Today we’re going to help you understand sugar and simple syrups in a cocktail design. This begins course 2 of our series called “Understanding a Cocktail”

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Simple syrup is the foundation of many cocktails. As a matter of fact, sugar in cocktails has been around since we defined “cock-tail” as a word. It was originally coined by Harry Croswell in The Balance and Columbian Repository dated 1806.

Almost sixty years later a well known “Professor of Cocktails” Jerry Thomas defined the cocktail in his book How To Mix Drinks; or, The Bon Vivant’s Companion in 1962 as a traditional mixture of “spirits, sugar, water and bitters.”

Then What is Simple Syrup?
Sugar and water are two of the components to the core cocktail design. Sugar has a very difficult time dissolving in a cocktail because most cocktails are not warm. Sugar dissolves in warm water, but ice water… not so much. Enter, simple syrup! Simple syrup is a pre-mix combination of sugar and water. The typical simple syrup recipe is:

1 part sugar
1 part water

Rich simple syrup is a 2:1 ratio of sugar to water. It’s similar (or synonymous with) rock candy syrup–a highly dense sugar syrup that is super thick and very sweet. You make it just like simple syrup, but with more sugar. Simple (pun)! And yes, you can buy it.

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ABOUT Common Man Cocktails (CMC)

Common Man Cocktails, inspired by Derrick Schommer’s intimidation when opening a cocktail book, is designed to show viewers how to create some of the most common cocktails to advanced crazy cocktails and to look back at the classics of yesterday. Derrick has learned as he goes and has been actively creating five recipes a week on the channel for over six years, lots of content to keep you entertained for hours!

CMC will teach you how to make some great cocktail designs, give you ideas for new cocktails and introduce you to the latest spirits, liqueurs, syrups, barware and bitters. If you’re looking to become a cocktail enthusiast or need new ideas for your bartending trade, CMC is a great place to start.

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