How do you make simple syrup?

Combine equal parts white sugar and water by volume in a saucepan, stir over low heat until the sugar dissolves, cool, and store in the refrigerator. Keeps about a month.

Simple syrup is the bartender's universal sweetener — it dissolves into cold drinks instantly where granulated sugar does not. Recipe: 1 cup white sugar + 1 cup water in a saucepan over low heat. Stir continuously until the sugar fully dissolves (about 3 minutes); do not boil. Remove from heat, cool to room temperature, transfer to a bottle, refrigerate. Yields about 1.5 cups of syrup that lasts roughly 30 days refrigerated. Variations worth knowing: (1) Rich simple — 2 parts sugar to 1 part water — denser, sweeter; many bartenders prefer this because it adds less water dilution to cocktails. (2) Demerara syrup — same ratio with demerara or turbinado sugar — adds molasses notes for whiskey cocktails (Old Fashioned variations especially). (3) Honey syrup — 1 part honey to 1 part hot water — for Penicillin, Gold Rush, Bee's Knees. Sub for granulated sugar by volume in any cocktail recipe at the same ratio: a recipe calling for 1 tsp simple syrup needs 1 tsp dissolved sugar.