The only thing you'll need to take away from this is that a 2:1 syrup is typically 65.0°brix and a 1:1 is 50.0°brix - a difference big enough to taste in your drinks. The simplest way to explain is that one degree Brix is 1 gram of sucrose in 100 grams of liquid and represents the strength of the solution as a percentage by mass. The second measurement of a liquid's sweetness is Brix. A small amount perhaps, and call us perfectionists if you must, but all the small admissions like a 1:1 syrup and 'wet ice' and suddenly your drink is over-diluted. The ratio is sugar to water, and here at Difford's Guide we prefer 2:1 as it means less dilution going into our drink. You'll see two ways we measure this - the first is a simple note on recipes saying 2:1 sugar syrup or 1:1. To achieve consistently good and balanced drinks you'll need to know your sugar syrup has the same sweetness level each time you use it. Granulated sugar does not dissolve easily in cold liquids, particularly alcohol, which is why we use a syrup to better integrate with a cocktail. As Simon Difford has written before, sugar syrup is one of the simplest and yet also most misunderstood and complex products used. Syrups aren't just about balancing however, they play an important role in bringing to life a lot of the flavours found in a cocktail, from the sourness in lemon juice to the jammy flavours in a raspberry. With a good quality sugar syrup and agave syrup you'll be able to balance the majority of the cocktails on this website (which numbers over 10,000). Here's everything you need to know.įor most home bartenders there are only two essential sugar syrups you'll need, and they're in the title so no prizes for guessing which ones. Often the after-thought of most cocktails, consistent and quality sugar syrups make a big difference on final flavour. What ingredient does a Tommy's Margarita, a Porn Star Martini, a Bramble and an Old Fashioned have in common? A sweetner.
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