Easy Demerara Simple Syrup (for Cocktails & Coffee)
I’m always shocked by people not knowing how EASY it is to make your own simple syrup. It takes about…two minutes? And the flavor options are nearly limitless. One of my staples—seriously, almost always in my fridge—is an easy demerara simple syrup. Sometimes it’s spiced, sometimes plain, but always delicious.
What is demerara sugar?
Also called raw sugar, demerara sugar is a raw cane sugar that’s less processed than the traditional granulated white sugar. It has larger grains and a crunchy texture, and still retains some of the original sugarcane’s molasses which gives it a mild caramel or toffee flavor.
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Why do I make demerara (or raw sugar) simple syrup rather than using regular white sugar?? Mostly, because it has a more complex and less sickly-sweet flavor. The toffee notes shine through slightly, allowing the flavor to add actual value to your drink beyond just sweetness.
I refuse to use white sugar in coffee—just, BLECH. Instead I use raw sugar, or if I’m making an iced coffee/iced latte, I’ll use this delicious demerara simple syrup (often a cinnamon version).
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What is the best simple syrup for old fashioned cocktails?
Personally I STRONGLY prefer demerara simple syrup in old fashioned cocktails vs. the traditional sugar cube or a regular simple syrup made of granulated sugar.
It’s insane that I haven’t posted my old fashioned recipe…so I’m going to remedy that soon. But it’s completely dependent on this easy, delicious demerara sugar simple syrup.
Again, the complexity of the flavor pairs wonderfully with a good bourbon and bitters, and it has a beautiful viscosity that stands up to a higher-proof bourbon.
Just know that it will change the color of a cocktail, particularly if you’re using a light spirit like gin, tequila, or vodka, plus those alcohols have flavor notes that don’t pair quite as well with the toffee/caramel notes of demerara. I’d use a regular white simple syrup for those in most cases.
But for anything with bourbon, scotch, brandy, etc., this is your guy!
Normal simple syrup is a 1:1 ratio. If I’m making this for cocktails, I like to go *just* a bit higher on the sugar to give it a bit of thickness or viscosity, since I prefer a slightly higher-proof bourbon.
Other delicious simple syrups you’ll love:
- Spiced Cranberry Simple Syrup (for Cocktails & Coffee)
- Easy Blueberry Simple Syrup
- Black Pepper Simple Syrup
- Strawberry Mint Simple Syrup
- Easy Spiced Pear Simple Syrup
- Easy Cardamom Simple Syrup
Easy Demerara Simple Syrup (for Cocktails & Coffee)
Ingredients
- Note these amounts are fully scalable
- 1/4 cup of demerara sugar raw sugar; see notes
- 1/4 cup of water
- Optional: a couple cinnamon sticks
Instructions
- Add the sugar and water to a small saucepan over medium heat. Stir to fully dissolve the sugar.
- Continue cooking on medium to medium-high (depending on your stove) for a couple minutes, until the mixture JUST starts to boil.
- Remove from heat and allow to cool. If you're making a spiced syrup, you can throw in a couple cinnamon sticks and stir, then leave to steep for 10-15 minutes before throwing them away.
- This should keep in your fridge for 1-2 weeks. When you start to see weird little floaties in the liquid, it's time to throw it out (the sugar will mold eventually).
Notes
