Title: Rum syrup
 Categories: 
      Yield: 4 Servings
 
      1 c  Sugar
      1 c  Water
    1/4 c  Rum (or brandy, Grand
           Marnier, etc.)
 
  Combine all ingredients in a small heavy saucepan over high heat.
  Bring to a boil. Boil, stirring constantly, for about 2 minutes or
  until sugar is dissolved. Remove from heat and cool. May be stored,
  tightly covered and refrigerated, for up to 3 months.