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Ingredients Metric US Volume
Sugar 1000 g 35.3 oz 5 cups
Cold water 400 g 14.1 oz cups
Alcohol (any kind of hard liquor) 200 g 7.1 oz 1 cup
Nonacidic liquid color (optional; see Note) as needed as needed as needed
Yield (See Note) 1500 g 52.9 oz cups

1 Slowly bring the sugar and cold water to a boil over medium heat. Brush the inner sides of the pot with water to remove any sugar crystals that may have formed, and remove any impurities from the surface with a sieve. Boil until the syrup reaches 226°F/107.8°C. (Using cold water slows the boiling process, allowing more time for the sugar crystals to dissolve.)

2 Once the syrup has reached 226°F/107.8°C, shock the pot in cold water to prevent the solution from cooking further from the heat of the pot. Cover the top of the pot with a damp towel and let sit until the syrup cools down to 140°F/60.0°C. This should take approximately 10 minutes. Check occasionally to make sure no crystals are forming on the surface of the syrup. If crystals form, spray a mist of water over the surface until they disappear.

3 Pour the alcohol into the cooled syrup and mix gently with a spoon. Stir only enough to just combine the alcohol and syrup; the act of pouring the mixture in the final use will aid in mixing the syrup and alcohol further. Too much agitation will cause crystallization. Be careful not to touch the bottom or sides of the pan while stirring, as that would also accelerate the formation of sugar crystals.

Note: If desired, liquid color without acidity can be added to the cold water before bringing to a boil. Colors with acidity should be avoided, as the acidity could prevent crystallization.

The total yield for the alcohol syrup will be less than the sum of the ingredients, because some water will evaporate while the syrup is boiling.