- .5 cups Fresh ginger juice (squeezed from freshly grated ginger root)
- 1 cup Superfine sugar
In a small saucepan, heat the ginger juice until warm (but do not let boil) over low heat. Add the sugar and whisk until the sugar is dissolved. Store the syrup in a lidded container in the refrigerator until ready to use.
Watch top San Francisco bartender H. Joseph Ehrmann show you how to make a Moscow Mule in our How to Cocktail video.