Rich Demerara Syrup
2:1 demerara sugar to water. Richer, more viscous, and more complex than simple syrup — the molasses notes in demerara complement whiskey and rum beautifully.
Yield: About 1½ cupsUp to 4 weeks refrigerated
Ingredients
- demerara sugar2 cups (400g)
- water1 cup (240ml)
Instructions
Combine the demerara sugar and water in a small saucepan over medium heat. Stir until the sugar is completely dissolved — about 3–4 minutes. The mixture will be thick and slightly amber-colored. Do not boil. Remove from heat and let cool completely before transferring to a clean glass bottle. Refrigerate.
Tips
- 1.Demerara sugar is a raw cane sugar with a natural molasses flavor — it's what gives this syrup its depth. Don't substitute with regular brown sugar; the flavor is different.
- 2.The 2:1 ratio makes this syrup twice as sweet as simple syrup — use half the amount called for if substituting in recipes.
- 3.This syrup is thicker and more viscous than simple syrup, which gives cocktails a slightly richer mouthfeel.