The cocktail is an art form that peaked in the middle of the 20th century and has been in rapid decline since. As a young lad, I was schooled in the fine art of cocktailing by my father and grandfathers, I learned many valuable lessons that I plan to pass on. I also want to resurrect some of the old classics that vastly surpass the sugary & fruity concoctions made today with their simplicity, elegance and bold flavors. Most of the time I will focus on one drink, and to provide, at least in my opinion, the definitive recipe, but hope to expand to other related topics as I see fit. Please mix yourself a cocktail, read, drink, and enjoy!

Friday, August 13, 2010

Pure Cane Simple Syrup

Simple syrup is an ingredient called for is so many different cocktails that I decided to spend some time using different sugars and ratios of water just to see what I could come up with. One of my earliest experiments was using Sugar in the Raw, unrefined pure cane sugar. The result is a dark, caramel colored syrup with a distinct flavor that I think lends itself well to rum and bourbon based cocktails. There is just a hint of molasses flavor to it. I really like it in an Old Fashioned and an Old Cuban.

I like a ratio of one to one and the sugar dissolves easily enough that I find it unnecessary to heat the mixture. In a an empty 750 ml liquor bottle add one cup of sugar and one cup of water. Shake vigorously until the sugar is dissolved. Store the syrup in your refrigerator and shake briefly before each use to remove any crystallization.

Pure Cane Simple Syrup
1 cup sugar in the raw
1 cup water
Combine ingredients in an empty 750 ml bottle. Shake vigorously. Store in the refrigerator.

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