Simple Syrup for Cocktails

Use this recipe to make our Black-Currant Cosmopolitan and Purple-Basil Mojito.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, March 2005


  • 3 cups sugar
  • 3 cups water


  1. Heat sugar and water in a small saucepan over medium heat, stirring until sugar has dissolved. Bring to a boil. Let cool completely. Syrup can be refrigerated, in an airtight container, up to 1 month.


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