Ingredients:
- 1 cup water
- 1 cup sugar
Directions:
In a small saucepan over medium-high heat, bring the water to a simmer. Add the sugar and stir until it completely dissolves. Remove the pan from the heat and set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate until ready to use.
Makes 1 1⁄2 cups.
Adapted from
Williams-Sonoma Guides,
The Bar Guide,
by Ray Foley
(Time-Life Books, 1999).
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