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2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
4th September at 19:07
I'm in general agreement Bob. I tend to make sugar syrups at 2:1. Adding water is easy if you want less concentration. I don't find it much of a problem particularly in an era when some drinks have 8 to 10 ingredients! Also, it is worth noting that the key in the heating is to heat it past the point where any bacterial or fungal contaminants are killed (usually >65C for at least 5 minutes) and less than the point at which chemical transformations take place (typically past 80C). You want to coax the sugar into super-saturation so heat is helpful. Then let the solution cool slowly back to room temperature before bottling.
Fruit based syrups are different but there is no reason to not make the puree and then add sugar solution if desired/needed (after it cools to room temp). Whether to heat a puree depends on the factors the OP mentioned but also what is needed to assure sterilization. Minimizing contamination assures longer shelf life. Yes, taste matters but so does safety (see news reports on contaminated fruit!).
I also recommend thoroughly washing and drying any container (I use glass generally), then sterilize it (and any lid) in a oven at 70C+ for 10 to 15 minutes. This is similar to what is done with beer before bottling. Adding citric acid and/or a small amount of high proof alcohol also helps preservation after the sugar is made. Keep the container tightly sealed and if there is any fruit puree added, in the refrigerator.
Fruit based syrups are different but there is no reason to not make the puree and then add sugar solution if desired/needed (after it cools to room temp). Whether to heat a puree depends on the factors the OP mentioned but also what is needed to assure sterilization. Minimizing contamination assures longer shelf life. Yes, taste matters but so does safety (see news reports on contaminated fruit!).
I also recommend thoroughly washing and drying any container (I use glass generally), then sterilize it (and any lid) in a oven at 70C+ for 10 to 15 minutes. This is similar to what is done with beer before bottling. Adding citric acid and/or a small amount of high proof alcohol also helps preservation after the sugar is made. Keep the container tightly sealed and if there is any fruit puree added, in the refrigerator.
This is almost certainly true.
> if you are using 2-1 syrups in the cocktails where you actually want the increased dilution for some reason, adding chilled water is just an extra annoying step
By contrast, if using a 1:1 and you want *less* dilution, you are screwed. Also you can just shake / stir longer. So 2:1 wins here IMO.
> Heating to make 2-1 syrups actually changes the sugar, and with it the flavor.
Factually incorrect, you can make a 2:1 syrup with room temp water, you just have to be patient. And you can make a 2:1 syrup in seconds with heat that is not near enough to cause breakdown or changes to the sugar. The rest of the stuff about unheated fruit syrups is true, but completely irrelevant to 2:1 vs 1:1 sugar syrups, given this factual error.
> 2-1 syrups aren't really shelf stable and will crash out eventually, requiring reheating to put them back into solution, further degrading the sugar
Same factual error about thermal degradation, but, regardless, fridge your syrups! Then a 2:1 is basically indefinite, which is superior to 1:1. A 2:1 also takes up less space than a 1:1 in the fridge. Also, you can greatly limit or outright prevent re-crystallization with an (undetectable) pinch of salt or citric acid, if you really run into this issue.
So in short, 1:1 syrups in fact have no advantages at all ;)