DIY: Cocktail Essentials- Simple Syrup

Simple syrups are an extremely easy way to add flavor and sometimes color to your cocktail. It's also easy to experiment with flavorings and sugar content based on easily obtainable ingredients.

So how does one make simple syrup? Quite easily it turns out, with just two simple ingredients: sugar and water. You'll also find it much cheaper than the tiny bottles of "cocktail syrup" or simple syrup commonly spotted at the grocery store. The ratio of sugar to water will help decide if you have a light or heavy syrup, and the type of sugar used will determine much of the flavor profile.

Common Sugar Types:

• White sugar- is the most refined of the sugars, very straightforward, easy to approach, and won't add any additional flavors, acting primarily as a sweetener.
• Demerara sugar- originating from the port of Demerara, in British Guyana. It is a large crystal pale gold in color and slightly sticky to the touch. It has a very light and delicate flavor that can help accent the base flavors of whatever you add it to, much less intrusive flavor than that of conventional brown sugar, and much less molasses forward.
• Turbinado sugar- is very similar to the demerara sugar, but there are two very distinct differences. Turbinado is sold in slightly finer crystals than that of demerara, and is also less sticky than demerara; with dry and free-flowing crystals similar to white sugar. What makes turbinado sugar so desirable in the cocktail world however, is its flavor profile. Turbinado sugar comes from only the first pressing of sugar cane and as such, retains more of the plant's flavor and natural molasses. It will add a much lighter flavor than demerara, with more earthy and grass notes.
• Brown sugar- is simply white sugar crystals with various amounts of molasses to create the sticky, lumpy, soft product we are all accustomed to. Each brand has its own variable amount of molasses to sugar ratio so not all brown sugars are created equal. 

So with that said, lets make simple syrup. There are many ways to skin this proverbial cat, however, our preferred method is the boil technique. Some prefer mixing the water and sugar to room temperature water and to continuously shake it until all the crystals are dissolved and incorporated. Here at Spirit Guides, we don't have the time or patience for that so the boil, cool, and bottle is the way to go.

There is a bit of back and forth in the industry on whether adding a couple tablespoons of a neutral spirit (everclear, vodka, white rum) increases shelf life in fridge of the simple syrup. We personally have noticed our syrups last longer when we do add some alcohol. Be be sure to always check your syrup to make sure there is no cloudiness, if so toss it and make a new batch.

Light Simple Syrup 1:1 Ratio

• 1 cup water
• 1 cup sugar of choice
• Prepare using yoru preferred technique (boil is best). 
• Add 1-2 tbls of clear neutral spirit after cooled.
• Store in fridge.

Rich Simple Syrup 1:2 Ratio

• 1 cup water
• 2 cups sugar of choice
• We would highly recommend the boil method on this one to ensure uniformity.
• Add 1-2 tbls of clear neutral spirit after cooled.
• Store in fridge.

Now with the differences in sugars explained, and shown how easy it is to make your own simple syrup, you'll be adding another ingredient to your home repertoire.
Note, after tasting different sugars over time you'll become more adept at knowing what flavor profile will go best with your cocktail recipes!

Enjoy and as always, keep the spirit.

-Sabra E.
Spirit Guides Executive Chef and Chief Charcuterie Curator