simple syrup

The classic, three-ingredient cocktail you'll be drinking all year—with a cherry on top, naturally. 

Whiskey Sour

bourbon

lemon juice

orange wheel (for serving)

Maraschino cherry (for serving)

There’s a simple structure behind all sours, a family of citrus-based cocktails.

Bon Appétit

Combine bourbon, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass filled with ice. Garnish with orange wheel and cherry.

Puréeing fresh white peaches, a main ingredient in Bellinis, the signature Venetian drink, creates a perfect simulacrum between baby food and wallpaper paste — a dull, brownish pap with a smattering of bright pink rags scattered through it. Worse yet, this dubious pudding begins almost immediately to oxidize, turning into a brown-gray of even less distinction. But add a splash of lemon juice and something much better happens. The lemon leaches the brilliant pink hue from the skins of the peach and incorporates it into the whole, brightening the mix, amplifying the aroma and transforming it all into the very manna you’d want from this fruit.

White Peach Purée

sugar

Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.

You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

See how to make Starbucks vanilla syrup with this quick and easy recipe to flavor and sweeten your favorite coffee and tea drinks.

Starbucks Vanilla Syrup Copycat Recipe

water

vanilla extract

vanilla bean

Slowly heat the sugar and water on the...

Slowly heat the sugar and water on the stove, stirring often, until the sugar is completely dissolved. Do not let mixture boil as this will reduce the water content.

Stir in 3 teaspoons of pure vanilla extract....

Stir in 3 teaspoons of pure vanilla extract. Turn heat off after 1 minute.

Otherwise, substitute the 3 teaspoons of extract with...

Otherwise, substitute the 3 teaspoons of extract with 1 vanilla bean and 1 teaspoon of vanilla extract. Slice the vanilla bean pod lengthwise and scrape the seeds into the syrup. Drop the whole vanilla bean pod in, as well.

Let the mixture heat through for 1 minute...

Let the mixture heat through for 1 minute and remove from heat.

Let the vanilla syrup cool for about 5...

Let the vanilla syrup cool for about 5 minutes before bottling it. Discard the vanilla bean (if used) and strain the seeds with cheesecloth if desired.

Store syrup in the refrigerator.

This is a holiday drink for the ages with vodka, lemon juice, and a special and insanely easy simple syrup that ties the whole drink together. Large batch recipe is included below for your holiday parties!

The Mistletoe Kiss Cocktail

rosemary

oz vodka (I love Tito's)

oz lemon juice

oz rosemary simple syrup

Club soda

fresh cranberries (whole frozen berries are ok)

oz vodka (3 ¾ cups

club soda

½ bag of fresh cranberries (whole frozen berries are ok)

Cucumber and sage play off gin’s botanical notes in this cocktail recipe; egg whites make this creamy and light. Dangerously refreshing.

So Fresh and So Green Cocktail

sage leaves

cucumber

St-Germain (elderflower liqueur)

Aromatic bitters (such as Angostura)

Cucumber and sage play off gin’s botanical notes; egg whites make this creamy and light. Dangerously refreshing.

Muddle sage leaves, sugar, and 4 cucumber slices in a cocktail shaker. Add egg white, gin, lemon juice, simple syrup, St-Germain, and a dash of bitters. Cover and shake vigorously until egg white is very frothy, about 1 minute.

Fill shaker with ice and shake vigorously until outside is frosty, about 1 minute. Pour into a coupe glass and garnish with remaining cucumber slice.

How to Make Simple Syrup

sugar or

In a small saucepan, combine the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then pour into an air tight container for storage.

Plain Simple Syrup:

In a small saucepan, combine the water, sugar, and rosemary sprigs and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly, remove the rosemary, and then pour into an air tight container for storage.

Rosemary Simple Syrup:

In a small saucepan, combine the water, sugar, and lavender and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the lavender. Pour into an air tight container for storage.

Lavender Simple Syrup:

In a small saucepan, combine the water, sugar, and fresh raspberries and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently and gently mashing the berries a bit, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the raspberries. Pour into an air tight container for storage.

Raspberry Simple Syrup:

First cut open your vanilla bean, scrape out the paste from inside and place both the paste and the bean in a small saucepan. Stir in the water and sugar and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then spour into an air tight container for storage. You can store it with or without the vanilla bean.

Vanilla Simple Syrup:

In a small saucepan, combine the water, sugar, and mint leaves and place over medium heat. Bring the mixture to a simmer and lower the heat a bit. Cook over low heat, stirring frequently, for about 5 minutes at which time the sugar should have completely dissolved and the syrup started to thicken. Let cool slightly and then strain the mixture through a sieve to remove the mint leaves. Pour into an air tight container for storage.

Mint Simple Syrup:

Any possibility that you'd have a recipe for pumpkin spice for coffee? Everytime I make it, it gets SO thick and stringy it's ridiculous. I've tried it with white and brown sugar, with and without pumpkin, all with cinnamon, nutmeg, ginger, cloves and pumpkin pie spice.

It’s in the name- This recipe is simple and yummy. I was given some fresh lavender and decided to try this recipe. It’s a perfect sweetener to my cold brew. Thanks Brita!

I was wondering to make a vanilla syrup with agave instead of sugar how long would it need to simmer for? Thank you! 

Watch out, these go down easy. Way too easy. 

Mojito

mint,

white rum

lime juice

Club soda (for serving)

Be sure to thoroughly muddle the 2 mint sprigs with the simple syrup before shaking. This is part of BA's Best, a collection of our essential recipes.

Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into a tall Collins glass filled with ice. Top off with club soda; garnish with more mint.

Gordon's Cup

of 1 small lime, cut into 6 wedges

Simple Syrup (see recipe)

sea salt

Place lime and cucumber in cocktail shaker; mash with muddler or wooden spoon until lime is juiced and cucumber is pulpy. Add gin and Simple Syrup, then ice. Cover; shake vigorously 3 times. Pour contents of shaker into rocks glass. Sprinkle with salt.

SIMPLE SYRUP/ To make the Simple Syrup called for in this recipe, stir 1 cup sugar and 1 cup water in small saucepan over medium heat until sugar dissolves. Increase heat; boil 1 minutes. Cool, then chill up to 1 month.

Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Winter Cocktails Calendar.

Create the perfect Absolut Watermelon Spritz with this step-by-step guide. Muddle the watermelon cubes into a shaker and add the vodka and the simple syrup. Fine strain into a wine glass and top it up with sparkling wine. Garnish with a slice of watermelon and mint sprig. Absolut Watermelon, Sparkling Wine, Watermelon, Simple Syrup, Mint Leaf, Watermelon

Absolut Watermelon Spritz

Absolut Watermelon

Sparkling Wine

Watermelon

Simple Syrup

Mint Leaf

Easily sweeten your drinks and desserts with this simple recipe.

Simple Syrup Basic Recipe

Gather the ingredients

Combine sugar and water in a saucepan and heat over medium-high heat until sugar completely dissolves (avoid boiling).

Remove from heat and allow syrup to cool to room temperature.

Pour into a glass container for use in your favorite drink recipe or for storage. The syrup will keep in the fridge for up to one month.

Cannabis Simple Syrup

oz Everclear,

liquid sunflower lecithin

tsp corn syrup

First, decarboxylate the cannabis: Preheat the oven to a steady 245ºF. (Use an oven thermometer to monitor the temperature and adjust the heat as needed.)

Coarsely grind the cannabis flower, then spread it evenly over a parchment-lined baking pan.

Cover tightly with aluminum foil, crimping the edges shut. Bake for 40 minutes, shaking the tray lightly midway.

Let the pan cool to the touch before removing the foil, then lightly mist the baked cannabis with Everclear in a small spray bottle.

Bring 1 cup of water to a boil a small pot. Turn off the heat and add the sugar, lecithin, and corn syrup, stirring until fully incorporated (the addition of corn syrup helps to prevent the sugar from crystallizing).

Return the heat to a low simmer, using a candy thermometer to keep an eye on the heat range, ensuring it stays as close as possible to around 170ºF.

Mix the baked cannabis into the syrup* and continue to simmer on low for 20 minutes, covering the pot again after the first 5 minutes. Let cool and steep for an hour (or more).*Here’s where you can get super creative and add other flavors to your syrup- ginger root and lemon are my personal favs. This basic recipe is really fun on its own, as it keeps the unique herbal taste of the weed you start with (which I love personally) and is a new flavor to play with when adding to foods and drinks.

Using cheesecloth and a mesh strainer, strain the solids out of the syrup. Store in an air-tight glass container and mark clearly as containing cannabis, the potency amount in mg’s per serving, and the serving amount. Keeps for up to a month in the fridge.

Measure out 2 tbsp cannabis simple syrup into a collins glass. Add 8 oz. of sparkling water, stir. Top with ice and enjoy!

Basic Cannabis Syrup Cocktail:

Gin and Champagne lived happily ever after. 

French 75

London dry gin

Champagne

Long spiral lemon twist (for serving)

Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Combine gin, lemon juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Strain cocktail through a Hawthorne strainer or a slotted spoon into a large flute. Top with Champagne; garnish with lemon twist.

See how to make Starbucks Caramel Syrup with this three-ingredient recipe. This simple syrup Starbucks copycat recipe is perfect for sweetening your favorite coffee and tea drinks made at home.

Starbucks Caramel Syrup Copycat Recipe

water (divided)

caramel flavored extract

Combine sugar and 3/4 cup of water in...

Combine sugar and 3/4 cup of water in a saucepan over medium heat.

Reduce heat to medium once the mixture comes...

Reduce heat to medium once the mixture comes to a boil. Do not stir.

Let the syrup continue to boil until it...

Let the syrup continue to boil until it turns a light golden color. This will take approximately 10 minutes. Be careful to keep an eye on the syrup the entire time since it can burn quickly after turning light golden.

While waiting for syrup to carmelize to the...

While waiting for syrup to carmelize to the light golden color, heat up remaining 3/4 cup of water and set aside.

Immediately remove the syrup from heat as soon...

Immediately remove the syrup from heat as soon as it turns light golden color.

Quickly stir in remaining 3/4 cup of water...

Quickly stir in remaining 3/4 cup of water and caramel flavor. Be careful as hot syrup may splatter when water is added. If any of the syrup hardens, return the saucepan to the stove over low heat, stirring until harden syrup turns back to liquid.

Let the caramel syrup cool and then pour...

Let the caramel syrup cool and then pour into a container such as a glass jar or squirt bottle.

Salted Caramel Coffee Syrup

Cups White Sugar

Cups Water, Divided (1 1/2 cups each)

tsp Vanilla Extract

tsp Sea Salt

In a medium saucepan over medium/high heat, add...

In a medium saucepan over medium/high heat, add sugar and 1 1/2 cups water

Stir to dissolve sugar and stir occasionally until...

Stir to dissolve sugar and stir occasionally until it comes to a rolling boil

Stop stirring and now let the syrup continue...

Stop stirring and now let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber color - SEE TIPS.  This could take 20-45 minutes.  I would begin to check it at 15 minutes and keep a close eye on it from that point on.

When the syrup is almost done, heat the...

When the syrup is almost done, heat the remaining water and set aside.  I do this in the microwave using a glass measuring cup.

AS SOON as the syrup turns to the...

AS SOON as the syrup turns to the unmistakable color of caramel, remove from heat.

VERY CAREFULLY (watch splattering) begin to add the...

VERY CAREFULLY (watch splattering) begin to add the hot water and stir.  If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat.

Finally, add the vanilla and sea salt and...

Finally, add the vanilla and sea salt and stir until the salt dissolves.

Let the syrup cool for about 30 minutes...

Let the syrup cool for about 30 minutes on the stovetop.

Store the cooled syrup in a sealed container...

Store the cooled syrup in a sealed container in the fridge for up to a month.

This Chocolate Chip Cake with Buttercream is a stunning 3-layer cake packed with double the chocolate chips that (with one trick) never sink to the bottom!

Chocolate Chip Layer Cake

butter, room temperature

flour

salt

baking powder

eggs

vanilla

milk

mini chocolate chips

heavy cream

Preheat oven to 350°. Line 3 (8-inch) cake...

Preheat oven to 350°. Line 3 (8-inch) cake pans with parchment and spray with baking spray. Set aside. 

Cream butter and sugar until light and fluffy,...

Cream butter and sugar until light and fluffy, about 5 minutes. 

Meanwhile, in a bowl, whisk flour (take out...

Meanwhile, in a bowl, whisk flour (take out 2 tablespoons and put in a small bowl to toss with mini chocolate chips), salt, and baking powder. 

Add the eggs, one at a time, scraping...

Add the eggs, one at a time, scraping the bowl as needed. Add the vanilla. 

Add one-third of the flour, alternating with the...

Add one-third of the flour, alternating with the milk, and ending with the flour. Beat each addition until just incorporated, being careful to not overmix. 

Toss the mini chips in the reserved flour...

Toss the mini chips in the reserved flour and fold into the batter by hand, scraping the bottom and sides of the bowl one last time. 

Divide the batter evenly among the three pans....

Divide the batter evenly among the three pans. Bake until a toothpick comes out clean, about 20 minutes. Let cool in pans for 15 minutes, then turn out and cool completely on a wire rack. 

To make the simple syrup, bring sugar and...

To make the simple syrup, bring sugar and water to a boil in a small saucepan over high heat. Turn off heat and let cool completely.

To make the buttercream, beat the butter in...

To make the buttercream, beat the butter in the bowl of a stand mixer until pale yellow, about 5 minutes. Add half of the sugar and beat until well incorporated, then add the remaining sugar, vanilla, and salt. Add the heavy cream and beat on medium speed until very light and fluffy, about another 3 to 4 minutes. Fold in chocolate chips. 

To assemble the cake, brush each layer generously...

To assemble the cake, brush each layer generously with simple syrup. 

Dab about a tablespoon of buttercream on the...

Dab about a tablespoon of buttercream on the platter or cake board that you are going to be decorating your cake on. Add the first layer of cake and center on the board. Spread an even layer of buttercream over the layer and add the second cake layer. Repeat with the third layer. Ice the sides and top of the cake with remaining buttercream. Add more chips and flowers for decorations if desired. 

Sweeten your coffee and tea with brown sugar simple syrup for a rich, caramel flavor.

Simple Brown Sugar Syrup

brown sugar

Put brown sugar and water in a saucepan and simmer.Stir to make sure sugar dissolves completely.

Take off heat and cool.

Pour syrup into an airtight container.The syrup will keep for 3 weeks in the refrigerator.

Chipotle Simple Syrup recipe from Pati&#x27;s Mexican Table Season 6, Episode 604 &quot;The Mezcal Trail&quot;

Top 40 simple syrup recipes from across the web

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Top Tags

Whiskey Sour

White Peach Purée

Starbucks Vanilla Syrup Copycat Rec...

The Mistletoe Kiss Cocktail

So Fresh and So Green Cocktail

How to Make Simple Syrup

Mojito

Gordon's Cup

Absolut Watermelon Spritz

Simple Syrup Basic Recipe

Cannabis Simple Syrup

French 75

Starbucks Caramel Syrup Copycat Rec...

Salted Caramel Coffee Syrup

Chocolate Chip Layer Cake

Simple Brown Sugar Syrup

Quinine Syrup

Simple Rose Syrup

Passion for Collins

Keto Sugar-Free Simple Syrup Recipe

Strawberry Whiskey Sour

Simple Vanilla Syrup

Lemon Ginger Simple Syrup

Raspberry Blimey

Russian Spring Punch

Black Bison Martini

Frozen Tom Collins

Cocktail Recipe: Cucumber Gin Gimle...

Dragon Fruit Mojito

Absolut Pears Martini

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Blood Orange Rosemary Cocktail

Simple Lemon Syrup

Absolut Hibiskus Lemonade

Blue on Blue

The Smoked Cherry - A Bourbon and B...

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How to Make Simple Syrup for Cockta...

Homemade Vanilla Coffee Syrup

The most viewed simple syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine