INGREDIENTS
1 cup granulated sugar 1 cup water
1/3 cup spices or 1/2 cup herbs
1 cup granulated sugar 1 cup water
1/3 cup spices or 1/2 cup herbs
METHOD
Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Add spices or herbs and leave to steep. Allow mixture to cool, then decant into a clean container with a tight lid.
For a thicker
syrup, adjust the proportions (many mixologists prefer a 2:1
sugar-water ratio.) For a deeper, richer flavor, use brown sugar. This
works well for syrups to be used in rum drinks and rich puddings, but
not for vodkaor gin-based cocktails or dishes with lighter flavours as
it is too strong and imparts a brownish tint.
Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Add spices or herbs and leave to steep. Allow mixture to cool, then decant into a clean container with a tight lid.
For a thicker
syrup, adjust the proportions (many mixologists prefer a 2:1
sugar-water ratio.) For a deeper, richer flavor, use brown sugar. This
works well for syrups to be used in rum drinks and rich puddings, but
not for vodkaor gin-based cocktails or dishes with lighter flavours as
it is too strong and imparts a brownish tint.
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