You can’t scoot too high up the cocktail tree without coming across a recipe that calls for ginger syrup. The bar staple is a must for anyone looking to make a proper Penicillin or Moscow Mule. Another great use for ginger syrup? Homemade ginger ale. Simply add it to ice, soda water and a squeeze of lime.
- 33/100 cup Ginger, chopped and peeled
- 3/4 cup Sugar
- 3/4 cup Water
Bring all ingredients to a boil in a small saucepan, stirring until sugar is dissolved.
Remove from heat and let sit covered for 20 to 30 minutes.
Double-strain into a jar. Keep sealed in the refrigerator for up to 2 weeks.