Simple, Simple Syrup

Ever come across a recipe that calls for simple syrup or bar syrup? Some cakes use it as a glaze to seal in the cake and prevent the icing from softening the pastry. Cocktails often use simple syrup as a sweetener and/or filler.

Frankly, when it comes to Happy Hour, momma doesn’t have time for that.  Let’s get to Happy Hour, and under five minutes, please.

My cocktails have two qualities: Little to no fillers and they must take less time to assemble than to drink.

Every now and then, I’ll come across a posh looking cocktail and think to myself, “now, wouldn’t Slava and I look great drinking this?”  (Okay, so my cocktails have a third quality: They make great colour-coordinated accessories.) Like I said, I don’t have either the patience nor the time for fiddling.  Let’s make Happy Hour last longer than an hour, and I’m not referring to the aftermath of dishes.

Without further ado, here’s the fastest, easiest recipe for Simple Syrup:  Equal parts granulated sugar and water.

That’s it.

Well, we’ve all seen blogs that feature a vintage, blown glass bottle stoppered with an antique cork to store your syrup…but this isn’t that blog.

Here’s the breakdown:

That’s all there is to it, folks. 1/2 cup warm water, and 1/2 cup granulated sugar.

 

  • 1/2 cup warm water
  • 1/2 cup granulated white sugar (the stuff health nuts beat you over the head with a rolled up newspaper, should you publicly confess to buying or -gasp- eating.)
  1. Pour the water into a mason jar.  They have tight fitting lids, and fit easily into the door of most refrigerators.
  2. Add the water and stir.  If you’re super lazy, and don’t want to bother with rinsing the spoon, just put the lid on the jar and shake. Just stir until you can’t see individual gritty grains at the bottom.
  3. Put it in the fridge, and affect a smarmy tone about how you “never buy store bought bar supplies,” or how you’re “always prepared for cocktail emergencies.”

In a pinch, you can heat it until it turns golden and pour it over pancakes.

Once the syrup looks clear and doesn’t have cloudy sediment on the bottom, you’ve successfully made your simple syrup.

 

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