Homemade syrup may seem like a symbol of sincerity, but in a home bar, stale sweetness dulls the flavor the fastest.
A pretty bottle in the fridge doesn't always taste good
It looks filling if you make a large batch of mint syrup, basil syrup, and peach syrup. However, the flavor fades after a few days, and only the sweetness remains, making the cocktail heavy.
new perspective
Home bar syrup is more of a fresh condiment than a stored food. It is much more delicious to make a small amount and use it quickly rather than making a lot and using it for a long time.
Practical method
Start with about 100ml of basic syrup and 50ml of herbal syrup. It is a good idea to write the production date and ingredients on the bottle, and use syrups whose flavor is important within 3 days.
Things to watch out for
Syrups containing fruit or herbs have a risk of spoilage. If it smells cloudy or you see bubbles, sediment, or mold, you should throw it away even if it is a waste.
Small syrups may seem cumbersome, but they are the quickest way to make your home bar taste fresher.
