Simple & Rich Syrups — Grouchy-Bartender (2024)

FAQs

Why do bartenders use simple syrup? ›

Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and co*cktails (like sparkling beet lemonade or a whiskey sour).

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.

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

The easiest simple syrup to make is called "bar simple syrup" because it's a quick way for bartenders to make the sweetener. Simply combine equal parts (1:1) sugar and water in a bottle and shake it until the sugar is completely dissolved.

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.

It is incredibly easy to make, therefore I prefer to do it myself, so I have a bit more control over how much sugar goes into my co*cktails. 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.

In both cases, the color of the resulting syrup should be clean and clear, with no lingering sugar granules. How to make 1:1 simple syrup: The most classic simple syrup recipe uses equal parts sugar and water, preferably by weight. The resulting solution is clear, clean, and neutral in flavor.

Our Bar Syrup is the ideal syrup for co*cktails, crafted from a combination of superfine, all-natural sweetener and carbon-filtered water. It's designed to never crystallize, adding just the right touch of sweetness to a multitude of drinks without the hassle of cooking and storing your own.

The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel). Cool the simple syrup completely. Once the sugar is dissolved, let the syrup cool completely before storing.

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. Otherwise I highly recommend storing it in the fridge or freezer.

Should simple syrup be 1:1 or 2:1? ›

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'.

Process Steps. Simple syrup, also known as 'sugar syrup', is a basic bartending ingredient used in many co*cktails and mixed drinks behind the bar.

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.

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.

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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. The juice is usually sweet enough to substitute for syrup.

Simple syrup is used to allow sugar to be evenly mixed throughout a drink, particularly one served cold, by pre-dissolving the granulated sugar in water ahead of time to avoid clumping. It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup.

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Stronger solutions tend to crystallize and dilute solutions can support microbial growth. Therefore at 66.7%W/W, simple syrup acts as a self- preservative. The self-preservative activity of syrup is attributed to the high osmotic pressure.