Simple Syrup

PreparationHot method: Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle. Cold method: Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved. Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated. Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, (C) © 2010 Ten Speed Press Jason Kosmas and Dushan Zaric first became a team at Soho's Pravda, where they were at the forefront of the Martini Craze that swept the late 1990s. They opened Employees Only along with three other owners in 2004. Together the two have also formed Cocktail Conceptions, a beverage consulting company, and have created branch launches and marketing strategies for major labels such as Absolut, Pernod, Ricard, and Perrier-Jouët Champagne. Their latest bar-restaurant venture is Macao Trading Co. in Tribeca.

PreparationHot method: Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle. Cold method: Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved. Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated. Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, (C) © 2010 Ten Speed Press Jason Kosmas and Dushan Zaric first became a team at Soho's Pravda, where they were at the forefront of the Martini Craze that swept the late 1990s. They opened Employees Only along with three other owners in 2004. Together the two have also formed Cocktail Conceptions, a beverage consulting company, and have created branch launches and marketing strategies for major labels such as Absolut, Pernod, Ricard, and Perrier-Jouët Champagne. Their latest bar-restaurant venture is Macao Trading Co. in Tribeca.