Ginger syrup is a great cocktail ingredient – it really plays beautifully with rye and adds a spicy and sweet taste to cocktails.
A few weeks ago, we noticed that a lot of cocktails in the Death & Co book used ginger syrup. We bought a tiny ginger from a local convenience store and tried to make the syrup, which is a 2:1 sugar to ginger juice ratio. The small amount of ginger ended up yielding only around 2 tsp of juice. Our second attempt used a massive ginger (recommend if you’re buying normal gingers, buy 3).
Step-by-Step Ginger Syrup Recipe
- First, peel the ginger(s). Use a spoon instead of a peeler – it’s lot more efficient at taking off the thin ginger skin.
- After the ginger is peeled, throw it into a smoothie maker type blender or food processor.
- Blend the ginger into a liquid paste. Note that since it can be a bit dry, you can add some water to help liquefy it.
- Strain the juice out using a straining cloth (e.g. cheesecloth)