When you say “sugar syrup,” you don't have to think about luscious pink cocktails that make your fingers sticky and leave plaque on your teeth. Sugar syrup is used to make fruit daiquiris and other rum-based cocktails decorated with umbrellas. The same sugar syrup will help when mixing more "serious" cocktails. It will add sweetness to whiskey-based drinks such as Old Fashion and Gin Fizz astringent.
Also called "simple" syrup, it is made by dissolving sugar in water. By using sugar syrup instead of spooning the sugar directly into the drink, you will get a more precise and even degree of sweetness, and sugar crystals will not settle to the bottom of the glass like dirty sand. Most cocktails use syrup with equal proportions of sugar and water, but if you want a thicker and richer syrup, you can change the proportions.
Simple Sugar Syrup:
1. Hot water: Measure out one cup of water and pour it into a saucepan. Bring water to a boil.
2. Add sugar: Measure out one cup of sugar and add it to the water. Reduce heat to low to keep the mixture from simmering.
3. Dissolve the sugar: Stir the sugar and water until the sugar is completely dissolved.
4. Cool the liquid: After the liquid has cooled, it can be stored in the refrigerator for up to a month.
Try brown sugar containing molasses, made from raw sugarcane juice. This sugar is produced in exotic forms such as turbinado, demerara and moscavado. Alternatively, you can add a couple of tablespoons of lime, lemon or orange zest, wedges of fresh ginger, a vanilla pod cut lengthwise, or two cinnamon sticks to the syrup. Simmer the mixture for about five minutes, then refrigerate and strain the syrup.
By experimenting with a simple syrup or an intricate improvisation based on a simple recipe, you can balance the bitter or sour taste of the drink. Who among us will refuse a drop of sweets?
