Simple syrup
Simple syrup is sugar dissolved in water. The usual version uses equal parts by volume, such as one cup of sugar to one cup of water. Warm the water, stir in the sugar until it disappears, then let it cool. You don't need to boil it. Heating it just enough to dissolve the sugar is plenty.
Rich syrup uses two parts sugar to one part water. It is sweeter, so you use a little less in each drink, and it tends to keep longer because there is less water in it. If a recipe calls for simple syrup and you only have rich, start with about two thirds of the amount and taste.
Flavored syrups
Any simple syrup becomes a flavored syrup when you steep something in it while it is warm. Strain it once the flavor is strong enough.
| Syrup | Method | Good with |
|---|---|---|
| Mint | Add a large handful of leaves to warm syrup off the heat, steep about 20 minutes, strain | Orange, lime, cucumber, watermelon |
| Rosemary or thyme | Steep a few sprigs in warm syrup about 30 minutes, strain | Grapefruit, lemon, apple |
| Ginger | Simmer sliced fresh ginger in the water for about 15 minutes, then add sugar and strain | Lime, apple, pear, cranberry |
| Citrus peel | Add strips of peel without the white pith, steep while cooling, strain | Tea, berry, sparkling water |
| Cinnamon or spice | Simmer whole spices gently for about 10 minutes, steep, strain | Apple, cranberry, pear |
| Honey syrup | Stir equal parts honey and warm water until smooth | Lemon, ginger, tea |
Taste as you steep. Herbs can turn grassy or bitter if left too long, and ginger gets hotter the longer it simmers.
Shrubs
A shrub is a syrup made with fruit, sugar and vinegar. The vinegar gives a tart, layered flavor that stands in for some of the sharpness people expect from a mixed drink. A common home method is to mix chopped fruit with sugar, let it sit in the fridge until the juice draws out, strain it, and stir in vinegar to taste. Apple cider vinegar and white wine vinegar are mild choices. Add a small amount of shrub to soda water and ice for a quick drink.
Storing syrups
Keep syrups in clean, covered glass jars or bottles in the fridge. Label each jar with the flavor and the date you made it. Plain syrups keep longer than flavored ones, and rich syrup keeps longer than 1:1 syrup. As a rough guide, many home cooks use 1:1 and flavored syrups within about two weeks and rich syrup within about a month.
When in doubt, throw it out. Discard any syrup that looks cloudy, smells sour or fermented, or shows mold, even if it is younger than you expected. Use a clean spoon or pour from the jar, and never dip a used tool back in.
How much to make for a party
Most of the drinks on our formulas page use about half an ounce to three quarters of an ounce of syrup per glass. A cup of syrup holds eight ounces, which is enough for about ten to sixteen drinks. For a party of twenty guests who each have two or three drinks, two or three cups of syrup is a sensible amount to make. The batching guide does the math for each drink.
Can I use less sugar?
Yes. Make a thinner syrup or use less of it in each drink, and lean on tart and aromatic ingredients for flavor. Keep in mind that thinner syrups spoil faster, so make smaller amounts and use them soon.
Can I make syrup with sugar substitutes?
Some cooks do. Results vary a lot by product, so make a small test batch and taste it in a drink before making a full party amount.