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1
Combine the sugar and water in a large saucepan over medium heat.
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2
Bring to a boil, stirring continuously.
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3
Let the syrup cool, then store in a quart bottle.
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4
Using a funnel, pour the sugar into a quart bottle.
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5
Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air.
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6
Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.
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7
Store in the refrigerator.
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8
It will firm up when cold, so allow to return to room temperature before using.
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9
The syrup will keep for 4 days, refrigerated.
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10
Adding freshly squeezed juices was our first baby step into the world of classic mixology.
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11
Many classically inspired cocktails rely on the intensity and high acidity of fresh citrus juices to stand up to 80-proof spirits.
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12
Juices help create body in the cocktail but must be balanced with a sweetener before the cocktail is complete.
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13
Whether you squeeze juice using a hand reamer or an electric juicer, you must strain it to remove the pulp.
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14
The pulp will bitterly taint the juice if it is allowed to sit in the mix too long.
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15
Juice should always be used fresh and kept refrigerated.
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16
It is important to label every batch of juice with the date when it was squeezed.
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17
Fresh juices lose their brightness after 24 hours.
