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Simple syrup or superfine sugar? |
thejab
Grand Member (first year) 
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
|  Posted: 2006-01-22 3:44 pm Permalink
Is there much difference? Which do you prefer, and why? I tend to use superfine sugar, even if the recipe calls for simple syrup. But I never know how much to use, so I just add to taste. For example, when the recipe calls for 1/2 ounce syrup, how much sugar is the equivalent?
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martiki
Official Mixologist
Joined: Mar 29, 2002
Posts: 3056
From: http://www.smugglerscovesf.com
| Posted: 2006-01-23 1:22 pm Permalink
I prefer simple syrup, but only if it's homemade from cane sugar. If you use a retail syrup, chances are it is HFCS and chemicals, and that just sucks.
I know superfine dissolves quickly, but I prefer syrup to avoid the issue altogether. With the 2 sugar to 1 water ratio, it adds very little water to a drink.
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thejab
Grand Member (first year)
Joined: Mar 25, 2002
Posts: 2984
From: Forbidden Island, CA
| Posted: 2006-01-23 2:18 pm Permalink
Quote:
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On 2006-01-23 13:22, martiki wrote:
If you use a retail syrup, chances are it is HFCS and chemicals, and that just sucks.
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Would that include Trader Vic's Rock Candy Syrup?
For me it's not an issue of whether the liitle amount of water in syrup affects the drink. I agree it would not make a difference. But I'm just lazy and would rather not make the syrup when I can just throw in a teaspoon or 2 of sugar.
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Tikiwahine
Tiki Socialite
Joined: Apr 09, 2003
Posts: 3288
From: Ontario, Canada
| Posted: 2006-01-23 3:18 pm Permalink
I've never thought of using superfine sugar, but it would be one less thing to pour out and measure.
I'm all over speeding up my mixing without affecting the outcome of a well made drink.
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aikiman44
Tiki Socialite
Joined: Nov 08, 2004
Posts: 281
From: NY
| Posted: 2006-01-23 4:44 pm Permalink
How about Sblenda?
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martiki
Official Mixologist
Joined: Mar 29, 2002
Posts: 3056
From: http://www.smugglerscovesf.com
| Posted: 2006-01-23 4:59 pm Permalink
Quote:
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On 2006-01-23 14:18, thejab wrote:
Quote:
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On 2006-01-23 13:22, martiki wrote:
If you use a retail syrup, chances are it is HFCS and chemicals, and that just sucks.
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Would that include Trader Vic's Rock Candy Syrup?
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Yes. Yes, it would. And now I am free to say that it sucks. One thing abnout the Vic's syrup, however is that it has a touch of vanilla (well, fake vanilla) in it. I've seen some upscale syrups and some recipes call for this. Some think of it as a secret weapon, I'm on the fence on this issue.
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OceaOtica
Grand Member (8 years) 
Joined: Sep 29, 2003
Posts: 869
From: la, home of Tiki Ti
| Posted: 2006-01-23 6:28 pm Permalink
adding 1 inch of a Tahitian vanilla bean to your bag/container of superfine sugar will help it taste similar to commercial syrup, and will improve any drink in a very subtle way. Tahitian vanilla can be found in most stores in a small jars for a high price. Large beans can be bought by weight from a vender on Ebay for a much cheaper price.
Using any size granule of sugar can result in clumping (especially fine or powder) or a super sweet draw at the bottom of a cocktail. If you prefer to use a granule over making your own syrup or a commercialy available one, try this: As a first step to preparing your cocktail, take your measurement of granule and drop in a shotglass with a little of one of the juice components or liqueur that is room temp, stir well(little battery cocktail stirer is tops). Let sit while weighing out and mixing the rest of the cocktail. stir again, then add to the rest of the mix. Granule will mix better because it has soaked in a room temp liquid, as opposed to adding directly to a ice cold shaker. This is a luxury you have when bartending at home:time.
When it comes down to it the average drinker can not distinguish a 2/3 of a 1/2 oz. addition or subtraction of water, this is more about pleasing yourself as a mixologist. More likely to be noticeable is unmixed granule at the bottom of the glass or mug that is sucked up hard as the last marked taste of the cocktail, only to be a liquid shot of pixie stick.
just my experience snortin sugar
TT
(ahh hell, just drink Mickeys!?!)
p.s. Aikmann, i have used splenda for a weight conscience drink in replacement of syrup for a traditional recipe. worked for them, did taste a bit different, the amount takes a couple of tries. mixes well enough, and the foaming dissapates when shoooken.
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[ This Message was edited by: tikitanked 2006-01-23 18:31 ]
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atomictonytiki
Grand Member (8 years)
Joined: May 14, 2002
Posts: 1267
From: Bangkok
| Posted: 2006-01-24 10:37 am Permalink
Is simple syrup the same as Gomme syrup?
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Tiki Rotterdam
Tiki Socialite
Joined: Nov 14, 2004
Posts: 116
From: Rotterdam, Holland
| Posted: 2006-01-24 2:40 pm Permalink
Yep.
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tikigap
Grand Member (8 years)
Joined: Jan 19, 2006
Posts: 834
From: Arlingtron Virginia
| Posted: 2006-01-25 11:58 am Permalink
Is there a recipe for simple syrup somewhere on this site? How do you make this stuff?
T.I.A.
TikiGap
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TikiJosh
Tiki Socialite
Joined: Feb 01, 2005
Posts: 735 | Posted: 2006-01-25 2:20 pm Permalink
I'm not sure if there's a recipe 'round here but it's pretty much 2 parts sugar to 1 part water. If you just use cups, it'll make more than you'll use in a night. Easy as pie. You boil the snot of it, or at least until all the sugar is dissolved, and you pour it into something (I use mason jars). The fun part of it is that I've had mine sitting in the fridge and some of the sugar has started to form odd crystal-type rock formations. Super fun!
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tikigap
Grand Member (8 years)
Joined: Jan 19, 2006
Posts: 834
From: Arlingtron Virginia
| Posted: 2006-01-25 8:14 pm Permalink
It's that simple huh? Thanks! I'll make some...!
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cheekytiki
Tiki Socialite
Joined: Mar 09, 2004
Posts: 1088
From: The Haole Hut, London, UK
| Posted: 2006-01-26 01:53 am Permalink
I just take a small jam jar, fill it half way with sugar, then fill the rest with boiling water almost to the top. Put the lid on and shake.
Once the sugar has dissolved leave to cool and use.
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JerseyRED
Tiki Centralite
Joined: Jun 15, 2004
Posts: 54
From: North Jersey!
| Posted: 2006-01-26 05:18 am Permalink
Superfine sugar is VERY easy to make into simple syrup! It doesn't need to be heated and dissolves rather easily in water. Just place it in a jar with water and shake. Then shake again. And then one more time.
Just be sure it’s NOT powered confectioner’s sugar as this has corn starch in it and will cause clumping. Superfine sugar can be hard to find in your average supermarket so be sure to not get the two of them confused. If you can’t find superfine then go with the regular table sugar, but you will need to use heat.
I've seen 1 part sugar to 1 part water, 2:1 and 1:2 ratios. I’d start a small batch with a 1:1. You can always increase or decrease the next batch.
Since I use Splenda, as many are very concerned about weight gain at this time of year, I use a 1 part sugar to 2 part water ratio. Splenda seems very sweet to me and the taste can overwhelm. But it also does not need to be heated and dissolves very easily in water with just a little shaking.
Edit: I add a vodka if the batch is large. I have had mold form in my simple syrup.
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[ This Message was edited by: JerseyRED 2006-01-26 05:21 ]
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badmojo
Tiki Socialite
Joined: Apr 23, 2003
Posts: 666 | Posted: 2006-01-26 7:38 pm Permalink
Quote:
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On 2006-01-26 05:18, JerseyRED wrote:
Superfine sugar can be hard to find in your average supermarket.... |
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As Alton Brown stated in the most recent episode of Good Eats, never BUY superfine sugar. Just throw regular sugar in the blender and whiz it up for a few seconds.
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