If you keep sugar in your pantry, purchasing bottled sugar syrup for your bar is unnecessary. For most cocktails, white sugar is best, but brown sugar syrup pairs well with cinnamon and allspice- flavors often found in winter cocktails. Just be sure to make your syrup in advance because it will need to cool.
ingredients
- 14 oz (2 cups) Sugar (white or brown)
- 14 oz (1 3/4 cups) Water
the method
Mix ingredients into a small saucepan and heat over medium-high. When mixture starts to boil, stir well to make sure sugar is fully incorporated. Boil for 5 minutes, untouched. Remove from heat and cool completely. Transfer to a glass container or bottle. I use a basic pancake syrup bottle. Keep refrigerated until ready to use.
