Post #348944 by The Gnomon on Tue, Dec 11, 2007 1:23 PM

Homemade RCS is of superior quality to any you can buy. If you are into RCS, then there is no reason to buy someone else's. It's so easy to always have the best.

As for me, I don't really have any use for simple syrup. I'd use it to make a cocktail if that's all that there was available, but it would not be my choice. The main virtue I was extolling was the fact that controlling the ingredients yourself produces the best results and its too easy to do to not do it.

But I disagree with you on the SS vs RCS. The magic of RCS is that it is supersaturated. It has a lot more potential than SS. You can do everything with RCS that you can do with SS, but not vice versa. To me, that makes it significantly better for me, not necessarily for you or others.

I mainly use it for other things besides cocktails, where often the supersaturated properties of the RCS are essential, so SS is useless in those cases. I can see how inconsistency in different batches of RCS might present a challenge to those who just use it for making cocktails. This is, no doubt, why Scottes seeks to establish a standardized formula for, let's call it, bar-quality RCS (same thing for Orgeat). In so doing, people could make superior RCS (and Orgeat) that they could rely on for mixological consistency.