Equal parts sugar and water create what is referred to as a “heavy” simple syrup. It’s the one we prefer for cocktails.
Ingredients
1 cup sugar
1 cup water
Preparation
Heat the sugar and water in a small saucepan over medium-low heat, stirring occasionally, until the sugar melts. Allow the syrup to cool and then store in the refrigerator.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
