Many bartenders rely on simple syrup rather than granulated sugar as a sweetener for cocktails. Made from sugar dissolved in water, the syrup incorporates much more readily than sugar granules in cold liquids.
The equal amounts of water and sugar can be scaled back to suit your needs.
Servings: 2.5 cups
- 2 cups water
- 2 cups sugar
Combine the water and sugar in a small saucepan over medium-high heat. Bring to a boil, stirring constantly to dissolve the sugar. Reduce the heat to low and cook for about 5 minutes. Remove from the heat and cool completely before using.
Cover tightly and refrigerate for several weeks or more.
From Spirits columnist Jason Wilson.
Tested by The Washington Post.
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