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Flavored Simple Syrup Recipe


Used for brushing the génoise cake for the Bûche de Noël.

Adapted from Jacques Torres’ “A Year in Chocolate."


  • 1 1/4 cups water
  • 2/3 cup sugar
  • 2 1/2 tablespoons Grand Marnier or another liqueur


In a small, heavy-bottomed saucepan, combine the water and sugar, place over medium-high heat, and bring to a boil, stirring occasionally. When the sugar has dissolved completely, remove the pan from the heat. Transfer to a heatproof bowl and let cool completely.

Stir the liqueur into the cooled syrup. Use immediately, or store, tightly covered, in the refrigerator almost indefinitely.