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The Coca-Cola Company 's formula for Coca-Cola syrup, which bottlers combine with carbonated water to create the company's flagship cola soft drink, is a closely guarded trade secret. Company founder Asa Candler initiated the veil of secrecy that surrounds the formula in 1891 as a publicity, marketing, and intellectual property protection strategy.
Simple syrup. Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
There must be valid reasons for buying bottled simple syrup. Maybe you want the cocktail recipe printed on the label. Simple syrup is one of the easiest things in the world to make and making your ...
Cucumber, Basil, and Cardamom Syrup. This infused simple syrup brings a smoky, herbal flavor to the Cucumber-Rose Gin Spritz. Leftover syrup is perfect for adding complexity to lemonade or ...
Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the ...
Get the Recipe. Maple-Bourbon Smash ... and vanilla beans, takes this Cognac-based sour cocktail into cozy weather territory. Lemon juice, simple syrup and Angostura bitters balance out the nutty ...
Get Recipe. Tom Collins. This simple and refreshing drink is made by blending gin with fresh orange, lemon and lime juices, simple syrup and club soda. It was first memorialized by the "Father of ...
Early 19th century recipes for chocolate liqueur featured whole cocoa beans. [4] A basic modern recipe [7] for making chocolate liqueur at home lists the ingredients chocolate extract, vanilla extract, vodka, and simple syrup. To keep the chocolate extract in suspension and make the liqueur thicker, glycerine may be added.