Keep your opened syrup in a cool, dark place like the refrigerator door. Heat and direct sunlight are the enemies of sugar chemistry. Never store it above the stove or near a sunny window.
Always use a clean spoon or pump. Dipping a sticky, dirty spoon into the bottle introduces bacteria that will speed up spoilage. Think of it as syrup hygiene 101.
If you buy the small, single-serving squeeze bottles, they’re designed for convenience. Use them within two months for the best flavor, even if the label says longer.
