Simple Syrup for Brandy Milk Punch
This recipe should be used in Brandy Milk Punch, the recipe for which can be found in Ti Adelaide Martin and Lally Brennan's cookbook, "In the Land of Cocktails."
- 2 cups sugar
- 2 cups boiling water
Place sugar in a heatproof bowl and pour over water; stir until sugar is dissolved. Let cool to room temperature. Transfer syrup to a jar or container and keep refrigerated up to 1 month.
SourceThe Martha Stewart Show, February Winter 2008