Simple vs rich syrup: measure the ratio by weight

One ratio, one measurement basis

Here, 1:1 and 2:1 always mean sugar:water by weight. Measure both in grams. The size and packing of sugar crystals affect a cup measurement, so weight and volume ratios are not interchangeable.

Syrup	Sugar	Water	Total input mass
Simple · 1:1	150 g	150 g	300 g
Rich · 2:1	200 g	100 g	300 g

These are mathematical preparation examples. They are not measured finished yields or taste-tested recipes.

Plan 300 g of simple syrup → · Plan 300 g of rich syrup →

Why grams do not tell you finished milliliters

At 2:1, 200 g sugar plus 100 g water gives 300 g of ingredients. Dissolved sugar changes the solution's density, so that does not mean 300 mL of syrup. Heating can also remove water, and some syrup may remain in the pan.

The prep calculator gives ingredient masses. Cool the syrup and measure its finished volume separately. If your cocktail batch needs 400 mL of syrup, keep that requirement beside your prep record until you know how much usable syrup you have.

Make and record a small batch

1. Choose the ratio specified by your cocktail recipe and weigh the sugar and water.
2. Warm gently and stir until the sugar dissolves. Remove from the heat once dissolved.
3. Cool, then record finished mass and volume, measurement temperature and any preparation losses.
4. Measure the syrup into a single serving of your recipe before scaling the whole batch.

Diageo Bar Academy's syrup guidance defines simple syrup with equal weights of white sugar and water and heating until dissolved. BatchPour has not performed a physical syrup trial or validated a storage duration.

Switching between simple and rich

Rich syrup contains a larger sugar fraction by mass: two-thirds, compared with one-half for simple syrup. Replacing the same measured volume will change the sugar and water in the drink. Start with the ratio specified by the recipe; do not treat the syrups as a one-for-one substitution or use a universal volume conversion.

After you measure the finished syrup, add the required liquid volume to your batch plan. The planner keeps your syrup amount, added-water setting and purchasing list together.

Common questions

Are syrup ratios measured by weight or volume?

BatchPour defines both ratios by weight: simple is 1 g sugar to 1 g water, rich is 2 g sugar to 1 g water. Weigh both ingredients; a cup of dry sugar is not the same mass as a cup of water.

Does 200 g sugar plus 100 g water make 300 mL of rich syrup?

No. It is a 300 g input mass at a 2:1 ratio, before evaporation or transfer losses. Finished volume depends on the syrup concentration and preparation. Cool and measure it separately.

Can I use this calculation for honey or agave?

This calculation covers white sugar and water. Honey, agave and flavored syrups already contain water and other ingredients, so the same input masses do not give the same sugar concentration.