Simple Syrup is the most basic sweetener used in cocktails, and as the name states, it's simple—made of just sugar and water. Like salt, sugar is a flavor enhancer, and simple syrup is used to bring out the character of other cocktail ingredients. Its sweetness also balances acidic elements like citrus juices. Superfine sugar (also called bar sugar, a nod to its use by bartenders) is best for making simple syrup because the fine granules dissolve easily without heating.

　　There are two methods of making simple syrup: hot and cold. Most people are familiar with the hot method and do not realize that you can get the same result by simply stirring or shaking it. The cold method works only with superfine sugar. Standard qranulated sugar requires heat to thoroughly dissolve all the granules. Either way, the sugar and water proportions are the same—one to one by volume; because there is a lot of air trapped between granules of sugar, we recommend measuring by weight. For those who don't own a kitchen scale, we offer a volume measurement as well.

Ingredients

　　2 cups water

　　Hot method: Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle.

　　Cold method: Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.

　　Do ahead: Syrup will keep for 4 days, refrigerated. It will firm up when cold, so allow to return to room temperature before using.

　　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.