Simple sugar syrup really is that, ridiculously simple. And it's a staple for quite a number of cocktails, including my fav, the mojito (also to be found in the daquiri, caiparena and various others).
I like to make mine with raw sugar, as it gives it a richer flavour, but it will also colour your drink slightly. So, if clear, or clean-coloured, is what you're after, use white sugar. This time, I've added a few mint leaves into the mix while heating, to give the syrup a slight hint of mint...
So, you need:
2 parts sugar (I use 3 cups)
1 part water (I use 1.5 cups)
- Put ingredients in saucepan and bring to boil. Turn down and stir until sugar is dissolved.
- Remove from heat and allow to cool and thicken slightly.
- Decant into storage bottle and keep in the fridge - it'll keep for about 6 months.
You can also make a syrup which doesn't require heating, but it is thinner and requires some arm muscle - put 1 part each of sugar and water into bottle and shake until sugar is dissolved.