The balance between sweet and sour is crucial to the majority of co*cktails and consistently producing balanced co*cktails is made easier when using sugar syrup with a known and constant sweetness.
Sugar syrups tend to be made according to two recipes:
One part sugar to one part water (1:1)
1:1 syrup can be made by shaking sugar and room-temperature water together in a sealed container, so it is appropriately known as 'simple syrup'.
1:1 is the most common type of syrup used in American bars (but even in America, there is a growing trend towards the use of 2:1 syrup). The appeal of 1:1 syrup is that no heat is needed to dissolve the sugar in the water and 1oz (30ml) of "simple syrup" roughly balances the acidity of 1oz (30ml) citrus juice so making balanced co*cktail recipes easy.
Two parts sugar to one part water (2:1)
Known as "rich sugar syrup," 2:1 is the most common sugar syrup found outside America and is the style used in Difford's Guide recipes.
When measured by volume rather than mass [see below], 2:1 sugar syrup is also around the same degree of sweetness found in most commercially produced bottled sugar syrups. European bars commonly buy syrup rather than make their own to help ensure consistency, and syrups are widely stocked in supermarkets. The willingness to buy rather than make syrups is also driven by the fact that making 2:1 syrup involves the faff of gently heating and stirring the water and sugar to ensure all the sugar dissolves.
20ml (2/3oz) of "rich syrup" roughly balances the acidity of 30ml (1oz) citrus juice.
2:1 'rich' syrup versus 1:1 'simple' syrup
2:1 syrup is superior to 1:1 syrup as the use of 1:1 sugar syrup adds additional, perhaps unwanted, dilution to a drink compared to 2:1 syrup, typically around 5 to 8%, depending on the recipe. It's a small percentage but worth eliminating. If desirable in a particular co*cktail, dilution can be controllably increased by adding a measured amount of chilled water. If you worry about over-dilution from "wet" melting ice, then you should also consider the amount of water in your sugar syrup.
Converting co*cktail recipes using 2:1 rich syrup to equivalent 1:1 simple syrup
Confusingly, if a co*cktail recipe specifies 10ml of 2:1 rich sugar syrup, the equivalent is NOT 20ml of 1:1 as would seem logical but nearer to 15ml of 1:1 (actually 13.56ml) simple syrup. 2:1 sugar syrup is 1.35 times sweeter than 1:1 syrup (not twice as sweet).
A liquid's sweetness is measured on a scale called 'brix'.
2:1 rich sugar syrup (by volume) = 65.1°brix
1:1 simple sugar syrup (by volume) = 48.0°brix
The difference in brix between the two concentrations of sugar syrup illustrates that 1:1 simple syrup is 26.27% less sweet than 2:1 rich syrup. And conversely, 2:1 is a little more than a third sweeter (35.62%) than 1:1 simple syrup.
Equivalent sweetness rounding to nearest bar measure
5ml (1 barspoon) 2:1 syrup = 7.5ml (¼oz) 1:1 syrup
7.5ml (1/4oz) 2:1 syrup = 10ml (1/3oz 1:1 syrup
10ml (1/3oz) 2:1 syrup = 15ml (½oz) 1:1 syrup
15ml (½oz) 2:1 syrup = 20ml (2/3oz) 1:1 syrup
20ml (2/3oz) 2:1 syrup = 30ml (1oz) 1:1 syrup
Measuring by volume rather than mass
When making sugar syrup, some people measure by weight (e.g. 2kg of sugar to 1kg of water), while others measure by volume (e.g. 2 cups of sugar to 1 cup of water). Whether following a 1:1 or 2:1 ratio, measuring by weight results in a sweeter syrup than that made by measuring by volume.
For ease and to produce a 65°brix syrup, I measure by volume – 2 cups of sugar to 1 cup of water.
FAQs
Simple syrup has two main forms: standard syrup, which is made with equal parts sugar and water (1:1 ratio), and rich syrup, which is made with twice as much sugar as water (2:1 ratio) and therefore more viscous.
Should simple syrup be 1:1 or 2:1? ›
2:1 syrup is superior to 1:1 syrup as the use of 1:1 sugar syrup adds additional, perhaps unwanted, dilution to a drink compared to 2:1 syrup, typically around 5 to 8%, depending on the recipe. It's a small percentage but worth eliminating.
What is the difference between 1 1 and 2 1 sugar syrup? ›
The main problem, as stated by u/dagurb here, is that 2:1 is not twice as sugar loaded as 1:1; it's actually only 1.33 times sweeter. But it's not really as simple as that. Mixing two cups of sugar and one cup of water doesn't give you three cups of syrup; in reality it gives you closer to 2.1 cups.
Are sugar syrup and simple syrup the same? ›
Simple Syrup, also known as “sugar syrup” (and sometimes “sugary syrup”) is a syrup made from dissolving white granulated sugar into an equal amount of water. Yep, that's all! (I told you it was “simple”!) Simple Syrup is (by far) the most common sweetener used by bartenders for co*cktails.
Why use rich syrup? ›
Many bartenders and home co*cktail enthusiasts prefer to use rich simple syrup because of the rich syrup's thicker texture. It can add a little more body to your co*cktails. Brown sugar syrup: This variation uses the same 1:1 ratio as regular simple syrup, but with light or dark brown sugar.
Does rich simple syrup last longer? ›
Simple syrup made this way have a shelf life of 1-2 weeks in a fridge. Rich syrup, however have a shelf life of months (sometimes more than half a year) if kept in a fridge. You can extend shelf life of simple syrup by a couple of weeks by adding one or two tablespoons of vodka after the syrup is prepared.
Does 2 to 1 simple syrup need to be refrigerated? ›
Yes and no. Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature.
Is 2 to 1 sugar syrup shelf stable? ›
Shelf Stable vs Not Shelf Stable
The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water. It's more sugary, but it takes on more or the flavour that you're trying to infuse.
Is rose simple syrup 1:1 or 2:1? ›
Recipe Variations
Once you know how to make rose syrup, many simple syrup variations are easy and fun to try. Homemade syrup is a 1:1 ratio of sugar to water, simmered until the sugar is dissolved and the mixture is thickened.
How much sweeter is rich simple syrup? ›
Rich simple syrup contains twice as much sugar, so that's two parts sugar to one part water. It is about 1 1/2 times as sweet as traditional equal parts 1:1 simple syrup, and naturally much thicker.
Sugar: I use granulated sugar for simple syrup, but you can substitute for brown sugar, maple sugar, and coconut sugar. Tips for using honey are below. Water: I prefer filtered water for this recipe.
What is healthier simple syrup or sugar? ›
All the sweet syrups contain around 20 per cent water and only 70 to 85 per cent sugars so they're always going to give you fewer kilojoules (Calories) and sugars than white or raw sugar which is 100 per cent sugar (sucrose).
Why do bartenders use simple syrup? ›
The bar cart's hardest working bottle, simple syrup might be the most-used ingredient when it comes to making co*cktails. It rounds out the sharp acid in citrus-based drinks like a Whiskey Sour, adds depth and body to a French 75, and even plays a critical role in a Long Island Iced Tea.
Is it cheaper to make or buy simple syrup? ›
Simple syrup is made from just two ingredients—sugar and water—and it's the thing to have around when it's co*cktail time. You can buy simple syrup, of course, but it's so much easier and cheaper to make it yourself.
What's the best substitute for simple syrup? ›
If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.
Should rich simple syrup be clear? ›
Measure the sugar into a clean Mason jar. Add the water and stir well. Place the jar in the microwave and heat in 30-second increments until the liquid is clear and the sugar is completely dissolved. Rich simple syrup takes a little bit longer to turn clear than basic simple syrup.
Is rich syrup by weight or volume? ›
“Rich” simple syrup uses a 2:1 ratio of sweetener to water by weight; this is the highest amount of sugar that will fully dissolve in water. Because rich syrup is inherently sweeter, less is needed in drinks.
