Ginger liqueurs are great, but they tend to be sweeter than they are spicy. Personally, I like ginger drinks to be very spicy so I did some experimenting until I came up with a spicy ginger simple syrup that was able to suit my palate. I thinly sliced and simmered the ginger for about 45 minutes. I then added the appropriate amount of sugar, accounting for the water loss due to evaporation. Remember, for standard simple syrup that it’s a 1:1 ratio based on weight not volume.
This syrup is great in hot or cold teas, could be used in Asian dishes or could be added to club soda to substitute for ginger beer in a pinch, and obviously in cocktails as the primary sweetener. Using it in the place of standard simple syrup in cocktails that have citrus in them would be a great variation. I’ve been using it to make some spicy Moscow Mules! Reach out and let me know how you’re using it.
- 250 grams ginger (about 3 large pieces)
- 390 grams sugar*
- 4 cups water
- Thinly slice the ginger. (Not necessary to peel it.)
- Bring 4 cups of water to a boil, add ginger and reduce to a simmer for about 45 minutes.
- Strain liquid to remove ginger, and measure the liquid yield by weight.
- Dissolve sugar (* 1:1 ratio by weight, amount will vary based on evaporation) into the ginger concentrate.