I honestly never used hot water to make simple syrup. I've always done it mixing water at room temp and sugar (1:1 ratio of course) and it turned out pretty good. I'll have to try this recipe and see how it differs. Thanks
It's should be the same - it will simply lower the amount of time it takes to dissolve. I was focused on pointing out that the water does not need to be boiled, especially: if you boil the water, you will no longer have a 1:1 ratio 😂
Infusions are pretty simple as well. I'm planning on making some videos on those in the near future. For the most part, you essentially make tea - let the ingredient steep in the hot water with the sugar, then pull it out/strain it.
Perfect, bought a gallon of distilled water to clean my tv with, only needed a small amount and was wondering what i could do with the rest of it..sugar syrup for my coffee it is..thanks 😊
It works well for coffee too - you get the true flavor of the beans and the roast! People will say "YOU CANT DRINK THAT" but distilled water is only dangerous if you drink it as if it were normal drinking water.
You can just drink distilled water though. Reverse osmosis treated water however will pull nutrients out of you to make up for what is missing in the water for minerals.
@@BlackTieKitchen Wait, how can distilled water be dangerous? I assumed the lack of minerals could be considered less healthy but not dangerous, right?
If you dont eat a healthy diet and drink too much, it can sap the body of nutrients as it flows through your system: www.medicalnewstoday.com/articles/317698#is-it-safe
@@BlackTieKitchen thanks for your help through out this man and I found out the best ratio working for thick honey consistency is 2.5:1 cup of water and mix it don’t boil it and then you leave it in the freezer where you strain it once it’s the right consistency
@@BlackTieKitchen I strained it and used a coffee filter by the way for anyone wondering so that it’s not crunchy it’s nice and clear and can add any food coloring
When you say , “put this in your fridge up to 4wks” does that mean it needs to be in the fridge for 4 wks in order to use or it’s only good enough till 4wks?
Thank you! I really didn't want to break out the sauce pan - lol... I like the vanilla Torfani syrup - do you think I could add some vanilla extract to it? If so, how much and when would I add it before or after hot water? Loved the video and subbed right away. :)
A young man walked into my liquor store the other day we were out of simple sugar.he immediately told me that he was a bartender and every store absolutely should have simple sugar.I told him we were just out he could make some.he said that there was no way you could make simple sugar. so I just waited on the other customers. lol
Hi Dennis. Love all of your videos. I apologize if this question has already been asked but have you made simple sugar using artificial sweeteners? We use Bocha Sweet as our primary on our (dirty) Keto. Thanks!
Thanks for this simple preparation. But what's wrong with using filtered tap water? The only time I've used distilled water was to fill my humidifier for my cigar humidor.
You can use it even while it's hot - just depends if youre trying to make a cocktail, add it to your coffee, soak a cake, etc! E.g. dont recommend using it while hot for cocktails 😂
@@BlackTieKitchen Noted 😁 will definitely be make you simple syrup for cocktails but I want to at least let it cool down to room temp for packaging and travel to bartend at events. Thank you for the Speedy response
Yup, itll work. Itll just have the offtaste of tap water. And of course - it will have everyone telling you not to drink tap water because itll kill you 🤷♂️😂
How about salt syrup? Should I make it with hot or regular water? I realize hymaylian salt does not dissolve well in water, so I should make salt syrup to discard sediment. Thank you.
@@BlackTieKitchen Since sugar is 50% denser than water, if you do it by volume you get a fuckton more sugar in the final solution than if you do it by mass. How is this still the same recipe? This ratio bullshit when it comes to cooking is really one my pet peeves...
I need to apologize, even though google says sugar is 50% denser, apparently that number is for the liquid state. When sugar is in the standard sized crystals that you buy in the store, it's actually incredibly similar to water. So in the case of sugar, 1:1 by weight is almost the same as 1:1 by volume. This is not because 1g of water takes up 1ml of volume, but because sugar in standard crystal size has, by coincidence, the same density as water.
Well, a 1:1 ratio is pretty straight forward. Overall you should use mass as that's going to be your best bet, but a lot of people dont have scales. In the absence of a scale, you can use whatever you have on hand - whether its a toy cup or a jug : as long as you do 1 of sugar and 1 of water.
You can use it, but it will be warm. So, depending on the application, depends on whether you will have to adjust. If youre using it for coffee or cakes, it should be perfect. But if youre using it for cocktails, it will melt more ice, this diluting your cocktail. Just something to be aware of!
Does adding more sugar make the syrup last longer? Asking as I'm foraging for things now that I'd love to keep throughout the winter and I feel like my options are either to dry or make syrup!
You can, yes. Just be aware that traditionally, simply syrup is 1:1. Its used in cocktails, coffee, baking etc. SO, if you do a 2:1, keep in mind that it will be sweeter. 2:1 sugar to water is also the maximum solubility for sugar in water!
I did it with filtered water and it smelled really bad in the bottle is that normal for filtered water? Do I have to use distilled water? Is the syrup gonna be healthy to consume when it’s made out of distilled water? Please answer me 😭
It shouldnt smell bad. It's possible your filtered water still has some stuff in it (especially if it is filtered tap water). And yes, its safe to consume this with distilled water. Distilled water is only dangerous if you drink it like you drink regular water (a lot of it).
@@BlackTieKitchen thank you for your answer 🙏🏼 I have two more questions if you don’t mind. Does the simple syrup smell weird normally? Also is there a specific or preferred type of sugar? Thanks a lot for your time
No, it shouldnt smell weird. And any sugar works. You can use table sugar for regular simple syrup, demerara sugar for demerara syrup, honey for honey syrup, etc.
Id recommend an airtight container to reduce the amount of free floating stuff in the air getting in there. Just make sure to put it in the fridge - it wont last on the counter for 4 weeks. Sugar + air = fantastic for mold & bacteria! Don't want anyone getting sick!
No problem! I highly recommend those snap cap bottles - theyre super cheap at IKEA and come in 3-4 different sizes. I have a stash that I use for all sorts of things (syrups, hot sauces, etc)
Black Tie Kitchen That’s one that I was considering of the ones I have, but the bottles I have have such a tight seal that it feels like it’ll fly across the room when I open or close it😭😭😭 I’ll have to look into the ikea ones.
Nope - I never have 😅. It is likely to help cool it down, but that also exposes it to air, which carries all sorts of funky stuff (e.g. how a sourdough starter is made). It also shouldn’t build up enough pressure to explode since there is no carbonation and you shouldn’t be able to build enough pressure with that temperature in a snap cap bottle!
Awesome! It's so easy, you should never need to buy simple syrup again (if you ever did before). It works great for a lot of things too - lemonades, coffee, etc. You can even make a honey simple syrup when you procure more honey 😁
Thats actually WHY you weigh then so that density is irrelevant. If you were to use volume, a cup of feathers does not weigh the same as a cup of led because of density. However, a pound of feathers weighs the exact same as a pound of lead, regardless of density. 1ml of water happens to weigh 1g. If it doesnt, then you probably have some heavily tainted water.
Nope! Regular old sugar. You can also use different sugars if youd like - demerara (sp?) Sugar is used quite a bit in cocktails and it's made in the exact same manner
Gotcha covered! czcams.com/video/VLqWlywGKdw/video.html To get a really thick consistency, you have to slowly add xanthan gum. A little goes a long way!
Youre welcome! All the gums are super interesting (xantham, guar, etc) and I think you have to get familiar with them for great low-carb/keto recipes! I hope to do some videos on them in the future, but I want them to be thorough, so it will be a while
You can use it right after! The only thing of concern would be the temperature. It youre using it for a cocktail, it will likely lead to a more watered down cocktail because to reach equilibrium with the ice, will yield more melted water!
@@BlackTieKitchen ok I was gonna let it cool down but didn’t know if it had to sit overnight or something thank you for the info and great video as well as commenting on such an old video for me
Haha it can be tricky - you have to flip the part that's down and oval shaped (likely touching the glass) - rotate it up, then rotate the cap so the tip goes into the opening (and just the tip), then flip the little metal part back down and it will seal it shut
The fineness wont matter as it is going to dissolve. Just make sure you dont use something like 'confectioner's sugar' as that style is not just sugar (it has a bit of flour or corn starch in it as well)
*Excellent* 😍
▪ No intro
▪ No time pass
▪ Not too long
Haha thanks
Clicked because the video was short and to the point. Thank you!!!
Thanks for watching!
Gee thanks for sharing that. So interesting
Truuuu
i love how the dude still replies to comments on a video he made 2 years ago. Anyway, this video is helpful for an aspiring barista like me! Subbed!
Haha gotta answer questions! Glad you found it useful 😄
This was so easy I wish I had known this before!
Yes! No need to pay $$$ for pre-made stuff!
Thank you for the 1 minute video. No fluff, no nonsense.
No problem!
I honestly never used hot water to make simple syrup. I've always done it mixing water at room temp and sugar (1:1 ratio of course) and it turned out pretty good. I'll have to try this recipe and see how it differs. Thanks
It's should be the same - it will simply lower the amount of time it takes to dissolve. I was focused on pointing out that the water does not need to be boiled, especially: if you boil the water, you will no longer have a 1:1 ratio 😂
Y’all, learning stuff during this pandemic is just 🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻
Learning is always good
Haha this was great, without intros or other unnecessary info, I love tutorials like this. Thank you!!
Youre welcome!
Bro u deserve millions of views and likes for getting straight to the point!!!!! Get in !! Get out!!!! Subbed !!!
Lol thanks
Going to make this today for my coffee in the mornings!
This is awesome, I just recently found a cocktail that requires a cinnamon infused simple syrup
Infusions are pretty simple as well. I'm planning on making some videos on those in the near future. For the most part, you essentially make tea - let the ingredient steep in the hot water with the sugar, then pull it out/strain it.
Yes please make the flavored ones. Can you make syrups from powders too? That would open so many avenues, if possible.
Crazy how one vid makes you a subscriber thanks man for a simple video that what some of us just want.
No problem - just avoid my newer stuff then lol 😂
Most helpful video ever, short. No extra talking, thanks man ❤
Straight simple and to the point just how I like it thanks 🙏🏽
This is also how you make hummingbird 'food', but dilute to 4.5 parts water to one part sugar.
Awesome! Thanks for the info!
I like how you post this a day after I buy it for cocktails
😂 did you buy gluten free, free-range, low fat simple syrup? 😉
Lol
Thank you for this so helpful, I need it for a cake 🎂 so this was awesome! 😊
Awesome!
the shake shake part is definitely my favorite
Shake n bake 😂
Finally!! A video made for not using a sauce pan😫😌
Haha yes! I dont know why everyone is intent on boiling their sugar water 😂
How to make ant-trap simple.
THAT should have been the video title 😂
Because that's how you get ants!
You just saved my morning coffee thank you 🥹
Perfect, bought a gallon of distilled water to clean my tv with, only needed a small amount and was wondering what i could do with the rest of it..sugar syrup for my coffee it is..thanks 😊
It works well for coffee too - you get the true flavor of the beans and the roast! People will say "YOU CANT DRINK THAT" but distilled water is only dangerous if you drink it as if it were normal drinking water.
You can just drink distilled water though. Reverse osmosis treated water however will pull nutrients out of you to make up for what is missing in the water for minerals.
@@BlackTieKitchen Wait, how can distilled water be dangerous?
I assumed the lack of minerals could be considered less healthy but not dangerous, right?
If you dont eat a healthy diet and drink too much, it can sap the body of nutrients as it flows through your system: www.medicalnewstoday.com/articles/317698#is-it-safe
2 to 1 simple syrup it’s only a little more sweet but it’s shelf stable! Try it!
That would make it a bit more difficult when conjuring up cocktails - no?
Thank you this was so much help maby I won't have to boil the sugar and water in a pot. Thank you so much
As long as you get some warm water to help dissolve it - there's no need to boil. Can even use the microwave!
Oh nice. I thought I was supposed to heat it in the pan but I can just pour it right and shake the bottle. I need a funnel.
Yup. Heating the mixture speeds it up, but it's not necessary at all
Quick and easy. Thank you.
No problem!
Okay so ive just done a 2:1 ration of two cups of sugar and one cup of hot water and I mixed it and the results so far are looking decent
It will likely be crunchy though due to the 1.3:1 solubility of sugar to water :(
@@BlackTieKitchen thanks for your help through out this man and I found out the best ratio working for thick honey consistency is 2.5:1 cup of water and mix it don’t boil it and then you leave it in the freezer where you strain it once it’s the right consistency
@@BlackTieKitchen I strained it and used a coffee filter by the way for anyone wondering so that it’s not crunchy it’s nice and clear and can add any food coloring
Thats super interesting! Will note that for future reference!
I couldn't figure out how to open the bottle. Thanks!
Did you figure out how to close it? They can be tricky sometimes lol
Thank you for this!!
Thank YOU for watching!
Do I need special water or can I use any water? Bc I really want to make this for my coffees but I do not have any special water!
You can use any water, really. But using something like tap water will have an odd taste to it due to the water treatment to make it safe
When you say , “put this in your fridge up to 4wks” does that mean it needs to be in the fridge for 4 wks in order to use or it’s only good enough till 4wks?
Thank you! I really didn't want to break out the sauce pan - lol... I like the vanilla Torfani syrup - do you think I could add some vanilla extract to it? If so, how much and when would I add it before or after hot water? Loved the video and subbed right away. :)
You can add vanilla to it - just add until you get the right consistency. As to when to add it: it wont make a difference if the water is hot or cold!
Hi I loved how short and simple the video was . But I have a question can I use brown sugar?
Yup! Can do it with demerara syrup and even honey!
Wow, that was simple
That's what she said 😂
you can say it was sweet and simple
Lol, very true
I used moreno sugar by the way so it is a little bit brown but it’s transparent
Demerara sugar is great too
@@BlackTieKitchen I’ll leave it in my refrigerator overnight and look at it in the morning maybe it’ll Be thicker
A young man walked into my liquor store the other day we were out of simple sugar.he immediately told me that he was a bartender and every store absolutely should have simple sugar.I told him we were just out he could make some.he said that there was no way you could make simple sugar. so I just waited on the other customers. lol
That bartender probably just knows how to make 'rum and cokes' 😂
How many ounces is that glass bottle? Looks like a perfect size.
Hi Dennis. Love all of your videos. I apologize if this question has already been asked but have you made simple sugar using artificial sweeteners? We use Bocha Sweet as our primary on our (dirty) Keto. Thanks!
Ive made a keto version using allulose and another using erythritol!: How to Make Keto Simple Syrup
czcams.com/video/VLqWlywGKdw/video.html
I can't believe it's this easy T_T thank youuu
Yup!
simple syrup! thanks!
Thankyou for sharing this ❤️
Thanks for watching!
😍 thankyou.
I always wondered why they called it simple.... Thank you
Haha yup!
that its..?wooow..so simple..
You could say its.... Simple syrup 😂
@@BlackTieKitchen ok👍wooow..its so simple syrup🤣
Why don't just use agave or maple syrop ?
Thanks for this simple preparation. But what's wrong with using filtered tap water? The only time I've used distilled water was to fill my humidifier for my cigar humidor.
You can use any water you have, but distilled water will have no potential after taste
Any reason for using distilled water instead of tap?
Have you tried making keto simple syrup? It’s pretty decent.
Not yet - in my experience, erythitrol tends to recrystalize and I cant do the other sweeteners. I'll add it to my list of things to try and record!
@@BlackTieKitchen I want to try it with Allulose. Have you tried that one?
Not yet! I have some Allulose, but havent experimented with it much 🤔
@@BlackTieKitchen
Same.
Thank you Sir.
finally, a video that isn't 10 mins long
Great video! New subscriber now too btw!
Best video ever 👍
Strong words.
Do you have to store before weeks in the refrigerator before using it or can you use it once it cools down?
You can use it even while it's hot - just depends if youre trying to make a cocktail, add it to your coffee, soak a cake, etc! E.g. dont recommend using it while hot for cocktails 😂
@@BlackTieKitchen
Noted 😁 will definitely be make you simple syrup for cocktails but I want to at least let it cool down to room temp for packaging and travel to bartend at events. Thank you for the Speedy response
How long does it last if you don't put it on your fridge
Wow! Better idea. Love it. Just need a funnel. This is safer too. I LOVE EVOLUTIONARY INNOVATION! 😀
The funnel is a must unless you want ants 😅
Thanks
No problem!
Hi there~ thanks for the sugar recipe. can I change the sugar:water ratio to 2:1? will the sugar solution form crystals?
Sugar should have no issue dissolving in a 2:1 sugar to water ratio. It will be suuuuper thick though, so be aware! 😅
That was simple.
Yup 😄
wahhh too easy thanks for sharing..no need to cook🤣👍🏻tqtq
Yup! Dont know why everyone insists on making their water boil 🤷♂️😂
I used tap water as i am bit of a cheapskate still worked fine
Yup, itll work. Itll just have the offtaste of tap water. And of course - it will have everyone telling you not to drink tap water because itll kill you 🤷♂️😂
How about salt syrup? Should I make it with hot or regular water? I realize hymaylian salt does not dissolve well in water, so I should make salt syrup to discard sediment.
Thank you.
What are you using salt water for? Brining?
Is it 1:1 ratio by weight or by volume? In the video you did it by weight but in the narration you measured by volume (cups).
Ideally you do it by mass (since with water, 1g = 1ml). But in the absence of a scale, you can do it 1:1 by volume
@@BlackTieKitchen Since sugar is 50% denser than water, if you do it by volume you get a fuckton more sugar in the final solution than if you do it by mass. How is this still the same recipe? This ratio bullshit when it comes to cooking is really one my pet peeves...
I need to apologize, even though google says sugar is 50% denser, apparently that number is for the liquid state. When sugar is in the standard sized crystals that you buy in the store, it's actually incredibly similar to water. So in the case of sugar, 1:1 by weight is almost the same as 1:1 by volume.
This is not because 1g of water takes up 1ml of volume, but because sugar in standard crystal size has, by coincidence, the same density as water.
Well, a 1:1 ratio is pretty straight forward. Overall you should use mass as that's going to be your best bet, but a lot of people dont have scales. In the absence of a scale, you can use whatever you have on hand - whether its a toy cup or a jug : as long as you do 1 of sugar and 1 of water.
That’s how you get ants! 😂
😄😄😄
Thanks man.
No probs!
I didn’t get that last part. Can I use it instantly or does it have to sit in the fridge for a while.
You can use it, but it will be warm. So, depending on the application, depends on whether you will have to adjust. If youre using it for coffee or cakes, it should be perfect. But if youre using it for cocktails, it will melt more ice, this diluting your cocktail. Just something to be aware of!
Hello Black Tie Kitchen. I am making my own plant-based milk Recipe and forgot to get some syrup for sweetness will this type of syrup still work?
Yup
Amazing video!
Thanks!
Will this work using allulose? If so would it still be 1:1 ratio?
You can do 1:1, even though allulose is about 70% as sweet. There's also an erythtritol version: czcams.com/video/VLqWlywGKdw/video.html
Does adding more sugar make the syrup last longer? Asking as I'm foraging for things now that I'd love to keep throughout the winter and I feel like my options are either to dry or make syrup!
It wont. The water has a specific dilution ratio with sugar - any more and it will simply settle to the bottom and crystallize
LESS WORD, MORE SHOW. Like this video :)
Thanks!
thanks g
Does the bottle have to be similar or can I just use any of my Tupperware?
You can use any container you would like!
@@BlackTieKitchen you're amazing thank you!!
How about a Keto version...I have tried, and the amount of sweetener is hard to figure out.
Ask and you shall receive: czcams.com/video/VLqWlywGKdw/video.html
Does it HAVE to be 1:1? The guy from the How To Drink channel suggested a 2:1 sugar to water ratio so its not possible for it to spoil
You can, yes. Just be aware that traditionally, simply syrup is 1:1. Its used in cocktails, coffee, baking etc. SO, if you do a 2:1, keep in mind that it will be sweeter. 2:1 sugar to water is also the maximum solubility for sugar in water!
I did it with filtered water and it smelled really bad in the bottle is that normal for filtered water? Do I have to use distilled water? Is the syrup gonna be healthy to consume when it’s made out of distilled water? Please answer me 😭
It shouldnt smell bad. It's possible your filtered water still has some stuff in it (especially if it is filtered tap water). And yes, its safe to consume this with distilled water. Distilled water is only dangerous if you drink it like you drink regular water (a lot of it).
@@BlackTieKitchen thank you for your answer 🙏🏼
I have two more questions if you don’t mind. Does the simple syrup smell weird normally? Also is there a specific or preferred type of sugar?
Thanks a lot for your time
No, it shouldnt smell weird. And any sugar works. You can use table sugar for regular simple syrup, demerara sugar for demerara syrup, honey for honey syrup, etc.
For it to keep for the 4 weeks does the container need to be an airtight one?
Id recommend an airtight container to reduce the amount of free floating stuff in the air getting in there. Just make sure to put it in the fridge - it wont last on the counter for 4 weeks. Sugar + air = fantastic for mold & bacteria! Don't want anyone getting sick!
Black Tie Kitchen Awesome thanks so much for your quick reply, I’m making this today and was fluctuating between 2 different containers🙏
No problem! I highly recommend those snap cap bottles - theyre super cheap at IKEA and come in 3-4 different sizes. I have a stash that I use for all sorts of things (syrups, hot sauces, etc)
Black Tie Kitchen That’s one that I was considering of the ones I have, but the bottles I have have such a tight seal that it feels like it’ll fly across the room when I open or close it😭😭😭 I’ll have to look into the ikea ones.
Ahh yes... Those are terrifying lol
Does the bottle need to be opened after shaking it to let the heat out?
Nope - I never have 😅. It is likely to help cool it down, but that also exposes it to air, which carries all sorts of funky stuff (e.g. how a sourdough starter is made). It also shouldn’t build up enough pressure to explode since there is no carbonation and you shouldn’t be able to build enough pressure with that temperature in a snap cap bottle!
Black Tie Kitchen thank you so much! Just made this because I ran out of honey for my lemonade and it works ✨
Awesome! It's so easy, you should never need to buy simple syrup again (if you ever did before). It works great for a lot of things too - lemonades, coffee, etc. You can even make a honey simple syrup when you procure more honey 😁
Can i do 0,2L of water and 0,2L of sugar?
Should work. Basically a 1:1 ratio
the song’s main bass line sounds like that one club penguin song that plays in the coffee shop in think?
can i use this as a syrup for my jelly sinkers, i mean i want to store them in a jar.. 😅
I dont see why it wouldnt work! Just make sure to keep it in the fridge!
I feel like sugar and water would have complete different densities so weighing them out would not measure them properly?
Thats actually WHY you weigh then so that density is irrelevant. If you were to use volume, a cup of feathers does not weigh the same as a cup of led because of density. However, a pound of feathers weighs the exact same as a pound of lead, regardless of density. 1ml of water happens to weigh 1g. If it doesnt, then you probably have some heavily tainted water.
If I wanted to make pomegranate syrup can I just swap the water with pomegranate juice?
Pretty much! You may want to actually simmer the mixture a bit and reduce some of the sugar or it might be overly sweet!
How do you keep it from crystalizing?
If the proportions are correct, it wont crystallize. It will only crystallize when the solubility of sugar in water is surpassed!
Does is work with brown sugar too?
Yup!
can i add fruit flavor or concentrate to my simple sugar
You can! You can also reduce any fruit juice as well
How long do I have to put it inside tge fridge before being able to use it
Dont have to put it in the fridge before you use it! I just dont recommend using a hot syrup for something like a cold cocktail
Just normal sugar would do right? Any fancy types of sugar needed for this?
Nope! Regular old sugar. You can also use different sugars if youd like - demerara (sp?) Sugar is used quite a bit in cocktails and it's made in the exact same manner
@@BlackTieKitchen Oh ok, thank you!
Can I do same thing with brown sugar?
Thank you .
1:1
Yup!
After some day he is freez
?? Mr Freeze?
What to do if the sugar won't dissolve and keeps on settling at the bottom no matter how much I shake it?
It's possible you added too much sugar. Give it some time to dissolve - but if it still doesnt, add a little water at a time until it does!
@@BlackTieKitchen thanks!
Amazing! Just subbed.
Awesome! Glad to have you!
dang... thought this was going to be low carb :-( will this work with allulose? I want to make allulose syrup or 'honey' like thickened syrup. tips??
Gotcha covered! czcams.com/video/VLqWlywGKdw/video.html
To get a really thick consistency, you have to slowly add xanthan gum. A little goes a long way!
@@BlackTieKitchen Thank You! I do know xanthan gum. can turn disgusting really quick. but it is magic!! YOU ROCK!!
Youre welcome! All the gums are super interesting (xantham, guar, etc) and I think you have to get familiar with them for great low-carb/keto recipes! I hope to do some videos on them in the future, but I want them to be thorough, so it will be a while
Is it the same way with brown sugar?
Yup! Usually, it's done with demerara sugar!
Will it be ok left over 1 night before making cocktails ?please
Yeah, it will be fine. Just make sure you clean your bottle... dont want to lure any ants or anything!
I know this is old but how soon can you use it after making it
You can use it right after! The only thing of concern would be the temperature. It youre using it for a cocktail, it will likely lead to a more watered down cocktail because to reach equilibrium with the ice, will yield more melted water!
@@BlackTieKitchen ok I was gonna let it cool down but didn’t know if it had to sit overnight or something thank you for the info and great video as well as commenting on such an old video for me
I respond to any comment that comes through - old video or new! But yeah, no need to let it sit overnight
My friend and I got a question how hot it had to be the water no exploded🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔🤔
Dont understand but - the water was just warm. It doesnt have to be super hot or boiling - it also cooled down quite a bit
@@BlackTieKitchen OK perfect thank you my friend I’m from Peru man I’m sorry
Sin problema! Dejame saber si tienes mas preguntas!
Also, how soon can I use? Should i let it sit a while?
You can use it once it is dissolved, but I recommend you let it cool!
For the glass bottle you used how do you put the cap on I just bought a glass bottle with the cap and in hella confused
Haha it can be tricky - you have to flip the part that's down and oval shaped (likely touching the glass) - rotate it up, then rotate the cap so the tip goes into the opening (and just the tip), then flip the little metal part back down and it will seal it shut
@@BlackTieKitchen I see what I did wrong thanks now I can make simple syrup!!
💯👍
how fine should the sugar be?
The fineness wont matter as it is going to dissolve. Just make sure you dont use something like 'confectioner's sugar' as that style is not just sugar (it has a bit of flour or corn starch in it as well)
@@BlackTieKitchen wow, I'm amazed how fast and effectively you responded. Thanks a lot, I'm impressed!
Youre welcome!
Does it need to be boiling water?
Nope
What size bottles do you use?
Not sure how big they are. These are from IKEA - if I recall correctly, they have three different sizes