*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.
@Elflavio92
2 ай бұрын
I appreciate that you do ALL the math for us in your videos 😅 Thanks for making it easy!
@Swindellium409
2 ай бұрын
@@makeanddrink thanks man! Sorry for asking you to do math lol
@ultimatemaitai
2 ай бұрын
Thanks for mentioning the color of the finished product. I made a simple syrup and thought i did it wrong when it didn't come out clear (it was going into a punch immediately).
@bobsmith5096
2 ай бұрын
Your bar sugar video really intrigued me; the idea about minimizing the dilution while still being able to incorporate the sugar fully and efficiently.
@carl67lp
2 ай бұрын
I've begun making my 1:1 (or 2:1) simple syrup by simply putting the proper amounts in the bottle, putting the cap on, and shaking it for a minute or two every now and again while I sit at my desk. It's the perfect fidget, has a certain aural quality (the sloshing!), and doesn't require any electricity or heat!
@erickhines4121
2 ай бұрын
Once you go Piloncillo... You'll never go back😂
@avalosrivera1
2 ай бұрын
Yes! +1 for Piloncillo
@MrHavy09
2 ай бұрын
I usually gravitate to Demerara Syrup when I use Aged Rum & Bourbon; especially my old fashions. It would be interesting to know when to use Rich Simple vs Cane Sugar
@TDaw88
2 ай бұрын
just in time! I am about to embark on a syrup spree for my birthday - rich, Demerara and passion fruit!
@alchemikas555
2 ай бұрын
When it's called for demarara syrup, i usually make "brown sugar syrup" suggested by Jeffrey Morgenthaler. Recipe is: 30g molasses, 270g white sugar, 150g water. It's consistent and gives great molasses flavor.
@brotholomew13
2 ай бұрын
Brother you can just buy Demerara sugar, or brown sugar. Who tf keeps molasses around.
@D0rk4L
2 ай бұрын
Having made them side by side, there is a big flavor difference between Jeff’s brown sugar syrup and a syrup made with demerera/turbinado sugar. I don’t make the brown sugar syrup anymore, I would rather the flavor profile from turbinado.
@petermcguire4769
2 ай бұрын
@@brotholomew13bakers and cooks😊. People who often make dark rye bread, gingerbread, baked beans, or if you plan on making your own barbecue sauce, You're probably going to want to keep molasses on hand. There's also a molasses syrup that is called for in the Smuggler's Cove book, although I think it's only used in very few recipes.
@cdoconn
2 ай бұрын
Very interesting watch, I was literally thinking about this just the other day!
@CyrusBluebird
2 ай бұрын
There's also the game of telephone with the very mixed sugars used by Dave Wondrich in making the 67°BRIX "Rich Simple Syrup", and we live with that outcome today.
@ashergreen3356
2 ай бұрын
I love playing around with different sugars for syrup. I’m currently a fan of panela syrup for most Demerara applications and use dark muscovado for any whiskey old fashioneds. I also use the blender method most of the time and usually go for 2:1 for extended shelf life.
@hietanbs
Ай бұрын
Probably could be an entire video but what are your takes on freezing syrups? I often have months worth of extra even when lowering down the ratios and freeze leftovers for down the road. There isn’t normally stays good dates when I see this mentioned in books but they often say anything from a few months to a year. Could be fun experiment!
@makeanddrink
Ай бұрын
I freeze most of the syrups that will go bad within a few days/weeks and have not noticed any issues with them in regards to taste or quality.
@stephane.foisy.186
2 ай бұрын
Great informative video!!!
@mohrstephen
2 ай бұрын
I've found that the shelf life on syrups heated last substantially longer than the cold process. Florida Crystal Turbinado Cane Sugar is similar in texture, color, and taste to the Mauritius Demerara sugar used in the video. It's also significantly more affordable by volume.
@laurencefrabotta1618
Ай бұрын
If you haven’t tried it, check out Kuromitsu (Japanese ‘Black Honey’) made from unrefined Kokutō sugar
@ApothecaryAlyth
2 ай бұрын
Looking forward to the more advanced syrups you have coming! (Will this include your reformulated orgeat recipe?) I do think it's worth noting that Garret Richard points out a distinction in Tropical Standard about the type of cane syrup you made today vs. something like Petite Canne or Sirop J. M. I don't have my book handy but I believe there's a specific aspect to the way those syrups are produced that you can't replicate at home by simply combing cane sugar and water. The simple homemade cane syrup is my daily driver for most cocktails that call for simple syrup, but for something like a Ti' Punch, you can definitely taste a difference when using a true Martinique cane syrup.
@powermonger9090
2 ай бұрын
The sugars we have in Australia are: White Sugar Castor Sugar (finer granules than white sugar) Raw sugar (this would be Turbinado I think) Demerara Sugar (slightly more darker than Raw sugar) Muscavardo Sugar (more darker than Demerara sugar) Obviously we also have Brown and Dark Brown sugar. All our sugar is from cane sugar, so what you call cane sugar just looks like normal white sugar here.
@delsinrichardson9039
Ай бұрын
What if you're making an herb flavored syrup? Still blend or use heat?
@paulc1173
2 ай бұрын
GREAT, now I KNOW everything I didn’t know about Demerara syrup didn’t really matter…. (LoL). Well it’s good to have some flexibility. I have been using Trader Joe’s Turbinado in a 2:1 for my demerara syrup.
@Swindellium409
2 ай бұрын
Great video! Could you provide more details/references for the 750ml of 2:1 simple syrup calculation? Particularly, where the factor of 1.33 comes from?
@makeanddrink
2 ай бұрын
good question. check out the pinned comment where I explain it better.
@TouxA66
2 ай бұрын
Cool shirt, where did you get it from?
@durarara911
2 ай бұрын
Can you talk about what's the difference between cold or hot processing?
@makeanddrink
2 ай бұрын
Mainly preference and ease. Some people say it alters the flavor or the sugar. But when it comes to fruit syrups I think cold is the way to go, while some syrups like cinnamon and vanilla need heat.
@durarara911
2 ай бұрын
@@makeanddrink Thank you! That makes a lot of sense.
@EtruskenRaider
2 ай бұрын
Did I miss why we’re using a blender as opposed to hot water in a pot?
@makeanddrink
2 ай бұрын
It’s a preference. Its easier. Some claim the heat will change flavor, but I do it this way because it’s faster and easier.
@EtruskenRaider
2 ай бұрын
@@makeanddrink ah. Makes sense.
@Sea_Dog7
2 ай бұрын
Question? I found a knockoff recipe for Tahiti Nui's Mai Tai recipe that is a closely guarded secret. It call for Sugar Cane Juice which I can't find any where. Would sugar cane syrup be a good substitute? Not sure what the difference would be in the juice as opposed to the syrup?
@makeanddrink
2 ай бұрын
I really wouldnt know what to use instead of the called for sugar cane juice.
@nicolasnegrete3226
2 ай бұрын
can you show how to make honey syrup and cinnamon syrup, please ??
@makeanddrink
2 ай бұрын
one day
@apocling
2 ай бұрын
2:1 honey to water, recipe from SC for Cinnamon syrup, toss a stick into a pot of syrup and cook for ~10min on low.
@Quiet1-y9x
2 ай бұрын
Is there a difference in using a 1:1 vs 2:1 syrup/orgeat in cocktails?
@ApothecaryAlyth
2 ай бұрын
There is. A 2:1 orgeat would have more sugar by volume (and potentially less almond flavor by volume as well, though that can be adjusted for if your recipe is homemade). So a cocktail made with ½ oz of 2:1 orgeat will read sweeter and potentially less nutty than a cocktail using the same volume of 1:1 orgeat.
@makeanddrink
2 ай бұрын
Difference is a syrup that is 50% sugar vs one that is 66% sugar. It's enough to be noticeable by taste but 2:1 syrups last longer as well.
@Quiet1-y9x
2 ай бұрын
@@makeanddrink Thank you! I enjoy making my own home syrups and get frustrated when I come across recipes that don't specify the brix/sugar concentration of the syrups used. I may end up preferring a different concentration but like know where the "official" recipes start from!
@shanespruiell93
Ай бұрын
4:16
@paulthies6106
Ай бұрын
Have you ever tried making simple syrup with coconut palm sugar?
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