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.
In a busy bar and need sugar syrup in a hurry?
Measure your water and sugar straight into a jar or bottle an shake like hell until dissolved!
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.