Comments on: Simple Syrup-or is it?

By: JohnTheBastard

JohnTheBastard — Tue, 24 Mar 2009 21:19:36 +0000

I’ve more or less abandoned 1:1 simple, and use a 2:1 ratio with unprocessed cane sugar. I just use less of it when simple is called for. Use (very) slightly more than half the volume called for. I know the math sounds wrong, but heres what I got with my measurements:

1 cup H2O + 1 cup sugar = ~1.15 cups liquid
1 cup H2O + 2 cups sugar = ~1.3 cups liquid

I know that sounds absurd. Try it if you don’t believe me. Basically if you use half the amount of 2:1 instead of 1:1 you end up with the same cocktail but with a little less water in it.

My only complaint is 2:1 crystalizes and needs to be reheated periodically if you don’t go through it fast enough.

By: jess lofland

jess lofland — Thu, 19 Mar 2009 22:36:10 +0000

simple is 1:1, others are just syrups. most certainly sweeter than true simple, though

By: Rick

Rick — Tue, 03 Mar 2009 02:39:12 +0000

I’ll give Erik a high-five, as he beat me to nearly my exact answer.

By: cocktailspirit

cocktailspirit — Tue, 03 Mar 2009 02:38:51 +0000

I’ll give Erik a high five, as he beat me to nearly my exact answer.

By: Nathan

Nathan — Sun, 01 Mar 2009 21:36:07 +0000

I’ve often made 2 simple syrups, both are 1:1 ratios. The difference is one I bring to a boil, which gives it a slightly thicker texture. The other I disolve the sugar in hot (but not boiling) water, which makes a thinner sugar water that I feel works better in lighter, more refreshing style drinks

By: Dr. Bamboo

Dr. Bamboo — Thu, 26 Feb 2009 21:56:14 +0000

I started off with 2:1 because the first recipe I saw used that ratio. However, I switched to 1:1 because I like my simple slightly less sweet and with a thinner consistency. But I think it’s really a matter of personal preference.

By: Natalie - The Liquid Muse

Natalie - The Liquid Muse — Thu, 26 Feb 2009 09:26:14 +0000

2:1 provides more texture to the cocktail. Most classic cocktails call for 2:1… and I’m a big fan of the classics. I don’t see it as easy as combining the sugar and water in the cocktail shaker. I think the simple syrup is best made in the kitchen. Just my humble 2-cents on the quality cocktail.

By: Tiare

Tiare — Wed, 25 Feb 2009 21:27:38 +0000

Well, 2:1 or 1:1 is a matter of taste really..i`m for 1:1 mysef as it pours easier and i keep my simples in the fridge and cold they are even slower to pour, so for me 1.1 is fine.

By: Paul

Paul — Wed, 25 Feb 2009 20:54:35 +0000

Back in the 80’s Professional Bartenders School of America in Michigan taught 1:1. I believe that is also the standard in the Mr. Boston’s Guide – possibly the oldest bartending guide published.

By: erik_flannestad

erik_flannestad — Wed, 25 Feb 2009 19:58:37 +0000

The advantage to 2-1 simple syrup is it has about the same sweetening power as the same volume of sugar. That is, 1 teaspoon of 2-1 is about equal to 1 teaspoon of sugar.

The other advantage to 2-1 is that it is very shelf stable, even with fairly minimal sterilization procedures. Interesting floaty things tend to grow in 1-1 syrup if it has been around for any time at all.

Most bars use 1-1, so likely if a recipe calls for simple that is the thing to use to get the right effect with a given recipe.