Raising the Bar with Jamie Boudreau

How To Make Rich Simple Syrup

Making simple syrup is, well, simple. Jamie likes to use rich simple syrup behind the bar. It provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.

2 parts sugar

1 part water

Instructions

add water and sugar to a small sauce pan over medium heat

stir until the sugar is completely dissolved

DO NOT BOIL

let cool completely and store for up to two weeks

Comments

cbreets 19 Feb 2013
12:45 pm

Hi Jamie,

Do you recommend measuring the sugar by weight as opposed to volume for increased accuracy? If so, what would the sugar weight to water ratio look like? Do you primarily use rich simple syrup for all your cocktails?

Thanks!
-Chris

Jamie Boudreau 21 Feb 2013
7:54 pm

It is not necessary to weigh. The difference is minute. The only advantage is consistency within batches, but again, the difference is so small I’m not sure if it’s worth the effort.
I do use rich simple for all of my cocktails. I’m not in the business of adding additional water if I can help it! Plus rich adds texture that simple does not.

cbreets 8 Mar 2013
3:42 pm

Thanks for the reply! Any thoughts on using gum arabic?

Jamie Boudreau 8 Mar 2013
5:25 pm

gomme arabic is great

Nikos 5 Sep 2013
10:36 am

Hi Jamie,
Should the rich simple syrup be crystal clear or a little cloudy ?

Small Screen Colin 5 Sep 2013
10:43 am

Nikos,

The simple syrup should be clear. If not, it may just need a moment to settle the air bubbles out.

Nikos 5 Sep 2013
10:47 am

Thanks for the clarification.

Aurelien 4 Mar 2015
5:08 pm

Hello, why should we not boil it, what would be the difference if you do boil it? Thanks

Jamie Boudreau 5 Mar 2015
1:00 pm

Boiling syrup changes the type of syrup it is. You now have inverted sugar which is a lot sweeter than if you didn’t boil the water.

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