Skip to main content

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight and taught me a very easy fix: add a pinch of bicarbonate. As the liquid becomes slightly alkaline, you effectively prevent hydrolysis.

Problem solved:

1000 g white caster sugar
500 ml warm water
1 pinch of bicarbonate of soda

Blend or stir until it is dissolved (which will be quick).

You could also use hot water - however if you are using a blender, this might be a bad idea, as the syrup expands rapidly in the blender, if you are not carefully. Safety first!

From this basic recipe, you could take 3 routes, to use it in your drinks:

  1. You can use it as is (whiskey sours, fizzes etc.)
  2. You can infuse it (while hot - or when cold) with spices, fruits, peels etc.
  3. You can emulsify it with essential (edible) oils (the Darcy way).


Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

The misconception of Old Tom Gin

These days I have thought a lot about gin. There are a lot of gins coming on the market and some people are already calling it the “new vodka”.

While I do understand this notion, it is (out of my humble perspective) not at all comparable.
Yes - gin has been really exploited in marketing (like vodka) - but it is really like any mainstream trend. Vodka has been always a bit different: while a lot of gins have significant differences (especially due to their different botanicals) - quality vodkas lack the big differences and their subtle differences are subdued within the different moods people are in - or what they have eaten for breakfast or lunch, or if they had one drink before or simply with the mixers, the vodka is consumed with.
Anyway - one big topic I have contemplated about is Old Tom Gin. In my eyes, this style has been largely misrepresented and misunderstood.
The otherwise informative article in Imbibe shows exactly the issue - people get mislead by marketing of liquor comp…