cooking.nytimes.com
In the hands of a great mixologist, simple syrup can add a lot more than just sweetness to the mix, and it is the secret to this delicious sidecar. Joaquín Simó of Pouring Ribbons, an East Village bar, uses a concentrated concoction made from two parts Demerara sugar to one part water, which add a compelling toffee-like taste and silky texture to the amber booze. Brown-sugar simple syrups are also wonderful in nonalcoholic drinks, particularly lemonade and ice tea, and they will last for months in the fridge.