Simple Syrup Recipe + 10 Variations (Honey, Ginger, Cinnamon, More)
Tips & Tricks · 2026-08-07 · 9 min read · by Jake
Simple syrup is the most basic cocktail ingredient and also the one people overthink the most. It's sugar dissolved in water. That's it. You can make it in 2 minutes, it costs essentially nothing, and it's infinitely better than using granulated sugar directly in cold drinks (which doesn't dissolve properly).
Here's how to make the basic version plus 10 variations that'll upgrade your cocktails immediately.
Basic Simple Syrup (1:1)
Equal parts sugar and water by volume. One cup sugar, one cup water. Heat on the stove until the sugar dissolves (don't boil), let it cool, bottle it. Done.
Keeps in the fridge for 2-3 weeks. Add a splash of vodka (half an ounce per cup of syrup) to extend shelf life to 4-6 weeks. The alcohol prevents mold growth.
Use this for: Daiquiris, Whiskey Sours, Tom Collins, Mojitos, and most cocktails that call for 'simple syrup.'
Rich Simple Syrup (2:1)
Two parts sugar to one part water. It's thicker, sweeter per volume, and lasts longer in the fridge (4-6 weeks without vodka). You use less of it per drink, which means less dilution.
Many modern cocktail recipes assume rich simple syrup. If a recipe calls for '3/4 oz simple syrup' and your drink tastes too sweet, they might mean 1:1 and you're using 2:1. Adjust accordingly.
Use this for: Old Fashioneds, any recipe from Death & Co or other modern cocktail bars.
Demerara Syrup
Made with demerara sugar (raw, golden, slightly molasses-flavored) instead of white sugar. It adds a richer, more complex sweetness with caramel and toffee notes.
Same ratio as regular simple syrup (1:1 or 2:1). Demerara sugar takes slightly longer to dissolve — keep stirring over low heat.
Use this for: Old Fashioneds (the standard at most craft bars), Rum drinks, anything where you want warmth and depth.
Honey Syrup
Equal parts honey and hot water, stirred until combined. Honey is too thick to pour and measure on its own, so diluting it makes it usable in cocktails.
Use this for: Bee's Knees, Gold Rush, Penicillin, Hot Toddies, and any cocktail where you want floral sweetness.
Different honeys taste different. Clover honey is mild and works in everything. Wildflower is more complex. Buckwheat is dark and molasses-like. Experiment based on the cocktail.
Cinnamon Syrup
Simmer 3-4 cinnamon sticks in simple syrup (1:1) for 10 minutes. Strain out the sticks. The result is a warm, spiced syrup that's perfect for fall and winter cocktails.
Use this for: Apple Cider Old Fashioneds, Spiced Rum drinks, Hot Toddies, Chai cocktails, fall Margaritas.
Ginger Syrup
Peel and slice fresh ginger, simmer in simple syrup for 15-20 minutes. Strain. The result is spicy, warming, and works in tons of cocktails.
Use this for: Penicillins (essential), Ginger Margaritas, Moscow Mule variations, any cocktail where you want ginger heat without the carbonation of ginger beer.
Vanilla Syrup
Split a vanilla bean lengthwise, scrape the seeds into simple syrup, add the pod too. Let it steep for 24 hours in the fridge, then remove the pod.
Shortcut: add 1 teaspoon of good vanilla extract to a cup of simple syrup. Not quite as complex but 90% as good.
Use this for: Espresso Martinis, Vanilla Old Fashioneds, French 75 variations, any cocktail where you want subtle warmth and sweetness.
Orgeat (Almond Syrup)
Orgeat is an almond-flavored syrup that's essential for Mai Tais and many tiki drinks. Making it from scratch is involved (toast almonds, blend with water, strain, add sugar and orange flower water), but store-bought works fine.
Small Hand Foods and Liber & Co make excellent orgeat. Avoid the neon-colored stuff from the grocery store — it tastes artificial.
Use this for: Mai Tais (essential), Japanese Cocktail, Scorpion Bowl, any tiki drink calling for orgeat.
Storage Tips
Always store in the fridge in a clean, sealed container. Glass bottles or mason jars work best. Label everything with the date you made it.
If you see mold or cloudiness, throw it out. Don't taste it, don't try to save it. Make a fresh batch — it takes 5 minutes.
Pro tip: make syrups in small batches (1 cup at a time). You'll use them before they go bad and always have fresh syrup on hand.