Sugar syrup

Sugar syrup

By
From
The Cocktail Garden
Makes
250 ml
Photographer
Adriana Picker

A bartender’s most important ‘mother sauce’. Recipes commonly call for equal parts sugar to water, but using 2 parts sugar to 1 part water (as used here) will dilute your drinks less.

Ingredients

Quantity Ingredient
240g sugar
125ml water

Method

  1. Combine the sugar and water in a saucepan and heat gently until all the sugar has dissolved. Allow to cool. This syrup can be stored in a jar or bottle in the refrigerator for up to 1 month.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
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