How To Make Ginger Syrup Without A Mess, While Avoiding Shredded Knuckles

See more Writing

Read full article at www.foodrepublic.com 

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.

2 Replies to “How To Make Ginger Syrup Without A Mess, While Avoiding Shredded Knuckles”

Leave a Reply

Your email address will not be published.