Supports a general service-control principle: document the method, use the more reproducible measure when relevant, and train all operators to the same specification.
Meehan explains why apparently simple ingredients can vary and recommends a shared measurement standard.
Many bars measure equal parts sugar and water by volume, but measuring by weight is more accurate and the best way to ensure consistency from batch to batch. After choosing a method, make sure everyone in the bar uses it.
PDF sheet 118
PDF sheet 118
Technique — Simple Syrup
October 1 fresh audit against the sequential 710-sheet text and individual-visual review. Canonical Source, Literature Note and existing relations retained. Evidence and locator recover the stated practitioner account; underlying historical or causal claims are not independently verified by this check.
Evidence
Many bars measure equal parts sugar and water by volume, but measuring by weight is more accurate and the best way to ensure consistency from batch to batch. After choosing a method, make sure everyone in the bar uses it.
Locator
Locator type: Page
Start: PDF sheet 118
End: PDF sheet 118
Source section: Technique — Simple Syrup
Context
Meehan explains why apparently simple ingredients can vary and recommends a shared measurement standard.
Annotation
Supports a general service-control principle: document the method, use the more reproducible measure when relevant, and train all operators to the same specification.
Verification
Status: Verified
Visually verified against rendered PDF sheet 118 on 2026-08-24.