Ingredients

　　1 pound demerara sugar

　　2 cups water

　　Combine the sugar and water in a saucepan over medium heat. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Let cool, then store in a bottle. The syrup will keep for 4 days, refrigerated.

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.