Why simple syrup

When the sugar dissolves in the water, you have simple syrup. But why go through the trouble? Again, you might ask, why bother? Will I ever really need it? In fact, the original historic definition of the cocktail is a drink that includes spirits, sugar, water and bitters.

Good Enough For Coffee and Tea So, you recognize that many drinks contain simple syrup, but why not use plain old white sugar? This is where we really get down to the science of the matter. Sugar in its dry, crystalized form needs to dissolve in order for you to taste the sweet flavor. This happens very quickly in hot beverages like coffee or tea where the water acts as a solvent and the heat helps melt the crystals.

However, you may have seen how sugar takes a long time to dissolve in iced tea. Cold temperatures are also working against you in a cocktail. Think of simple syrup as a pre-dissolved version of a sugar cube. Alcohol actually inhibits sugar crystals from dissolving, so using a syrup makes it possible to sweeten a spiritous cocktail easily, even if it contains little to no water or juice. Some recipes may indeed call for granulated sugar or a sugar cube.

In the case of an old fashioned, for instance, versions that call for sugar instead of syrup will include wetting the sugar cube with bitters or with a small amount of water and then muddling the crystals, breaking them down into tiny bits until they are basically dissolved anyway. We find that using simple syrup is just easier. What About the Water? Using syrup to sweeten a drink does introduce some water to the equation. How much water depends on the syrup.

As stated above, the most basic recipe involves equal portions of sugar and water, but many bartenders like to use a ratio of sugar to water for a sweeter syrup with a higher concentration of sugar.

Doing so is perfectly acceptable and you can sometimes get away with using less syrup in a recipe, but like everything in life, achieving the proper balance is usually a matter of taste. It is also harder to dissolve twice the sugar in water and many choose to heat the water in a sauce pan, stirring until the sugar has completely dissolved. Using the stovetop to make your syrup and simmering the mixture for a few minutes also helps prevent initial contamination.

Storing syrup in the refrigerator will extend its life to weeks or months, but I like to add an ounce of vodka. This will preserve the syrup almost indefinitely. Stir sugar and water in a sauce pot over medium heat until the sugar dissolves and the liquid turns clear. Simmer for a few minutes, remove from heat and allow to cool. Pour into a clean jar or bottle, seal and store in the refrigerator. Option: Add an ounce or two of vodka as a preservative. Advanced Techniques? You will also gain an appreciation for detail when recipes call for a syrup or some additional flavor that you may not know about.

The implication here is that the concentration of sugar was so strong that it would often crystalize inside the bottle forming familiar chunks, like candy. This is why some syrups contain gum arabic , an emulsifier which holds the sugar in solution and prevents crystallization. This gomme syrup , or sirop de gomme is still mentioned in many recipes, but after prohibition, most bartenders found simple syrup to be sufficient. Modern mixologists have begun to resurrect this component because it contributes a silky mouthfeel to cocktails in addition to the expected sweetness.

One obvious enhancement to a simple syrup is to use something other than basic white granulated sugar. Some of the top craft bars use Demerara Syrup made from raw cane sugar.

We have also seen recipes that call for Honey Syrup. Honey has a fantastic flavor but does not mix easily and tends go straight to the bottom of a cold beverage. It will work better slightly diluted at a ratio with water. Some drinks call for Agave Nectar which is a syrup you can buy that comes from the Agave plant used to make tequila. We have even seen recipes that call for regular old Maple Syrup!

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I don't like this at all. It's not the worst. Sure, this will do. Recipe Summary test Yield:. Make Ahead The syrup can be refrigerated in a glass jar for up to 1 month. Notes Simple syrup is also fantastic when flavored or spiced.

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