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)
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 75 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.