I´m usally using the 2:1 sugar:water ratio, because then it becomes shelf-stable, because the sugar concentration is to high for bacteria and mold to grow. Thank you for the video, there was no new info for me here, but its still very well made. I like your style and way to talk a lot :)
Just a bit of info for anyone that sees this - rich simple syrup (2:1) definitely still isn't shelf-stable! Please still keep an eye on it to assure that it doesn't become mouldy. It will last much longer than a standard 1:1 syrup though, so if you're making small enough batches and using it regularly, you'll never have an issue.
This is easy, and I don't buy simple syrup... but when I'm feeling lazy, I've definitely been known to use the maple syrup I otherwise have in the house. It works surprisingly well in every drink I've tried it in so far.
Thanks for this tutorial. I’m loving your videos after recently discovering your channel. Great work! You mentioned an Earl Grey syrup, can you recommend a cocktail that would use Earl Grey? 😋Yum!
maybe a very noob question, but I see all the great bottles behind the bar and I wonder what else needs to be refrigerated in a bar besides simple syrup? I understand high ABV doesn't require it, but what about vermouth since it is wine based? bitters? grenadine? orgeat? other liqueurs like Triple Sec? Is it as simple as a straight case-by-case ABV number?
It’s a great question! As you pointed out, wine based things should be refrigerated (vermouth, sherry) whereas spirit based things of a similar ABV e.g. amari can be left out. Any homemade syrups should be refrigerated but most manufactured ones are shelf stable even though they are non alcoholic, but I’d just follow the instructions on the bottle for anything like that.
This may be a little too specific, but the video of yours I use the most is the Sazerac one. My brother makes his simple syrup too, and it really takes any cocktail and kicks it up a notch. But as far as other ingredients go... I'm looking for a good brand of Absinthe, and other uses for it. I started cheap since you don't even necessarily need to drink it in a Sazerac. But I'd like to know what brand is good and how to drink it before committing to a more expensive bottle. Its such a niche and stigmatized spirit that I'd like to know how to use it properly rather than go down the path of histories greatest artists (more is better :P)
We’ve been trying to line up an absinthe deep dive for a while! The one I usually have in the bar for cocktails is just Pernod- readily available, decent quality, not too expensive and does the job. Absinthe honestly isn’t something I drink on its own too often so keep your eyes peeled for a tasting video and we can learn together!
First, really enjoy your channel. Second--I know you give a lot of history behind some classic drinks, but there are plenty of others that you and other channels make. If I go into a bar to order something, how do I know it's the kind of bar that has tenders that might actually know all of these drinks? Just trying to avoid looking foolish!
that is a hard one, and it does happen where people ask for things that are obviously on another bar’s list rather than a classic. You can always ask when you try one you like if it’s the bar’s own or something you can get elsewhere, but honestly don’t stress, as long as you’re not like ‘what do you mean you can’t make this obscure drink’ bartenders shouldn’t take it the wrong way if you ask for something they’re not able to do- a good one will find out what’s in it and try and make you something similar if they are able to! Just be aware of your surroundings, generally speaking a bar has to have a fairly large back bar to be able to make a wide range of cocktails. If they only have a few bottles just have a G&T!
the easiest way to make ginger syrup is just to chop up a knob of ginger and let it infuse in plain sugar syrup like this overnight. The most zingy is to juice ginger and mix in sugar!
Thanks for the cinnamon tip! By the way, any advise on what to do when stuck with Extra Dry Vermouth? I originally got it for Dry Martinis but it's too much for my taste
you could try it in different drinks like a Clover Club (I’m assuming you don’t like the taste that much to just drink alone?). Otherwise if it’s a bit old or you really don’t like it, I use it in cooking a lot instead of white wine 😊
If you only need a bit and forgot to make some in advance, you can just do it in the microwave. Put equal parts in a microwave safe container and bop it in for 30 seconds increments, stiring each time. Quick and easy if you're at home and don't need much.
I use the 2:1 because of how easy it is to measure for the capacity of the bottle I put it in. Let’s say I can only fit 90ml of syrup in a bottle. If a person were to mix a 1:1 ratio without using a scale, they might think it’s as simple as mixing 45ml of each ingredient together. But since sugar is less dense than water, it will come out to 67.5ml instead of 90ml. With the 2:1 ratio it’s easy-simply mix a volume of sugar equal to the volume of syrup you want to make with 1/2 that amount in water. So 90ml of sugar and 45ml of water will make 90ml of syrup.
Do you have any access to sugercane? If you can get sugarcane juice bacily what they manufacture in to sugar and molasses. It will give you a different taste for a lot of drinks having some of the plant taste instead of just sweet. A lot of the old drink recipes that I heard about growing up used the juice or some times cain syrup. Also the satsuma rum I told you about mixes really well with strawberry limeade for a nice refreshing drink . In 97° tem with 100% humidity. Lol got to love fl. In the summer.
Careful with that, hot tap water isn't generally considered safe to drink. Besides, it's really not necessary. If you pour equal measures of sugar and cold tap water in a bottle and leave it in the fridge over night, it'll be completely dissolved by morning.
Hi Madam, Here I am facing one problem, I want to convert my simple syrup in synthetic flavoured syrup, and How much ml of essence I can add in the quantity of 4 litres of simple syrup (1 kg sugar + 0.5 litre of water, this is my formulation) & if there is different answer on each flavour then can I have list of different syrups and different quantity of essences used there in? If my problem is solved I shall be too much thankful to you Expecting a favourable reply
Hi Tariq, I’m afraid I haven’t had much experience with using essences in syrups - I would just do trial and error (starting with a small amount and adding until you’re happy with the flavour)!
I was using regular white sugar 50 to 50 of water. But in few min I added two table sp of sugar to make it thicker. I boiled about 15 min on very small fire. I don’t know what happened.
@@ritawodyka5257 hmm I’m really not too sure either, sorry! It doesn’t really need to boil, just incorporate gently over heat so maybe it lost a bit too much water?
Can anyone tell the difference between a syrup that is “cooked,” vs. one that is allowed to dissolve on its own? Also, anyone heard the tip of adding a bit of VODKA to the syrup, as a PRESERVATIVE? 🤔
not really given that it is a sugar syrup haha - you only then use a small amount in each drink (usually no more than around 15-20ml) but it’s a very necessary ingredient. If you make a fruit syrup like raspberry then you can use less sugar and lean on some of the natural sweetness, but remember this is the ‘sweet’ component of a drink so it’s always going to have a fair bit of sugar in there!
Are you talking about the amount of sugar syrup she uses in cocktails? Or the amount she uses in sugar syrup? Because one usually doesn't use that much sugar syrup in a cocktail.
Not trying to be impolite, but if you do the math on that, that cant be. Adding a tablespoon of 40% Vodka to, lets say, half a litre of liquid turns it to essentially 0% concentration. Edit: To evaluate for yourself, add a tablespoon of vodka to half a litre of water and check if you can taste the alcohol. If not, then the concentration of alcohol is basically around 0%. Better, rinsing out the bottle with vodka or hot water to sterilise it. Or better, use a 2:1 sugar:water ratio, because then the sugar-concentratiion is to high for mold or bacteria to grow.
@@aarons4376 You are aware that the solution she mixed with the vodka was the "rich" simple sirup, the 2:1 one that cant grow mold? That one is my regular mixture and it lastet for me regulary for around a year, with no vodka involved whatsoever. Its just physically impossible for a tablespoon of vodka to sterilise a litre of liquid. Fruit juice contains more alcohol than that and still can spoil.. According to that logic, you could get intoxicated from a spoonfool of vodka in half a litre of water. That doesnt happen because the concentration is just to low.
@@IamJustaSimpleMan Not to be impolite, but you don't seem to have really paid attention to either the video here, or the article. In this video she's not making a liter or even 1/2 a liter (I don't know where you randomly got those amounts) she's using 150 g (=150mL) of water. A tablespoon of vodka will make that a 4% alcohol solution. Obviously, if you are making larger amounts, you would use proportionally more vodka. In the article, it's noted that the vodka extended the shelf life of 1:1 from 1 month to 3, and 2:1 from 6 months to longer (no end date specified). And no, 4% does not "sterilize" the solution. Boiling the solution already sterilizes it. The presence of the alcohol works to inhibit and slow any type of mold or bacterial growth, particularly in the 1:1 simple syrup most commonly used.
Awesome! I've also seen the 2:1 syrup occasionally referred to as "heavy syrup".
I´m usally using the 2:1 sugar:water ratio, because then it becomes shelf-stable, because the sugar concentration is to high for bacteria and mold to grow.
Thank you for the video, there was no new info for me here, but its still very well made. I like your style and way to talk a lot :)
Thanks for the information :)
@@george527 Youre welcome :)
Just a bit of info for anyone that sees this - rich simple syrup (2:1) definitely still isn't shelf-stable! Please still keep an eye on it to assure that it doesn't become mouldy. It will last much longer than a standard 1:1 syrup though, so if you're making small enough batches and using it regularly, you'll never have an issue.
Absolutely wonderful and useful content. Thank you.
This is easy, and I don't buy simple syrup... but when I'm feeling lazy, I've definitely been known to use the maple syrup I otherwise have in the house. It works surprisingly well in every drink I've tried it in so far.
yum, I might have to give this one a try!
I love using light maple syrup! Light in taste and color, not calories. 😎
I hope you make more of such simple recipes that are key ingredients for cocktails. 😁
I just started making my own a few weeks ago. Can't believe I ever wasted money buying it from a store.
Happens to most of us I'm afraid. I've been making my own for over 20 years now and been teaching that for just as long
I make my own. Thanks!
Cara! We love you
You gorgeous and creative woman!! Good job with the channel... Keep up the good work
Good video! I actually just made some using organic cane sugar and it came out a little brown, but it’s working great in my cocktails.
Thanks for this tutorial. I’m loving your videos after recently discovering your channel. Great work! You mentioned an Earl Grey syrup, can you recommend a cocktail that would use Earl Grey? 😋Yum!
I love it with gin so just a Tom Collins or gin sour but replace the sugar syrup with that and it’s delicious! Also works well with pisco 😋
maybe a very noob question, but I see all the great bottles behind the bar and I wonder what else needs to be refrigerated in a bar besides simple syrup? I understand high ABV doesn't require it, but what about vermouth since it is wine based? bitters? grenadine? orgeat? other liqueurs like Triple Sec? Is it as simple as a straight case-by-case ABV number?
It’s a great question! As you pointed out, wine based things should be refrigerated (vermouth, sherry) whereas spirit based things of a similar ABV e.g. amari can be left out. Any homemade syrups should be refrigerated but most manufactured ones are shelf stable even though they are non alcoholic, but I’d just follow the instructions on the bottle for anything like that.
This may be a little too specific, but the video of yours I use the most is the Sazerac one. My brother makes his simple syrup too, and it really takes any cocktail and kicks it up a notch. But as far as other ingredients go...
I'm looking for a good brand of Absinthe, and other uses for it. I started cheap since you don't even necessarily need to drink it in a Sazerac. But I'd like to know what brand is good and how to drink it before committing to a more expensive bottle. Its such a niche and stigmatized spirit that I'd like to know how to use it properly rather than go down the path of histories greatest artists (more is better :P)
We’ve been trying to line up an absinthe deep dive for a while! The one I usually have in the bar for cocktails is just Pernod- readily available, decent quality, not too expensive and does the job. Absinthe honestly isn’t something I drink on its own too often so keep your eyes peeled for a tasting video and we can learn together!
First, really enjoy your channel. Second--I know you give a lot of history behind some classic drinks, but there are plenty of others that you and other channels make. If I go into a bar to order something, how do I know it's the kind of bar that has tenders that might actually know all of these drinks? Just trying to avoid looking foolish!
that is a hard one, and it does happen where people ask for things that are obviously on another bar’s list rather than a classic. You can always ask when you try one you like if it’s the bar’s own or something you can get elsewhere, but honestly don’t stress, as long as you’re not like ‘what do you mean you can’t make this obscure drink’ bartenders shouldn’t take it the wrong way if you ask for something they’re not able to do- a good one will find out what’s in it and try and make you something similar if they are able to!
Just be aware of your surroundings, generally speaking a bar has to have a fairly large back bar to be able to make a wide range of cocktails. If they only have a few bottles just have a G&T!
@@BehindtheBar Thanks for taking the time to reply! Keep up the awesome work!
@@jasonbrooks623 no worries, happy to help!
Many thanks, I assume its just the same weight of each yes?
Yes!
Do you have a ginger syrup recipe?
the easiest way to make ginger syrup is just to chop up a knob of ginger and let it infuse in plain sugar syrup like this overnight. The most zingy is to juice ginger and mix in sugar!
Thanks for the cinnamon tip! By the way, any advise on what to do when stuck with Extra Dry Vermouth? I originally got it for Dry Martinis but it's too much for my taste
you could try it in different drinks like a Clover Club (I’m assuming you don’t like the taste that much to just drink alone?). Otherwise if it’s a bit old or you really don’t like it, I use it in cooking a lot instead of white wine 😊
@@BehindtheBar Thanks! That's right, I normally love vermouth on its own but not this one. I'll try it in a Clover Club :)
If you only need a bit and forgot to make some in advance, you can just do it in the microwave. Put equal parts in a microwave safe container and bop it in for 30 seconds increments, stiring each time. Quick and easy if you're at home and don't need much.
Great tip!
I use the 2:1 because of how easy it is to measure for the capacity of the bottle I put it in. Let’s say I can only fit 90ml of syrup in a bottle. If a person were to mix a 1:1 ratio without using a scale, they might think it’s as simple as mixing 45ml of each ingredient together. But since sugar is less dense than water, it will come out to 67.5ml instead of 90ml. With the 2:1 ratio it’s easy-simply mix a volume of sugar equal to the volume of syrup you want to make with 1/2 that amount in water. So 90ml of sugar and 45ml of water will make 90ml of syrup.
Do you have any access to sugercane?
If you can get sugarcane juice bacily what they manufacture in to sugar and molasses.
It will give you a different taste for a lot of drinks having some of the plant taste instead of just sweet.
A lot of the old drink recipes that I heard about growing up used the juice or some times cain syrup.
Also the satsuma rum I told you about mixes really well with strawberry limeade for a nice refreshing drink .
In 97° tem with 100% humidity. Lol got to love fl. In the summer.
it looks like it’s available here so I’ll have to give it a try! Always good to try different sweeteners. Thanks!
@@BehindtheBar your welcome.
I know they used it in a lot of mixes here back in the day.
One thats not bad is it key lime and moonshine.
Ginger simple syrup. Great with Vodka and Lime (Gimlet)
Most definitely! The spicier ginger syrups work well with rum👍
I only use 2:1. Twice the syrup in the same space
Same. I find it makes for better flavor infusions too
First thing first you are looking so pretty 😍💕. Rest all is secondary.
I sometimes use just hot water from the tap and stir gently till dissolved. I will add a bit of vodka if I don't use it very fast. Cheers!
Careful with that, hot tap water isn't generally considered safe to drink.
Besides, it's really not necessary. If you pour equal measures of sugar and cold tap water in a bottle and leave it in the fridge over night, it'll be completely dissolved by morning.
I can see that working, but having it over the heat helps you better control the viscosity so it can stand up in the drink as needed
:40 Simple Syrup. Simple, you say. I'm listening... ^_^
Hi Madam,
Here I am facing one problem, I want to convert my simple syrup in synthetic flavoured syrup, and How much ml of essence I can add in the quantity of 4 litres of simple syrup (1 kg sugar + 0.5 litre of water, this is my formulation) & if there is different answer on each flavour then can I have list of different syrups and different quantity of essences used there in? If my problem is solved I shall be too much thankful to you
Expecting a favourable reply
Hi Tariq, I’m afraid I haven’t had much experience with using essences in syrups - I would just do trial and error (starting with a small amount and adding until you’re happy with the flavour)!
I honestly didn't think it would be this simple.
I guess that's why they call it simple syrup 🤣
I was making simple sirup today. After it cooled down it solidified, crystallized. Why it happened?
Huh! What ratio of sugar to water did you use? And was it fully integrated (clear) before you took it off the heat?
I was using regular white sugar 50 to 50 of water. But in few min I added two table sp of sugar to make it thicker. I boiled about 15 min on very small fire. I don’t know what happened.
@@ritawodyka5257 hmm I’m really not too sure either, sorry! It doesn’t really need to boil, just incorporate gently over heat so maybe it lost a bit too much water?
@@ritawodyka5257 You let it boil to the point where you were accidentally making rock candy.
Can anyone tell the difference between a syrup that is “cooked,” vs. one that is allowed to dissolve on its own?
Also, anyone heard the tip of adding a bit of VODKA to the syrup, as a PRESERVATIVE? 🤔
Super late, think it’s unnecessary to preserve something you can make in minutes from water & sugar. Save the vodka for drinks.
I usually make mine In the microwave
I actually did a video using the microwave for quick flavor infusions. Syrups and spirits alike. People don't talk about it enough I think
The amount of sugar you use is insane. Are there any non sugar alternatives?
not really given that it is a sugar syrup haha - you only then use a small amount in each drink (usually no more than around 15-20ml) but it’s a very necessary ingredient. If you make a fruit syrup like raspberry then you can use less sugar and lean on some of the natural sweetness, but remember this is the ‘sweet’ component of a drink so it’s always going to have a fair bit of sugar in there!
Are you talking about the amount of sugar syrup she uses in cocktails? Or the amount she uses in sugar syrup? Because one usually doesn't use that much sugar syrup in a cocktail.
Simple syrup implies the existence of complex syrup
I must be so incompetent, because my syrup always turns brown when I heat it
I´d say that your heat is probably to high, and you are turning it into caramell. Try lowering the heat.
or use clean water
@@AndDiracisHisProphet right. I should stop taking water from the gutter
You don't have to heat it. It takes longer but I put it in the fridge right away and it's ready in 24 hours. Need to give it 3-4 shakes though.
@@gargrig222 at least that should help
Be careful when cooking sugar, sugar burns are brutal.
A tip: adding a tablespoon of vodka to the mixture will greatly extend the shelf life
Not trying to be impolite, but if you do the math on that, that cant be. Adding a tablespoon of 40% Vodka to, lets say, half a litre of liquid turns it to essentially 0% concentration.
Edit: To evaluate for yourself, add a tablespoon of vodka to half a litre of water and check if you can taste the alcohol. If not, then the concentration of alcohol is basically around 0%.
Better, rinsing out the bottle with vodka or hot water to sterilise it.
Or better, use a 2:1 sugar:water ratio, because then the sugar-concentratiion is to high for mold or bacteria to grow.
@@IamJustaSimpleMan Counterpoint: www.alcademics.com/2009/08/simple-syrup-its-good-to-be-rich.html
@@aarons4376 You are aware that the solution she mixed with the vodka was the "rich" simple sirup, the 2:1 one that cant grow mold?
That one is my regular mixture and it lastet for me regulary for around a year, with no vodka involved whatsoever.
Its just physically impossible for a tablespoon of vodka to sterilise a litre of liquid. Fruit juice contains more alcohol than that and still can spoil.. According to that logic, you could get intoxicated from a spoonfool of vodka in half a litre of water. That doesnt happen because the concentration is just to low.
@@IamJustaSimpleMan Not to be impolite, but you don't seem to have really paid attention to either the video here, or the article. In this video she's not making a liter or even 1/2 a liter (I don't know where you randomly got those amounts) she's using 150 g (=150mL) of water. A tablespoon of vodka will make that a 4% alcohol solution. Obviously, if you are making larger amounts, you would use proportionally more vodka.
In the article, it's noted that the vodka extended the shelf life of 1:1 from 1 month to 3, and 2:1 from 6 months to longer (no end date specified).
And no, 4% does not "sterilize" the solution. Boiling the solution already sterilizes it. The presence of the alcohol works to inhibit and slow any type of mold or bacterial growth, particularly in the 1:1 simple syrup most commonly used.
I noticed you trying to hide your tattoos on your left arm. Now we all want to see them.
No hiding! I love all my tatts 😊
@@BehindtheBar / you mean "tatts" with an "a", right?
That’s not hiding, it’s a way of presenting the drink.