Gingerbread syrup is a warm, spice-forward mixer crafted by combining fresh ginger, molasses or brown sugar, and classic baking spices with sugar, yielding a fragrant caramel-brown liquid that brings both cozy sweetness and layered complexity to cocktails. This version highlights bold ginger warmth balanced with notes of cinnamon, clove, and nutmeg, making it a festive and versatile complement to everything from a holiday Old Fashioned to winter-themed originals and coffee-based drinks.
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 120 g slices.
Add 100 g dark brown sugar, 100 g granulated sugar, and 18 g gum arabic powder to a blender, then blend for 30–60 seconds until ingredients are thoroughly combined.
Measure out 225 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add 1 TBSP honey, 3 drops vanilla extract, and 120 g ginger slices to blender and blend for 30–60 more seconds until ingredients are thoroughly combined.
Pour ginger and sugar juice mixture, 7 whole cloves, 1 cinnamon stick, ½ tsp ground nutmeg, ½ tsp allspice berries, and ½ tsp peppercorns 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 spices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.