Simple Syrup

A two-to-one sugar syrup, heavier than the one-to-one "simple syrup" most bar guides call for today. Boiling it a full five minutes drives off more water still, so expect something closer to a light glaze than a pourable syrup once it cools.

• What you actually getOne cup sugar to half a cup water yields somewhat less than a cup of finished syrup, depending on how hard it boils. For a modern one-to-one syrup, use equal volumes of sugar and water and heat only until the sugar dissolves.
• The hinge: do not let it colourAt this ratio the syrup concentrates fast. Five minutes of hard boiling can scorch it or take it further than you want, so keep the heat moderate, watch for any tinge of gold, and pull it off at once.
• CrystallisationRich syrups seize into a sugar brick if a crystal forms on the pan wall. Brush the sides down with a wet pastry brush, or add a teaspoon of corn syrup or a few drops of lemon juice as insurance.
• Keeping it"Keep on hand" implies a stoppered bottle kept somewhere cool. Refrigerate in a clean sealed jar; the high sugar concentration keeps it sound for several weeks, and any cloudiness or surface film means discard it.
• Using it in drinksBecause this is richer than a one-to-one syrup, start with about half to two-thirds the quantity any modern cocktail or lemonade recipe specifies and adjust upward.
• FlavouringSteep mint, citrus peel, a split vanilla bean or a few crushed spices in the hot syrup off the heat, then strain once cool. Infusing after the boil preserves far more aroma than adding them to the pan.