How to Make Simple Syrup (and 4 Flavored Variations)

Simple syrup is exactly what it sounds like — sugar dissolved in water — and it's in half the cocktails you'll ever make. Buying it is a waste of money; making it takes about three minutes.

The basic recipe (1:1)

Combine equal parts sugar and water by volume. Either warm them in a saucepan until the sugar dissolves, or just shake them together in a sealed jar until clear — no heat required. Keep it in the fridge; it lasts about a month. This is what goes in a Daiquiri, a Whiskey Sour, and a Mojito.

Rich simple syrup (2:1)

Use two parts sugar to one part water for a thicker, longer-lasting syrup that adds body without watering the drink down. Many bartenders prefer it — especially made with demerara sugar for an Old Fashioned.

Four flavored variations

• Honey syrup — 3 parts honey to 1 part warm water. Softer and floral; lovely in whiskey and gin sours.
• Demerara syrup — rich syrup made with demerara sugar. Deeper and molasses-y; perfect for stirred whiskey drinks.
• Mint syrup — steep fresh mint in warm simple syrup, then strain. A shortcut to a cleaner Mojito.
• Ginger syrup — simmer sliced fresh ginger in simple syrup. The backbone of homemade mules and a Penicillin.

Label your jars with the date. Cloudy or off-smelling syrup means it's time for a fresh batch.