Rich Simple Syrup Recipe
By
Nick Mautone
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Rich simple syrup is also known as rock candy syrup. Use this bar staple recipe given to us by author and former Gramercy Tavern managing partner Nick Mautone in our Basic Iced Tea or, if you want something spiked, in the Irish Fix.
Game plan: Feel free to substitute turbinado sugar for white in this recipe.
This syrup can be made weeks in advance and stored in a very clean container in the refrigerator.
INGREDIENTS
- 2 cups granulated sugar
- 1 cup water
INSTRUCTIONS
- Place sugar and water in a small saucepan and stir to combine. Bring to a gentle boil over medium-high heat.
- Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool.
- Transfer syrup to a container with a tightfitting lid, cover, and refrigerate until ready to use.
Since I mostly use this syrup for cocktails, I add in a splash or 2 of vodka, just to help it last longer in the fridge.
This simple syrup worked fine for me. I added 1 1/2 cups of it to 2 cups of 160 proof vodka that had 14 large basil leaves steeped in it for one week. Basil Digestif. Absolutely incredible. Head and shoulders above Limoncello. Peppery with a waft of basil. Wow!
We made our own simple syrup one night and we used organic cane sugar instead of refined sugar and the result was marvelous! I would highly recommend this in place of refined sugar for both mojitos and margaritas --- the subtle hint of molasses in the organic cane sugar adds a unique depth to a normally flat sweet of refined sugar simple syrup.
Sorry to disappoint you two, but the ratio of syrup is way more complicated then that.
There's a lot of possible combinations of heating procedures and ratios that give the many (simplyfied 7(!) ) different "syrups" or better different states of sugar. One of them is infact caramel. You don't use a sugar hydrometer for nothing...keywords "degree baumé" or "degree brix"
And by the way isn't the ratio for "bar syrup" generally 2:1 ?
yeah agreed this is totally wrong
This is not simple syrup.
Simple syrup ALWAYS uses a ratio of 1:1.
This syrup uses a 2:1 ratio, the ratio for making caramel.
But please do not confuse this sugar syrup here with simple syrup, a classic and standarized recipe in every pastry and commercial kitchen. Call it sugar syrup.
If the sugar is going to be used for iced tea and other drinks
Add some fresh mint?