Put the syrup and half of the water into a nifty little pot or sauce pan on low heat. Stir it, like, a lot until the sugar dissolves (about 8 to 10 minutes). Cover and boil for 3 minutes. Remove from heat and slowly stir in the rest of the water, the vanilla extract, and the salt. Let it cool.
This syrup will give your cocktail the rich essence of caramel. It's like a Snickers bar made love to... I don't know... a glass of water. That doesn't sound very good, but trust me it's good in a cocktail.
This syrup will turn out slightly thicker than most of the other simple syrup recipes we have. The ratio of sugar to water is different.
The instructions for most of the syrups are basically the same. In fact, I wouldn’t be surprised if we literally copy and paste a good portion of this text to all of the syrup recipes. So, once you make your first and determine just how simple it really is, you’ll be making syrups left and right. It will take your mixology to a new level.
Start with the sugar and half of the water in a little pot or sauce pan on low heat. Got it? Now put in half the water. It's going to look like too much sugar to possibly become a syrup. But, will a little elbow grease, you'll whip it (actually stir it) into shape. Please don't literally add elbow grease into the syrup. That is just an expression. The grease will certainly ruin everything we're trying to do here. Anyway, start stirring. Keep going in a marathon stirring session until that sugar dissolves. This will take between 8 and 10 minutes. If you need to catch your breath at any point, feel free.
You need to take care of you.
Now that you've stirred for some time and your stirring arm is swol, cover the syrup and boil for 3 minutes. We're getting close now, folks! But, sadly, you're not done stirring. Remove from heat and slowly stir in the rest of the water. Now slowly stir in the vanilla extract. Now slowly stir in a pinch of kosher salt. Now let it cool.
That's it! Stop stirring and go enjoy your syrup in some cocktail!
You can easily scale up the recipe to make larger batches and therefore more cocktails. Your syrup should last one to two weeks when stored in the fridge in an airtight container.