Simple syrup что это

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Архив метки: simple syrup

Непростой сироп

Главное отличие любителя от профессионала — любитель может себе позволить бесконечно долго достигать совершенства в мелочах 😉 Вот, к примеру, такая простая вещь как [да простится мне эта непроизвольная тавтология!] простой сироп. Уже только название этой вещи говорит о том, что проще уже никуда. Но на самом деле это не так.

На самом деле, в последнее время, для меня показатель бара — это две вещи: свежевыжатые соки и простой сироп. В общем, и с первым и со вторым дела в барах моего города обстоят ужасно [непонятно зачем это написано — если там даже мозгов, как правило, нет, то откуда появиться остальное?]. На самом деле, я просто хочу сказать, что в хорошем баре, конечно, не следует использовать коммерческие сиропы, а стоит приготовить свои [множественное число тут отнюдь не случайно]…

Все мы [кто это, мы?] хорошо знаем, что сахарный сироп — это универсальный подсластитель в баре, вещь призванная обеспечить необходимый баланс кислоты и сладости в коктейле, одинаковую кислоту/сладость свежевыжатых соков (например, апельсинового) и т.д. Работа с сахарным сиропом (часто также называемым простым сиропом) — это, по большому счету, как и работа со льдом, база барменских знаний и умений.

Простой сироп — под таким названием подразумевается смесь одинаковых массовых частей сахара и воды — это только начало большого пути использования сахара в баре.

Простой сироп — отвесьте 100 г сахара-рафинада (любого происхождения), поместите его в чашку и добавте 100 мл кипящей воды. Перемешайте до полного растворения сахара. Не волнуйтесь, сахар прекрасно растворяется в кипящей воде в этой пропорции, не понадобится ни дополнительный нагрев, ни экстраординарное помешивание. Простой сироп исключительно прост. Полученную прозрачную желтоватую жидкость процедите в соответствующую бутылочку, укупорьте и храните в холодильнике. Простой сироп долго не портится вследствие большого осмотического давления.

Простой сироп (он же рус. — сахарный сироп, барный сироп; англ. — simple syrup, sugar syrup, bar syrup, gomme syrup) — это универсальный подсластитель. А также универсальный заменитель указанного в рецепте коктейля сахара. Следует помнить, что кристаллический сахар, как ингредиент коктейля, почти всегда следует заменить равнозначным количеством сиропа. Лично я считаю кристаллики сахара в коктейле существенным дефектом, так что, если вы не уверены, что добавленная вами ложка сахара в коктейль полностью растворится — не стесняйтесь, добавьте сироп.

Помимо этого простого варианта, сахарный сироп для бара имеет множество разновидностей. Например, gomme syrup — некоторые авторы конкретизируют, что это простой сироп с добавлением растительной камеди в качестве эмульсификатора. Он служит для придания коктейлю экстраординарной мягкости. Камедь, скажем так, не самый распространенный в наших магазинах продукт, так что экспериментов с этой разновидностью сиропа я ещё не проводил [а камедь-то можно взять и в плодовом саду!].

Для винтажных коктейлей, особенно при использовании неадаптированных рецептов из старых книг, как правило следует использовать сахарный сироп 2:1. Дейл ДеГрофф например утверждает, что именно такое соотношение имел в прошлом простой сироп. Этот сироп подойдет также для замены кристаллического сахара — он меньше увеличивает объем коктейля — и в любом другом случае, когда увеличение объема коктейля нежелательно.

Сахарный сироп 2:1 — отвесьте 100 г сахара-рафинада (любого происхождения), поместите его в чашку и добавьте 50 мл кипящей воды. Перемешайте до полного растворения сахара. В данном случае может понадобиться дополнительный нагрев на водяной бане или микроволновке.

Рок-кенди сироп (Rock Candy Syrup) — секретный ингредиент-подсластитель в коктейлях Трейдера Вика, в том числе в легендарном Май-Тай. Ничего сложного в принципе — просто насыщенный сахарный сироп с добавлением нерафинированного тростникового сахара и ванильного экстракта. При хранении этого сиропа на дне бутылки выпадают кристаллы сахара, видимо, поэтому он и называется Rock (англ. — камень) Candy (англ. — леденец). Свой Rock Candy Syrup я готовлю следующим образом:

Rock Candy Syrup — приготовьте смесь, состоящую из 100 г нерафинированного тростникового сахара и 100 г сахара-рафинада, и залейте её 100 мл кипящей воды, при дополнительном нагреве на водяной бане помешивайте сироп до полного растворения сахара. Дайте сиропу остынуть до комнатной температуры, в бутылку добавьте несколько капель ванильного экстракта и процедите сироп. Храните в холодильнике.

Для коктейлей с ромом (для тропических коктейлей с водкой) изюминкой или путем достижения совершенства будет использование сахарного сиропа из т.н. коричневого сахара — нерафинированного тростникового сахара. Для истинных гурманов, не жалеющих сил и средств в поиске совершенства [своего Дайкири, например] я советую следующие сиропы:

Сироп на основе нерафинированного тростникового сахара Demerara, этот коричневый сахар [идеальный для кофе] обладает ярким вкусом с нотами патоки, карамели, сока сахарного тростника. Этот сахар очень хорошо подчеркивает вкус многих светлых ромов, позволяет им более полно раскрываться.

Сироп на основе черного нерафинированного сахара Мускавадо, этот коричневый сахар [часто используется в выпечке] почти черный, обладающий ярким вкусом и ароматом, с большим содержанием черной патоки, способен изменить до неузнаваемости вкус многих коктейлей, шикарная вещь для экспериментов, хорошо сочетается с темным, тяжелым ромом, вследствие очень насыщенного вкуса способен «удавить» в коктейль некоторые «деликатные» (читай малоароматные) сорта белого рома.

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Make a Simple Syrup for Cocktails, Coffee, and Other Drinks

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Simple syrup is, as the name implies, very simple to make from scratch. It’s also the most budget-friendly drink sweetener you’ll find, costing just pennies per batch. Also known as «sugar syrup,» the only ingredients you need are sugar and water, so anyone can do it.

Once you learn how easy it is, you’ll discover just how essential it is to keep simple syrup in stock for your bar and kitchen. It’s found in many mixed drink and cocktail recipes, and you can use it to sweeten your coffee, tea, and homemade lemonades and sodas. Since the sugar is already dissolved into the syrup, it’s much easier to mix into cold beverages.

There are two primary simple syrup ratios. Rich simple syrup means that you’re using more sugar than water to create a richer syrup. It has a 2:1 ratio and is sweeter and thicker. You can also make a simple syrup with equal parts (1:1) of sugar and water. It will be a little thinner, and it will add just a touch of sweetness to your drinks. The 1:1 syrup is nice for flavored syrups and primarily used by bartenders, so many cocktail recipes assume that’s what you’re using. If you prefer a rich syrup, know that you’ll likely want to use about 1/4 ounce less than what the drink recipe calls for.

With either option, the recipe will yield between 1 cup and 1 1/2 cups of syrup. You can make as small or as large a batch as you wish, just keep the same proportions. Once done, store it in the refrigerator in a well-sealed bottle where it will keep for up to a month.

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How to Make Simple Syrup, from Basic to Flavor Infused

Simple syrup. It’s not a misnomer. Honestly, it’s the simplest syrup there is.

Simple syrup is used to make drinks, sauces, glazes for cakes, and more. And like its name suggests, it’s incredibly simple to make. Read on for tips on how you make simple syrup. We also offer recipe ideas for making unique infused simple syrups, which can be kept in your fridge for a refreshing cocktail any time you crave one. Simply put, once you realize how simple it is, you’ll always have a simple syrup on hand.

What Is Simple Syrup?

Simple syrup is a viscous sugary syrup that’s a staple for any mixologist. Simple syrup is the fastest way to add sweetness to cocktails, teas, and other beverages without using crystalized sugar that likely won’t dissolve. If you drink iced tea, for example, and want it sweetened, simple syrup is a better way to sweeten it than table sugar. The sugar is unlikely to dissolve rapidly enough to make much of a sweetness difference.

It’s a drink maker’s friend, too. Use simple syrup to sweeten cocktails, like Watermelon Sangria and The Perfect Mai Tai, or homemade lemonades and other soft drinks.

But even bakers know how to make great use of simple syrup. It can be used to moisten cakes, candy fruits, and sweeten frozen treats, like snow cones, ice creams, and sorbets, like Peach and Pineapple Sorbet.

How to Make Simple Syrup, Two Ways

How to Make Simple Syrup on the Stove

A basic simple syrup recipe is equal parts water and sugar. You bring to a boil and cook jus until the sugar dissolves, and then cool. Don’t boil too long; the mixture could get too thick.

1. Combine 1 cup water and 1 cup sugar in a medium saucepan. Bring the mixture to a boil, and let the sugar dissolve. You don’t have to stir, but it will help the sugar dissolve faster.

2. Remove the syrup from the heat and cool slightly. Then transfer the cooled syrup to a lidded container or jar that can be stored in the refrigerator.

Making simple syrup is a baby step up from boiled water, basically. People, you don’t even need to stir. (Although it won’t kill you to stir.)

Still unclear? This very short video can help:

How to Make Simple Syrup in the Microwave

Want simpler than simple? Here’s a quick trick for making small batches of simple syrup on the fly:

Pour a few tablespoons of water into a mug, pop it in the microwave, and nuke until bubbly; then carefully mix the hot water with an equally wee amount of sugar, stir-stir-stirring until dissolved. Such a small amount will cool down fast. Use it for single-serving homemade lemonades or quick cocktails.

But these basic simple syrups are just the beginning.

Infused Simple Syrups

There are a zillion ways to flavor basic simple syrup. The rules are. no rules. Infuse away with chipotle peppers, ginger, lemon, lime, lavender, vanilla extract, orange flower, parsley-lemon, rose, eucalyptus. Or try cranberries, jalapeños, toffee, mint, rosemary, green tea, cardamom, brandy, rum, bananas, basil… See what we mean?

Here are some favorites:

Berry Infused Simple Syrup

Strawberry Soda Syrup: This fresh berry syrup is the one you want for making delicious, refreshing strawberry soda, lemonade, or tea. Incredible mixed with club soda for an old-fashioned strawberry soda. Ridiculous in sangria.

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Simple Syrup

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable «Who’s Who» of the cocktail world.

Liquor.com / Tim Nusog

If you can boil water, you can make simple syrup. The staple cocktail sweetener more than earns its name, consisting, simply, of equal-parts granulated sugar and water. From there, the variations are endless.

If you like your sweetener sweeter, you can try rich simple syrup, which ups the ratio to two parts sugar to one part water and adds more heft to your cocktails. If plain white sugar isn’t cutting it, try demerara, a type of raw cane sugar with a richer taste.

You can also infuse your simple syrup with countless ingredients—including spices, herbs and fruit—based on the flavor profile you want to achieve. Looking to add zip to your Paloma or oomph to your Old Fashioned? Steep a couple of jalapeño slices or cinnamon sticks in your syrup. Want to give your drinks a kick of vanilla? Vanilla simple syrup is the answer. Really into ginger? You see where this is going.

The best part? Your homemade simple syrup, once sealed and refrigerated, can live a happy, productive life for up to a month. That’s 30 days of shaking, stirring, blending and drinking your own homemade cocktails, from classics like the Daiquiri to new concoctions you create on the fly. Now doesn’t that sound sweet?

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Simple Syrup: The Ultimate Guide to the Bartender’s Favorite Sweetener

What’s the deal with simple syrup?

You may have heard the term “simple syrup” or “sugar syrup” in a drink recipe, or overheard a bartender mention just “simple”. If you’re wondering what it is, you’re in luck – you’ve found the ultimate guide! Here’s what’s covered here. (Click to jump straight to each section!)

What is Simple Syrup?

Simple Syrup, also known as “sugar syrup” (and sometimes “sugary syrup”) is a syrup made from dissolving white granulated sugar into an equal amount of water. Yep, that’s all! (I told you it was “simple”!)

Simple Syrup is (by far) the most common sweetener used by bartenders for cocktails. The reason is no secret – when drinks are cold, it takes longer for sugar to dissolve into them. Creating a sugar syrup in advance means there’s no risk of sugar granules left in your cocktail (or other cold drink) when served. It’s also for this reason that simple syrup is the perfect sweetener for other cold drinks like iced tea, and why (with the increasing popularity of cold coffee drinks) hip coffee shops are starting to replace their sugar packets with simple syrup.

Should I buy Simple Syrup or Make it Myself?

Good question! There’s a reason companies love to sell you simple syrup, and that’s because it’s SO easy and cheap to make that they can easily make a huge profit!

I would always recommend making simple syrup yourself for the following reasons:

How to Buy Simple Syrup

If you DO prefer to buy it (no judgment, no worries!) here are some things you should look for in a good quality syrup: Look for a simple syrup that’s literally just sugar (or a type of sugar) and water.

Common Ingredients to Avoid:

Unfortunately, I’ve found that syrups which meet the above criteria are also usually the most expensive ones. So again – if it’s possible for you to make it yourself, that might be a better choice. If not, then try to follow the suggestions above and you’ll be just fine.

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How to Make Simple Syrup

Making simple syrup is incredibly easy to do! Here goes:

Recipe for Simple Syrup

If your recipe calls for “simple syrup”, this is your recipe! This one is also known as “sugar syrup”, “one to one” or just “simple”.

Ingredients:

Instructions:

Warning: Don’t Measure Together!

It’ll be tempting to measure your sugar and water in the same container, by adding either the water or the sugar first, then filling adding the other ingredient until the overall total is correct. Don’t give in to temptation!

Since sugar granules actually have some space between them, doing this will not give you the correct 1:1 ratio. Instead you’ll actually add a bit too much water. Measure your water and sugar separately for the perfect ratio.

Cold vs. Hot Methods:

In reality, you don’t need to heat your syrup. Sugar dissolves beautifully in cold water just fine, it just takes a few minutes of stirring. I tend to be impatient, so I go with the warm approach – but you do you!

There is no downside to the “cool” method except a bit more stirring time. (And in fact if you need cold temperature syrup right away, it may be quicker to use the cold method so you don’t have to wait for it to cool.)

Simple Syrup Ratios

Bartenders love to use different ratios of sugar to water in their simple syrups. It’s usually pretty easy to figure out which is which, but here’s a guide just in case:

Comparing Simple Syrup and Rich Simple Syrup in Cocktails:

If you’re wondering which syrup you should use in your cocktails, you may enjoy this video we made discussing the differences between the two and how it affects the final cocktail. Warning: This is literally the first video we ever created. So the production quality is not great (and doesn’t Chris look young?) But the information is still good!

Flavored Simple Syrups

One of the beautiful things about simple syrup is the fact that it is completely unflavored. This makes it a beautiful blank slate! Flavored syrups are a great way to add flavor to everything from cocktails to teas and even baked goods like cake or cookies. If you’re interested in creating flavored syrups, here are some tips, tricks and ideas for inspiration.

Depending on the flavor you’re hoping to add to your syrup, you may choose one of several different methods to work with. Here are a few methods to consider:

Infused Simple Syrup: for Concentrated Flavors like Tea, Spicy Peppers or Spices

For spices, tea, or other ingredients with concentrated flavor and low water content, infusion may the best approach. (Check out this in-depth guide to infusions here.)

*For very strong flavors like teas or hot peppers, check the flavor every few hours. For other spices or subtler flavors like vanilla, cardamom, or dried fruit, it will take a bit longer. Taste every day or two until you reach the flavor you’re looking for.

Muddling or Macerating: For Ripe Fruit with High Water Content

It can be a bit tricky to work with fruit and syrups because the fruit bring such a high water content, and an unknown amount of sugar. But the final product is worth the extra effort!

Muddling or Blending Fruit with Simple Syrup

For Fruits with a high water content like berries, melon, stone fruit, etc, consider simply muddling the fruit into your syrup.Chop the fruit into 1″ or smaller pieces and muddle in the bottom of a bowl or cocktail shaker. Combine with syrup and stir. Add fruit and continue to muddle to taste. Fine-strain out the fruit when you’re happy with the flavor.

If you’re lazy like me, I’ll sometimes take this approach: Add a small portion of your syrup and your flavoring ingredient to a blender and blend. Then fine-strain the bits from your blended mixture to create an ultra-concentrated syrup. Add it back to the rest of your unflavored syrup until you’re happy with the flavor.

Macerated Fruit Syrup

Another method for fruit: While this isn’t technically a “simple” syrup, if you’re looking to make a sugar syrup with a fruit that has a high water content, I’d actually recommend maceration instead. Simply chop the fruit into small pieces in a bowl and add sugar. Stir to coat, cover, and let it sit for a couple of hours. The sugar will help draw the liquid out of the fruit and when you return, you’ll find a bowl of fruit chunks swimming in delicious fruity syrup.

Calibrating your Sweetness

Note that for both of these methods, you will want to taste check the sweetness of your syrup as it will likely be watered down by the water in the fruit, but may also become sweeter if the fruit is sweeter as well. Try to add sugar or water as needed to retain the same level of sweetness as your original (unflavored) syrup. (You may need to make a small amount of unflavored syrup for comparison. Don’t worry, it’ll go to good use!

Simmered Syrup for Even More Flavor

It’s well known that heat speeds up and accentuates the infusion process, so it’s no surprise that heating the syrup and your flavoring ingredient is another great approach for adding flavor. This works especially well for dried spices, teas, and fruit (if you’re looking for more of a “cooked” fruit flavor.) The method is similar to the above, but adds an element of heat:

Another Throwback Video:

If you’re curious to learn more about how these different approaches affect the flavor of your syrup, you may appreciate another ancient video from our archives. In this video Chris compares the results when adding mint to syrup at different stages in the process.

Inspiration for Flavored Simple Syrups

Looking for ideas? There are thousands of great syrups that you can try (especially by combining flavors below). But here are some ideas to get you started.

Fruit Flavors:

Herbs, Spices & Tea:

Simple Syrup Alternatives

If you don’t have simple syrup on hand and you need it for a recipe, the first thing I’d consider is making it yourself. But if you’re lacking white sugar or looking for a lower calorie alternative, you’re not completely out of luck!

Alternative Sugars:

Replace your white sugar with these other types of sugar to create some delicious alternatives.

Check out this video for a taste test comparison of these options to help you choose!

Low Sugar Alternatives:

If you’re trying to reduce your sugar intake, it can be tricky to work with syrups. We did some testing on various sugar substitutes in cocktails, and here were our results:

So if you must avoid sugar altogether, we found the best taste with “Sweet ‘n Low” out of the three we tested. That said, you may be better off with a cocktail that avoids sugar altogether like a martini or Vodka Soda!

Watch the whole video here:

Storing your Syrup: Pro Tips for keeping it fresh!

Now that you have your batch of delicious homemade simple syrup (or honey syrup, or mint-flavored syrup, etc.), you’ll want to keep it fresh as long as possible. The good news is the high sugar content in any syrup will act as a natural preservative to help keep it from going bad. But it won’t keep forever. Here are some tips for keeping your syrup fresh for as long as possible:

How long is Simple Syrup Good in the Fridge?

Thanks to Camper English’s experimentation, I can answer that question easily:

Stretching it Out: How to make your Syrup Last Longer

Can you Freeze Simple Syrup?

Absolutely! It won’t do your syrup any harm to be stored in the freezer, but if you make it with the 1:1 ratio, it’s likely to freeze solid. As I mentioned above, that’s why you might consider 2:1 “Rich” simple syrup, as it doesn’t freeze completely solid and you can use it immediately for cocktails without waiting for it to thaw.

Has my Syrup gone Bad?

If it’s been more than the shelf lives listed above, chances are pretty good your syrup is no longer good. But if you’re not sure how long it’s been, here are two tests I recommend:

That’s a wrap! Hopefully this article has answered any and all questions you ever had about the bartender’s favorite sweetener. If not, leave your questions in the comments below and we’ll answer them as they come up (or add them to the article!)

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