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
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.