Cocktail syrups: simple, rich, honey, grenadine and more

How to make the syrups classic cocktails call for, how to swap one for another, and how long they keep.

Syrups add sugar in a form that mixes instantly into a cold drink. All of these keep two to four weeks in a clean, closed bottle in the fridge; rich syrups keep longest. Throw out anything cloudy.

The recipes (by weight)

Simple syrup (1:1)

Equal weights of white sugar and water, stirred until dissolved. Warm water speeds it up. The default "syrup" in recipes on this site.

Rich syrup (2:1)

Two parts sugar to one of water, gently warmed until clear. Sweeter and silkier; use about two-thirds as much as simple syrup.

Demerara syrup (2:1)

Rich syrup made with demerara or another raw cane sugar. Caramel notes for Old Fashioneds and rum drinks.

Honey syrup (3:1)

Three parts honey to one part warm water. Neat honey seizes in a cold shaker. Bee's Knees, Gold Rush, Penicillin.

Grenadine

Real grenadine is pomegranate syrup: equal parts pomegranate juice and sugar, warmed until dissolved. The bright red commercial versions are mostly corn syrup and colouring. Jack Rose, Ward Eight, El Presidente.

Ginger syrup

Fresh ginger juice and sugar in equal weights. Penicillin, El Diablo (alongside ginger beer).

Orgeat

An almond syrup, traditionally with a little orange-flower water. Essential to the Mai Tai. Making it is a project; a good bought one is fine.

Agave syrup

Agave nectar loosened with water, about 2:1. Sweeter than simple syrup; Tommy's Margarita uses it.

Swapping syrups

When you swap simple syrup for rich, use about two-thirds of the amount; going the other way, use one and a half times as much. Honey and agave are both sweeter than simple syrup by volume, so start with less and taste.