Types of Syrup

Agave nectar has a very low GI, primarily because almost all of the sugar in it is fructose. It has very little glucose, at least when compared to regular sugar. A recent study in mice compared the metabolic effects of Agave nectar and sucrose (plain sugar) after 34 days.

8 oz. premade simple syrup (1:1) 1 oz. freshly ground allspice Combine simple syrup with allspice in a small saucepan over medium heat and let simmer for 10 minutes.

Orgeat Syrup is an extremely tricky ingredient to work with and it can either make a cocktail blissful and into an experience of a lifetime or it can destroy the drink and the bartender’s reputation along with it.

To make a flavoured syrup, start with the same bases of sugar and water (either 1:1 or 2:1 ratio) then add a flavouring element while the sugar and water are warming. When the syrup is flavoured enough for your taste, remove from heat and strain into the bottle.

Demerara Syrup (or Turbinado Syrup) The same proportions as basic simple syrup (1:1), this syrup swaps in golden-hued demerara or turbinado sugar for a deeper, almost caramel-like flavor popular in tropical drinks.

Step 1, In a small saucepan, combine the honey, water, lemon juice and lemon zest. Cook over medium heat stirring occasionally until boiling. Continue to boil until the mixture is reduced by a fourth. Pour warm syrup over cake and allow to sit for a few minutes before serving.

Rich Simple Syrup. Rich simple syrup simply means that you're using more sugar than water to create a richer syrup. It is a 2:1 ratio and you can often use a little less syrup than a drink recipe calls for. You can also make this simple syrup with equal parts (1:1) of sugar and water. It will be a little thinner and it will add just a touch of sweetness to your drinks.

Simple syrup is 1 part sugar to 1 part water. A staple in any beverage maker's repertoire.