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About Ginger Syrup
Ginger syrup is an aromatic mixer that balances the sharp, zesty bite of fresh ginger with subtle sweetness, creating a syrup with bright, warming character. It’s a flavored simple syrup, which is essentially just sugar dissolved in hot liquid, but the fresh ginger adds a spicy, invigorating depth without being overpowering.
Like classic simple syrup, it’s easy to make at home too. In this recipe, fresh ginger, sugar, and a touch of water are gently infused sous vide until the sugar dissolves and the ginger’s pungent, lively flavor melds evenly throughout. And once it’s finished, this spicy, fragrant syrup pairs beautifully with bourbon, rum, gin, sparkling wine, or any cocktail that could use a warm, lively kick—perfect for those times when you want a zesty touch in your glass.
Cocktails I Made with Ginger Syrup
- 🔗 Humble Pie
- 🔗 Porter Cup
- 🔗 Third Wave Swizzle
- 🔗 Poppa’s Pride
- 🔗 Weathered Axe
- 🔗 Mountain Man
- 🔗 Penicillin
Ginger Syrup Ingredients
To make this syrup, you’ll need the following ingredients:
Pure Cane Granulated Sugar: This is a refined sweetener made from sugarcane juice that’s been crystallized and dried into uniform, free-flowing white crystals.
Water: This is a clear, tasteless, and odorless liquid that’s composed of hydrogen and oxygen.
Ginger: This is the aromatic, pungent root of the ginger plant that’s commonly used to add a zesty, slightly spicy flavor to foods and beverages.
Gum Arabic Powder: This is a natural, water-soluble resin that’s derived from the sap of acacia trees and is commonly used as a stabilizer, thickener, or emulsifier in food and beverages.
Brands I Used
How to Make Ginger Syrup
There are a couple of ways to make ginger syrup, and which one you choose depends on the tools you have and how hands-on you want to be.
Cooking Methods
Sous Vide Method: This is my preferred method for making most cocktail syrups—a technique I first came across in the book Death & Co: Modern Classic Cocktails. By sealing fresh ginger slices, sugar, and water in a temperature-controlled water bath, the sugar dissolves gradually while the ginger gently infuses its bright, zesty heat into the syrup. The steady, low heat preserves the ginger’s lively, aromatic bite and vibrant golden color, while preventing scorching or over-reduction that can happen with direct heat.
Stovetop Method: This is the traditional method for making cocktail syrups, and it works well enough if you don’t have an immersion circulator or are short on time. Fresh ginger, sugar, and water are heated together in a saucepan over low heat, stirring until the sugar dissolves and the ginger releases its pungent, warming flavor into the syrup. While it’s quicker and requires less equipment, you’ll need to watch the syrup closely to avoid overheating, which can dull the ginger’s bright, zesty character or create a bitter edge.
Ginger Syrup Tools
To make this syrup using the sous vide method, you’ll need the following tools:
Stockpot: This is a large, deep cooking pot with straight sides and a flat bottom that’s typically used for preparing soups, stocks, sauces, or other recipes that require simmering larger quantities of liquid.
Immersion Circulator: This is a compact kitchen device that heats and continuously circulates water to maintain a consistent temperature for precision cooking.
Peeler: This is a kitchen tool with a sharp blade that’s used to remove the outer skin or peel from fruits and vegetables efficiently and safely.
Chef’s Knife: This is a versatile, broad-bladed kitchen knife with a pointed tip, typically 6-10 inches long, that’s designed for slicing, chopping, dicing, and mincing a variety of ingredients.
Measuring Cup Set: This is a collection of cups and spoons in varying sizes, typically featuring easy-to-read markings and durable, easy-to-handle designs, that’s used to accurately measure both dry and liquid ingredients.
Food Scale: This is a kitchen tool that’s used to accurately measure the weight of ingredients, helping ensure precise portions and consistent results in cooking and baking.
Blender: This is a kitchen appliance with rotating blades that chops, purees, or emulsifies ingredients into smooth liquids or mixtures.
Large Freezer Bag: This is a resealable plastic bag with an interlocking closure at the top that’s used for storing, freezing, or transporting food securely.
Small Spring Clips: These are small, spring-loaded clips that are used to hold objects securely together.
Fine Mesh Strainer: This is a bar tool with a tightly woven mesh that’s used to strain small ice shards, pulp, and other solids from mixed drinks for a smooth, clean pour.
Pour Spout Measuring Cup: This is a container that’s marked with volume measurements and equipped with a spout to precisely control pouring liquids.
Silicone Spatula: This is a flexible, heat-resistant kitchen tool that’s used for stirring, scraping, and folding ingredients in bowls or pans without scratching the cookware.
Silicone Funnel: This is a flexible, heat-resistant funnel used to easily transfer liquids or powders into containers with narrow openings without spilling.
Tools I Used
- 🔗 All-Clad D3 3-Ply 8 Quart Stainless Steel Stockpot
- 🔗 Instant Pot Accu Slim Immersion Circulator
- 🔗 OXO Good Grips 2 Piece Peeler Set
- 🔗 OXO Good Grips 8-Inch Chef’s Knife
- 🔗 OXO 8 Piece Stainless Steel Measuring Cup Set
- 🔗 OXO Good Grips Everyday Glass Food Scale
- 🔗 Cuisinart SPB-7CH SmartPowder Electronic Bar Blender
- 🔗 Ziploc Gallon Freezer Bags
- 🔗 Romeda 3 ½ Inch Spring Clamps
- 🔗 Barfly Stainless Steel Fine Mesh Cocktail Strainer
- 🔗 OXO Good Grips 2 Cup Angled Measuring Cup
- 🔗 OXO Good Grips Silicone Everyday Spatula
- 🔗 Olamar Premium Silicone Kitchen Funnel Set
How to Store Ginger Syrup
After your ginger syrup is ready, it’ll need to be chilled to preserve freshness.
- Refrigerator Storage: For short-term use, I transfer the syrup to a condiment squeeze bottle or airtight jar and store it in the refrigerator. This method is great when I plan to use the syrup in cocktails within a few days, since the bottle or jar makes it easy to measure and pour without mess.
- Freezer Storage: For long-term storage, I transfer the syrup to a flexible pouch with a pouring spout, leaving a little space at the top to allow for expansion as it freezes. I’ll then thaw the pouch in a bowl of water when I’m ready to use the syrup again.
Flavored syrups like this one typically stay fresh for one to two weeks in the refrigerator and up to three months in the freezer. To keep track of freshness, I recommend labeling your containers with the date the syrup was made so you know when to enjoy or discard each batch.
Containers I Used
Squeeze Bottle: This is a flexible, squeezable container with a narrow spout that’s designed for dispensing liquids or sauces in controlled amounts.
Storage Pouch with Pouring Spout: This is a flexible, resealable container that’s designed for storing liquids so they can easily be poured without spills.
Recipe
Ginger Syrup
Description
Ginger syrup is a bright, zesty mixer made by infusing fresh ginger with sugar and water, creating a golden, aromatic syrup that adds lively warmth and spicy depth to cocktails. This version emphasizes the sharp, invigorating heat of ginger, making it a versatile complement to everything from a classic mule to winter-inspired originals, sparkling cocktails, or coffee-based drinks. Its clean, vibrant flavor brings a punchy, warming note without overwhelming sweetness.
Method: Sous Vide
Serving Size: 16 (1 fl oz each)
Ingredients
Method
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 145°F.
Wash ginger root, then using a peeler and chef's knife, peel ginger, cut into medium slices, and measure out 100 g slices.
Add 200 g sugar and 15 g gum arabic powder to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 200 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add ginger slices to blender and blend for 30–60 more seconds until ingredients are thoroughly combined.
Pour ginger and sugar mixture into a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 145°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 145°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove any ginger and undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.
