How to Make Simple Syrup for Cocktails
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- Опубліковано 29 вер 2024
- Patreon: / artofdrink
Simple syrup is pretty simple, but there are variations that have specific applications. For example, 2:1 simple syrup works better with bartenders and cocktails, but cooks find 1:1 better. I think making a simple syrup where 1 teaspoon of syrup equals 1 teaspoon of sugar is a good method because then you know how much sugar is going into your recipe. This recipe makes it much easier to calculate calories for those wishing to know as well as for food labelling reasons.
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Hi Darcy, can you explain what you mean when you say a 4:3 syrup is easier to measure the sugar content? My understanding is that this is true of a 2:1 syrup.
We know that sugar dissolves to roughly half its dry volume; e.g. 1 part sugar dissolved in 1 part water yields ~1.5 parts syrup; 1 part of this syrup by volume contains ⅔ part dry sugar. So, a Tbsp of 1:1 syrup contains about 2 tsp sugar.
In a 2:1 syrup, 2 parts crystal sugar dissolved in 1 part water yields 2 parts syrup, and 1 part of this syrup contains 1 part crystal sugar. So, 1 Tbsp of 2:1 simple contains 1 Tbsp of sugar.
In a 4:3 syrup, 4 parts sugar in 3 parts water yields 5 parts syrup, and 1 part contains 4/5 part dry sugar. So, 1 Tbsp of 4:3 syrup is 4/5 (0.8) of a Tbsp of sugar.
Let me know if I'm missing something-perhaps this is a volume/mass confusion? As an American home cook and bartender I'm accustomed to measuring dry ingredients by volume, and knowing that a 2:1 syrup has the same density of sugar as dry sugar can be very useful. I don't know much about nutritionists and how they measure sugar but it would make sense if they did it by grams instead of of volume. But I'd love to know how that ties in with 4:3 syrup :) (FWIW I typically make my simple syrup 3:2 as I think it strikes a nice balance between basic and rich simples.)
Thanks for all your work. Cheers
THANKS
As long as I knew, the % of sugar for it to be enough to prevent bacteria is 62%. Which is more than a simple Sirup. Am I wrong?
Which should be around the USP syrup ratio you mentioned (?)
Marrying 2 batches of Simple syrups will hasten the spoilage in them yes? Working at a bar they tell us to use a bottle until empty before refilling it for this reason.
Mixing is bad; any bacteria/yeast/mould that has grown in the old batch will innoculate the clean batch and hasten its spoilage. Start clean every time, it takes no effort.
Wow lit video, came here to make lean. Left here to make lean 😎
😂 me too fam me too cannalean
all cocktails that i know that ask for symple syrup ask for 2-1 and all of them are shaken or stirred only cocktails that arent shaken or stirred dont require symple
Thanks for the vids! I just found your channel but I've loved your blog and work since I got "Fix the Pumps!"
I enjoy your videos they are very helpful. I am buying your book, do you have a preferred vendor? Also, if you were making a simple syrup for soda but wanted to avoid sugar how would you go about it. Obviously one could just sweeten water to taste but will that differ too much from regular simple syrup from a chemistry standpoint? There are plenty of videos about faking it with some combination of stevia, monkfruit, erythritol and xanthum gum but I was wondering if you have a particular method.
I will probably do a video on this in the future, there are a lot of low and no-calorie sweeteners but they tend to be used in small amounts, so don't really make syrup but a sweetened water solution. When I do use a low cal sweetener I tend to use Allulose, which is close in flavour to real sugar and used in about the same amounts, so you can actually make a syrup, without the excess calories.
@@Artofdrink Thank you sir. I will check out Allulose and I look forward to more videos.
By far the best collection of infomation yet for different ratio uses
1:15 1:1 sugar to water
3:30 2:1
5:27 14 pounds sugar to one us gallon - USP Simple syrup
7:35 3:2 - soda syrup
8:37 4:3 - the best ratio. one teaspoon syrup contains one teaspoon sugar
Do you suggest weighing the ingredients for simple syrup? Thank You.
For hummingbirds, use 0.25:1 ratio, and no red dye.
Good point😌! I mix 2 cups of water to 1/4 cup of sugar to fill my feeder. No Red Dye ! My hummers keep-a--coming.
So if I add some vanilla extract to the 1:1 mix will that affect it's shelf life? I wanna use it for a milkshake I found on your website long before I found this channel or even your book "Fix the Pumps" and I've tried the old fashioned milk shake there with chocolate syrup and it turned out great. One day I might have to try the mentioned pineapple and vanilla syrup mixture that apparently was really popular in the 1880s and 1890s.
It shouldn't effect the shelf-life, it will be about the same as normal 1:1 syrup. Because vanilla extract has 35% alcohol, it won't make things more hospitable for pathogens, but it won't work as a preservative either (alcohol level too low in the final syrup). And thanks for being a fan of Art of Drink and Fix the Pumps. Pineapple and vanilla is great, and you can build a lot of great flavours off of it, like a touch of lime.
Does anyone know the Brix Measurement for a 4:3 ratio?
Everybody tries to make things more complicated than they are.i think this is do to trying to make themselves feel superior.It is nice to have someone make things clear and concise.thank you
What would you recommend to stop any mold building ?
Do you have a recommendation of which ratio to use to make vanilla paste? Some vanilla extract will be added of course. Thanks in advance.
Unfortunately I don’t have any experience with vanilla paste
You are amazing. 🎉😅
Thanks 😅
How do you avoid the stratification when simple syrup is added to cold water?
Shake and stir
@@Artofdrink is it common for all gums to have this property when mixed with cold water?
@@JabalGroupSdnBhd yes, all the gums are difficult but once they are hydrated they mix fine but it can take a while. Immersion blender can help as well.
Hi, Darcy. I love your work and those videos are incredibly valuable. I am not sure though about your confidence in 1:1 syrup having enough sugar saturation to prevent microbial growth. To my knowledge, syrups need to be at least at the sucrose saturation level of 66-67 Brix (so 2:1 syrup) to be shelf stable at ambient temperature. Which is why commercial bottled syrups tend to be at that level or even a little over it (with partial sugar inversion).
Thanks Yves, glad you enjoy the content. As for sugar syrup, 1:1 actually makes a syrup with 66% total dissolved solids and it is because of the volume change when you mix sugar and water together. If you mix 1000 grams of sugar with 1000 ml of water you will get roughly 1500 ml of simple syrup, but the density goes up. If you divide 1000 grams of sugar by the total volume (1500 ml) that gives you 66.67% of the volume is sugar (it's also 66% water, but solutions don't act like pure liquids). Total dissolved solids has to take into account the final volume of the syrup, not just the sum of the two components.
New distillers often get surprised when they proof down their alcohol with water and find they get less product then they expected.
@@Artofdrink My understanding was always that Brix is a measure of the mass of dissolved solids expressed as a percentage of the solution's total mass, not total volume, no?
I'm also curious how you calculated that 4:3 sugar to water yields a solution that is volumetrically equivalent to granulated sugar. I'm using densities of approximately 881g/L (208g/cup) dry and 1586g/L dissolved (per online sources for crystalline sucrose and assuming it translates to "how much volume sugar takes up if it fills a space like a liquid", which could be wrong but corresponds to approximately 1500ml for 1000g of sugar dissolved in 1000g of water as noted above). If we aim for a final volume of 1L, we have to dissolve 881g of sugar into some amount of water. 881g, dissolved, would account for about 555ml (881/1.586) of the final volume, leaving 445ml (445g) for water. 881/445 is basically 2:1.
I trust that you're correct, but I've been looking at the math for a while and can't see where I went wrong. Any insight would be appreciated.
@@mattjanzen2344 I don't use Brix much, a moving scale is a bit of a pain, so I always deal with % or g/L and 1:1 simple syrup is 66.6% solids.
Now, 4:3 works like a standard dilution in chemistry:
1. Take a 1000 ml (1L) bottle and add 800 grams of sugar
2. Top up to the 1000 ml mark with water (roughly 500 to 600 ml and (1 ml = 1 gram ))
3. That's roughly 4 parts (800 grams) sugar to 3 parts (600 grams) water
Regardless of how much water you add, 1 teaspoon of simple syrup is 5 ml but in sugar terms, one teaspoon of sugar equals 4 grams. In 1000 ml you have 200 volumetric teaspoons (1000 ml divide by 5 ml). Next, divide 800 grams of sugar by 200 and you get 4 grams, therefore 5 ml of the simple syrup has 4 grams of sugar.
@@Artofdrink Gotcha. I agree that g/L is easier to deal with. And that 66.6% solids is the important thing for microbial growth I take it.
This method is a lot easier to handle/visualize than what I was doing. Thank you!
@@mattjanzen2344 yes, 66% is the magic number