Ginger Syrup



  • 2 cups Granulated Sugar
  • 2 cups Water
  • ¼ cup (about 3 oz.) Fresh Ginger (pealed and julienne cut)

  • In a sauce pan, bring the sugar and water to a boil, stirring occasionally. Once dissolved (about 3 minutes), remove from the heat and add the ginger. Briefly stir and allow to cool to room temperature. Strain the syrup into a clean stoppered container and store in the refrigerator for up to 6 weeks. (Makes about 2½ cups.)

Ginger syrup is not only a great salve for a sore throat or cough, but it enlivens many cocktails with its sharp and spicy bite. We use it in many cocktails, including the Ginger Margarita, the Beetnik, and the Khing & I.


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