Simple syrup plays a key role in sweetening cocktails. The classic syrup is equal parts sugar and water. When a drink calls for simple syrup, I normally bring the sugar and water to a boil, let it cool, and use according to the libation's recipe.
However, what happens when you don't have time to heat and cool the syrup? Recently I found myself in this predicament, and I remembered a tip that I learned from Tony Abou-Ganim at the Food & Wine Classic.
He says that when you need simply syrup in a hurry, fill a jar with the sugar and water. Shake vigorously until it's combined and use. Voila, quick simple syrup! No boiling necessary, how easy is that?
