How to make simple syrup, cane sugar syrup, and Demerara syrup

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Back to basics as we make 3 different simple syrups. We'll make a traditional simple syrup, a cane simple syrup, and a demerara simple syrup.

Over the last couple of decades at least, the use of the term "simple syrup" has been used to define a syrup that is 1 part water to 1 part sugar while a ratio of 2:1 has been called a rich syurp. These are terms we should still be using today since it helps interpret a recipe and it's become commonplace, but historically these terms were not used in this way. Many historic candy making and pharmacy books call for simple syrup when denoting the use of a syurp that is only syrup and water. The ratio for these syrups changed by whoever was sharing the recipe and there was no universal ratio. Some historic recipes called for gelatin as well. These syrups were often used as the base for creating other "non-simple" syrups"

A basic 1:1 simple syrup should be made with white sugar.

Cane Syrup should be made with any type or organic or evaporated cane sugar. You might find the taste varies by brand, but what you're looking for is a sugar that has a little natural color to it but is not nearly as dark as a Demerara.

Demerara Syrup should be made using a "Demerara-Style" sugar. Most for sale today are not using real Demerara sugar or sugar from Guyana, and many of the brands with have different flavors and colors.

Demerara Sugars I like:
https://amzn.to/3ypK849
https://amzn.to/3LTgvey

A note about multiplying by your target yield by 1.33

There is no sourcing on this other than trial and error by me. I figured this out by filling a 750ml bottle and kept track of the sugar and water I added.

After filming the video, I double-checked it against a few posts I saw on Reddit that said the final volume of a 2:1 syrup was just the amount of sugar you used. For instance, if you used 500 grams of sugar and 250 grams of water, you would yield 500ml of syrup. Seemed easy enough and almost too good to be true.

Method 1: Sugar = Final Volume
With a target of 200ml of syrup that means we just need to add 200 grams of sugar to 100 grams of water. The yield was actually 240ml of syrup which is off by 18%

Method 2: Multiply target yield by 1.33
With the target of 200ml, I multiplied 200 x 1.33 and that equals 266. That means 177.3 grams of sugar and 88.6 grams of water. The yield for that was 200ml of syrup exactly.

I tested all of this in a 250ml graduated cylinder so it’s pretty accurate, but the 1.33 number is not meant to be 100% accurate. Just to help you fill specific bottles that you already know the volume of. If you need to get AT LEAST a specific volume for a recipe and will measure after the fact, I’d suggest multiplying by more than 1.33 to make sure you have enough.

Recipes at the bottom of this description

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📃 Episode Chapters 📃
00:00 Introduction
00:30 What is a simple syrup?
02:00 Making a 2:1 rich simple syrup
02:31 Dialing in the volume
03:00 What are these different sugars?
04:16 What is cane sugar
04:58 What is turbinado Sugar
05:28 Demerara Sugar
05:48 No rules!
06:13 Making cane simple syrup
06:36 Making demerara simple syrup
07:10 ender

#SimpleSyrup #CocktailSyrups #Cocktails