How to Make Simple Syrup (Plus 8 Flavor Variations for Better Cocktails)

If there's one thing separating mediocre home cocktails from great ones, it's simple syrup. This basic mixture of sugar and water dissolves instantly in cold drinks, sweetening evenly without the gritty undissolved sugar that ruins too many otherwise-promising cocktails.

The best part? You can make it in five minutes with ingredients you already have. Let's cover the basics, then explore flavored variations that will take your drinks to the next level.

Basic Simple Syrup Recipe

Ingredients:

• 1 cup granulated sugar
• 1 cup water

Instructions:

1. Combine sugar and water in a small saucepan
2. Heat over medium heat, stirring occasionally
3. Once the sugar fully dissolves (no grains visible), remove from heat
4. Let cool to room temperature
5. Transfer to a clean glass bottle or jar
6. Store in the refrigerator

That's it. No boiling required—you just need enough heat to dissolve the sugar completely. Boiling can actually create a slightly caramelized flavor that affects cocktail taste.

Yield: About 12 ounces of syrup Storage: Refrigerated, basic simple syrup lasts 3-4 weeks

Understanding Ratios

The recipe above creates what's called "1:1 simple syrup"—equal parts sugar and water by volume. This is standard for most cocktail applications and what recipes typically assume unless specified otherwise.

Rich simple syrup uses a 2:1 ratio (two cups sugar to one cup water). It's thicker, sweeter per volume, and lasts longer—up to six months refrigerated because the higher sugar concentration inhibits bacterial growth.

Rich syrup works well when you want more sweetness without diluting your drink, or when you're making cocktails in batches where consistent sweetness matters.

When to use each:

• 1:1 ratio: Most cocktails, everyday use
• 2:1 ratio: Old Fashioneds, batch cocktails, longer storage needs

Why Simple Syrup Beats Granulated Sugar

Granulated sugar doesn't dissolve easily in cold liquids. When you add sugar directly to a shaken or stirred cocktail, you'll often end up with gritty residue at the bottom of your glass—sweet, wasted sugar that never integrated into your drink.

Simple syrup solves this completely. Because the sugar is pre-dissolved, it incorporates instantly into any temperature liquid. Your cocktails taste smoother, sweeter in a balanced way, and consistent from first sip to last.

The other advantage is measurement precision. A half-ounce of syrup delivers predictable sweetness every time. A "bar spoon of sugar" varies wildly depending on who's measuring and how the sugar settles.

Flavored Simple Syrups

Here's where home bartending gets exciting. Flavored syrups let you add complexity to cocktails without adding extra ingredients. Many of these variations require minimal extra effort but create dramatically different results.

1. Honey Syrup

Honey is delicious but too thick to mix properly into cold drinks. Diluting it with water creates a syrup that maintains honey's floral complexity while mixing smoothly.

Recipe: 1 cup honey + ½ cup hot water

Stir until combined. The honey dissolves into the hot water without heating required. Use in Bee's Knees cocktails, Gold Rush variations, or anywhere you want honey's distinct flavor.

Different honeys create different results—wildflower, clover, buckwheat, and orange blossom all bring unique characteristics. Experiment to find your favorites.

2. Demerara Syrup

Demerara sugar has larger crystals and a subtle molasses note that adds depth to whiskey cocktails. It's the preferred sweetener for serious Old Fashioned enthusiasts.

Recipe: 1 cup demerara sugar + 1 cup water

This takes slightly longer to dissolve than white sugar—be patient and stir until no crystals remain. The resulting syrup has a gorgeous amber color and richer flavor profile.

3. Ginger Syrup

Spicy, warming, and versatile, ginger syrup transforms simple cocktails into something special. It's essential for elevated Moscow Mules and works wonderfully in whiskey drinks.

Recipe:

• 1 cup sugar
• 1 cup water
• ½ cup fresh ginger, sliced thin (no need to peel)

Combine all ingredients in a saucepan. Bring to a simmer, stirring to dissolve sugar. Simmer for 10 minutes. Let cool, then strain out the ginger pieces.

The longer you simmer, the more intense the ginger flavor. Some prefer it subtly warming; others want serious heat. Adjust simmering time to your taste.

4. Cinnamon Syrup

Warm spice that works beautifully in autumn and winter cocktails. Cinnamon syrup turns an ordinary rum drink into something cozy and seasonal.

Recipe:

• 1 cup sugar
• 1 cup water
• 3-4 cinnamon sticks, broken into pieces

Simmer everything together for 10-15 minutes, stirring to dissolve sugar. Let cool completely, then strain. The syrup should taste clearly of cinnamon without being overwhelming.

Use Ceylon cinnamon for more delicate, complex flavor or cassia cinnamon for the bolder taste most Americans recognize.

5. Vanilla Syrup

Subtle but transformative, vanilla syrup adds depth and roundness to coffee drinks, cream-based cocktails, and even some whiskey preparations.

Recipe:

• 1 cup sugar
• 1 cup water
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)

For vanilla bean: Add the split bean to sugar and water, bring to a simmer, then remove from heat and let steep for 30 minutes before straining.

For extract: Simply stir extract into cooled simple syrup. This shortcut works well, though the bean method produces subtler, more complex flavor.

6. Mint Syrup

Fresh and bright, mint syrup is excellent for Julep variations and mojito-style drinks where you want mint flavor without leaf fragments in your glass.

Recipe:

• 1 cup sugar
• 1 cup water
• 1 cup fresh mint leaves, lightly packed

Bring sugar and water to a simmer, stirring to dissolve. Remove from heat, add mint leaves, and let steep for 20-30 minutes. Strain, pressing lightly on the leaves to extract flavor.

Don't over-steep or crush the leaves too aggressively—mint can turn bitter and vegetal if handled roughly.

7. Lavender Syrup

Floral and aromatic, lavender syrup adds sophistication to gin cocktails and lemonade-based drinks. A little goes a long way.

Recipe:

• 1 cup sugar
• 1 cup water
• 2 tablespoons dried culinary lavender

Simmer sugar and water until dissolved. Remove from heat, add lavender, steep 15-20 minutes. Strain carefully—lavender can become soapy-tasting if over-extracted.

Use culinary lavender, not decorative lavender, which may be treated with pesticides. Taste as you go; this syrup can easily become too floral.

8. Jalapeño Syrup

For those who like heat, jalapeño syrup adds spice without the texture of muddled peppers. Perfect for spicy Margaritas and Palomas.

Recipe:

• 1 cup sugar
• 1 cup water
• 2-3 jalapeños, sliced (remove seeds for less heat)

Simmer everything for 10 minutes, stirring to dissolve sugar. Let steep another 10 minutes off heat, then strain. Taste and adjust—you can always add more jalapeño, but you can't remove heat.

Warning: The heat builds. What seems mild in a small taste may become significant in a full cocktail. Start conservative.

Storage and Shelf Life

Store all syrups in clean glass containers with tight-fitting lids. Refrigerate immediately after cooling.

Approximate shelf life:

• Basic 1:1 syrup: 3-4 weeks
• Rich 2:1 syrup: 4-6 months
• Flavored syrups: 2-3 weeks (fresh ingredients spoil faster)

Adding a small amount of vodka (about 1 tablespoon per cup of syrup) extends shelf life significantly by preventing bacterial growth. The alcohol amount is too small to affect cocktail flavor.

If you see mold, cloudiness, or off smells, discard the syrup immediately. Better to make a fresh batch than risk a ruined drink or worse.

Using Your Syrups

Most cocktail recipes calling for "simple syrup" assume the 1:1 ratio. If using rich syrup, start with half the amount and adjust to taste.

Flavored syrups typically substitute directly for plain simple syrup in recipes—same quantity, different flavor. This makes experimentation easy: try ginger syrup in a Whiskey Sour, vanilla syrup in a White Russian, or cinnamon syrup in hot apple cider with bourbon.

Label your bottles with contents and date made. After a few weeks of enthusiastic syrup-making, it's easy to forget what's what.

The Bottom Line

Simple syrup costs almost nothing, takes minutes to make, and immediately improves every sweetened cocktail you make. There's no excuse for using granulated sugar in cocktails when this solution exists.

Start with basic simple syrup. Once you're comfortable with the process, experiment with flavored variations. Your home bar—and everyone you make drinks for—will thank you.

Simple Syrup Ratios Explained

Not all simple syrups are created equal. Different ratios serve different purposes:

Standard Simple Syrup (1:1)

Ratio: 1 cup sugar : 1 cup water Best for: Most cocktails, everyday use Sweetness: Medium Shelf life: 2-3 weeks refrigerated

Rich Simple Syrup (2:1)

Ratio: 2 cups sugar : 1 cup water Best for: Tiki drinks, Old Fashioneds, longer storage Sweetness: Intense Shelf life: 4-6 weeks refrigerated (higher sugar = natural preservative)

Light Simple Syrup (1:2)

Ratio: 1 cup sugar : 2 cups water Best for: Subtle sweetening, iced tea, lemonade Sweetness: Light Shelf life: 1-2 weeks refrigerated

Pro Tip: Most classic cocktail recipes assume 1:1 ratio. If using 2:1 rich syrup, use half the amount called for!

How to Make Simple Syrup Without Heat

Don't want to turn on the stove? No problem!

Cold Process Method

1. Combine equal parts superfine sugar and water in a jar
2. Shake vigorously for 2-3 minutes
3. Let sit 10 minutes, shake again
4. Repeat until all sugar dissolves

Why it works: Superfine sugar has smaller crystals that dissolve more easily. Regular sugar takes much longer.

Best for: Small batches when you need it quick, hot summer days when you don't want to heat up the kitchen.

12 Flavored Simple Syrup Recipes

Take your cocktails to the next level with these easy flavor variations:

1. Vanilla Simple Syrup

Add: 1 vanilla bean, split (or 1 tbsp vanilla extract) Steep: 30 minutes Pairs with: Espresso Martini, Whiskey Sour, Bourbon cocktails Cocktails: Vanilla Old Fashioned, French Martini

2. Lavender Simple Syrup

Add: 2 tbsp dried culinary lavender Steep: 15 minutes (longer = bitter) Pairs with: Gin, vodka, champagne Cocktails: Lavender Collins, Lavender French 75

3. Ginger Simple Syrup

Add: 1/2 cup sliced fresh ginger Steep: 30 minutes (or simmer together) Pairs with: Whiskey, rum, vodka Cocktails: Penicillin, Ginger Margarita, Moscow Mule upgrade

4. Honey Syrup

Ratio: 1 cup honey : 1 cup warm water Method: Stir until dissolved (no cooking needed) Pairs with: Whiskey, gin, rum Cocktails: Gold Rush, Bee's Knees, Hot Toddy

5. Cinnamon Simple Syrup

Add: 4 cinnamon sticks Steep: 1 hour (or overnight) Pairs with: Whiskey, apple brandy, rum Cocktails: Apple Cider Cocktails, Fall Old Fashioned

6. Rosemary Simple Syrup

Add: 4 sprigs fresh rosemary Steep: 30 minutes Pairs with: Gin, vodka, grapefruit Cocktails: Rosemary Gimlet, Rosemary Greyhound

7. Jalapeño Simple Syrup

Add: 2 jalapeños, sliced (seeds = more heat) Steep: 15-30 minutes (taste test!) Pairs with: Tequila, mezcal, vodka Cocktails: Spicy Margarita, Spicy Paloma

8. Mint Simple Syrup

Add: 1 cup packed fresh mint leaves Steep: 30 minutes Pairs with: Rum, bourbon, vodka Cocktails: Mint Julep upgrade, Mojito base

9. Demerara Syrup

Swap: Use demerara sugar instead of white Flavor: Rich, molasses-like, caramelized Pairs with: Aged rum, bourbon, Cognac Cocktails: Classic Daiquiri, Old Fashioned, Rum drinks

10. Brown Sugar Syrup

Swap: Use brown sugar instead of white Flavor: Warm, toffee notes Pairs with: Bourbon, dark rum, apple brandy Cocktails: Autumn cocktails, dessert drinks

11. Maple Syrup (Ready-Made!)

Note: Pure maple syrup IS a simple syrup—no dilution needed Use: Straight from the bottle Pairs with: Bourbon, rye, apple brandy Cocktails: Maple Old Fashioned, Vermont Sour

12. Citrus Simple Syrup

Add: Zest of 2 lemons, limes, or oranges Steep: 30 minutes Pairs with: Vodka, gin, tequila, rum Cocktails: Enhanced sours, citrus martinis

Simple Syrup Troubleshooting

Why is my simple syrup crystallizing?

Causes:

• Sugar wasn't fully dissolved
• Contamination (dirty spoon introduced bacteria)
• Stored too long

Fix: Reheat gently with a splash of water until crystals dissolve. Add a tiny pinch of cream of tartar to prevent future crystallization.

Why does my simple syrup taste weird?

Causes:

• Old or stale sugar
• Tap water with chlorine/minerals
• Absorbed fridge odors

Fix: Use filtered water and fresh sugar. Store in airtight glass containers.

Why did my simple syrup get moldy?

Causes:

• Bacteria introduced (double-dipping, dirty container)
• Stored too long
• Container wasn't properly sealed

Prevention:

• Always use clean utensils
• Store in sterilized glass jars
• Add 1 oz vodka per cup syrup to extend shelf life

Why is my flavored syrup bitter?

Causes:

• Steeped too long (especially lavender, rosemary)
• Used pith from citrus (bitter white part)
• Burned sugar

Fix: Taste test every 10-15 minutes when infusing. Strain promptly.

How Long Does Simple Syrup Last?

Pro Tip: Add 1 oz vodka per cup of simple syrup to significantly extend shelf life without affecting taste.

Simple Syrup FAQ

Is simple syrup the same as sugar water?

Yes and no. Simple syrup is sugar fully dissolved in water, creating a stable liquid sweetener. Plain sugar water might have undissolved crystals.

Can I use simple syrup instead of sugar?

Yes! 1 tablespoon simple syrup (1:1) ≈ 1 tablespoon sugar in sweetness. But it adds liquid volume, so adjust other liquids in recipes.

What's the difference between simple syrup and corn syrup?

Simple syrup is sucrose (table sugar) dissolved in water. Corn syrup is glucose. They have different sweetness levels and viscosities. Don't substitute for baking, but cocktails are flexible.

Can I make simple syrup with brown sugar?

Absolutely! Brown sugar syrup has warm, toffee-like notes perfect for bourbon cocktails and fall drinks.

Can I use honey instead of simple syrup?

Yes, but dilute it first. Mix 1 part honey with 1 part warm water to create "honey syrup"—pure honey is too thick and won't mix well in cold drinks.

Does simple syrup need to be refrigerated?

Yes, for plain 1:1 syrup. Rich 2:1 syrup can survive at room temperature for short periods, but refrigeration is safer.

Can I freeze simple syrup?

Yes! Freeze in ice cube trays for perfect cocktail portions. It won't freeze completely solid due to sugar content, making it easy to pop out.

Pro Tips for Perfect Simple Syrup

1. Use a kitchen scale for perfect ratios (1 cup sugar = 200g, 1 cup water = 240g)

2. Don't boil - simmering dissolves sugar; boiling evaporates water and changes the ratio

3. Glass storage only - plastic can absorb odors and leach chemicals

4. Label everything - date made, ratio, flavor, expiration

5. Sterilize jars - run through dishwasher or rinse with boiling water

6. Cool completely before sealing to prevent condensation and mold

7. Taste test infusions every 10-15 minutes to prevent bitterness

8. Strain twice for herb/spice infusions - once through mesh, once through cheesecloth

9. Make small batches - fresher is always better

10. Keep a cocktail journal - note which syrup ratios you prefer

Cocktails That Use Simple Syrup

Simple syrup is essential for these classic recipes:

What's your favorite flavored simple syrup? Share your combinations in the comments!