SUGAR SYRUP
Sugar syrup is used for many of the following recipes. To make, the ratio is 1 part water to 2 parts sugar. Boil together for about 5 minutes at a full boil and be sure the sugar dissolves. The syrup MUST be cool before adding to the alcohol mixture as the heat evaporates the alcohol.
1 cup white granulated sugar
½ cup water
YIELD: 1 CUP
One cup sugar syrup plus three cups 80 proof vodka equals 60 proof liqueur. Two cups sugar syrup plus three cups 80 proof vodka equals 48 proof liqueur.
If a 100 proof vodka is used, increase the sugar syrup by one-eighth cup. For a “crème de” liqueur, double the amount of sugar syrup called for in the recipe. The greater the amount added, the lower the alcoholic content. Sugar syrup should be adjusted to personal preference and to the outcome of the liqueur’s taste since variation can occur.