“Old Fashioned” Simple Syrup

By Jamie Boudreau

Simple syrup doesn't always need to be simple; not that this recipe for Old Fashioned Simple Syrup is difficult to make. Adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails like this Hot Toddy done Blue Blazer style.

Recipe

"Old Fashioned" Simple Syrup

550 mL Turbinado Sugar

200 mL Make's 46

100 mL Angostura Bitters

Instructions

Add all ingredients to a sauce pan over medium heat

Stir constantly until the sugar has dissolved

Let cool. Store in a glass or plastic container for up to two weeks

Comments
Chuck Taggart 30 Nov 2010
12:41 pm

Great idea! With all that Bourbon it should keep more or less indefinitely, shouldn’t it?

Joakim Östlund Andersson 6 Dec 2010
5:08 pm

“Let cool. Store in a glass or plastic container for up to two weeks”

Is what instructions says so don’t think this has found the source for eternal life :)

Chris Milligan 22 Dec 2010
1:59 pm

Great Syrup.

I had some difficulty with it the first time out, realzing I did not compensate for the high atlitiudes boiling points (alcohol at 161 degrees or so: barely warm enough to dissolve a high concentration of sugar.)

My solution was to pulverisize the sugar (superfine tribinado!!) then temper the syrup like doing a reverse rock candy solution: removing it from the heat and allowing the liquids to absorb then return the syrup to the heat.  It took about 3 times to get the sugar completely dissolved.

BTW Rum makes aahell of a syrup as well!

Chris Milligan 23 Dec 2010
7:14 am

Okay, I spoke a little too soon here.

Got to work tonight only to find a recrystalized bolb in a bottle.

Nick Rose 12 Feb 2011
12:15 am

Having big issues with re-crystalisation as well. Any tips Jamie? I’ve just been placing the bottle in some boiling water, micro-waving and shaking but it’s a daily process now. Love the recipe though, always gets positive comments from customers

Joakim Östlund Andersson 10 Apr 2011
2:37 pm

Was watching Nigella’s cooking show and she said something about the process of making syrup that made me think of the comments here.

Basically when you pour’re cooking sugar in a liquid you may only stir before you put it on the heat. After that all you’re allowed to do is to shake it about.

Joakim Östlund Andersson 10 Apr 2011
3:05 pm

To prevent crystallisation that is

Chip 15 Oct 2011
3:14 am

As others have said, great syrup, but one that inevitably crystallizes in the bottle.  While I haven’t put this to the test, adding some gum arabic should prevent the sugar from crystallizing. This will also give the syrup a thicker mouthfeel, which hopefully shouldn’t cause too many problems and might even be welcome in drinks like the Cubed Old Fashioned (which is excellent). Not sure how it would play in the Hot Toddy done Blue Blazer style though…

Nick L. 5 Dec 2011
10:22 am

I made some of this a while back and had the same recrystallization problems.  I added a half part of water to the solution and haven’t had any problems since.  Of course, you have to adjust your recipes accordingly.

Matthew Parks 4 Feb 2012
5:33 pm

Great.. Using a bit extra bourbon seems to compensate for crystallization. Using a smaller bottle works better as well.

Also, careful if you’re on a gas stove.. I forgot about the high alcohol content in the angostura and about blew myself up by tipping the pan before it came off the range. :)

Laércio Silva 17 May 2012
9:43 am

Simply amazing ... Play your recipe was really rewarding
Thanks for sharing your knowledge!
The best syrup that had already experienced
Laercio Silva - Brazilian Bartender

JD 8 Mar 2013
2:23 pm

Honestly a double-rich syrup like this will keep a very, very long time in the fridge.  It will pick up that musty fridge flavor in a month or two.

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