A simple syrup is a basic sweetening agent, generally made by dissolving a sugar into equal parts water.  A richer (or “heavy”) simple can be made by doubling the sugar to water ratio (i.e. 2 parts sugar to 1 part water).  A heavy simple will generally be much thicker and richer in flavor.  While most simple syrups are made with white granulated sugar, experimenting with different sugars can introduce new flavors and complexities to your cocktail menu.  For variation, simples can be made from brown sugar, turbinado or raw sugar, honey, maple syrup, agave nectar, coconut sugar, date sugar, molasses, stevia, and so on.  In addition to different sugars, various flavoring elements can be added to introduce unique flavors, such as spices, herbs, flowers, roots, etc.

To make a simple syrup, combine equal parts of water and your choice of sugar in a saucepan.  Heat the mixture on medium heat until fully dissolved.  Let the simple syrup cool completely.  For heavier simples and thicker sugars, bring to boil, stirring constantly. Immediately at boiling, reduce the heat and let the simple simmer for 3-5 minutes, stirring constantly.  Remove the simple from the heat and let it cool completely.

Once cooled, simple syrups should be stored in an airtight container in a refrigerator.  If properly cared for, a simple syrup will last up to a month before it starts to lose its flavor or separate.