Post #245297 by KuKuAhu on Thu, Jul 27, 2006 10:19 AM

Oh, and just to clarify...

It has been debated endlessly as to what is the proper recipe for sugar syrup for a bar. Whether the different names for it constitute different recipes, etc.

Some will say gomme syrup... others simple syrup.. or sugar syrup... And I have heard multiple ratios for these from many sources.

Here's what works well for me and is my hands down favorite after a lot of trials:

one cup of water

1 pound of sugar

Cook on high stirring constantly until it comes to a rolling boil, stop stirring, reduce heat to a simmer for about 3-5 minutes (I have a very hot gas stove, so it takes less time for me). Do not leave it in the pot to cool. In the sink, carefully funnel into a clean fifth bottle while hot (yes, you should run the bottle under some hot water to warm it a little first if it worries you. Very cold glass can shatter when hot liquid hits it. It has never happened to me.)

Leave the open bottle in the sink until it is cool enough to handle. Then cap it and store it on the bar. If you want to try the additive tricks prescribed above, you will want to do so when it has cooled a bit but is still quite warm. Just add them, cap it and shake like hell.

That is the key recipe as far as I am concerned. You may have your method, and it may work for you, but measuring the sugar by weight is the best recipe I personally have come across. It is stable over long periods without cold storage if bottled in a clean rum bottle, and it is not runny or thin.

Oh, and let's now forget that the humidty and temp in your area will affect your syrup, so what works well here, may not be the best where you are.

Ahu