Doing some ordering at the bar, I realized we had a large plastic bottle of simple syrup, or “bar syrup” as it was called.  I always bring my own in and never even knew it was there.  These bottled simple syrups start at $5 and go up from there, to as much as $20 a bottle.  I always found it crazy to spend that amount on something you can make yourself for pennies on the dollar and with the added bonus of making it as sweet as you like.
   You can buy a 5 pound bag of regular cane sugar for about $2.50.  Sugar prices have not changed in over thirty years, and adjusting for inflation the price per pound has actually gone down over time.  I have made simple syrup with almost every kind of sugar but I did a full circle and came back around to the plain old regular white cane sugar.  It’s cheap, it’s clear, and easy to make.  Many of the sugars people use for a different, sweeter taste can be very brown and change the look of a clear drink.  Another problem I have seen with other sweeter sugars is a thicker, hard to pour liquid that clogs the spout.  There is a solution!
   Cream of Tartar (potassium hydrogen tartrate) is common in cooking and most kitchens have a jar lying around somewhere.  It is used primarily for adding texture and creaminess to everything from egg whites to candy.  Your regular white cane sugar on a molecular level is called sucrose, which are two simpler sugar molecules stuck together; glucose and fructose.  Adding an acid such as Cream of Tartar inverts the sugar, in other words it separates the two molecules and you are left with a sweeter syrup that is not so likely to crystallize.  Crystals form sometimes in simple syrup because of a lack of glucose and fructose, the molecules are different sizes and don’t fit together to start crystal formations.  I have read of people using white vinegar or lemon juice as substitutes for Cream of Tartar, I don’t recommend them.  Lemon juice needs to be used in 2 – 3 times the amount and could affect the taste of the simple syrup.  The white vinegar can be used in the same measure as the Tarter but again, could affect the taste.  I suppose citric acid or an acid blend would work but I personally have yet to try those.  It seems like the Cream of Tartar adds a slight silkiness to the simple syrup that I like.
   I use old 750ml well bottles for my syrups and juices, it is easy to pour, looks good, and most important, they are plentiful and free.

 
       Simple Syrup
       21/2 cups Water (it will reduce a little, hence the extra ½ cup)
       2 cups White Pure Cane Sugar (1 pound)
       1 teaspoon Cream of Tarter
       Combine all ingredients in a medium sized pot, covered, over medium heat.  Heat at a slow, light boil for about 25 minutes, let cool, pour into clean bottle with pour spout. 

   A quick note; the reason you let this heat for so long is to give the mixture time to break down all of the sugars.  This stuff will keep for months in or out of the refrigerator, another reason I like the 750ml bottles, you can put them right in the speed rail along with all the other liquors.

By: Mark Sexauer