Simple syrup is the basis for just about any drink that we may want to make. This foundation is by far the most important if we want to get creative with flavors. There are different variations of these syrups using other flavors to infuse into them: mint syrup, cinnamon syrup, coffee syrup, or any fruit syrup (for the most part).
The basic simple syrup is extremely versatile and even pastry chefs use simple to create their recipes. Here we will take a look at the foundational, classic, simple syrup and its different methods.
WHAT SUGAR ARE YOU USING?
Simple syrup can be made with: Demerara sugar, cane sugar, refined sugar, or turbinado sugar. Each sugar type creates a slightly different approach to simple syrup overall. This changes what we would use it for in each category of spirit.
If you are using a gin for your cocktail, simple syrup works better because it is clearer and plays nicely with the botanicals that the gin expresses.
If you wanted to look at it another way: simple syrup is the VODKA of the syrup world. Relatively tasteless (except for the sweet part of course), and odorless. Simple syrup is the workhorse behind the bar. It can assimilate itself into any spirit category. It is only when we decide to infuse our SIMPLE SYRUP with something do we get nuances of the flavors we want to COMPLEMENT with our base spirit.
DIFFERENT TYPES OF SIMPLE SYRUP
Normally when we look at simple syrup made using refined white sugar, there are two predominant types: regular simple syrup (or just “simple” in bar lingo) and RICH simple syrup. What makes these two types different?
Regular Simple: 1 PART WATER to 1 PART SUGAR
Rich Simple: 1 PART WATER to 2 PARTS SUGAR
The rich simple is just made to add some extra viscosity to a cocktail. The richness of the syrup works really well in drinks like a clover club (despite most other renditions of this cocktail, I like to add just a quarter ounce of rich simple syrup to get the perfect viscosity and mouth feel).
The best way to measure out the ratios of sugar to water is by using a SCALE. This way, by weight, we can remain consistent throughout every batch we would like to make. One batch might come out more crystallized or another more watery. The scale never lies (unless its faulty). Example: 200 grams of sugar to 200 grams of water make a consistent regular simple syrup.
WHAT WATER ARE YOU USING?
The water plays an extremely important part in syrup making. In fact, it is THE most important aspect. If your sugar is of high quality, great. If your water is just regular tap water… well, do not expect much from it, my friend.
If we use filtered water, then we can expect different flavors. If we use tap water, then the taste would be off. If we used reverse-osmosis water, then the taste would be clearer, cleaner, and crisper.
Just as we curate the most beautiful cocktails with the best bourbons, rums, or vodkas in the world, our simple syrup should be up to par as well. To begin with, water (dilution) is the MOST important ingredient in cocktail making overall. The best ice (which we will discuss in other posts) is what we strive to seek to put into our drinks all the time.
Why would we settle for anything less in terms of our simple syrup?
HOW TO COOK THE SYRUP
Now that we have the ratios of simple syrup down, we must understand how to cook it. Place a medium saucepan or pot on the stove. Place the sugar and water together in the pot and turn heat on to medium heat, only to simmer until the sugar has dissolved.
DO NOT let boil! This will cause the water to evaporate and break the proportions of the syrup. The ratios we so much cared about and measured out, are gone and ruined…
THE COLD METHOD
Another method to make syrup is the cold method, which involves mixing the sugar and water without the use of heat. This can be done a number of ways: using a hand held blender or shaking it up in a sealed mason jar (vigorously).
Both methods are great. I know a lot of bartenders who take their sides on this topic. However, depending on how you plan to use the syrup and how much you need, then each method has its perks.
If you need a large quantity of syrup and have a proper place to store it, I would suggest the heating method. If you need syrup in a quick pinch and do not have the access to a stove or time, then use the cold method.
No matter how you enjoy your syrup, as long as you understand the foundation and ratios involved with the production of it, it will always be there for you to create some awesome drinks. It will be your Swiss army knife on any occasion behind the bar, I can guarantee that!
Jonathan Echavarria 