There’s nothing like having a batch of simple syrup on hand for cocktails.

Stirring in sugar is … OK. But it never dissolves and you’re left with not enough sugar at the beginning to a sugar bomb at the end.

Fortunately, making simply syrup is simple. Just boil some water and stir in the sugar.

What are the ratios? For cocktails, it’s one part water to one part sugar.

Here are the dead simple instructions, in case you need them:

1. In a saucepan over medium heat, bring water and sugar to boil.
2. Stir until the sugar dissolves.
3. Let simple syrup cool to room temperature then move to a sealed, clean glass jar.

Sugar is a preservative so it can stay for a while. Eventually, mold will find a way in there so discard if you see any mold. Fortunately simple syrup is completely clear so if you see anything in it, toss and make it again.

Want to get fancy? You can infuse flavors into the simple syrup. After the sugar dissolves and has been removed from the heat, drop in your favorite aromatics (cinnamon, vanilla, cloves, peppers, whatever) and let it sit for thirty minutes and then strain it out. Don’t leave it in there once you store it in the fridge.

Enjoy your simple syrup!