The Best Ginger Syrup Requires No Heat

Cocktail syrup is very easy to make – some would say simple. Pour sugar into water, heat until dissolved, let cool. If you want a flavor other than “sweet,” you can boil a part of the plant in water to give it that special flavor. However, in the case of ginger syrup, this method can give you a dull, not very pungent syrup with a “cooked” flavor.

Did I make ginger syrup by dipping it in hot water? Yes, and it was great, but it doesn’t compare to the no-cook syrup in Sasha Patraske’s book ” Regarding Cocktails . The syrup, made up of fresh ginger juice and super fine sugar, is much brighter, sharper and thinner than boiled.

To make it, all you need is a large piece of ginger, some sugar, and a juicer, food processor, or some kind of mixing device with sharp blades. Peel the ginger thoroughly, breaking it apart if necessary to get rid of any dirt hanging in its little ginger armpits. After it shatters into one or two inch pieces, drop it into your desired masticator and let the blades turn it into gruel.

Slide the cheesecloth into a measuring cup and scrape off the ginger pulp. With clean hands, squeeze and squeeze the cheese cloth to draw as much juice as possible into the measuring cup. Note the volume and pour the juice back into the (washed) food processor or blender. Multiply the juice by two, add that amount of sugar to the ginger juice and let it process or stir until the sugar dissolves.

Pour the syrup into a clean jar and mix it with smoothies, lemonade, or mix with soda and lemon for a really great ginger ale. Store in refrigerator for about two weeks.


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