A simple syrup is an essential skill in mixology, sweetening chilled drinks easily and balancing out any bitterness, but not all drinkers seem keen on making and using them for some reason. They really take so many cocktails to that next level, and it’s so much cheaper than buying them.
They’re really, really simple to make, and the great thing is, you can easily experiment with extra ingredients to create flavoured syrups. You’ll probably have some of the ingredients already in your kitchen! These are our best simple, easy-to-make cocktail syrups to elevate your cocktail game.
How long do homemade simple syrups last?
Once cooled, store your syrup in a sealable and sterilized glass bottled and refrigerate to slow the growth of bacteria. It is fine to keep at room temperature, especially if you’re using it imminently, but it won’t last quite as long.
In the fridge, a syrup should remain in perfect condition for 1-2 months, slowly degrading after that, though it may still be useable for longer. However, we recommend freezing it into large ice cube trays so you can pop them out in ready-to-go portions (recipes will usually call for 10ml-25ml of syrup). Also, this way it lasts forever. Well, not literally forever, but a hell of a long time. If you start seeing fuzzy sediment and bubbles, and of course if it smells, it’s going or gone off.
How long do homemade flavoured syrups last?
Generally, follow the same guidance as above. Get it in the freezer, and if not the fridge. When flavoured with fruits, herbs, and other ingredients, they will go off quicker, however. A refrigerated homemade flavoured syrup should be used within 2 weeks, but again, way, way more when frozen.
Simple syrup
Daiquiri, Mojito, Tom Collins and loads more, a simple sugar syrup is essential for balancing some of the world’s top cocktails. The mix is easy to remember too because it’s 1 part sugar to 1 part water. You pour both into a saucepan (making however much you want, but always in equal measures), and heat over a medium-low heat, stirring until the sugar dissolves and you can see through the mixture. Once the first simmers start, remove from heat, cover and cool completely. White sugar is most popular, but experiment with Demerara sugar for cocktails like the Old Fashioned.
Vanilla Syrup
Useful not just in cocktails like Espresso Martini, White Russian and Pornstar Martini, this can also be used to make Vanilla Latté at home. You can make it with vanilla pods, but extract works absolutely fine and is much easier. You simply follow the simple syrup recipe and add in your vanilla whilst it’s cooling. For 250ml of water, use ½ tbsp of vanilla extract.
Cinnamon Syrup
This beautiful autumnal sweetener smells absolutely divine. Knock up the simple syrup, and as you take it off the heat from the simmer, add in 2 decent sized cinnamon sticks (for 250ml) and let them infuse for at least 15 minutes. Keep stirring. It’s perfect for Apple Cider cocktails and of course, a Cinnamon Twist.
Winter Spice Syrup
Delicious in a Winter Spice Old Fashioned and Dark and Stormy, you can add in whatever you like with this spice mix. This is one where we would say brown sugar works better for that caramel feel. Make the simple syrup with that, and whilst it’s still simmering, stir in 1 tsp of cinnamon (or 1 small cinnamon stick), 1tsp of ground ginger, 2 cloves, ½tsp of ground nutmeg and a 2 cardamom pods. Once all the spices are added, take off the heat pretty much straight away and let them cool for at least 15 minutes. Strain out any solid spices and bottle!
Mint Syrup
From Mojitos to Juleps to Minty White Russians, the mint syrup brings a gorgeous, natural, fresh sweetness to cocktails. If you’re tired of muddling mint against sugar granules and trying to mix it into a chilled drink, then use a mint syrup instead. You can use peppermint extract, but the freshness comes from real mint. For 250ml water, simply add in 5 mint sprigs (about 50 leaves) to your cooling but still hot simple syrup and let it steep for 15 minutes (more for more intense flavour), before removing the leaves.
Cranberry Syrup
This method goes for strawberries and raspberries too. Heat a 1:1 ratio of berries to water in a pan until they gently simmer, and the berries break up. Sieve this, so you have your berry-flavoured water and heat this with the sugar until the two have combined like the simple syrup recipe. You can use a coffee filter for a clearer, completely smooth syrup if you wish. It’s perfect for a wintery Cranberry Mojito, or Pomegranate and Cranberry Punch.
Ginger Syrup
Tougher ingredients like ginger need something a bit different. Peel and chop into small pieces, and blend with boiling water and sugar in a 1:1:1 ratio e.g., 250g ginger, 250ml water, 250g sugar. Then pour the mix in a pan and take the heat up to a simmer, before straining, cooling, and bottling. It’s perfect to bring sweet spice to cold-season cocktails like Ginger Toddy and the Moscow Mule.
Jalapeño Syrup
Jalapeños crop up in more and more cocktail recipes, releasing spicy, fresh flavour into Spicy Margaritas and Spicy Gimlets. To make this kicking syrup, wash and slice two fresh jalapeños (for 250ml), taking out any seeds for milder spice levels. Create your simple syrup and stir in your peppers as soon as you take the heat off. Let them sit for 30 minutes for a good level of spice. The peppers should turn from a brighter green to a khaki colour. Once cooled, strain into your container and refrigerate.
Bitters are another cocktail elevating ingredient that are said to be the ‘salt and pepper’ of the cocktail world – check them out here!
