The most common simple syrup ratio is 1:1, meaning equal parts sugar and water by volume or weight. This ratio is frequently used in cocktails because 1 oz of simple syrup roughly balances the acidity of 1 oz of citrus juice. There is also a richer syrup ratio of 2:1 (two parts sugar to one part water), known as "rich syrup," which is sweeter and less diluted. This type is common outside the U.S. and preferred by some bartenders for a more concentrated sweetness and longer shelf life.
Simple Syrup Ratios
Ratio| Sugar : Water| Description| Notes
---|---|---|---
1:1| Equal parts| Standard simple syrup, easy to make| No heating necessary if
just shaking sugar and water; used in most American bars; balances acidity in
cocktails
2:1| Two parts sugar to one part water| Rich syrup, sweeter and thicker|
Requires heating to dissolve sugar; lasts longer; less diluting in drinks;
preferred in Europe and by some bartenders
Making Simple Syrup
- Combine sugar and water in the desired ratio (1:1 or 2:1).
- Heat gently (optional for 1:1) until sugar dissolves.
- Cool and store in the refrigerator.
The 1:1 syrup is about 26% less sweet than 2:1 and adds more dilution to drinks, so the choice depends on user preference and recipe requirements.
