Post #763374 by PalmtreePat on Thu, May 5, 2016 4:13 PM

For most syrups I go

Add Potter's or Gosling's 151 and lemon juice to a clean bottle
Close and shake so that every surface inside of the bottle gets hit with the sterilizing power of high proof alcohol+acid
Make a hot process syrup
Pour into prepared bottle while still hot and seal
Let cool, the refrigerate

To date, I've never had a syrup turn on me, but I'm only making about 16 oz at a time. I typically heat my syrups only long enough to get the sugar dissolved, but for things like grenadine or vanilla syrup, where you're trying to extract flavors from a solid, I'll typically let the liquid and the solids go at a simmer for a short while before I add the sugar, say about five minutes or until you can smell whatever you're cooking on the other side of the kitchen. The only exception to this process that I make routinely is orgeat, which I cold process from Pacific almond milk and fortify with an extra large glug of brandy in lieu of rum.