Yash Lakhan
April 23, 2025
Ginger syrup has a consistent presence in beverages because its application ranges across various styles, whether used minimally or as a central note. Making it is a matter of more than just bringing ingredients together — it's about comprehending how they act, both in preparation and in the glass.
100 g fresh ginger 200 g granulated sugar 200 ml water
Peel and thinly slice the ginger to allow more surface area since they draw out flavour cleanly.
In a saucepan, place the sliced ginger, sugar and water, stirring over medium heat to dissolve the sugar.
Bring to a gentle simmer without boiling, for 20 minutes to draw out the root’s spice and aroma.
Take off heat and allow syrup to steep with the slices in it for a further 20–30 minutes, depending on desired flavour concentration.
Strain the syrup through a fine mesh sieve into a clean bottle or jar and discard the ginger slices.
Keep refrigerated to preserve freshness for up to 2 weeks and use it in mule builds, spicy sours, herbal highballs or add depth to tropical cocktails. *Drink Responsibly. This communication is for audiences above the age of 25.