How to Make Simple Syrup

Simple syrup is a solution of equal parts sugar and water. It's used in cocktails instead of granulated sugar because it blends in seamlessly without leaving undissolved crystals.

It appears in hundreds of classic recipes — from the Daiquiri and Mojito to the Whiskey Sour and Tom Collins.

You need: 200ml water, 200ml white sugar.

Bring water to a boil, stir in sugar until fully dissolved. Let cool. Pour into a clean glass bottle and refrigerate — keeps for 2–4 weeks.

Result: a clear, neutral sweet syrup perfect for most classic cocktails.

Double the sugar to water gives a thicker, more intense syrup. When using 2:1, you typically halve the amount called for in a recipe.

Advantages: longer shelf life (up to 6 weeks) and a silkier mouthfeel. Popular in Old Fashioneds and Tiki cocktails.

Demerara syrup: swap white sugar for demerara or raw sugar. Gives a deeper, lightly caramelised flavour — great with rum and whiskey cocktails.

Honey syrup: mix honey 1:1 with warm water. Used in Bees Knees and Gold Rush.

Ginger syrup: simmer water with sliced ginger for 15 minutes before stirring in sugar. Perfect for Moscow Mule and Dark 'n' Stormy.

Never boil too long — the sugar can caramelise and turn yellow. Stir until dissolved and remove from heat immediately.

Always store in the fridge. A small splash of vodka extends shelf life further.