There must be good reasons to buy simple syrup in a bottle. Perhaps the cocktail recipe should be printed on the label. Alternatively, you could be putting together a gift basket for a friend’s home bar. You don’t have a way to boil water, or you don’t have a way to boil water.
After that, it’s difficult to come up with an explanation. Simple syrup is one of the simplest things in the world to create, and it’s also cost-effective—the components are only about 25 cents (a shocking retail markup considering the cheapest bottle of simple syrup is nearly $5). Plus, stabilizers are frequently added to premixed, pre-bottled syrups, so if you want to keep your syrups as simple as possible, homemade is the way to go.
Can you buy simple syrup in the store?
To locate any product in a store, you must first determine which category it belongs to and what products it is associated with. Because simple syrup is a sweetener, it is likely to be found with other sweeteners.
Aisles can be found in many grocery stores. Simple syrup can be found in the coffee bean and soft drink aisles because it is frequently used in coffee and soft beverages.
Look for the syrup in the same aisles as other sweeteners like honey and agave syrup.
Simple syrup can also be found near or close to alcoholic beverages or cocktail isles.
Why do people buy simple syrup?
By far the most popular sweetener used by bartenders in cocktails is simple syrup. The explanation for this is simple: when drinks are cold, sugar takes longer to dissolve. Making a sugar syrup ahead of time eliminates the possibility of sugar grains remaining in your cocktail (or other cold drink) when it’s served.
Should you buy simple syrup?
While standing in the cocktail mixer aisle of the grocery store, a friend of mine contacted me.
For a little period, I was perplexed. It had never occurred to me that people purchased simple syrup.
I informed her she didn’t need to buy simple syrup. “All you have to do is grab a bag of sugar and manufacture your own.”
She hastily said, “Oh, I can’t.” “I’m making a cocktail recipe that calls for rosemary simple syrup. I can’t seem to find it anyplace, so I assume I’ll have to purchase it!”
“What?! With a chuckle, I responded, “Just purchase a bag of sugar and a sprig of rosemary and MAKE YOUR OWN.” My acquaintance calls me from the grocery store all the time.
The simplicity of simple syrup (or sugar syrup, as some refer to it) lies in the fact that it only requires two ingredients in equal amounts: sugar and water.
The mixture must be heated in order for the sugar to dissolve in the water. After allowing the syrup to cool, you’ll have a classic simple syrup to use in cocktails and other sweet summer drinks.
Do you need to refrigerate simple syrup?
Simple syrup of any kind should be kept in a sanitary container. Glass containers, such as a mason jar, are the ideal to use because they are the easiest to sterilize.
You can, of course, use plastic squeeze bottles (depending on the syrup’s consistency and intended use), but make sure they’re free of aromas and fats.
Any extraneous particles that come into touch with the syrup could lead to the formation of crystals or the growth of bacteria.
These containers can be kept at room temperature or in the refrigerator. It’s best to keep it away from strong odors because it will absorb them.
Does Simple Syrup Need To Be Refrigerated?
We strongly advise, if not demand, that you keep your simple syrup refrigerated. Fridges are designed to slow down the aging of food and lengthen its shelf life by inhibiting microbial growth. The refrigerator will also aid in the stabilization of your simple syrup.
If you store the syrup at room temperature, its shelf life will be greatly decreased, and the risk of mold growth will be significantly increased.
How Long Can a Simple Syrup Last?
Remember the things that will effect the shelf life of your simple syrup that we described earlier.
Keeping these factors in mind, your medium (or basic) simple syrup can survive up to 3 months if you make the perfect simple syrup and store it in a clean, sterile container in the refrigerator.
The shorter the interval, the less sugar the syrup contains. The longer the duration, the more sugar the syrup contains. To avoid the batch becoming unusable, flavor syrups should be consumed within a week of being stored in the refrigerator.
To avoid crystallization, any simple syrup that has been stored at room temperature should be used as soon as feasible. A batch can crystalize in a matter of hours, and you won’t realize it until you need it.
Any syrup that develops mold on the surface should be removed right once, and the container should be cleaned and sterilized carefully. Mold thrives in humid environments (such as when the syrup is kept at room temperature) or when the container isn’t thoroughly cleaned.
Simple syrups purchased in stores are frequently stabilized with extra components, giving them a much longer and more stable shelf life. Check the container for the use-by date and keep an eye on the syrup for any crystals or mold.
How To Stabilize Your Simple Syrup For Longer Storage
There are a few things you may take to lessen the chances of crystallization during storage.
There are a variety of ways to stabilize your syrup and hence extend its shelf life. Some of these processes will change the flavor of the simple syrup, so think about how you’ll use it before deciding which approach is right for you.
A smidgeon of freshly squeezed lemon juice or a sprinkle of cream of tartar can be added. If you’re creating larger amounts, be careful to double-check the measurements.
Corn syrup is another widely utilized ingredient in commercially produced syrups and syrup-based goods to prevent sugar crystals from forming.
When storing the syrup at room temperature, these additives will postpone the formation of crystals; however, as previously stated, they will alter the flavor of the syrup and, as a result, your recipe.
You can also use a method that does not change the flavor. Instead of simply bringing your sugar syrup mixture to a boil, simmer it for 10 minutes. Simmering the mixture for a long period allows all of the sugar to dissolve and the mixture to become considerably more stable.
Do you need to boil simple syrup?
Simple syrup does not need to be heated. At normal temperature, sucrose (granulated sugar) dissolves easily in water. If you’re preparing a 1:1 syrup, all you have to do is combine equal amounts sugar and water and let it sit for 15 to 20 minutes.
How long can you keep simple syrup?
The field of home-made cocktail components is continually increasing. Syrups, bitters, and shrubs are just a few examples. However, as a result of this expansion, additional issues may arise, such as finding storage room for new concoctions, maintaining quality control, and, most importantly, wasting goods and money if it spoils. Fortunately, you don’t have to worry about some elements, and others are simple to change to increase survivability. We’ve gathered background information and preservation suggestions for four typical housemade ingredients to assist you navigate this realm.
1. Sugar Syrups
Syrups are one of the simplest (and most cost-effective) ways for bartenders and cocktail connoisseurs to personalize each beverage. Syrups are simply sugar and water mixes at their most basic level.
According to Camper English of Alcademics, there are two ways to extend the shelf life of simple syrup: increasing the sugar to water ratio or adding neutral spirit.
The disparity is startling. Simple syrup (sugar to water ratio of 1:1) has a shelf life of roughly a month. Rich simple syrup, on the other hand, created with a 2:1 sugar-to-water ratio, will last around six months before turning murky.
If you want to prepare large batches to last for months, learning how to bottle in a vacuum might be the way to go. After all, adds Jennifer Colliau, owner and operator of Small Hand Foods, “bacteria can’t multiply without air.” “Bacteria can feed after you open a jar and expose the food to air.”
Shrubs (number 2)
Fruit has been preserved in liquid form by combining it with vinegar and sugar since colonial times. You’ll almost certainly utilize it all before it spoils, much like pickled veggies. “Theoretically, you could make a shrub and keep it on your countertop for a year or more and it wouldn’t rot or spoil,” says Michael Dietsch, a spirits journalist and author of “Shrubs.” “The worst that can happen is the flavors will deteriorate over time.”
Julian Goglia, partner and beverage manager for Atlanta’s The Mercury, The Pinewood, and Proof, thinks pickling is “simply extremely, really effective.” “Anything that you maintain in that manner is going to endure a long time,” Goglia adds. “You’re using the pickling procedure to preserve some form of fruit for an extended period of time.” I’ve discovered that everything we’ve ever stored tastes better after a week or two, but it pretty much stays the same after that.”
According to Dietsch, the long shelf life is due to the natural antibacterial qualities of vinegar and, to a lesser extent, sugar. The perishable fruit in the mix does not spoil as a result of these components. “If you’ve kept it for a long and are interested about it, open it up, check for mold, and smell it to see if it still smells like fruit and vinegar,” he advises. “If it still smells good and looks well, then it’s nearly probably alright and you won’t have any difficulties.”
However, because of the product’s inherent makeup, there isn’t always a way to extend its lifespan. “I suppose you could do what some people do with simple syrups and add a little high proof vodka,” Dietsch says. “However, I believe the vinegar will kill anything that the vodka would, so I’m not sure how much it would help.”
Despite the fact that bitters are essentially highly concentrated herbal infusions, the growing number of bars (and residences) that make their own bitters has earned them their own spot. They’re prepared by steeping substances in alcohol, just as other infusions. “Almost anything that might be living on the material will be killed by the alcohol,” adds Dietsch. “A lot of handmade bitters have a high proof level. Because they’re produced with alcohol, they’ll probably survive a long time.”
Goglia agrees, but advises avoiding storing them in areas where they would be exposed to sunlight or temperature changes. “If you can limit those deviations, you’ll see a lot less change over time,” he says. “The more you can regulate those, the better the flavors will be preserved.” It’s still the same thing, but it will deteriorate in some way over time. I still have the bitters I prepared before Pinewood opened. They’re four and a half years old and still delicious, tasting just like they did back in the day.”
4. The use of infusions
Since before the craft cocktail trend, infusions have been popular. Some of the most popular vodkas were fruit or pepper vodkas, and others have since gained appeal. These infusions are alcohol-based and, as a result, tend to be relatively stable, despite their fruit content.
“You’ll probably use them up before you have to worry about them going bad,” Dietsch says of the shrubs. “You’ll probably be fine if you’re infusing in a super high-proof mediumEverclear.” Whether you’re putting something into an 80 proof brandy, check on it after a few months to see if it’s still good.” Taste, sniff, and physically inspect for any changes on a regular basis to make sure it’s still there.
What can I use instead of simple syrup?
If using these alternatives in a cocktail or coffee drink recipe, start with a bit less than the recipe calls for and adjust to taste.
In drinks, agave syrup can be used to replace simple syrup (it’s also used to sweeten margaritas). The agave plant provides the nectar. After that, it’s turned into a syrup, which is now more commonly available. Because of its neutral flavor, it’s a wonderful choice for cocktails. Use it in place of simple syrup in a 1:1 ratio.
Another simple syrup option is honey. It has a somewhat stronger flavor than maple syrup, but it can still be used as a substitute. Because honey’s consistency can be quite thick, turn it into honey syrup! Here’s how to make honey syrup, which may be used in place of simple syrup in a 1:1 ratio.