Equal parts rye and sugar, this strong play on simple syrup is a necessary component of bartender Andrew Bohrer’s Bitter Handshake, and a recipe from Brad Thomas Parsons’ book, Bitters.
Reprinted with permission from Bitters by Brad Thomas Parsons, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Yield: 1 cup
- In a medium saucepan, bring the sugar and rye to a simmer, stirring occasionally to dissolve the sugar.
- At the first crack of a boil, remove from the heat.
- Let cool completely, then store the syrup in a glass jar for up to four months.