How to Make Simple Syrup (and Rich, Honey and Flavored Syrups)

Why bartenders use syrup instead of sugar

Granulated sugar barely dissolves in cold liquid, so it sinks to the bottom of the glass and leaves the drink unevenly sweet. Dissolving it in water first gives you a liquid sweetener that mixes in instantly and can be measured as precisely as any other ingredient.

That's why so many classics call for it: 39 of the recipes on Mixistry use simple syrup or one of its variations.

How to make it in 5 minutes

1. Measure equal volumes of white sugar and water into a small saucepan.
2. Warm gently over low to medium heat, stirring, until the liquid turns completely clear — about 2–3 minutes. There's no need to boil it; boiling only evaporates water and changes the ratio.
3. Cool to room temperature.
4. Bottle in a clean jar or bottle with a tight lid, label it with the date, and refrigerate.

No stove? Shake equal parts sugar and hot tap water in a sealed jar for a minute or two until clear. Superfine sugar dissolves even faster.

Ratios, yields and how long they keep

Approximate yields; refrigerated in a clean, sealed bottle. Scroll sideways on a phone to see every column.

Rich simple syrup (2:1)

Rich syrup is twice as much sugar as water. It adds sweetness with less water, so drinks taste a little fuller and silkier — a favorite for stirred drinks and egg-white sours. Warm it a little longer than regular syrup so all the sugar dissolves.

• Swapping: use about ¾ oz of rich syrup wherever a recipe calls for 1 oz of simple syrup, or a third more simple syrup where it calls for rich.
• Demerara or turbinado sugar makes a golden, lightly caramel-flavored rich syrup that's lovely with whiskey and rum.

Honey syrup

Straight honey seizes up when it hits ice. Stir equal parts honey and hot water until smooth, then cool it. It's the secret to drinks like the Gold Rush and Bee's Knees, and a little goes a long way in hot drinks and teas.

Easy flavored syrups

Make a batch of 1:1 syrup and, while it's still warm, add a flavor. Steep, taste, then strain:

• Mint: a big handful of leaves, steeped 20–30 minutes off the heat.
• Ginger: ½ cup thinly sliced fresh ginger, simmered gently for 10 minutes.
• Cinnamon: 2–3 cinnamon sticks, steeped until it tastes right — great in fall and holiday drinks.
• Citrus: wide strips of lemon, lime or orange peel (no white pith), steeped 30 minutes.
• Lavender: a tablespoon of dried culinary lavender, steeped about 15 minutes — any longer turns soapy. See the spiced version in our Lavender Mule.

Flavored syrups with fresh herbs or fruit don't last as long — use them within about a week or two.

Storage and food safety

• Always keep syrup in the fridge in a clean, sealed bottle, and label it with the date.
• Rich syrup keeps longer than 1:1 because the extra sugar leaves less free water for mold.
• Throw it out if it turns cloudy, smells off or shows any mold. When in doubt, make a fresh batch — it only takes five minutes.
• A tiny splash of vodka (about 1 tablespoon per cup) can help a batch last a little longer, but leave it out if you're making mocktails.