Fresh Ginger Syrup
Saved by 16 People
About this Cocktail

Great base syrup to use in cocktails, homemade sodas, etc. This is a 2:1 syrup, so don't forget to add water if your recipe calls for a simple syrup. You don't have to peel the ginger; if you choose not to, it will give the syrup a slightly darker color. Peeling it will result in a lighter syrup without a significant difference in flavor. The leftover ginger can be added to a bowl of granulated sugar and left to absorb the sugar to make candied ginger that makes a nice garnish.

This syrup is quite spicy and if you find it a bit too zippy and want to tone it down, the next time you make it (or the first time) you can blanch the chopped ginger first in boiling water, let it simmer for a couple of minutes, then drain it and proceed with the recipe.

To make ginger soda: Fill glasses 1/3rd full with syrup and add a generous squeeze of fresh lemon or lime juice. Fill the glasses with ice then top with sparkling water or tonic water (or a not-too-sweet citrus soda). Stir gently to mix the ingredients and garnish with a round of citrus or fresh mint.

  • 8 oz fresh ginger root
  • 2 cups water
  • 4 cups granulated sugar
  • Pinch of kosher salt

Peel ginger if desired. Cut the ginger into thin slices, approximately 1/8" in thickness.

Place the ginger along with the water, sugar, and salt in a nonreactive saucepan. Heat to a boil, then reduce the heat to a steady simmer, and cook for 45 minutes to one hour.

Let cool, then strain the syrup through a fine-mesh strainer. Store the strained syrup in the refrigerator, covered, until ready to use. The syrup should keep for at least two weeks under refrigeration. For longer storage, add a small amount of vodka.


Megan Mick


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