Simple Syrup

Simple Syrup is exactly that — incredibly simple. It is an equal measure of water and fine white granulated sugar. For the most accurate balance, measure by weight. An affordable digital kitchen scale is a great investment for any home bar.

Method 1: On the Stove

Measure out equal portions of sugar and water and add them to a saucepan. Set heat to medium-high and stir immediately to begin dissolving the sugar. The mixture will start cloudy but will clarify as it warms. Continue stirring — avoid letting it boil — until the mixture becomes completely clear. Remove from heat and let it cool to room temperature before bottling.

Method 2: In a Bowl

Place a bowl on a digital scale and zero it out. Add your sugar (e.g., 150g). Zero the scale again. Pour very hot water until it reaches the same measurement. Whisk thoroughly until completely clear. This method preserves more of the clean sweetness since the sugar never gets heated beyond what's needed to dissolve.

Method 3: The Bartender's Shortcut

Fill a clean bottle halfway with fine white sugar, then fill the other half with warm water. Seal tightly and shake vigorously until dissolved. This is the bar trick bartenders use when they run out of simple syrup mid-shift — it works in a pinch and yields a perfectly usable syrup.

Storage

Refrigerate between uses. A standard 1:1 simple syrup will keep for about one week. For a longer-lasting syrup, try a 2:1 Rich Simple Syrup (twice the sugar), which is thicker, sweeter, and lasts up to two weeks refrigerated.