3 Homemade Simple Syrups by Mac

So how do restaurants make their cocktails so great? It’s simple! Using simple syrup adds sweetness without being overpowering, plus you can infuse the simple syrup with just about any flavor you want. Here’s how I make mine:

 

General Simple Syrup

Ingredients:

2 cups of water

1 ½ cups sugar (raw cane sugar, if you can find it)

 

Directions:

In a small saucepan, add water and bring to a boil. Add sugar and stir until dissolved. Let cool. 

To infuse your syrup with spices, try the following technique in my Cinnamon Simple Syrup recipe.

 

Cinnamon Simple Syrup

Ingredients:

2 cups of water

5 cinnamon sticks

1 ½ cups sugar (raw cane sugar, if you can find it)

Directions: 

1. In a small saucepot, add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar, and stir until sugar is dissolved. To infuse your syrup with herbs, the process is much the same as the cinnamon simple syrup. I do not boil the herbs though. Instead, I follow the General Simple Syrup recipe. After I make the syrup, I take it off the hot burner and add the herbs for 30-45 minutes, depending on how much syrup you are making. 

Thyme Simple Syrup

Ingredients:

1 cup of water

1 cup of sugar

2 packages of thyme sprigs

 

Directions:

Follow the General Simple Syrup recipe above. As you let the syrup cool, add the thyme sprigs and allow to infuse for 30-45 minutes. (If you do not care about the color I always recommend using raw cane sugar, if you are looking for color though I would suggest using standard white sugar). 


 

Rosemary Simple Syrup

Ingredients:

2 cups of water

1 1/2 cups of sugar

3 packages of rosemary sprigs

Directions:

Follow the General Simple Syrup recipe above. As you let the syrup cool, add the rosemary sprigs and allow to infuse for 30-45 minutes. (If you do not care about the color I always recommend using raw cane sugar, if you are looking for color though I would suggest using standard white sugar).