Makes about 2 cups. Recipe is from “Shake, Stir, Pour: Fresh Homegrown Cocktails” by Katie M. Loeb (Quarry Books, 2012). Loeb says in the recipe’s introduction that ginger is “incredibly popular as a cocktail ingredient because it mixes so well with so many different spirits. Ginger Syrup introduces that flavor in an instantly mixable and consistent form. As well as being a delicious addition to cocktails, it makes a homemade ginger ale with the addition of club soda or lime seltzer and is great drizzled over fresh berries or mixed into plain or fruit-flavored yogurt.”
1/2 cup peeled and thinly sliced ginger
11/2 cups sugar
2 cups water
1. Combine the ginger, sugar and water in a medium saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves.
2. Lower heat and continue simmering for 20 minutes, then remove from heat and cool completely, allowing the ginger pieces to steep in the syrup.
3. Strain the syrup through a fine strainer. Transfer to a clean glass bottle, and refrigerate.
Note: This syrup keeps refrigerated for 2 weeks, but is best used as quickly as possible, since the flavor begins to lose its sharpness over time.