# Sugar syrup concentration in cocktails

**URL:** <https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [December 12, 2020, 6:35pm UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909 "2020-12-12T18:35:56Z")\
**Posts on this page:** 6\
**Page:** 1

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**Author:** ![mr\_jp](https://avatars.discourse-cdn.com/v4/letter/m/ebca7d/32.png) [@mr\_jp](https://boards.straightdope.com/u/mr_jp)\
**Post date:** [December 12, 2020, 6:35pm UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/1 "2020-12-12T18:35:56Z")

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When a recipe calls for sugar syrup in a cocktail, and it is not further specified, what is the concentration? For example in the IBA recipes.

I assume it’s 1-1 sugar and water, while my friend assumes its 2-1 sugar and water.

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**Author:** ![running\_coach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/running_coach/32/15836_2.png) [@running\_coach](https://boards.straightdope.com/u/running_coach)\
**Post date:** [December 12, 2020, 6:40pm UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/2 "2020-12-12T18:40:03Z")

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It’s both/either. The standard is 1:1. If you prefer sweeter cocktails, it’s 2:1.

> **[The Only Simple Syrup Recipe You Need](https://www.liquor.com/recipes/simple-syrup/)**
>
> Simple syrup is easy to make and can be used in countless cocktails. This quick recipe will ensure you always have sweetener ready for your drinks.

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**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\
**Post date:** [December 12, 2020, 9:53pm UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/3 "2020-12-12T21:53:54Z")

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I keep several different simple syrups on hand all the time. I use 1:1.

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**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\
**Post date:** [December 12, 2020, 11:31pm UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/4 "2020-12-12T23:31:51Z")

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Welcome, @mr_jp. While this question is a reasonable fit for the General Questions category, it’s an even better fit for Cafe Society, our forum for the arts (including cuisine). I’ll move it for you.

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [December 13, 2020, 12:12am UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/5 "2020-12-13T00:12:35Z")

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I’ve found that 2:1 seems to make more palatable cocktails than 1:1, at least if you’re doing classic cocktails. Those old ones like to just use sweet ingredients and call it good, when to modern palates, they’re super-sour.

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**Author:** ![Esprise\_Me](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/esprise_me/32/2947_2.png) [@Esprise\_Me](https://boards.straightdope.com/u/Esprise_Me)\
**Post date:** [December 13, 2020, 1:32am UTC](https://boards.straightdope.com/t/sugar-syrup-concentration-in-cocktails/927909/6 "2020-12-13T01:32:49Z")

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Agreed that it can be either 2:1 or 1:1. I prefer 1:1 myself but have made it both ways at different bars/restaurants I used to work in.