Simple Syrup Ratio
Though there are some versions of simple syrup that do a 2 to 1 ratio of sugar to water, we stick with the 1 to 1 ratio for our cocktails. You can add very little syrup to a recipe for the perfect amount of sweetness. Make a big homemade batch and store it in your refrigerator so you always have some on hand. It’s easy to make and much cheaper than store bought syrup. Plus you can flavor it in so many different ways.
Flavored Simple Syrup
Here are some of my favorite flavors of simple syrup. You will love these great variations and the ideas on how to use them.
Honey Simple Syrup: Replace the sugar with honey to make this great syrup. It adds a great honey flavor to your cocktails and is perfect in the Bee’s Knees. Mint Simple Syrup: Add some fresh mint at the end of step 2. Give your Mojito an extra minty boost! Rosemary Simple Syrup: Add some fresh rosemary at the end of step 2. I love adding some of this to my Gin and Tonic. Brown Sugar Simple Syrup: Swap the granulated sugar for brown sugar. This would be amazing in a fall themed sangria like my Cinnamon Whiskey Sangria. Ginger Simple Syrup: At the end of step 2, grate some fresh ginger into the simple syrup. After steeping, strain the syrup through a mesh strainer and add it to my Moscow Mule. Cinnamon Simple Syrup: Toss in a few cinnamon sticks at the end of step 2. Use it in my Old Fashioned instead of a sugar cube. Lemon Simple Syrup: Add in some lemon peels at the end of step 2. Use it in my French 75 for an extra lemon boost. Basil Simple Syrup: Add some fresh basil at the end of step 2. Use it in my Vodka Lemonade – a favorite of mine! Chai Simple Syrup: Add some chai tea bags at the end of step 2. Use it to make this amazing Chai Old Fashioned.
I love using this to sweeten iced coffee! Because sugar doesn’t dissolve well in cold liquids, it is the perfect solution. It is the beginning of Strawberry Milk, as you combine it with strawberries to make Strawberry Syrup. We use this to begin our Lemonade. It is perfection every time. It is also what gives our Cherry Limeade it’s sweetness.
I have found that Stevia works better as a substitute than Monk Fruit. The Monk Fruit, while totally delicious, starts to crystalize in the syrup after about a day.
