Sugar Syrup recipe

Sugar syrup (AKA simple syrup) is a staple ingredient in SO MANY cocktails and incredibly easy to make yourself. You only need two ingredients: water and sugar, and it takes all of five minutes to make enough to last you weeks.

But why do we use syrup and not day-to-day granulated sugar? Most cocktails require a sweet element, but sugar granules do not like to dissolve in cold, alcoholic liquids. So, what do we do? We pre-dissolve the sugar by melting it in hot water. Once cooled, we pop it in the fridge and when cooled, it's ready to mix into your cocktails.

While the most basic ratio for simple syrup is equal parts water to sugar, as seen in this recipe here, that doesn’t mean you can’t make the syrup richer by using more sugar (or leaner by using less). In fact, beyond the US, many bartenders prefer a 2:1 ratio (2 parts sugar to 1 part water). This makes for a far richer, velvety textured syrup, which in turn adds more depth to your cocktails.

In cocktail bars in Australia, Europe and the UK, the 2:1 ratio is the standard, though more often than not bars will stock pre-made sugar syrup because every batch is consistent. If you’re time-poor or don’t have space in the fridge, you can pick up some quality pre-made sugar syrups in-store.

There are stacks of ways to get creative with your sugar syrup, too. We have some tips below on how you can infuse your syrup with other cocktail-friendly flavours, but this classic sugar syrup is a must-have when it comes to playing bartender at home.  

And if you’re looking for cocktails to use your sugar syrup in, may we suggest a Strawberry Daiquiri, a Caipiroska, or a French 75? There’s countless ways to use up your batch, so get exploring.

If you want to do things the (capital P) proper way, measure your ingredients by weight rather than cups. So, for example, 500g of sugar to 250g of water – if you’re using the 2:1 ratio. Adjust the amounts based on how much you think you’ll need. Remember, it keeps happily for several weeks in the fridge, so there’s no rush in using it all up.

Because it’s such a simple recipe, you can play around with the ingredients to introduce specific flavours that will complement whatever you’re making. Swapping white sugar for brown makes a caramelly syrup that works wonders in cocktails like the Old Fashioned. Honey also works – especially since straight honey is too thick to dissolve into a drink, making a honey syrup gives you a thinner version while retaining all that lovely flavour.

Beyond that, you can layer in fruit flavours like lemon, lime, grapefruit  or orange zest. Or get creative with cinnamon sticks, vanilla beans, cloves, lavender, rosemary, fresh ginger – whatever your little heart desires. Add the ingredients of your choice at the same time as the water and sugar, and gently simmer to infuse the flavours (it’ll further infuse during cooling time, too). Just remember to strain everything out before bottling or using.

Lastly, try to avoid actually boiling your mixture. When you boil it, you’re losing a lot of water through evaporation, which will throw out the ratio and put you at risk of burning the sugar. So, make sure you watch the syrup closely, mix it thoroughly, and bring it just hot enough so the sugar can dissolve.