What Is Simple Syrup
Simple syrup is sugar dissolved in water. The standard recipe is equal parts white sugar and water, written as 1:1, and it takes about five minutes to make. Bartenders use it because dry sugar does not dissolve in a cold drink, while a syrup blends in the moment it hits the shaker.
You will also see it called sugar syrup or bar syrup. Whatever the label says, it is the sweetener behind the Daiquiri, the Mojito, the Whisky Sour and most other classics. A batch costs almost nothing to make at home.
Simple Syrup Ratio: 1:1 vs 2:1
There are two ratios worth knowing. Standard simple syrup is one part sugar to one part water. Rich simple syrup is two parts sugar to one part water. Rich syrup is thicker, about one and a half times as sweet, and it keeps far longer in the fridge.
| Type | Sugar | Water | Makes about | Keeps in the fridge | Best for |
|---|---|---|---|---|---|
| Standard (1:1) | 200g (1 cup) | 200ml | 325ml | 3 to 4 weeks | Sours, Mojitos, Collins drinks, iced tea and iced coffee |
| Rich (2:1) | 400g (2 cups) | 200ml | 450ml | Up to 6 months | Old Fashioneds, stirred drinks and tiki drinks |
If a recipe just says simple syrup or sugar syrup, it means 1:1. When you only have rich syrup, use about two thirds of the amount. 10ml of rich syrup does the job of 15ml of standard.
Weighing is more accurate than measuring by the cup, because sugar crystals vary in size from brand to brand. A kitchen scale and equal weights of sugar and water give you the same syrup every time.
How to Make Simple Syrup (Step by Step)
Ingredients
- 200g white granulated sugar
- 200ml water, filtered if your tap water has a strong taste
Method
- Pour the water into a small saucepan and warm it over a medium heat. It should be hot, not boiling.
- Add the sugar and stir until the liquid goes from cloudy to completely clear. This takes one to two minutes.
- Take the pan off the heat as soon as the sugar has dissolved.
- Leave the syrup to cool to room temperature.
- Pour it into a clean glass bottle or jar, seal it and store it in the fridge.
This makes about 325ml, enough for roughly 20 cocktails at 15ml each.
The No-Heat Method
For a small batch you can skip the stove. Put equal parts sugar and room-temperature water in a jar, close the lid and shake hard for a minute or two. Let it rest, then shake again until it is clear. This works best with fine caster sugar. The larger crystals of everyday sugar in India take longer to dissolve, so the hot method is quicker there.
Which Sugar to Use
- White granulated sugar: the default. Clear, neutral and right for almost every cocktail.
- Caster sugar: the same taste, and it dissolves faster.
- Demerara or raw cane sugar: makes a golden syrup with a light toffee flavor. It suits whisky and aged rum, which is why many bartenders use it in an Old Fashioned or a Mai Tai.
- Jaggery (gur): melts into a dark, earthy syrup that goes well with Indian dark rum and chai-based drinks. Strain it through a fine sieve, because jaggery often carries grit.
Avoid icing sugar. It usually contains starch to stop it clumping, and that turns the syrup cloudy.
Rich Simple Syrup (2:1)
Rich syrup follows the same method with double the sugar: 400g of sugar to 200ml of water. It needs a little more stirring and slightly more heat to dissolve fully. The result is thick enough to coat a spoon.
Use it when you want sweetness without adding much water. A stirred drink like an Old Fashioned takes only 5ml, about one teaspoon.
Honey, Agave and Flavored Syrups
Once you can make the basic version, the variations need no extra skill.
- Honey syrup: stir equal parts honey and warm water until smooth. Straight honey seizes up in a cold shaker, so it has to be thinned first. Add sliced fresh ginger and simmer for five minutes to get the honey-ginger syrup used in a Penicillin.
- Agave syrup: mix agave nectar with an equal amount of water. This is the sweetener in a Tommy's Margarita.
- Masala chai syrup: simmer 100ml of strong, milk-free chai with 100g of sugar for five minutes, then strain. It turns a plain whisky drink into a Masala Chai Old Fashioned.
- Mint syrup: take hot 1:1 syrup off the heat, add a handful of mint leaves, steep for 15 minutes and strain. Use it in a Mint Julep or a Virgin Mojito.
Syrups made with fresh herbs, fruit or spices spoil faster than plain syrup. Plan to use them within one to two weeks.
How Much Simple Syrup to Use in Cocktails
Most sours and long drinks take 10 to 15ml of standard syrup per serving. These are the measures used in our recipes.
| Cocktail | Syrup per drink | Type |
|---|---|---|
| Whisky Sour | 15ml (0.5 oz) | Standard 1:1 |
| Daiquiri | 15ml (0.5 oz) | Standard 1:1 |
| Mojito | 15ml (0.5 oz) | Standard 1:1 |
| Tom Collins | 15ml (0.5 oz) | Standard 1:1 |
| Mint Julep | 10ml (2 tsp) | Standard 1:1 |
| Espresso Martini | 10ml (2 tsp) | Standard 1:1 |
| Old Fashioned | 5ml (1 tsp) | Rich 2:1 |
Taste before you pour. Lemons and limes vary in sharpness, so add syrup in 5ml steps if a drink tastes too sour. If sours are new to you, our whiskey sour guide explains the balance in more detail, and the full cocktail recipe list shows the measure for every drink.
How Long Does Simple Syrup Last
Standard 1:1 syrup keeps for about three to four weeks in a sealed bottle in the fridge. Rich 2:1 syrup keeps for up to six months, because the higher sugar concentration slows the growth of mold and bacteria.
Throw the syrup away if it turns cloudy, smells sour or shows specks of mold on the surface or around the neck of the bottle. Three habits make it last longer:
- Rinse the bottle with boiling water before you fill it.
- Keep it in the fridge, not on the counter. In an Indian summer or an Australian January, syrup left out can spoil within a week.
- Add 15ml of vodka to every 350ml of syrup. It works as a mild preservative and does not change the taste.
Common Mistakes
- Boiling it hard: water evaporates, the ratio shifts and the syrup ends up sweeter than the recipe expects. Gentle heat is enough.
- Bottling it warm: steam condenses inside the bottle and waters down the top layer, which is where mold tends to start. Cool it first.
- Guessing the measure: 5ml too much makes a sour taste flat. Use a jigger or a measuring spoon. One tablespoon is 15ml.
Frequently Asked Questions
What is the ratio for simple syrup?
Standard simple syrup is 1 part sugar to 1 part water. Rich simple syrup is 2 parts sugar to 1 part water. A recipe that does not name a ratio means the 1:1 version.
Do you have to boil simple syrup?
No. The water only needs to be hot enough to dissolve the sugar. Boiling drives off water and leaves the syrup sweeter than intended. For a small batch you can shake sugar and room-temperature water in a jar until it turns clear.
How long does simple syrup last in the fridge?
About three to four weeks for 1:1 syrup and up to six months for rich 2:1 syrup, kept in a clean, sealed bottle. Throw it away if it turns cloudy or smells sour.
Can you make simple syrup with brown sugar or jaggery?
Yes. Brown sugar, demerara and jaggery all make a darker syrup with caramel or molasses notes that suits whisky and dark rum. White sugar is the better choice for light drinks such as a Daiquiri or a Mojito, where you want a clean taste.
What can I use instead of simple syrup?
Honey syrup, diluted agave nectar and maple syrup all work in the same amount. If you have none of those, 2 level teaspoons of fine sugar replace 15ml of simple syrup. Stir or shake until every grain has dissolved.
Is gomme syrup the same as simple syrup?
Nearly. Traditional gomme syrup has gum arabic added, which gives a drink a silkier texture. Many bottles sold as gomme today are plain sugar syrup, and you can swap one for the other in any recipe.
How many calories are in simple syrup?
A 15ml measure of 1:1 simple syrup has roughly 35 to 40 calories, all of it from sugar. The same measure of rich 2:1 syrup has about 50.
The Short Version
Simple syrup is equal parts sugar and water, warmed until clear and kept in the fridge for up to a month. Make the rich 2:1 version if you want it to last longer or if you mostly drink Old Fashioneds. With one bottle in the fridge you can make most of the classic cocktail list at home. If whisky is your base, our guide to the best whisky for cocktails covers which bottle to reach for.