Makes about 4-1/2 pints
Though it's not liquor, simple syrup is perhaps even more important in these recipes, as it's an ingredient found in nearly all of them. Some liqueurs have special syrups (using brown sugar, for example), and instructions to make these not-quite-assimple-syrups are detailed in the specific recipes that use them. But when a liqueur just calls for an amount of basic simple syrup, use this recipe. I like to have simple syrup around at all times, for liqueurs, for cocktails, and for lemonade and other drinks. It's easy to make and stores well in the refrigerator. Having simple syrup around also means that you don't have to rush a batch when you realize you're at the simple syrup step in one of the liqueur recipes.
1. Combine the sugar and water in a medium-size saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Lower the heat a bit, and keep the mixture at a low boil for 5 minutes.
2. Turn off the heat, and let the syrup completely cool in the pan. Store in a clean glass jar in the refrigerator for up to 1 month.
50 Recipes for Sublime and Spirited Infusions to Sip and Savor
by A. J. Rathbun
Harvard Common Press, 2008
Information provided by the publisher.
This page created 2008
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