But First, Syrup

Sugar doesn’t dissolve in cold liquid, and honey is too thick to incorporate directly into cocktails, so you’ll need to make syrups out of these sweeteners. Here are some basic recipes that are used throughout the book. (Recipes for any compound syrups, meaning those flavored with herbs or spices or the like, run with their corresponding drink recipes.)

Simple Syrup

Makes 1¾ cups

In a small saucepan over medium heat, combine 1 cup water and 1 cup granulated sugar. Stir until the sugar dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 2 weeks.

Rich Simple Syrup

Makes 1 cup

In a small saucepan over medium heat, combine ½ cup water and 1 cup granulated sugar. Stir until the sugar dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 1 month.

Honey Syrup

Makes 2 cups

Combine 1 cup mild honey and 1 cup water in a small saucepan over medium heat. Stir until the honey dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 2 weeks.

Rich Honey Syrup

Makes 1½ cups

In a small saucepan over medium heat, combine 1 cup mild honey and ½ cup water. Stir until the honey dissolves, 3 to 5 minutes, then remove from the heat and let cool before using. Store in an airtight container in the refrigerator for up to 1 month.