Forum
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...
Etienne Picarelli
22nd June 2024 at 21:08
Simple simple syrup question: if using white sugar, is there any difference in the result whether you use granulated, super- fine granulated, or confectioners (powdered) sugar? Not condense with the brick etc., just whether cosmetically ( ie clarity) or taste-wise you notice any difference. Thanks!
24th November at 22:03
Very likely, I think; especially when you measure By Volume.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.
When substituting coarse "Kosher" or flake salt for finer "table salt" in cooking, one source says to be sure to double the volume amount, as the larger crystals end up delivering less salt to the dish.
If this is true, it would make sense to me that using coarse vs. fine sugar would yield a syrup that is less sweet.
I haven't tried this, so I don't know for sure.
23rd June 2024 at 08:49
Confectioners sugar (icing sugar) should not be used as it usually contains an anti-caking agent (e.g. corn starch or tricalcium phosphate) to prevent clumping. The difference between the other white sugars is the size of the crystals, which affects how easily the sugar dissolves. Be sure to buy cane (rather than beet) sugar. In the UK, I use Tate & Lyle Fairtrade Caster Sugar to make sugar syrup, etc., and I grind this in a pestle and mortar to make powdered sugar for Daiquiris, etc, and I measure this into cocktails with a 5ml chef's measuring spoon.