Back of Happy Hour: Quick Simple Syrup Simple syrup plays a key role in sweetening cocktails. The classic syrup is equal parts sugar and water. When a drink calls for simple syrup, I normally bring the sugar and water to a boil, let it cool, and use according to the libation's recipe. However, what happens when you don't have time to heat and cool the syrup? Recently I found myself in this predicament, and I remembered a tip that I learned from Tony Abou-Ganim at the Food & Wine Classic. He says that when you need simply syrup in a hurry, fill a jar with the sugar and water. Shake vigorously until it's combined and use. Voila, quick simple syrup! No boiling necessary, how easy is that? View 5 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Comments nancita 7 years That is great to know. I had no idea! sendishm 7 years i use simple syrup, ice, and fresh mangoes to make a really good mango sorbet. it takes really yummy and sweet but not toooo sweet. Spectra 7 years I could see this working in a pinch, but it probably won't be nearly as sweet as it could be if you boiled the water. Boiling water can hold more sugar in solution than room temp water, so you'll have to use more of this syrup to get your beverages sweet.