If there’s one ingredient that goes great in cocktails, it’s ginger. Let’s face it, it’s something of a bartender’s Band-Aid when it comes to fixing up a drink, and I’ll be damned if it’s not delicious. At one of the bars I manage, Clyde Common, we have no less than two drinks containing some form of ginger on the cocktail menu, pretty much at all times. Our hot toddy would be flat without it, and our Dark and Stormy shines with bright, spicy, freshly pressed ginger. And I owe it all to a simple trick I learned many years ago.
How To Make Ginger Syrup Without A Mess, While Avoiding Shredded Knuckles
January 22, 2015
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I’ve never stored syrups in the freezer. Would the sugar content with this method prevent it from freezing solid? I’d like to pre-dose cubes and freeze that way if it will work. Thanks!
It won’t freeze solid, so I usually avoid the ice cube tray as it just ends up making a mess. I always just thaw mine for a few minutes and scoop what I need out of the container with a spoon.
Love this technique, gave the syrup the zip I was looking for. My question is have you tried adding a preservative of some kind to improve its shelf life in the fridge? Maybe a dash of vodka in larger batches?
I haven’t, however I can personally attest the the fact that it holds up quite well in the freezer indefinitely while maintaining its signature spiciness when it’s thawed.
Please see this if you can. I tried making this ginger syrup. The first time, it worked. The second time however, it turned into a jelly. How is this possible?
I’m not sure what you did, but since ginger doesn’t really contain pectin there’s no reason why this would happen if you followed the instructions to the letter. I would scrap it and try again.
Hi Jeffrey,
Although it’s not technically the same thing, couldn’t you sub ginger syrup and seltzer for real ginger beer? Curious what the proportions would be. Thanks!
You probably could! I’d throw a little lemon or lime juice in there as well. Give it a shot and let us know what proportions you came up with!