Component
Ginger Syrup
Ginger syrup is a 1:1 syrup made from fresh-pressed ginger juice and sugar, used in cocktails like the Moscow Mule, Dark 'n' Stormy, and Penicillin. Home-made ginger syrup keeps the gingerol sharp because the juice is never boiled, unlike commercial bottled versions that simmer the heat away. A pinch of salt amplifies the perceived bite.
Ingredients
- 8 oz fresh ginger root, peeled
- 1 cup white sugar
- Pinch fine sea salt
Method
- Juice the peeled ginger through a juicer, or grate finely and press through cheesecloth to extract about 1 cup of fresh ginger juice.
- Combine ginger juice and sugar in a jar.
- Stir or shake until sugar fully dissolves.
- Add the pinch of salt and stir.
- Bottle and refrigerate. Keeps 2 weeks refrigerated.
Pro tip
Juice fresh ginger rather than boiling sliced root; boiling breaks down the volatile gingerol and leaves the syrup flat.
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