The sweet additive has such an easy “recipe” that they should call it stupidly simple syrup. Because it’s so quick and flexible, you can make variations on it with just about any flavor. Got an orange laying around? Peppercorns? A rose, perhaps? You’re a cup of sugar away from artisanal cocktails.
This is a great way to enjoy flavored cocktails without having to rush out for fresh ingredients. (Sometimes, a girl just needs a strawberry margarita at midnight. In February). These syrups will last for up to three months when refrigerated. (We even like to pour some into ice cube trays to add a little flair to our post-work, pre-party gin and tonic.)
Read on for the basic steps, and our three favorite variations — plus, the cocktails to use ‘em in!
2 cups white sugar
1 cup water
Step 1: Put water and sugar into a pot and bring to a rapid boil.
Step 2: After one minute, remove from heat and stir in your infusion.
Step 3: Let it cool completely, and strain into a container. What’s simpler than that?
Next stop — Mint Syrup!
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