Cocktails, the libationary art!
A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.
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Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:
https://lemmy.world/post/13010582
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I just keep simple in the fridge in an old balsamic bottle with it's own pourer (comes with the bottle). It's a 6oz bottle so it's not much simple, and it pours like a liquor pourer.
I make sure to hit a boil when making it to increase it's life. But I use it for other things anyway - iced tea, cappuccino, etc. Anywhere sugar is needed and simple will work.
Nice that's a good find. I'll keep an eye out for any bottles I can reuse. Honestly I'm just kinda lazy and didn't want to turn the stove on. Gave this a shot and it works for me.
Microwave, mate!
1/2 cup water, 1/2 cup sugar, stir it up in a 2-cup measure, nuke it till it bubbles.
Or 1/4 cup each. However much you need. I make 6 oz at a time (the size of the bottle I have).
You can alsu use an old style ketchup squeeze bottle from the dollar store. Just make sure the syrup us cool before putting it in!
That's a good shout. Usually I do 2-1 syrup. Maybe a kettle would work well?
Microwave works but be careful and give the container a tap or two before removing it. I've had microwave simple syrup look fine in the microwave but explode into a boiling mess when touched.
I've never had issues with that, even if I just put sugar and hot water into a bottle and shake. The only thing that happened so far when I do it this way is that the sugar starts crystallizing after a while. I usually do rich simple syrup (slightly less rich when I use the "mix directly in bottle" method), though, might be different for 1:1 syrup.
It'll eventually becomes a science experiment, and the problem with molds like that is by the time it's visible, it's been growing for a while.