I know this is a bit controversial, I’ve done a tiny bit of research on it. But honestly, until last night, I didn’t realize people used anything but 1:1.
From what I’ve read, most older recipes are 2:1? And most modern recipes are 1:1? What do you use?
Edit: thanks all!
Usually 1:1 but I like a rich 2:1 syrup for things like an old fashioned or a sour sans egg white. Rich syrup is also great if you’re batching.