Each month, we’re going back to school to cover key cocktail-making skills that nobody ever taught you. This month, we’re… making simple syrup.
Simple syrup is a cocktail mainstay, making an appearance on many an ingredients list. These include French 75, Bramble and the well loved Tom Collins. But what is it, and how on earth do you make it?!
Simple syrup is – put, well, simply – a combination of sugar and water, heated until the sugar has dissolved evenly and the texture is thick. It’s used in cocktails to balance sharp and sour flavours. It’s also known as sugar syrup.
Simple Syrup Recipe
It couldn’t be simpler: just combine the sugar and water in your saucepan and bung it on the hob over a medium heat. Unlike caramel, you don’t need to worry about stirring your sugar syrup – stir to combine and heat gently until you have a syrupy consistency. Once your mixture has reduced to a syrupy consistency, take it off the heat and allow it to cool in the pan. Then decant into a sealable container and pop in the fridge.
Things you’ll need:
Equal parts sugar and water (so, if you’re using 250g sugar, use 250g water)
A small saucepan
A seal-able container