Demerara Syrup
Bar Prep • syrup
Description
A rich simple syrup made from demerara (raw cane) sugar and water. Offers pronounced caramel, toffee and molasses notes ideal for rum, whiskey and tiki cocktails. This recipe uses a 2:1 sugar-to-water ratio for a thicker, more flavorful syrup that adds body without watering down drinks.
History
Demerara sugar originates from Guyana and is prized for its large crystals and molassesy flavor. Bartenders adapted it into a syrup to transfer those deeper caramel notes into cocktails where plain white simple syrup would be too neutral.
Instructions
Step 1.
1) Measure: 2 cups (420 g) demerara sugar and 1 cup (240 ml) water.
Step 2.
2) Combine: Place sugar and water in a small saucepan.
Step 3.
3) Heat gently: Warm over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not let it vigorously boil — a brief simmer is fine to help dissolve and integrate the sugar.
Step 4.
4) Clarify (optional): Skim off any foam or impurities that rise to the surface. For a clearer syrup, strain through a fine-mesh sieve or coffee filter.
Step 5.
5) Cool: Remove from heat and let cool to room temperature.
Step 6.
6) Bottle: Transfer into a clean, airtight bottle or jar (preferably sterilized). Label with date.
Step 7.
7) Store: Refrigerate. Shake gently before use if any crystals form or if separation occurs.
Storage
Store refrigerated in a clean, airtight container. Use sterilized bottles/jars to extend shelf life. Discard if you notice mold, cloudiness, off-odors, or fermentation (bubbling). Shake before use if separated or if small crystals form.