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Simple syrup is a great addition to a home bar. Lemon drops, margaritas and a slew of other drinks—such as Lucy Brennan’s dreamy avocado daiquiri—call for the sweet solution. Stored in the refrigerator, it’s also a quick, convenient liquid sweetener for iced teas and coffees. It’s a base for fun, flavored syrups, too. Just add rosemary or ginger, or any seasonal fruit you score at the farmer’s market. (See Dr. Cocktail’s
pineapple syrup recipe.)
1 cup granulated sugar
1 cup water
Simmer equal parts granulated sugar and filtered water in a saucepan over low heat
for 1–2 minutes. Adjust sugar to taste, adding more if you want a thicker, sweeter syrup. Stir gently and simmer for another 1–2 minutes, or until syrup is translucent. Remove from heat and let cool. Funnel syrup into a plastic squeeze bottle or a recycled, washed olive oil bottle with a slow-pouring nozzle. Cover and shake well. Refrigerate for up to a week. For a longer-lasting syrup, add a splash of vodka or another strong spirit.
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