How to Make Simple Syrup for Cocktails

As long as I knew, the % of sugar for it to be enough to prevent bacteria is 62%. Which is more than a simple Sirup. Am I wrong?

You are amazing. 🎉😅

So if I add some vanilla extract to the 1:1 mix will that affect it's shelf life? I wanna use it for a milkshake I found on your website long before I found this channel or even your book "Fix the Pumps" and I've tried the old fashioned milk shake there with chocolate syrup and it turned out great. One day I might have to try the mentioned pineapple and vanilla syrup mixture that apparently was really popular in the 1880s and 1890s.

Do you have a recommendation of which ratio to use to make vanilla paste? Some vanilla extract will be added of course. Thanks in advance.

How do you avoid the stratification when simple syrup is added to cold water?

THANKS

I enjoy your videos they are very helpful. I am buying your book, do you have a preferred vendor? Also, if you were making a simple syrup for soda but wanted to avoid sugar how would you go about it. Obviously one could just sweeten water to taste but will that differ too much from regular simple syrup from a chemistry standpoint? There are plenty of videos about faking it with some combination of stevia, monkfruit, erythritol and xanthum gum but I was wondering if you have a particular method.

Thanks for the vids! I just found your channel but I've loved your blog and work since I got "Fix the Pumps!"

all cocktails that i know that ask for symple syrup ask for 2-1 and all of them are shaken or stirred only cocktails that arent shaken or stirred dont require symple

Hi, Darcy. I love your work and those videos are incredibly valuable. I am not sure though about your confidence in 1:1 syrup having enough sugar saturation to prevent microbial growth. To my knowledge, syrups need to be at least at the sucrose saturation level of 66-67 Brix (so 2:1 syrup) to be shelf stable at ambient temperature. Which is why commercial bottled syrups tend to be at that level or even a little over it (with partial sugar inversion).