Post #528782 by lefthandedgoth on Sat, May 8, 2010 4:05 AM

If it just boiled a moment or two, taste it. If it just tastes like simple syrup, you're fine. Otherwise, if it tastes kinda burned, um. Throw in some butterscotch candies and melt them, and use it for waffle syrup. Next batch -- don't boil.

I measure the water first, bring it to a simmer, and then dump it over the sugar in a thermal safe vessel. I also have a water dispenser that makes hot water for instant coffee, and if I'm particularly lazy and making a smallish batch of syrup for just a couple drinks, I'll use it instead. The sugar just needs to dissolve, not cook.

Although if you are making something particularly sweet a slightly caramelized sugar syrup might lend an interesting bitterness. But it wouldn't be kulturny -- so don't try to sneak it into a tiki fan's Mai Tai. We'll notice. Hm... maybe an Old Fashioned, a Whiskey Sour, or a bastard Hot Toddy... might go with the flavor of rye whiskey in particular, not the sweet blended canadian or --

sorry... this forum is for tiki drinks...