How to Make Ginger Simple Syrup | Cocktail Recipes

How to Make Ginger Simple Syrup | Cocktail Recipes

I'm going to show you how to make one of the best, most versatile, and most delicious ingredients for cocktails, ginger syrup. It's not nearly as hard as you think. So we're going to take a nice, big piece of ginger. I'm not even going to use all of it, just half of it and cut it up in sort of quarter size pieces. Just what's easier to process.

Even though I'm going to show you how to make ginger syrup, you can make simple syrups from almost any flavor, any fruit, vegetable, herb. All you're really doing is taking your normal simple syrup, sugar and water, and adding whatever flavor you want. Sometimes, you can just heat up the simple syrup and add the ingredient, like mint simple syrup. You just steep the mint. Sometimes, something denser like ginger, we're going to have to simmer and boil it first to really get that really spicy ginger flavor in there. Making fresh syrups like this and flavored syrups is one of the best ways to add variety to your cocktails. If you want to make, say, a ginger daiquiri or something, you just replace the ginger syrup with simple syrup and that's it.

So now we have sliced ginger. We're going to add this to the food processor. I didn't peel this ginger. You can; it gives it a little cleaner feeling, but I don't mind the robustness of the peel. I also think that peeling is a tedious step. It's optional either way. It will make a good product. Now we just coarsely chop this. Great sound. I've got to get the last pieces. There we go. Mm, delicious.

All right. So I've got my measuring cup and the pot that I'm going to put this over the stove with. So I like to do about one part ginger to one and a half parts water. Let's get all of that in there, and, again, it's always a good idea to have your rag on hand because any time we're in the kitchen or making stuff with cocktails, a mess is probable.

All right. Let's see. What have we got? Okay. So that's about one and a half cups of ginger, so one and a half parts of that is going to be two and a quarter cups. Math is also a skill you might want to have when making cocktails. Simple math, not like pre-calc or anything, which is when I just went off the rails. I was good up until pre-calc, and then never again.

So you kind of eyeball this, I mean, about two and a quarter cups of water. Now what we're going to do is we're going to simmer this. We're going to bring it to a boil and simmer it for about 30 minutes so that the liquid reduces and really soaks up that ginger flavor. So now that I've simmered my ginger for about 30 minutes or so and reduced it, I'm going to strain out all of that ginger. We've got the strainer here, and it's always good to have a trash can handy so that you can do this.

Now we're just going to make regular simple syrup with this. Pretend that this is your water, in this case, your ginger water, and we're going to do one part ginger to one part sugar. That's a cup, so I'm going to add one cup of sugar. And again, you can eyeball this. That's just about two cups, a little under, but I think it'll be plenty sweet. And since you just took it off the stove, it should be good and hot. Make sure you use glass, of course, with this, but It will dissolve right into the sugar, and you will be done.

That is how you make ginger syrup.

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[danno]

I put the ginger roots into a juicer, then strain, then mix in a blender with 1 part ginger juice to 2 parts superfine sugar. We have to do this every week for my (NYC) bar. I hate doing it! Haha.

[dilemmix]

Eeeek don't throw all that beautiful ginger in the trash! I make the syrup and stem ginger as well! Peel the ginger, cut into bite-size pieces, cover generously with water, boil for 30 minutes. Take the ginger out, keep aside.
Measure the ginger water until you have 1 litre, pour back into the pan, add half white sugar, half light brown sugar. Then bring to a simmer and continute to simmer for 10 minutes until it thickens a bit. You then add back the cooked ginger and let the whole lot gently simmer for45 minutes. Now you can put your stem ginger into a sterilised jar, and add the syrup to fill up the jar to the top. Delicious and you're not wasting the ginger!

[scarpiongirl]

You just wasted the most concentrated part of the ginger by not squeezing it out of the strainer

[jiv]

I find that boiling the ginger tends to weaken and muddle the flavor. I get a stronger and cleaner flavor by peeling the ginger, crushing it, pouring boiling water into it and allowing it to infuse for 5 minutes (crushing the mixture intermittently also helps). I've only done it with a few ginger quarters though. Peeling and crushing a big ass root such as this might get tedious but it's worth a try and you can really feel the difference.

[luticia]

Such a small blender and has so much power. Where did you get it from? I want such one, too.

[djrios]

You never mentioned if you washed it first using a brush which is the first step of making ginger syrup due to ginger being a root.

[theteckdeckbrothers]

You lose so much of ur gingerwatter by not pressing it down when u seperate it from teh water if u pres it down u get a beeyer concentration so more flavor try it.

[hcrose]

you can also keep the ginger in slices and candy it if you don't want to throw it away :)

[itsninimf]

He's so clean cut and fresh looking I love it. Classy hipster vibes from him lol.

[monikas]

Sirup must be thick consistency, you make sweet ginger water.

[SunnytheKorean]

I now feel the need to go get a chunk of monster ginger like, now. 

[watcharasakchantong]

How long can it keep in the refrigerator?

[frndssayaugust]

I am in fact super critical.
Seems like you should have a cook do the cooking on your cooking show.
IMO.

[amdaabed]

nice, , but after that how we drink it, hot or cold?
and could we add any fruit to it?

[kickthespike]

OMG you wasted all that ginger pulp! there is so much you could have done with that!

[Sonyag]

Putting ginger root into anything with a motor is asking for the motor to be destroyed...

[emmalee]

why are you wasting all that ginger??? you're only 1 step away from making candied/crystalized/stem ginger!!!!

[nothing-ojsz]

The ginger he threw away could have made another batch.

[MrOramato]

Oh man, let the reduction strainer drip over for a while, do something else, you dumped out a lot of the flavor.

[vlucidity]

Love your personality and video everything about it, , but that music sounds like the song is stuck in one space, , please no for the love of God no music that killed it for me, , I will try one more of your videos but if the same music I cant stay :(