Here are the recipes for some basic syrups that I like to keep at my bar at all times.
Use a scale to weigh out your sugar and your warm water. This recipe works in any amount as long as you use an equal weight of sugar to warm water. I then use a whisk or immersion blender to combine the mixture until there are no sugar solids left. You can store this syrup in a closed container in the refrigerator for up to a month but I recommend making smaller batches so it stays fresh.
Follow the same steps as above but substitute Demerara sugar for white sugar.
**The same technique can be used for any crystalized sugar (coconut sugar, brown sugar, muscovado , etc…)
Cinnamon Demerara Syrup:
Take 6 Cinnamon Sticks and toast them in a shallow pot over high heat until they become fragrant (approx. 3 minutes). Then add 1 cup of water to the pot. Boil for about 5 minutes. While it is boiling, weigh out a quart container full of Demerara sugar and add equal weight in water to a bowl. Place this liquid into the pot with the cinnamon sticks and stir until sugar solids dissolve. Strain out the cinnamon sticks and store in a seal container in the fridge.
When making a syrup out of a sweetener that is already a liquid, less water is needed. In this case I use a 60/40 ratio of 60% Sweetener to 40% water. The reason that bartenders water down honey/maple/agave is so these syrups can be easily poured from a pour spout. Use your best judgement to adjust to the brand of sweetener. For example, some honeys can be much more viscus than others. Taste your syrups as you add water to them and find that sweet spot where it is thin enough to quickly dissolve into a cocktail while still maintaining its flavor.