Brown Sugar Syrup
Bar Prep • syrup
Description
A simple brown sugar syrup (brown sugar simple syrup) made with equal parts water and packed dark brown sugar. Adds rich, caramel-molasses sweetness and depth to cocktails such as Old Fashioneds, Mai Tais, and whiskey sours.
History
Brown sugar syrup is a straightforward variation of classic simple syrup, using brown sugar (with its molasses content) to impart deeper, toffee-like flavors. It's commonly used in tiki and whiskey cocktails where a richer sugar profile is desired.
Instructions
Step 1.
1) Ingredients: 1 cup (220 g) packed dark brown sugar, 1 cup (240 ml) water. Optional: 1 teaspoon molasses for extra richness and a pinch of fine salt.
Step 2.
2) Combine the water and brown sugar in a small saucepan. If using, add the molasses and salt.
Step 3.
3) Warm over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is just at a gentle simmer. Do not boil vigorously — you only need to dissolve the sugar.
Step 4.
4) Remove from heat and let the syrup cool to room temperature.
Step 5.
5) Strain through a fine mesh sieve or cheesecloth into a clean, sterilized bottle or jar to remove any solids and bubbles.
Step 6.
6) Seal tightly, label with date, and refrigerate. Shake gently before use if separation occurs.
Step 7.
7) Optional variations: use a 2:1 sugar-to-water ratio (2 cups brown sugar to 1 cup water) for a richer, thicker syrup; add a split vanilla bean while simmering for a vanilla-brown sugar syrup.
Storage
Store refrigerated in an airtight, sterilized bottle or jar. Keep chilled and discard if the syrup becomes cloudy, moldy, or develops off smells or bubbles (signs of fermentation). For longer storage, use a richer 2:1 syrup or freeze in small portions.