The following are basic syrups that will appear in multiple of our recipes. They are easy to halve or double.

Keep these syrups in airtight containers and in the refrigerator. They will last at least a month.

You can see our current collection of syrups. From left to right: Ginger Mint, Honey, Demerara, Cinnamon, Vanilla, Simple, Raspberry.

Simple Syrup

1 cup water
2 cups sugar

Add water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Remove from the heat and let cool completely.

Cinnamon Simple Syrup

1 cup water
2 cups sugar
2 cinnamon sticks

Add water to a saucepan over high heat and bring to a boil. Add the sugar and cinnamon sticks, and stir until fully dissolved, about 1 minute. Remove from the heat. Let sit for 12 hours. Strain before using.

Vanilla Simple Syrup

1 cup water
2 cups sugar
1 vanilla bean pod

Add water to a saucepan over high heat and bring to a boil. Add the sugar and stir until fully dissolved, about 1 minute. Remove from the heat. Split the vanilla bean pod lengthwise and scrape out the seeds. Add the seeds and the pod to the syrup. Let sit for 12 hours. Strain before using.