The definitive guide to the finest drinking experiences

The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.

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In our series on hints and tips from the world’s best bartenders, we share a simple sugar syrup (also known as gomme) recipe to make at home.

Combine 1 part water to 1 part sugar (fine white sugar such as caster sugar, or light brown sugar work well) in a sauucepan and bring to the boil. Lower the heat and stir until all the sugar dissolves - around 3 minutes.

Allow to cool and then store in the fridge for up to 2 weeks.

As explained by Belgium bartender Carl Van Droogenbroeck… “I like to work with sugar syrup because it gives your drink body without too much sweetness. I like to compare bartending with French cuisine, first you learn the basics and then you get creative & experiment yourself.

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