If simple syrup is the queen of cocktail syrups, Rich Simple Syrup is the king. Made with a 2:1 sugar-to-water ratio, it lasts longer, adds deeper sweetness, and keeps your cocktails bold — not watered down. Once you try it, you may never go back to the standard version.
DISCLAIMER
*This post may contain affiliate links, meaning Feast + West may receive commissions for purchases made through those links — at no cost to you. All opinions are our own. Please read our full disclosure for more information.
About this Rich Simple Syrup recipe
I love making syrups at home — it’s one of my favorite parts of building a better cocktail. But I always wished my homemade simple syrup would last just a bit longer in the fridge.
That’s why I (and most bartenders, honestly) swear by rich simple syrup: the 2:1 sugar-to-water ratio not only gives it a longer shelf life, but it also adds a more intense sweetness without watering down your drink.
It blends beautifully into coffee, tea, cocktails and mocktails, and lets you use less for the same punch of flavor. Once I made the switch, I never looked back — and I think you’ll feel the same!
Why you’ll love this recipe
- Rich simple syrup is quick, easy and inexpensive to make with just two ingredients.
- It lasts longer than regular 1:1 simple syrup, thanks to the higher sugar content.
- This thicker sugar syrup sweetens with less volume. It won’t water down your drinks.
The ideal ratio
Simple syrup comes together with just two simple ingredients you probably already have at home: sugar and water. No need to buy it ever again, trust me. But how much of each you use matters — a lot.
You can really get into the weeds with sugar-to-water ratios for simple syrups. How much sugar and water you use affects the consistency and therefore the sweetness. A thicker consistency helps a syrup to keep longer than a month because the sugar acts as a preservative.
- 1:1 ratio — the most common: In the U.S., most people use a 1:1 ratio of sugar to water, which yields a syrup with a similar consistency to water. If you boil a 1:1 ratio (one part sugar to one part water), some of the water and sugar will evaporate, resulting in a thicker consistency, but boiling it isn’t necessary.
- 2:1 ratio — rich simple syrup: You can make a thicker, sweeter consistency of this recipe called, “rich syrup,” which is more common in Europe. The main benefit is that it won’t dilute drinks as much. In other words, you can use less rich syrup when mixing drinks because it is so much sweeter.
- 1.5:1 ratio: This one hits somewhere in the middle of the two. or a 2:1 ratio of sugar to water will make a more viscous mixture.
Is there such a thing as too much sugar for simple syrup? There sure is! You can’t go much past a 2.4:1 ratio of sugar to water, as it will reach what’s known as a “saturated solution,” meaning the water won’t be able to dissolve any more sugar and can crystallize.
If you continue adding sugar beyond this point, the excess sugar will remain undissolved at the bottom of the container and will start to form crystals. You might know this as rock candy! Similarly, crystallization can occur if you overheat the syrup and boil off too much of the water.
Best sugar for syrup
Sugar is the most essential ingredient for homemade syrups. Most of the time, simple syrup is a clear liquid made from granulated sugar, AKA white sugar. However, you can use any type of sugar for simple syrup: white sugar, brown sugar, raw sugar.
Perhaps it goes without saying, but any kind of sugar with some color to it (such as brown sugar) will make a difference in the final color. For a clear version, stick to granulated sugar or cane sugar.
Another way to change up your syrup is to try different kinds of sugar. I typically go for white sugar or brown sugar, but you can also try turbinado, muscovado or demerara for a richer taste. You can even make honey syrup — honey is a delicious switch-up for regular sugar.
Best water for simple syrup
Just as with any recipe with a short ingredient list, every ingredient matters more. The water you use can make a big difference. If your tap water is safe and tastes good to drink on its own, tap water will work well!
However, filtered or distilled water will yield even better, purer results. You can also boil water to purify it, but you want to do this before adding sugar, so you don’t alter the sugar-to-water ratio. If you are adding any kind of infusion, such as fresh fruit or spices, both distilled and filtered water will help your syrup last longer in the fridge.
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
How to make rich syrup: Four ways
There are a few ways to make this easy cocktail sweetener. It can be made on the stove, in the blender or by shaking it. I even make it in the microwave sometimes!
1. On the stove
Making this easy sweetener on the stove is a smart move—but skip the boiling. Some recipes call for boiling sugar and water together, but that can cause the water to evaporate, causing crystallization and throwing off the texture.
With rich syrup, the ratio really matters since there’s already more sugar than water. Just gently heat and stir until the sugar dissolves — no need to boil and overdo it!
- Throw the sugar and water into a pot over medium heat.
- Stir to dissolve the sugar, then remove from the heat. It really is that easy!
- Once cooled to room temperature, transfer the mixture to a mason jar. You can keep it in the fridge for up to one month in a sealed container.
2. Microwave simple syrup
This is my favorite method! Microwave simple syrup is handy when you don’t want to get out a big pot.
- Fill a heat-proof measuring cup half-way with water, then warm it up in the microwave, about a minute or so.
- Then stir in the sugar while it’s still hot.
- Add an ice cube to cool it down if you need to use it ASAP.
- Store in a sealed container in the fridge.
3. In the blender
If you don’t want to wait for a hot mixture to cool down, you can use a blender to agitate the sugar and water, which forces the sugar crystals to dissolve faster.
- Place water and sugar into a blender.
- With the lid on tightly, blend well.
- Store in a covered jar or dish in the fridge.
4. By shaking
Similar to the blender method, you can agitate the sugar and water mixture by hand, by shaking it in a mason jar. However, since there is so much sugar in rich syrup, this method can take quite a bit more time, so I recommend the other methods unless all you have is a jar!
- Place water and sugar into a jar.
- Put the lid on tightly.
- Shake hard until the sugar has dissolved. Voila!
- Store in an airtight container.
Tips & tricks
- Get rich (syrup) quick: Heat your water in the microwave until hot (not boiling), then stir in sugar until fully dissolved. It’s fast, easy, and perfect for small batches.
- No heat needed: Skip the stove — blending sugar and water on high for 30 to 60 seconds dissolves it fully without risking evaporation. Bonus: No waiting for it to cool!
- Weigh your ingredients for accuracy: A kitchen scale * guarantees the perfect 2:1 ratio — 200g sugar to 100g water — no matter your measuring cup’s quirks. Consistent results, every time.
Storing simple syrup
Rich simple syrup with a 2:1 sugar-to-water ratio typically keeps for up to 3 to 6 months when stored properly in the refrigerator. The higher sugar content acts as a preservative, making it much more shelf-stable than regular 1:1 simple syrup, which lasts about a month.
With any simple syrup, if it ever has a cloudy appearance, it’s time to toss it and make a new batch.
A mason jar is perfect for storage because you can easily dip in a spoon to measure or pour it out into a jigger. I love using these pour-spout lids for mason jars when I plan to make a lot of cocktails.
favorite syrup storage
These syrup bottles and jars make fridge storage easy and gifting even easier.
Buy Now → 
Buy Now → 
Buy Now → *
How to use rich syrup
The beauty of rich syrup is that it’s denser: It adds body and balance without thinning a drink. That makes it ideal for spirit-forward whiskey drinks like an old-fashioned, mint julep or Sazerac. It also works well in Sour recipes like a rum & lime Daiquiri or a bourbon & grapefruit Brown Derby.
How much rich syrup to use
Rich syrup has double the sugar content than regular simple syrup with a 1:1 ratio, so it shouldn’t be used the same way in drink recipes or they’ll be way too sweet. Conversely, if you wanted a drink to be sweeter but adding more 1:1 syrup would make it too diluted, rich syrup is the perfect addition.
So how much should you use? If you’d normally use 1 ounce of 1:1 simple syrup in a recipe, you should use about ½ to ⅔ ounce of rich simple syrup to achieve the same level of sweetness.
FAQ
Simple syrup is a liquid sugar mixture that is most often used to sweeten tea, coffee, cocktails, mocktails and other types of drinks. The basic recipe consists of sugar and water, but it can be flavored with different types of sugar, fruit, vegetables, herbs and spices.
No, it doesn’t. You simply need to dissolve the sugar in water, which can be done with or without heat. If you’re making it on the stove, boiling will evaporate some of the liquid, making it thicker.
It can be used in place of other liquid sweeteners, such as pure maple syrup on pancakes or agave nectar in cocktails. Beyond drinks, it even has a place in the baking world. It’s not uncommon for bakers to brush it onto cakes it to keep them from drying out.
Unfortunately, yes, because it is made with water, which naturally has impurities. Sugar acts a preservative, but even still, it shouldn’t be kept longer than a month (1:1 ratio syrup) or three to six months (2:1 ratio syrup). Infused syrups can get moldy if left too long, and will likely only last about two weeks. If you see any settling or cloudiness, toss it and make a new batch. Thankfully it’s easy to make again!
It depends on the sugar content, as the sugar acts as a preservative. For 1:1 sugar to water ratio syrup, you can keep it in the fridge for up to one month in a sealed container. If it’s an infusion with fresh fruit or herbs, it will keep for about two weeks. Rich syrup, with a 2:1 ratio, will keep for three to six months in the fridge. No matter what the sugar content is, once it begins to look cloudy, then it is time to toss it.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Rich Simple Syrup
instructions
- In a medium saucepan over medium heat, stir together sugar and water until dissolved. Don't boil. Once dissolved, remove from heat. Let cool completely.2 cups (400 g) granulated sugar, 1 cup (200 g) water
- Transfer to a glass jar and seal tightly with a lid. Store in the refrigerator for 3 months, up to 1 month. (If it looks cloudy, it's time for a new batch.)
- To use in a drink: If you’d normally use 1 ounce of 1:1 simple syrup in a recipe, you should use about ½ to ⅔ ounce of rich simple syrup to achieve the same level of sweetness. Start with ½ ounce, then increase from there.
notes
video
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply