The balance between sweet and sour is crucial to the majority of co*cktails and consistently producing balanced co*cktails is made easier when using sugar syrup with a known and constant sweetness.
Sugar syrups tend to be made according to two recipes:
One part sugar to one part water (1:1)
1:1 syrup can be made by shaking sugar and room-temperature water together in a sealed container, so it is appropriately known as 'simple syrup'.
1:1 is the most common type of syrup used in American bars (but even in America, there is a growing trend towards the use of 2:1 syrup). The appeal of 1:1 syrup is that no heat is needed to dissolve the sugar in the water and 1oz (30ml) of "simple syrup" roughly balances the acidity of 1oz (30ml) citrus juice so making balanced co*cktail recipes easy.
Two parts sugar to one part water (2:1)
Known as "rich sugar syrup," 2:1 is the most common sugar syrup found outside America and is the style used in Difford's Guide recipes.
When measured by volume rather than mass [see below], 2:1 sugar syrup is also around the same degree of sweetness found in most commercially produced bottled sugar syrups. European bars commonly buy syrup rather than make their own to help ensure consistency, and syrups are widely stocked in supermarkets. The willingness to buy rather than make syrups is also driven by the fact that making 2:1 syrup involves the faff of gently heating and stirring the water and sugar to ensure all the sugar dissolves.
20ml (2/3oz) of "rich syrup" roughly balances the acidity of 30ml (1oz) citrus juice.
2:1 'rich' syrup versus 1:1 'simple' syrup
2:1 syrup is superior to 1:1 syrup as the use of 1:1 sugar syrup adds additional, perhaps unwanted, dilution to a drink compared to 2:1 syrup, typically around 5 to 8%, depending on the recipe. It's a small percentage but worth eliminating. If desirable in a particular co*cktail, dilution can be controllably increased by adding a measured amount of chilled water. If you worry about over-dilution from "wet" melting ice, then you should also consider the amount of water in your sugar syrup.
Converting co*cktail recipes using 2:1 rich syrup to equivalent 1:1 simple syrup
Confusingly, if a co*cktail recipe specifies 10ml of 2:1 rich sugar syrup, the equivalent is NOT 20ml of 1:1 as would seem logical but nearer to 15ml of 1:1 (actually 13.56ml) simple syrup. 2:1 sugar syrup is 1.35 times sweeter than 1:1 syrup (not twice as sweet).
A liquid's sweetness is measured on a scale called 'brix'.
2:1 rich sugar syrup (by volume) = 65.1°brix
1:1 simple sugar syrup (by volume) = 48.0°brix
The difference in brix between the two concentrations of sugar syrup illustrates that 1:1 simple syrup is 26.27% less sweet than 2:1 rich syrup. And conversely, 2:1 is a little more than a third sweeter (35.62%) than 1:1 simple syrup.
Equivalent sweetness rounding to nearest bar measure
5ml (1 barspoon) 2:1 syrup = 7.5ml (¼oz) 1:1 syrup
7.5ml (1/4oz) 2:1 syrup = 10ml (1/3oz 1:1 syrup
10ml (1/3oz) 2:1 syrup = 15ml (½oz) 1:1 syrup
15ml (½oz) 2:1 syrup = 20ml (2/3oz) 1:1 syrup
20ml (2/3oz) 2:1 syrup = 30ml (1oz) 1:1 syrup
Measuring by volume rather than mass
When making sugar syrup, some people measure by weight (e.g. 2kg of sugar to 1kg of water), while others measure by volume (e.g. 2 cups of sugar to 1 cup of water). Whether following a 1:1 or 2:1 ratio, measuring by weight results in a sweeter syrup than that made by measuring by volume.
For ease and to produce a 65°brix syrup, I measure by volume – 2 cups of sugar to 1 cup of water.
FAQs
Simple Syrup Variations
Instead of the traditional one part sugar to one part water, it calls for two parts sugar to one part water (2:1). The process of making it is exactly the same. Many bartenders and home co*cktail enthusiasts prefer to use rich simple syrup because of the rich syrup's thicker texture.
What is the difference between simple and rich simple syrup? ›
A traditional simple syrup would consist of one part sugar and one part water (i.e. 1 cup of each). A rich simple syrup has double the amount of sugar, meaning 2 parts sugar and 1 part water (i.e. 2 cups of sugar and 1 cup of water).
What is the difference between 1 1 and 2 1 sugar syrup? ›
The main problem, as stated by u/dagurb here, is that 2:1 is not twice as sugar loaded as 1:1; it's actually only 1.33 times sweeter. But it's not really as simple as that. Mixing two cups of sugar and one cup of water doesn't give you three cups of syrup; in reality it gives you closer to 2.1 cups.
How do you convert simple syrup to rich syrup? ›
Rich simple syrup contains twice as much sugar, so that's two parts sugar to one part water. It is about 1 1/2 times as sweet as traditional equal parts 1:1 simple syrup, and naturally much thicker.
Does 2 to 1 simple syrup need to be refrigerated? ›
Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature.
Why use simple syrup instead of sugar? ›
Simple syrup is a liquid sweetener made by dissolving sugar in water. That's literally it. Simple syrup disperses sweetness evenly throughout beverages of any temperature, making it a key component of many iced drinks and co*cktails (like sparkling beet lemonade or a whiskey sour).
What's the difference between simple syrup and sugar syrup? ›
Simple Syrup, also known as “sugar syrup” (and sometimes “sugary syrup”) is a syrup made from dissolving white granulated sugar into an equal amount of water. Yep, that's all! (I told you it was “simple”!) Simple Syrup is (by far) the most common sweetener used by bartenders for co*cktails.
What is best sugar substitute for simple syrup? ›
If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.
How much simple syrup is equal to 2 teaspoons of sugar? ›
One teaspoon of granulated white sugar equals about 1.5 teaspoons of simple syrup. If your recipe calls for a teaspoon of simple syrup, you might want to drop in only about two-thirds of a teaspoon of the granulated variety.
Does rich simple syrup last longer? ›
Simple syrup made this way have a shelf life of 1-2 weeks in a fridge. Rich syrup, however have a shelf life of months (sometimes more than half a year) if kept in a fridge. You can extend shelf life of simple syrup by a couple of weeks by adding one or two tablespoons of vodka after the syrup is prepared.
Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.
Why is my simple syrup hard? ›
When the sweetener goes through extreme temperature changes (heated up to dissolve it and then cooled down past room temperature) it crystallizes. Don't overheat the water and sweetener past what's necessary. Keep your mixture at medium heat when mixing it in a saucepan on the stovetop.
How long does 1 to 1 syrup last? ›
Most homemade simple syrups are good for one to six months, depending on how much sugar is in them, explains Tales of the co*cktail: simple syrup made with a one-to-one ratio of sugar to water is usually good for about a month, while rich simple syrup, made with a two-to-one ratio of sugar to water, should be good for ...
Is simple syrup 1 1 volume or weight? ›
Most basic simple syrup recipes call for a cup of water and a cup of sugar—and many co*cktails on Epicurious were tested with that base ratio. But professional bartenders believe it's more accurate to combine these ingredients based on weight, not volume, to achieve a perfect 50° Brix (sweetness) level.
What is the density of 2 to 1 simple syrup? ›
Sugar: Since the solution is 2:1, we just double the amount of water: 2×221.6666... g=443.333... g≈443g. So, if we mix 443g sugar and 2.22dL of water, we get a simple syrup solution with a (222+443)g/500mL=1.33g/mL density, which has a brix of 66.
