Honey Ginger Syrup



  • ¾ cup Honey
  • ¾ cup Water
  • ¼ cup Ginger – peeled and julienned

  • Simmer the honey and water in a small Sauce Pan. Stir until the honey is dissolved (about 1 minute). Add the ginger, stir briefly, and remove from the heat. Allow the ginger to steep for 30 minutes. Strain into a clean, stoppered, Glass Bottle. Store in the refrigerator for up to 6 weeks.

This is the Honey Ginger Syrup we use in the Penicillin cocktail. Cheers!


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