Below we’ve put together a 1:1 sugar syrup with white sugar. You can also use other sugars such as raw, brown and demerara which have different flavours and sweetness – these pair nicely with brown spirits such as whiskey and rum.
The key to making the right consistency is weighing your ingredients just like any other recipe.
Author: Steve the Bartender
Approx. 700-800mL
Ensure you weigh the ingredients rather than measuring by volume.
If you want to create a rich simple syrup that will last longer, increase your ratio to 2:1 ie. 1kg of sugar and 500g of water.
Of course, you will need less syrup in your recipes if you increase the sugar content.
Ingredients
- 500g Water
- 500g Sugar
Instructions
- Make sure you weigh your ingredients
- Add water to a pot on the stovetop
- Bring to a boil and add sugar
- Lower heat and let simmer until sugar is dissolved
- Let cool before bottling
In a busy bar and need sugar syrup in a hurry?
Method One:
Measure your water and sugar straight into a jar or bottle an shake like hell until dissolved!
Method Two:
Boil the kettle and measure your water and sugar straight into a jar or bottle. Make sure the bottle isn’t cold when transferring otherwise it may break. Be careful not to scold yourself.



