Simple syrup is an essential ingredient called for in a wide variety of classic cocktails, and a bar staple that is so simple to make, riff on, and use, you’ll always want to have some around!

“Simple syrup” refers to a syrup composed of equal parts water and sweetener. The sweetener can be pretty much any sugar (white granulated, coconut, demerara), agave, honey, or even monk fruit. The simple syrup you’ll see referred to in recipes is generally a one to one (1:1) white granulated sugar to water composition.

To make this syrup, you simply need to heat the water so it is hot enough to dissolve the sugar. Most sugar will dissolve to about half its volume, which means 1 cup of water and 1 cup of white sugar will cook down to 1½ cups of simple syrup. Please refer to the video below for step-by-step instructions on how to make simple syrup. 

You’ll often see recipes calling for rich syrup, which is often made with demerara sugar. “Rich” refers to a ratio of two parts sugar to one part water (2:1) and is often the choice of syrup for an old fashioned. 

Experimenting with different sweeteners will open you up to an additional variety of flavors. Consider adding a honey syrup to your next hot toddy, or swapping in a rich syrup made with coconut sugar for the grenadine to give your next Jack Rose a total makeover! You’ll be amazed at how easy it is to make syrups, and how wide ranging they can be in your home bar. 

Do keep in mind that homemade syrups should be refrigerated, and will keep in the fridge for 1 to 2 weeks. Add a sprinkle of acid powder (such as citric acid), a teaspoon of lemon juice, or a tablespoon of high-proof alcohol per 1–2 cups syrup to better preserve and extend the shelf life for a few months. Once you see mold growing, then it’s time to toss.

Once you’ve mastered the basics, consider infusing more complex flavor by adding various herbs, fruits, and spices. Check out the video below for guidance.

And here are a few additional recipes to get you started:

orange-ginger syrup

1½ cups water
peels of 1 orange
fresh ginger, about a 6″ knob, peeled and thinly sliced
2 star anise pods
1 tsp black peppercorns
1½ cups white sugar

Bring the water to a boil in a small saucepan. Add the orange peel, ginger, star anise, and pepper and then turn the heat down to medium-low and simmer covered for 15 minutes. Add the sugar and stir continuously until it’s dissolved. Remove from heat and strain the liquid into a container. Store in the fridge for 1 to 2 weeks (more if you add a preservative).

holiday demerara syrup

3 cups water
1 cinnamon stick
3 whole cloves
5 allspice berries
¼ tsp vanilla extract
2 cups demerara sugar
1 cup white sugar

Bring the water to a boil in a small saucepan. Add the cinnamon, cloves, and allspice berries and then turn the heat down to medium-low and simmer covered for 15 minutes. Add the demerara and white sugars and stir continuously until the sugar is dissolved. Remove from heat and strain the liquid into a container. Add the vanilla extract. Store in the fridge for 4 to 8 weeks (more if you add a preservative).

cinnamon-honey syrup

1 cup water
2 cinnamon sticks
peels of 1 lemon
1 star anise pod
1 cup honey

Bring the water to a boil in a small saucepan. Add the cinnamon, lemon peel, star anise, and honey and then turn the heat down to medium-low and simmer covered for 15 minutes; the honey will be fully dissolved. Remove from heat and strain the liquid into a container for storage. Store in the fridge for 2 to 4 weeks (more if you add a preservative).

chai syrup

1 cup water
2 bags chai tea
1 cup white sugar

Bring the water to a boil in a small saucepan. Add the tea bags and then turn down the heat to medium-low and simmer covered for 4 minutes. Add the sugar and stir continuously until it’s dissolved. Remove from heat, remove the tea bags, and strain the liquid into a container. Store in the fridge for 1 to 2 weeks (more if you add a preservative).

spicy agave syrup

1 cup water
1 chili pepper (see note below)
1 cup agave nectar

Bring the water to a boil in a small saucepan. Add the chili pepper and agave and then turn the heat down to medium-low and simmer covered for 15 minutes; the agave will be fully dissolved. Remove from heat and strain the liquid into a container. Store in the fridge for 2 to 4 weeks (more if you add a preservative).

Note: You can use any chili pepper you like here. In our video, we use a dried chipotle chili from our local Mexican grocer, but a fresh jalapeño will be great as well—it will just lead to different flavors. If adding dried chili, you can just throw it in. For fresh, slice it to expose more surface area. Choose the pepper based on your personal tastes, and de-seed if you want less heat.

But there’s another classic cocktail-building syrup that’s just as simple to make: grenadine! This bar staple has a delicious balance of mouth-puckering tartness and sweetness that adds fantastic depth to cocktails. And we have just the recipe for you: Sother’s house-made grenadine as written in his book I’m Just Here for the Drinks.

Sother’s homemade grenadine

2 cups pomegranate juice
4 medium-sized oranges
2 cups white sugar
1–2 tsp orange flower water

In a medium saucepan over medium heat, simmer the pomegranate juice uncovered until it’s reduced by half to 1 cup. Meanwhile, peel the oranges down to the white pith. (Remember to save the fruit for fresh-squeezed juice with breakfast or supreme the fruit and enjoy later as a snack!) Once your pomegranate juice has reduced, add the sugar and stir continuously until it’s dissolved. Add the orange peels and remove from heat. Cover and allow to cool. Stir in the orange flower water to taste. Strain into a container and store in the fridge for 1 to 2 weeks (more if you add a preservative).

If you’re ready to try something more advanced (we suggest grabbing a kitchen scale for this one!), consider making an oleo saccharum. This is an age-old technique that’s a lot easier to execute than it sounds—it just requires patience. The process is as simple as mixing citrus peels and sugar, and giving the mixture some time to mingle. 

Try leaving a half cup of sugar mixed in with the peels of a grapefruit overnight, and you’ll be delighted by the punchy liquid you’ll wake up to. Oleos can be made with any citrus; the key is to allow the sugar to draw out the natural oils in the peels over time. Play around with your own using oranges, lemons, grapefruits, and more! 

And if you’ve gotten this far, we have a special reward for you: the recipe for our mauby syrup!

mauby syrup

To make the spiced mauby tea:

100 grams water  (approximately ½ cup)
12 allspice berries
1 gram mauby (or one piece of bark, usually)
4 grams cinnamon (approximately 1 stick)

Bring the water to a boil in a small saucepan. Add the allspice berries, mauby bark, and cinnamon and then remove from heat, set aside on the counter, and let steep for at least 15 minutes or up to 8 hours (or overnight while the oleo saccharum is resting). 

To make the oleo saccharum:

40 grams fresh ginger, peeled and diced (about a 2″ knob)
zest of 1 lime
100 grams white sugar (approximately ½ cup)
Combine the ginger, lime zest, and sugar in a bowl and mix thoroughly. Let the mixture sit overnight.

To make the syrup:

Strain your spiced mauby tea. Bring the tea to a simmer in a small saucepan and add the oleo mixture, stirring continuously until the sugar is dissolved completely. Remove from heat and strain the mixture into a container. Store in the refrigerator for 1 to 2 weeks (more if you add a preservative).

We hope these recipes inspire you to experiment with your own creations. Play around with what you have at home and what you like for yourself. Soon enough you’ll be making all sorts of syrup concoctions! Please share your creations with us by mentioning and tagging us @shakerandspoon, or posting directly in our Facebook community group!