This basic syrup makes approximately 1 1/2 cups.
1 cup granulated sugar
1 cup water
Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved.
Allow mixture to cool.
Place into a container with a tight-fitting lid.
Keeps in the refrigerator for several weeks.
Some Simple Variations:
For a deeper, richer flavor, swap out the granulated sugar for brown sugar.
(This recipe works especially well in rum drinks, but is not recommended for gin-based cocktails as it will give the clear liquid a brownish tint.)
For a thicker, heavier syrup, simply adjust the proportions.
(Most prefer a 2:1 sugar-to-water ratio.)
For an even simpler no-stove method, combine equal parts ultrafine, superfine or caster, but not confectioners or powdered sugar and water in a bottle with a tight-fitting lid or cork.
Shake the mixture vigorously until the sugar dissolves, allowing it to settle, then briefly shake again.
Flavored Infusions:
For extra flavor and zip, aromatics such as fresh mint leaves, lemon or lime zest (and/or juice), vanilla pods, or fresh peeled and sliced ginger root may be added to the hot mixture after the sugar has dissolved. Once the aromatics are completely submerged in the syrup, remove the pan from heat.
Allow the mixture to steep for about half an hour.
Filter and discard all solids before storing.