Ginger Simple Syrup is a great addition to cocktails when you want to add a little bite to the drink. The ginger, especially when combined with honey (such as in the Penicillin Cocktail for instance) really works well with smokey drinks and combinations of citrus.
Table of Contents
How to Make Ginger Simple Syrup (with honey)
Ginger simple syrup is quite easy to make. To prepare; combine 1/2 cup of honey with 1/2 cup of water and a 3 inch chunk of freshly peeled ginger in a pot and bring to a boil. Strain and place in an airtight container in the fridge to cool. (If you want to make the drink right away, simply add a bit of extra ice to your shaker and you can still use it even though it’s hot as the ice will cool it sufficiently when you shake the drink.
If you want a stronger ginger flavor: place the simple syrup overnight in the fridge with the chunk of ginger still within it to allow the flavor to seep in overnight. Then strain and use as desired.
Obviously you can substitute sugar for honey if the latter is unavailable but I personally feel like honey does a better job in this syrup.
How to Store Ginger Simple Syrup
Storing this syrup; like any simple syrup; requires an airtight container. The reason for this is to extend the shelf life in the refrigerator. Sealed containers of simple syrup should be good for about 2 weeks or so. If you want it to last longer, add a tablespoon of vodka; this will double the time it lasts.
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Ginger Simple Syrup
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Total Time
- 10 minutes
- Pot, Peeler
- Karlynn Johnston
- 1/2 cup honey
- 1/2 cup water
- 3 inches fresh ginger chunk
- Peel a 3 inch chunk of ginger and add to a pot on the stove.
- Add 1/2 cup of honey and 1/2 cup of water to the pot.
- Bring to a boil.
- Remove from stove, strain and place in an airtight container in the fridge to cool.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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