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Ginger Syrup

ginger syrup cocktail garnish with lemon wedge and ginger and ice over rustic wooden background

Adding flavorful ingredients to my beverages is one of my favorite things to do as a mixologist. Ginger syrup that I make myself is one of the secret ingredients I use. This syrup changes everything. It gives drinks a spicy kick and a sweet touch. Simple to make, your drink will impress anyone who tries it. Let’s look at how to make this cool ginger syrup and some drinks that go well with it.

Tasting Notes

The strong, spicy taste of ginger syrup wakes up your taste buds. The sugar gives it a sweet taste as well. Adding this mix of sweet and spicy to your drinks makes them more interesting and tasty. With ginger sauce in a drink, you get a warm, tangy punch that’s great for any season.

Ingredients

  • 1 cup of water
  • 1 cup of sugar
  • 1 cup of fresh ginger, peeled and chopped

Instructions

  1. In a saucepan, combine the water, sugar, and ginger.
  2. Bring to a boil, stirring occasionally, until the sugar is dissolved.
  3. Reduce the heat and let the mixture simmer for 15-20 minutes.
  4. Remove from heat and let it cool.
  5. Strain the mixture through a fine-mesh sieve or cheesecloth.
  6. Store in a clean container in the refrigerator for up to two weeks.
Bottles with homemade ginger syrup

Tips

  • It will taste stronger with more ginger if you let it sit in the syrup for longer before draining it.
  • Use less sugar if you want your sauce to be less sweet.
  • When it comes to taste, fresh ginger is best.

Storage

Put your ginger syrup in a clean jar or bottle. Put it in the fridge. It has a month of use. Before you use the syrup, always make sure it still smells sweet and looks good.

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5 Cocktails Recipes

  • Penicillin: A warming concoction of Scotch whiskey, honey-ginger syrup, and lemon juice, crowned with a smoky Scotch mist for a curative sip.
  • Ginger Tease: A playful blend of vodka, fresh ginger, lemon juice, and simple syrup, shaken to a teasingly spicy yet sweet sensation.
  • Pear Ginger Margarita: A twist on the classic, combining tequila with pear puree, ginger liqueur, lime juice, and a hint of agave for a fruity, zesty kick.
  • Ginger Mojito: Mix ginger syrup with rum, fresh mint, lime juice, and soda water.
  • Ginger Martini: Mix ginger syrup with vodka and a bit of dry vermouth. Shake well and serve with a twist.

Adding ginger syrup to your cocktails is a guaranteed way to make them taste better and get people excited. You can try these recipes or come up with your own. Best of luck with your next great drink!

ginger syrup cocktail garnish with lemon wedge and ginger and ice over rustic wooden background

Ginger Syrup

Yield: 1
Prep Time: 40 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup of water
  • 1 cup of sugar
  • 1 cup of fresh ginger, peeled and chopped

Instructions

  1. In a saucepan, combine the water, sugar, and ginger.
  2. Bring to a boil, stirring occasionally, until the sugar is dissolved.
  3. Reduce the heat and let the mixture simmer for 15-20 minutes.
  4. Remove from heat and let it cool.
  5. Strain the mixture through a fine-mesh sieve or cheesecloth.
  6. Store in a clean container in the refrigerator for up to two weeks.

How long will ginger syrup last? 

When it comes to shelf life, homemade ginger syrup can last up to a month in the fridge. However, it’s always best to use it within two weeks to ensure optimal flavor.

Do I need to refrigerate ginger syrup?

Yes, ginger syrup should be refrigerated to maintain its freshness and flavor. Store it in a glass jar with a tight-fitting lid in the refrigerator for up to two weeks.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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