Combine equal parts granulated sugar and water in a pot and simply heat until the sugar crystals dissolve. You can even skip the heating step and shake sugar and water vigorously in a jar.
We recommend to use this ratio with flavored syrups (see below). Try it in cocktails like the Mint Julep or Monkey Gland or to sweeten iced coffee, or our Strongwater shrubs.
Rich simple syrup simply means that you're using more sugar than water to create a richer syrup. It is a 2:1 ratio and you can often use a little less syrup than a drink recipe calls for.
The same proportions as basic simple syrup (1:1), this syrup swaps in golden-hued demerara or turbinado sugar for a deeper, almost caramel-like flavor popular in tropical drinks.
Combine honey straight into a cocktail with ice and you get a clumpy mess in your glass or shaker, but thin the honey out with hot water and you get this sultry syrup.
Don’t confuse agave nectar with agave syrup—the nectar is the agave-based sweetener in it's concentrated, right-from-the-bottle form, while the syrup dilutes the nectar into this cocktail-friendly mixer.
Brown sugar syrup adds a molasses-like richness to cocktails.
Have any cocktail questions? Email our resident mixologist Rob Corbari: firstname.lastname@example.org