I’ll admit it.
For years I have applied the 1:1 (1 part sugar to 1 part water) recipe for syrups in my cocktails. Sadly, this has been the standard in American bars for many years and who was I to rock the boat? Yet, the boat has been officially rocked by our friend, Todd Appel and now Bourbonblog.com would like to take this opportunity to join his mission to improve simple syrups everywhere.
Following his technique is guaranteed to produce a more vibrant, ingredient-heavy offering- building the better cocktail, indeed. View it on the technique on this link and visit his blog on http://piranhabros.blogspot.com/
– Article by BourbonBlog.com Mixologist Stephen Dennison