Ginger Syrup

by Stevi on October 29, 2008

in Recipes,Rum

I love ginger. Ginger ale, ginger beer, gari, gingersnaps, gingered mashed potaotes, you name it, I will presume I’ll love it if it’s flavored with ginger.

Back in my homebrewing days, I flirted with making my own ginger beer, but never followed through. I did make my own ginger syrup, and found that when mixed with soda water, it make a very tasty, and very affordable, version of ginger beer.

After several recent Thursday Drink Nights featured high usage of ginger syrup, I realized it was time to try making some of my own again. Naturally I’ve lost my old recipe, which I recall being terribly complicated. This time I wanted as simple as possible. After checking out several, I decided to start with a version offered by the Minimalist.

I didn’t see the need to make the simple syrup first, so I went the super lazy route.

Ginger Syrup

3 cups water
2 cups sugar
6 ounces ginger root, roughly chopped (no need to peel)

put ingredients in decent sized saucepan. bring to boil. let simmer for 15-20 minutes (until up to half-reduced). strain solids from syrup. let syrup cool. put in easy to pour bottle. use with joyful abandon!

I couldn’t understand why it was taking so long for my syrup to boil until I recalled that I used frozen ginger root. I put ginger root in the freezer so it keeps longer. I also find it grates much more easily when frozen. But it takes longer to get to boiling temperature when put in water and sugar. Next time I’ll try unfrozen1 ginger root and see if it makes much difference in the taste. The kitchen smelled absolutely wonderfully of fresh ginger while this simmered, and the syrup has a fantastic aroma.

Using this recipe, I ended up with just shy of 750 ml (25.36 ounces, or the size of what we think of as a fifth of liquor). I poured this into a recently emptied bottle of Lillet, and labeled it prominently so I don’t surprise myself.

Instant Ginger Beer

2 oz ginger syrup
soda water

pour ginger syrup in a rocks glass filled with ice. top with soda water. stir. enjoy!

My first use was to make my own instant ginger beer. I started with 2 ounces in a rocks glass, and found that that plus ice plus soda water made exactly what i wanted – sweet gingery goodness.

Naturally I started adding ginger to everything I could think of. One of my favorites is to use it in place of simple syrup in a daiquirí. Use a dark Jamaican rum instead of a light rum, and you get something that hints at the flavors of falernum.

Dark Ginger Daiquirí

2 oz dark Jamaican rum (Appleton Estate Extra 12 year)
1 oz ginger syrup
3/4 oz lime juice

shake over ice. strain into cocktail glass. sip happily.

What uses can you think of for ginger syrup?

[1] What’s the word I’m looking for…prefrozen? Oh. That’s right. Fresh

{ 7 comments… read them below or add one }

haineux October 29, 2008 at 10:19 pm

Tamarine Restaurant in Palo Alto, CA is a superb contemporary fusion Vietnamese restaurant. When you eat there, you will enjoy several of their excellent house cocktails. One that I hold in highest regard is a mojito which combines “hot” ginger and “cool” mint. I asked the bartender, and he told me that the key to the drink was to make ginger-infused rum.

So I take a fifth of Cruzan (either their Estate or Blackstrap), pour 3/4 of it in a blender (the rest goes in a different bottle), coarsely chop 4-6 ounces of ginger (no need to peel), and blend for several minutes. Put the puree back in the bottle, and steep for a day or two (for mild ginger flavor), or a week (for something approaching hot sauce).

With the Blackstrap rum and the ginger flavor, you can see I’m leading up to a Dark and Stormy that’ll “automatically” be terrific — even if you use diet ginger ale.


KL October 30, 2008 at 4:46 am

We use ginger syrup at my work and I started juicing the ginger slices after making the syrup and adding lemon, lime, and water, the loading it into an isi beverage canister and adding a co2 charge for a carbonated fresh tasting ginger beer. Makes a heck of a dark and stormy.


Rick November 1, 2008 at 4:25 pm


Just made up a batch of ginger syrup today. My recipe was a touch different. About 3oz ginger, peeled and julienned, added to 1 1/2c sugar and 3/4c water. Brought to a simmer and simmered for 2 min, then steeped for 2 hours. It’s pungent and good. Added about 1oz of Canton for preservation purposes.


Chef E November 4, 2008 at 1:16 pm

My mom used to make ginger ale, and I love the homemade version still today.


June January 7, 2009 at 6:51 am

Try doing it as a liqueur. I have been making my own limoncello for a few years now to rave revues. Just wait til they try it with the ginger added. Should be twice as nice as the plain version. One more month to go in the process……..


Stevi January 7, 2009 at 9:24 am

That does sound delicious! Thanks for a great idea!


derby city naturals September 22, 2011 at 7:01 pm

ooh la la i love this recipe. sound yummy, i love fresh ginger soda.


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