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
See more Writing
Read full article at www.foodrepublic.com
2 Replies to “How To Make Ginger Syrup Without A Mess, While Avoiding Shredded Knuckles”
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!