Ginger Syrup

Ginger is one of the most intriguing ingredients to pair with different flavors and spirits in cocktails. It’s the backbone of delicious, classic drinks like the Penicillin, where honey ginger syrup is paired with smokey Scotch and lemon juice, and it gives a sweet and spicy kick to a minty Ginger Julep. It's also a key player in a Moscow Mule. While each of these excellent cocktails showcase the complexity of ginger in different ways, the easiest way to incorporate the flavors and aromas of ginger is through a straightforward ginger syrup. 

Made by simply infusing fresh ginger root into a simple syrup, ginger syrup is an easy-to-use addition to boozy and non alcoholic cocktails alike. To make this infused simple syrup, starting with fresh ginger root is key. Peel and slice the ginger before combining it with sugar and water in a saucepan, and simmering until reduced. The trickiest part of this three-ingredient recipe? Peeling the ginger, a notoriously pesky kitchen task made easy with the help of an essential kitchen tool: the spoon. 

While the skin of ginger is edible, it can be tough and sometimes a bit bitter. “For a smoother bite, or recipes that call for peeled slices or chunks of the rhizome, turn to a trusty spoon for the safest, easiest, and closest shave,” writes Kelsey Youngman. In recipes like ginger syrup, which simmer on the stove for a short time before being strained, peeling and slicing ginger helps the flavorful juices infuse with greater ease. Ginger’s irregular shape makes peeling extra complicated. “Instead of trying to shove a peeler in and around the nooks and crannies of a knob of ginger, gently press the edge of a spoon against the skin and pull down. The skin will come right off, without bringing along too much of the rhizome itself,” continues Youngman. 

Make a big batch of ginger syrup and store it in your fridge in an air-tight container for up to five days. Add it to a host of cocktails, or simple drizzle some into sparkling water for soda on the fly.