Block-o-Clock: How To Make Simple Syrup

When mastering the art of at-home bartending, there are a few skills that are important. No, we’re not talking about juggling shaker tins. We’re talking about simple syrup.

Most cocktails that are made in bars involve some type of simple syrup. Why? It’s all about balance. Adding simple syrup to cocktails balances the ABV (alcohol by volume) and incorporating elements of acidity or bitterness combat the sweetness of the syrup. 

There are only two ingredients that you must have to make simple syrup: sugar and water. The ratio of sugar to water will depend on the strength of your simple. A single simple is easy to remember since it requires equal parts sugar to equal parts water (e.g., 1 cup sugar to 1 cup water). A double simple is just that – double; two parts sugar to one-part water. At The Block, we put on our mad scientist hats when making any of our simple syrups. We prefer to measure by weight instead of volume, so all of ours require a scale. If you don’t have a scale at home, that’s not a problem. The scale is more for us to maintain consistency so that cocktail you had last Tuesday and the one you are enjoying today taste exactly the same.

With only two ingredients, the type of sugar that you use is important. Contrary to what you may believe, the best simples start with a pantry staple: white cane sugar. At The Block, we love using this for our simple syrups since we often infuse them with different fruits and spices. For our whiskey and barrel-aged spirits, we pair them with simple syrups made from less refined sugar and molasses. Panela, which we use for the simple in our Call Me Old-Fashioned, is a great example of raw sugar that can add a ton of flavor to a basic cocktail (plus, it complements our Whiskey).

In this video, we make a Cranberry Cinnamon Smoked Peppercorn version that works well with our Vodka and Gins. This demonstration is what we call the tea method; making flavored water to then add sugar to. You can also play with making the simple syrup first and then after you have removed it from heat but while it’s still hot add your flavorings (spices, herbs, etc.). Let us know what you’re making at home!

Cranberry Cinnamon Smoked Peppercorn Simple Syrup*

Ingredients:
2 cups water
2 cups sugar
½ cup cranberries (frozen)
2-3 cinnamon sticks
½ tablespoon peppercorns

In a saucepan, bring water to a simmer. Add cranberries, cinnamon sticks, and peppercorns. Let simmer for 10-12 minutes. Remove from heat and strain with a mesh sieve. Return infused water to pot and return to a simmer. Add sugar and cook until dissolved. Do not let boil. Remove from heat and cool. Store in an airtight container for up to one month.

*Note: Since you’re making this at home, the ratios might be different after the ingredients steep in the water. If you’re using a scale, be sure to weigh the infused water to accurately add the proper amount of sugar for a one-to-one ratio. It’s important to not let the mixture boil since that will evaporate the water creating a more concentrated syrup.