Non Alcoholic

Syrup is a concentrated solution of sugars (sucrose or glycogen substances) concentrated at 60 ° Brix to be diluted in water through the osmosis. Syrup (from the Arabic sharab: drink or potion, related to sciariba: to drink or of the Italian: sciroppo) The sugar when in concentration higher than 85%, functions as a salt-like preservative due to the osmotic effect.
In the branch of the cocktail room shrub is used, a concentrated syrup made with: fruit, vinegar and, sugar, that mixes with water to create refreshing drink, being considered the first soft drinks.
The syrup provides facilities for bartenders in the preparation of cocktails, replacing the use of refined sugar and other types of sweeteners powder. For, the behavior of this type of sweetener has more negative effects on the mixtures.
The use of the syrup also stands out in the precision of the measures. In the bar, the measure of 'a sugar ball spoon' may have variations, but in a recipe with syrup it is possible to need it in milliliters, standardizing the cocktails (drinks) that can be executed by all the team without small variations.
Unlike the granulated sugar, the syrup does not decantate, that is, it does not get deposited in the bottom of the glass, making the flavor of the drinks more uniform, facilitating the washing of the glass after the use. Also favoring the texture, giving a smoother look, compared to those made with granules.
Because it is diluted, the syrup is no cause for concern in the preparation and mixing of the cocktail. Pre-dilution of sugar saves valuable time in establishments and events with large flow of customers.