Syrups: Simple, Rich, Demerara & Beyond

Sweetness Is a Pillar, Not an Afterthought

Every great cocktail balances at least three elements: spirit strength, Acidity, and Sweetness. Syrups are the primary vehicle for sweetness in cocktails, and the type of syrup you choose — its sugar source, its concentration, its flavor — has a larger impact on the finished drink than most bartenders appreciate. The Making Syrups from Scratch: The Complete Guide guide covers the fundamentals; this guide goes deeper.

Simple Syrup: The Standard

Simple syrup is a 1:1 ratio of sugar to water by weight (or volume). It dissolves instantly in cold cocktails, which dry sugar cannot.

Recipe: Combine 200 g white caster sugar with 200 ml water in a saucepan over medium heat. Stir until fully dissolved — do not boil. Remove from heat, cool, and bottle. Shelf life: 2–3 weeks refrigerated. Adding 15 ml of vodka or neutral spirit extends shelf life to 4–6 weeks by inhibiting mold.

Flavor: Clean, neutral sweetness. Use when you want the spirit and other flavors to dominate — Daiquiri, Gimlet, Aviation.

Rich Syrup: More Sugar, Less Dilution

Rich syrup uses a 2:1 ratio — 200 g sugar to 100 ml water — producing a thicker, more concentrated syrup. You use half the volume for the same sweetness, which means less Dilution in the finished drink.

When to use rich syrup: Spirit-forward cocktails where every drop of dilution matters. If a recipe specifies "rich simple syrup," use 2:1. If it specifies "simple syrup," use 1:1. Many modern recipes now specify the ratio to remove ambiguity.

Texture: Rich syrup adds a slightly more viscous Mouthfeel to the drink — particularly noticeable in stirred cocktails like the Old Fashioned.

Demerara Syrup: Brown Sugar Depth

Demerara sugar is a minimally refined cane sugar with naturally present molasses. It adds a warm, caramel-like flavor that pairs exceptionally well with aged spirits, dark rum, and whiskey.

Recipe: 2:1 demerara sugar to water (by weight), dissolved over low heat. The syrup is slightly thicker and darker than simple syrup.

Classic application: The Penicillin uses a honey syrup, but many tiki drinks and whiskey cocktails call for demerara. A demerara old-fashioned is richer and more complex than one made with plain simple syrup.

Honey Syrup

Raw honey is too thick to pour into cold drinks and integrates poorly. Diluted honey syrup mixes seamlessly.

Standard ratio: 3 parts honey to 1 part warm water (by volume). Stir until fully combined. Do not heat — excessive heat destroys aromatic compounds. Shelf life: 2–3 weeks refrigerated.

Flavor impact: Honey adds floral, complex sweetness that varies dramatically by varietal. Buckwheat honey is dark and molasses-like; acacia honey is delicate and light; wildflower honey is aromatic and complex. Experiment with varietals — the cocktail changes character with each one. The Gold Rush (bourbon, honey syrup, lemon) is the classic vehicle for honey exploration.

Flavored Syrups

Any syrup base can be infused with additional flavors. The technique is consistent: add aromatics to warm (not boiling) syrup, steep, then strain.

Ginger syrup: Simmer 100 g fresh ginger (peeled, sliced) in 1:1 simple syrup for 10 minutes. Cool and strain. Use in mules, daiquiris, and sours.

Lavender syrup: Add 2 tbsp dried lavender buds to warm 1:1 syrup. Steep 10 minutes — no longer, or it becomes soapy. Strain and cool. Excellent in gin cocktails.

Cinnamon syrup: Simmer 3 cinnamon sticks in 2:1 demerara syrup for 15 minutes. Strain. Essential for certain tiki drinks and autumn whiskey cocktails.

Raspberry syrup: Simmer 200 g fresh or frozen raspberries in 200 ml water for 10 minutes, pressing fruit. Strain through a fine-mesh strainer. Add 200 g sugar, stir until dissolved. Do not return to heat — preserves fresh berry flavor.

Orgeat (Orgeat): Almond-based syrup essential to the Mai Tai and many tiki drinks. Difficult to make well at home; high-quality commercial versions (Small Hand Foods, BG Reynolds) are recommended.

Shelf Life and Storage

Add a small amount of citric acid (0.1% by weight) to fruit syrups to extend shelf life and brighten flavor. Store all syrups in sealed glass bottles — airtight seals and glass prevent off-flavors from developing.

Balancing Sweetness in Practice

Tasting your syrup before adding it to a recipe is essential, because the Sweetness of the same recipe will vary depending on: - The sugar type used - The ripeness and acidity of your citrus - The spirit's residual sweetness

Start with the recipe's specified amount, taste the cocktail, and adjust. A balanced cocktail should have sweetness present but not dominant — it should lift the acid and soften the alcohol without making the drink cloying.