Syrups used to make drinks at bars are
called many different things. Sometimes they are called
a "simple syrups". Other times they are called
"sugar syrups". Often these two names are
combined to form the name "simple sugar syrup".
And simply because the syrup is often used to make alcoholic
drinks, it is just called "bar syrup".
To make this bar syrup, one pound of granulated sugar
must be gradually stirred into 13 ounces of hot water
in a sauce pan. This makes 16 ounces of simple syrup.
A variety of drinks call for sweetening to offer the
tartness of some juices used in the drink recipes. Granulated
sugar does not dissolve easily in cold drinks. Since
bar syrup is a liquid, it is easily mixed with other
liquids in cocktails, making it a perfect alternative
for granulated sugar.
Juice is a fluid naturally contained in animal or plant
tissue. This article is about the latter. For example,
orange juice is the liquid extract of the fruit of the
orange tree. Juice may be supplied in concentrate form,
requiring the user to add water to reconstitute the
liquid back to (an approximation of) the original state.
Juice will usually have a defined level of purity, in
some countries of 100%. It should not be confused with
a squash which is usually an artificial juice to be
diluted with water. Common methods for preservation
and processing of fruit juices incluide evaporation,
spray drying, pasteurization and concentration.