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Recipe: Chef Dominique Ansel’s Rum Syrup Recipe
- 250g or 1 1⁄4 cup sugar
- 250g or 1 cup water
- 20g or 4 1⁄2 tsp dark rum
- In a pot, bring sugar and water to a boil while stirring occasionally.
- Remove from heat and stir in rum.
- Let cool to room temperature.
Store in the fridge in an airtight container for up to 1 week.