How To Make Simple Syrup (And Other Sweeteners)

Sweeteners are a fundamental part of most cocktails. Here we discuss the most common sweeteners found in cocktails, as well as how to use and store them.

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Sweeteners

Simple Syrup

Sweetness: 50% sugar by weight

Instructions: 1 part sugar to 1 part water (by weight), heat on stovetop until clear, then let cool. Can also use superfine sugar and shake it up with water

Usage: Default sweetener in cocktails, most recipes call for simple syrup

Storage: Add 1 tbsp vodka and store in the fridge for up to 3 months

Rich Simple Syrup

Sweetness: 66% sugar by weight

Instructions: 2 parts sugar to 1 part water (by weight), heat on stovetop until clear, then let cool

Usage: Often for spirit-forward drinks where you want as little dilution as possible

Storage: Add 1 tbsp vodka and store in the fridge for over 6 months

Maple Syrup

Sweetness: 67% sugar by weight

Instructions: Purchase "Grade A: Dark Color & Robust Taste" syrup, formerly called "Grade B" syrup

Usage: Delicious rich flavor, makes a great old fashioned

Agave Syrup

Sweetness: 75% sugar by weight

Instructions: Use straight or make a simple syrup substitute by adding 50g of water for each 100g of agave

Usage: Goes well with lemon-based cocktails, because it's fast acting sweetness (due to high concentration of fructose) pairs well with the fast acting lemon acidity

Honey

Sweetness: 82% sugar by weight

Instructions: Make a simple syrup substitute by adding 64g of water for each 100g of honey

Usage: Most bartenders use a neutral honey like clover, but you can experiment with different varieties. The floral notes tend to pair well with gin and rum