Simple syrups

[Tiare]

Hi, is there anyone of you who have made simple syrups with both cold -and hot-method? and compared the syrups?

[RumBarPhilly]

I find no reason to make a simple syrup cold for a few reasons:

1. More sugar dissolves in hot, and much faster.
2. The syrup thickens more when hot.
3. Heating the water helps purify it by killing any bacteria and removing some contaminates.

[Tiare]

I have never tried the cold method but read about it somewhere and got curious as to the difference. Then the hot method must also make a more flavorful syrup or maybe the difference is in the thickness.You don`t want a syrup that is like water.

[Paulipbartender]

It just depends what you're used to - if you're mixing cocktails, you just need consistency with your syrups.

For example, Match bars in London make all of their syrups cold dissolved in a 1:1 ratio, because all of their recipes are specced on that sweetness and the syrup runs faster, for speedier service. Personally I'd agree with the Philly - thick, sweet syrups are my preferred choice

[Milicent]

I have only made simple syrup using the hot method. What exactly is the cold method?

[Tiare]

You add 1 cup of water and 2 cups of sugar to a jar and shake the jar now and then until the sugar is dissolved. You leave it in for about 24 hrs.

[Milicent]

Thanks for the explanation. I'll have to try a batch made in the cold method and then compare the results with how I usually make it. Thanks again.

[pcguy]

ok. Here is what I did tonight, let me know if I am horribly out in left field.

I took 4 cups of demerera pure cane sugar and 2 cups of tap water in a pan on the stove, heated slowly while stirring, to a rolling boil, turned it down to a rolling simmer for 5 minutes, cooled to room temperature and poured into a bottle which I will keep sealed and in the refrigerator....

Was that correct? I was very surprised @ the amount of flavor present in the resulting syrup. Not just sweet, but a LOT of cane flavor to it... It's a VERY dark syrup, but pours nicely.

[Tiare]

I was very surprised @ the amount of flavor present in the resulting syrup. Not just sweet, but a LOT of cane flavor to it... It's a VERY dark syrup, but pours nicely.

I think you did just ok, i don`t put it to a rolling boil i just heat it and stir until the sugar i disolved. But if you now have a nice, a bit thick syrup that tastes wonderful..enjoy your syrup!:)

The wonderful thing with home made syrup is that you get so much more taste :p

I noticed yesterday that in my own bottle is really not much left..so i shall soon make a new syrup with Tahitian vanilla in it and this time the darkest Muscovado.
And then another one with kaffir lime leaves and a little lemongrass.

[Tiare]

So what do you do when home and sick except for reading "And a bottle of Rum" and surfing the net?
Well..make some new syrup!
I took what was left in my old jar of vanilla sugar including the dried beans, added a bag of dark muscovado and water in a large pot. Then i discovered that i had added a bit too much water..so i went for my bag of palm sugar. Mixed it all and now i have got a syrup that is almost black and extremely full tasting..it is syrup-jackpot! this one will do something to my drinks..

[RobertBurr]

a multi-ethnic syrup? sounds so international and exotic.

[Tiare]

Rob, you have just christened my new syrup..;)

[Tiare]

What about Ginger syrup? that is something i haven`t made yet, only Ginger Beer. Any good recipes?

[mcmachete]

I make a 4:3 simple syrup - the hot way.

I use raw turbinado and a little cream of tartar. Last time, I divided the resulting syrup into two bottles, one with a split vanilla pod inside, and refrigerate. After a week or so, I scooped out the vanilla pod so as not to overpower the syrup.

The cream of tartar + tight lids + refrigeration lets it keep for a very long time.

I'm not sure if it's the best way, but it works for me!

[Tiare]

Cream of tartar is not used very much here so i haven`t used it. Does it give off any flavor to the syrup?
I have never added anything for the preservation of my syrups and neither do i know how long their shelf life really is as they finish fast enough. I always make small batches. I have my new vanilla/palmsugar (multi ethnic syrup..),cinnamon and allspice syrups in the fridge but my old vanilla syrup has been in my bar for a year and is still fine. I`m a bit curious on the shelf life of syrups..is the sugar itself enough as preservative?