir until the liquid is clear and you cannot see a single grain. That is it — it must not boil. If it boils, water evaporates, the ratio drifts, and the syrup comes out thicker than the recipe says.
- Take it off the heat and let it cool completely before bottling. Bottled warm, the steam condenses inside, and that extra water is exactly where mould starts.
- Keep it in a clean jar in the fridge. It lasts a good month; if it ever turns cloudy or stringy, throw it out without a second thought.
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