Recipe: Simple Syrup

the appetizer:

FOOD & WINE Cocktails '09 by FOOD & WINE, includes recipes like Flor de Jalisco; Summer Berry Fizz; Caribbean Shrub; Simple Syrup; and Israeli Hummus with Whole Chickpeas.

Cookbook

Simple Syrup

Makes about 12 ounces

This bar staple is one of the most universal mixers, essential to many well-balanced cocktails. Stash a jar of the syrup in your refrigerator; it keeps for up to 1 month.

In a small saucepan, combine 1 cup water and 1 cup sugar. Bring the mixture to a boil over moderately high heat, stirring to dissolve the sugar, about 3 minutes. Let cool, then transfer the syrup to a jar, cover and refrigerate until ready to use.

Rich Simple Syrup

Makes about 8 ounces

Using demerara sugar gives this concentrated syrup a great molasses flavor. The syrup keepsfor up to 1 month in thefridge.

In a small saucepan, combine 1 cup demerara sugar and 1/2 cup water. Bring to a boil over moderately high heat, stirring to dissolve the sugar, about 3 minutes. Let cool, transfer to a jar, cover and refrigerate.

Easiest Simple Syrup

Makes about 12 ounces

This extremely easy way to make simple syrup without a stove or saucepan is an old bartender's trick. The syrup keeps for up to 1 month in the fridge.

In a bottle or jar with a tight-fitting lid, combine 1 cup superfine sugar with 1 cup hot water and shake hard. Refrigerate until ready to use.

from:
FOOD & WINE Cocktails '09:
50 Stylish Sippers That Show Off Your Reds, Whites, and Rosés
by FOOD & WINE
Time Inc Home Entertainment 2009
Paperback; 223 pages
ISBN-10: 1603208119
ISBN-13: 978-1603208116
Reprinted by permission.

Buy FOOD & WINE Cocktails '09