Simple syrup is always good to have on hand when making cocktails. You never want to add granulated sugar to a drink. It’s a pain to get it to dissolve in cold liquid, and you don’t want it to sink to the bottom and make the last few sips overly sweet. Simple syrup blends seamlessly into the cocktail, it’s easy to make, and it keeps in the refrigerator for weeks. I store mine in a glass jar with a lid or cork to keep it as fresh as possible.
equal parts white sugar and water
(½ a cup of each is a good place to start.)
In a small sauce pan over medium heat stir the sugar and water until the sugar dissolves. Let cool, then pour into a bottle and store in the refrigerator.