Many drinks call for simple syrup to unify flavors and add viscosity to drinks. We like to use organic raw sugar, like Demerara, in place of bleached refined sugar because it has greater depth of flavor. For more about sugar options, check out the sugar note in our pantry list (page 256). Store your simple syrup in a squeeze bottle—a bartender tip that prevents your work space from getting sticky.
For flavored syrups using herbs or fruit, we love the advice of Amy Stewart (aka The Drunken Botanist), who recommends heating equal parts sugar and water together, then steeping the herbs or fruit in the hot syrup. Steeping the herbs—rather than simmering them with the water and sugar, as many recipes advise—makes for a bright, zesty infusion, rather than a syrup with a cooked taste. You can halve these recipes, or double them, depending on your needs. Covered and refrigerated, these syrups will last for about a month. You can extend their shelf life considerably by adding an ounce of vodka.
MAKES 1½ CUPS (12 OUNCES)
1 cup (200 g) Demerara sugar
1 cup (240 ml) water
Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate.
Note: If you use plain white granulated sugar, you do not need to heat the mixture on the stove. Simply combine sugar and warm water in a jar, then cover it tightly with a lid, and give it a good shake.