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i made up some simple syrup a few weeks ago to use in making sorbet and have a bunch left over. it hadn't even occurred to me to use it in cocktails. i'll have to try it out this weekend!

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keeps in the fridge for several weeks...how do you know when it's "gone bad"? Does the smell or color change?

spossberg: when simple syrup "goes bad" it will develop mold. In many cases, this will not happen until the syrup's been stored for several months--or even longer (depending on how well-sterilized the container was to begin with, etc.), so it's really a personal judgement call. But "several weeks" is the (admittedly somewhat vague) time period most authorities give for food safety. (And since it's so quick and inexpensive to make, why risk it?)

Infused syrups will have a much shorter life though because of the volatile oils they contain. Their flavor will begin to fade or go off much more quickly.

I've made rhubarb and ginger syrups for fun summer drinks. YUM!

Both the plain daiquiri (rum/lime/syrup) and the plain margarita (tequila/triple sec/lime/syrup) are often overlooked in favor of fancier variations, but nothing is more tasty and refreshing on a hot day. The former is great because all you have to do is keep some rum, fresh limes, and ice around and you're in business.

I haven't tried it yet but have been wondering if you could precombine the lime juice and syrup to make a homemade daiquiri mix, or whether it would start to taste 'processed'.

micah 77, lemon and lime juice start to lose their freshness and flavor pretty quickly, so it's usually best to just to squeeze what you need and use it up right away. But man, nothing like fresh citrus in a drink! Mmmmm!

That makes sense.

I guess having to cut and squeeze the limes serves as an effective "speed bump" in the daiquiri-drinking experience, so that's a side benefit.

Ginger syrups are great, and don't throw away that steeped ginger! Roll it in a pan of sugar, dry it on a rack or in a low 200 oven, and viola, candied ginger! Ming Tsai taught me this trick:

http://www.ming.com/simplyming/showrecipes_season4/410_GingerSyrup.html

In the French Caribbean we loved a variation on the daiquiri called Un Planteur, made with Rhum Agricole (which I've not found in the US) and a syrup with a brownish tinge, made from sugar cane juice.

Here we've made a satisfactory substitute using white Cuban rum and a simple syrup made from organic cane sugar. It has a little more complex flavor than plain granulated sugar syrup.

Lots of fresh lime juice, too, of course.

perfect timing on this!

i'm planning a backyard bbq tomorrow and will be serving the guests French 75's. it is my new favorite cocktail, simple, summery & sparkly:

ingredients: gin, champagne, lemon juice, & you guessed it, simple syrup

This is fantastic - and there's nothing like a classic daiquiri.

On Rhum Agricole - Try searching for La Favorite Rhum Agricole or Neisson. You should also know that 10 Cane Rum, which is widely available, is a cane juice product.