A classic building block for your cocktail library. Taking a (preferably natural) granulated sugar and slowly dissolving it in water binds the two together in a syrup with a long refrigerated shelf life for many uses. Easy to infuse with any flavor from raspberries to rosemary depending on intended use.
In a small sauce pan, combine equal parts sugar and water.
Bring to a boil over medium-high heat, stirring until sugar has dissolved- about 30 seconds.
Allow to cool completely before storing in an airtight container for up to 6 months.
*If infusing: Add ingredients (citrus peel, herbs, muddled fruit, etc) as mixture comes to a boil. Let infusion materials steep in mixture as it cools. Strain before storing in an air tight container.