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Combine all the ingredients in a saucepan over medium heat, bring to a boil, and let simmer for 5 minutes.
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Let cool, then strain into a food-safe quart container for storing.
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Fill a labeled squeeze bottle for easiest use.
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The syrup will keep for 7 days, refrigerated.
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Other natural sweetenersraw sugar, honey, maple syrup, and agave nectarcan be turned into syrups for easy use in cocktails as an alternative to simple syrup.
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Be mindful when you swap in flavored syrup in a cocktail that requires simple syrup: any flavor added to a cocktail should contribute positively to the final flavor profile of the cocktail.
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For example, agavefrom which tequila is madewill increase the depth of flavor in a Margarita; maple syrup would overpower it.
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Making syrups takes a little trial and error.
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Start by slowly heating equal proportions of the sweetener and water in a saucepan.
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The consistency should be such that the flavor of the ingredient is prominent but the syrup still liquid enough to pour.
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For more elaborate syrups, try adding herbs, spices, or citrus peel to increase the depth of flavor.
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For example, honey syrup (left) is incredible with vanilla and orange zest.
