1. Combine 1/2 cup (100 g) granulated sugar and 1 cup (240 ml) boiling water in a small saucepan.
2. Bring to a boil over medium heat, stirring until the sugar dissolves, then boil steadily for 5 minutes (syrup-making technique: prolonged boiling concentrates the sugar and water into a light syrup). The syrup is ready when it appears slightly thickened and clear, registers approximately 215-220°F (102-104°C) on a candy thermometer, and coats a spoon lightly.
3. Remove from heat and stir in 1/4 cup (60 ml) rum or wine. Serve warm.
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