We love making flavored syrups for cocktails and mocktails. It’s an easy, inexpensive way to add layers of flavor to drinks. We’ve made syrups from rhubarb, raspberries, strawberries, rosemary, even flowers like violets and butterfly peas. Syrups add sweetness, of course, but they can also add tart notes, herbal notes or spice. Here’s our ginger syrup process.
Ginger is one of our favorite ingredients to make syrup from. It has a zippy spice that cuts through other flavors without overwhelming them. And if you have a soda stream (other carbonating drink machines are available), you can make the most delicious ginger ale you’ve ever met.
The cocktail we originally made this ginger syrup for is this Blackberry Ginger Bourbon Smash.
Why ginger is awesome
Besides being delicious, ginger also has many health benefits (ok, mixing it with bourbon may counteract some of them, but life is meant to be lived, Deborah). Ginger is a nutrient-rich root known for having anti-inflammatory and antioxidant properties, primarily from an adorably named compound called gingerol (what are the odds). It’s long been used to relieve nausea, aid digestion, and reduce muscle and joint pain. It’s thought to support cardiovascular health by managing cholesterol and blood sugar levels.
But look, healthy properties are great and everything, but we’re here to put it in a cocktail. Let’s do that.
How to make ginger syrup
The process could not be easier. We usually keep ginger in the freezer and grate it as needed, but for this syrup, we want larger slices. Grated ginger would result in a cloudy syrup, which isn’t the end of the world, but if you can use larger pieces, we recommend it. (We also don’t recommend using powdered ginger, because it just doesn’t have the same fresh flavor.)
So fresh ginger, or at least thawed ginger, is key. You can peel it if you want, and the syrup may be slightly lighter in color if you do, but we don’t find it makes enough of a difference to bother. Thinly slice the ginger, revealing as much of the surface area as possible. 4 ounces is roughly about 1 cup of sliced ginger.
Add the ginger to a non-reactive saucepan or small pot, and add the water, sugar and a nice pinch of salt (salt adds depth to sweet things). Bring the water up to a boil and stir until the sugar dissolves, about a minute. Then turn the heat down to a low simmer, cover it and let it simmer for about 20 minutes. Turn off the heat and let it steep until it cools to room temperature, about an hour.
Once cool, pour it through a fine mesh strainer into a clean sealable glass jar or bottle. Refrigerate the syrup until you’re ready to use it. It should last, refrigerated, for about 2 to 3 weeks. If you want to keep it longer, you can pour it into an ice cube tray and freeze it. The sugar will prevent it from freezing completely solid, but it will get close.
How to use ginger syrup
Other than cocktails, you can use ginger syrup to make the most delicious ginger ale, ginger lemonade, and ginger teas. It’s a great addition to citrus flavors, as well as anything that uses vanilla, spicy chiles or peppercorns. Experiment!
Easy Ginger Syrup
Ingredients
- 4 ounces (113 grams) fresh ginger, about a cup
- 1 cup water
- 1 cup (200 grams) granulated or raw sugar
- pinch salt Optional
Instructions
- Cut peeled or unpeeled ginger into thin slices. Place the ginger, water, sugar, and salt (if using) in a non-reactive saucepan. Bring to a boil, stir until the sugar melts, about 1 minute. Then reduce the heat to a low simmer and cover pot. Simmer for 20 minutes then remove from the heat and allow to cool and steep in the covered pot until cool, about an hour.
- Once cool, strain the syrup through a fine-mesh strainer into a clean sealable jar or bottle. Store the strained syrup in the refrigerator, covered, until ready to use.
- Ginger syrup will last about 2 to 3 weeks in the refrigerator and can also be frozen into ice cubes.