What is Simple Syrup? And how to make it!

Many cocktails, drinks and recipes in general call for Simple Syrup, but what is it? Let's take a look!

Essentially Simple Syrup is just sugar dissolved in water. The advantage of using simple syrup over normal, granulated sugar is the fact it is easily measurable, it's consistent and it mixes well even when icy cold. It's also a lot neater to use in a bar.

Standard Simple Syrup is a mix of 1 part sugar, 1 part water. Fine white sugar dissolves the easiest and using hot water means you can usually do without the saucepan, but either way works.

Feel free to experiment with different types of sugar. Brown or Demerara sugar works well for rum and darker spirits and using a 2:1 sugar to water ratio creates a Rich Sugar Syrup.

You can also easily infuse your syrup with other flavourings like vanilla, tea, red pepper corns, etc.

***
Useful links & affiliates

Tees, Totes, Hoodies, Stickers & lots of other BTB merch in our Spring Shop:

Get Surfside Sips awesome coloured glass straws @
Use offer code: BEHINDTHEBAR for 20% off

Sign up to Behind the Bar's 'Mix it like a Pro' Online Bartending Course
Use offer code: behindthebar for 75% the standard price (discount applied at checkout).

TubeBuddy - Also a YouTuber? Up your YouTube game with TubeBuddy analytics

***

CHAPTERS:
0:00 - Introduction - What is Simple Syrup?
0:37 - How to make Simple Syrup
3:55 - How to infuse flavours

***

***

Many thanks to all our Patreons who help keep this channel going, and especially our Local Fave & Top Shelf patrons:

Jay Gottschalk
Barclay Loftus
Edwin
James Kao
Colin Mann
Cara Marshall
Sarah Cooper
Jozefien Vergote
Tim A.
Joel Plavin
Wilson Skomal
Justin Thomas
Christine Cadorette
Jeffrey Piper
Gregory Kettle
Claes G
paranoiarodeo
Joel Belding
Paul Verberne
Tim Shulepov
Mr Andrew Price
Jess Bradbury
Gregory Mikesell
Sara Russell
ロコ Roco
Lee
Andrea Dudek
Micahel Schneider
Austin Liou
Yong Goh
Nicholas Fiennes
Jim Hutson
Bill
Mole Harris
Alys Gagnon
Maurizio Diaz
Anol Bhattacharya
Shawn Keith
Chris Weisel
Kyle Ellis
The World Needs Heroes
Øyvind
Ben Burch
Erin Simons
James Hendrix-Ward
Jennifer Buchanan Rapach
John and Jeanna McCann
Will Brandon
Jim Hogan
Edward J. Wrzesniewski
Rish
Tim McNally
Tarang Mittal
Tim
Adam Cline
Don Proctor
Manuel Cervera
Stephen Gouze
Michele Martin
Ravi Kakarala
James Seidl
Christian Panhans
Anna Falk
Mark Reedy
Larry Hyde
Nathan
Peter Kostap
Todd Fox
Jesse McGraw
Tom Garn
Marcos
Karen McKeown
Dave & Cheryl Rader
Chance Taureau
Matthijs
Rory H
Jeff Toorish
Bosse Lind
Kris Parks
Fabiola Conti
Jason Barker
Drew Loustaunau
Jason L Barker
Tom Earl
Linda

#sugarsyrup #simplesyrup #cocktails
#withcaradevine #booze #bar #bartending #behindthebar

[jameshaulenbeek]

Awesome! I've also seen the 2:1 syrup occasionally referred to as "heavy syrup".

[IamJustaSimpleMan]

I´m usally using the 2:1 sugar:water ratio, because then it becomes shelf-stable, because the sugar concentration is to high for bacteria and mold to grow.

Thank you for the video, there was no new info for me here, but its still very well made. I like your style and way to talk a lot :)

[mathewwadsworth]

This is easy, and I don't buy simple syrup... but when I'm feeling lazy, I've definitely been known to use the maple syrup I otherwise have in the house. It works surprisingly well in every drink I've tried it in so far.

[abhijithhb]

I hope you make more of such simple recipes that are key ingredients for cocktails. 😁

[stevensstunned]

Absolutely wonderful and useful content. Thank you.

[TheCronedoggy]

I just started making my own a few weeks ago. Can't believe I ever wasted money buying it from a store.

[TravisBlue]

Good video! I actually just made some using organic cane sugar and it came out a little brown, but it’s working great in my cocktails.

[dulex]

You gorgeous and creative woman!! Good job with the channel... Keep up the good work

[eriknelsen]

I use the 2:1 because of how easy it is to measure for the capacity of the bottle I put it in. Let’s say I can only fit 90ml of syrup in a bottle. If a person were to mix a 1:1 ratio without using a scale, they might think it’s as simple as mixing 45ml of each ingredient together. But since sugar is less dense than water, it will come out to 67.5ml instead of 90ml. With the 2:1 ratio it’s easy—simply mix a volume of sugar equal to the volume of syrup you want to make with 1/2 that amount in water. So 90ml of sugar and 45ml of water will make 90ml of syrup.

[macmasks]

maybe a very noob question, but I see all the great bottles behind the bar and I wonder what else needs to be refrigerated in a bar besides simple syrup? I understand high ABV doesn't require it, but what about vermouth since it is wine based? bitters? grenadine? orgeat? other liqueurs like Triple Sec? Is it as simple as a straight case-by-case ABV number?

[orlamacgrath]

If you only need a bit and forgot to make some in advance, you can just do it in the microwave. Put equal parts in a microwave safe container and bop it in for 30 seconds increments, stiring each time. Quick and easy if you're at home and don't need much.

[jordandavenport]

This may be a little too specific, but the video of yours I use the most is the Sazerac one. My brother makes his simple syrup too, and it really takes any cocktail and kicks it up a notch. But as far as other ingredients go...

I'm looking for a good brand of Absinthe, and other uses for it. I started cheap since you don't even necessarily need to drink it in a Sazerac. But I'd like to know what brand is good and how to drink it before committing to a more expensive bottle. Its such a niche and stigmatized spirit that I'd like to know how to use it properly rather than go down the path of histories greatest artists (more is better :P)

[TiaZia]

Thanks for this tutorial. I’m loving your videos after recently discovering your channel. Great work! You mentioned an Earl Grey syrup, can you recommend a cocktail that would use Earl Grey? 😋Yum!

[jasonbrooks]

First, really enjoy your channel. Second--I know you give a lot of history behind some classic drinks, but there are plenty of others that you and other channels make. If I go into a bar to order something, how do I know it's the kind of bar that has tenders that might actually know all of these drinks? Just trying to avoid looking foolish!

[shudtt]

Caster sugar in the UK is super-fine sugar in the US. 😎👍

[SW]

Many thanks, I assume its just the same weight of each yes?

[rajatsingh]

First thing first you are looking so pretty 😍💕. Rest all is secondary.

[carogtr]

Thanks for the cinnamon tip! By the way, any advise on what to do when stuck with Extra Dry Vermouth? I originally got it for Dry Martinis but it's too much for my taste

[tbjtbj]

Do you have any access to sugercane?
If you can get sugarcane juice bacily what they manufacture in to sugar and molasses.
It will give you a different taste for a lot of drinks having some of the plant taste instead of just sweet.
A lot of the old drink recipes that I heard about growing up used the juice or some times cain syrup.

Also the satsuma rum I told you about mixes really well with strawberry limeade for a nice refreshing drink .
In 97° tem with 100% humidity. Lol got to love fl. In the summer.

[tanker]

Ginger simple syrup. Great with Vodka and Lime (Gimlet)