How to Make Simple Syrup for Cocktails

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// By Kyle Thacker // , Sep 6, 2019

Topics: Bartender Training


Simple syrup is essential for any bar. Particularly any bar that is looking to make great cocktails. Simple syrup is a key ingredient for some of the most popular cocktails like the old fashioned or daiquiri. And it can be used as a base to make infusion syrups, mocktails, housemade lemonade, sweet tea and more. 


Here's a video how to make simple syrup for cocktails for your bar, restaurant, or dinner parties. 


You can read the blog below the video for more information.




Tools and ingredients you'll need:


Heat source

Measuring cup



Glass container




There are few different types of simple syrup you can make:


Common bar syrup is made with a 1:1 ratio, or equal parts white sugar to water. 


Rich simple syrup is made with 2:1 ratio of white sugar to water.


Demerara syrup is a rich and deeply flavored version of simple syrup. Demerara uses brown sugar, generally demerara or turbinado syrup, at 1:1 ratio. These types of sugar add a caramel sweetness that is a great addition to cocktails. 


You can also make honey syrup by cutting honey with an equal part of very hot, but no boiling water. 


How to make regular simple syrup


Measure out 1 cup of water and 1 cup of white sugar.


Add the water and then the sugar to pot on a stove top or other heat source.


Stir the combination together as the water heats up and continue to stir to incorporate the sugar. You can bring the water to a boil, but you don't need to necessarily. *


*If you want to make an infusion like lavender simple syrup or grapefruit syrup, you'll want to bring the water to a boil, remove from heat, and then steep additional flavoring ingredients like you would tea. 


Once all of the sugar is incorporated, or mixed, into the water you can remove the pot from heat. 


Let cool for fifteen minutes then, with the help of a funnel, pour the simple syrup into a glass container and store it in the fridge. 


Simple syrup should last for two weeks, but we've seen it last much longer without issue. 


Once cooled, you can start mixing cocktails!


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Kyle Thacker

About the author, Kyle Thacker

Kyle is the Marketing Director for Backbar. Before helping Backbar connect with the restaurant industry, he managed multiple bars in Chicago, with a love of whiskey and cocktails.

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