DIY Ginger Syrup

For all of you cocktail enthusiast out there, ginger syrup is a most have for your bar. Though making it can be a bit of a chore, it will make it that much more “hip” when you’re whipping up a Penicillin for you and your buddies. Below Is an easy recipe for you to follow to make your own ginger syrup at home.

If for some reason you don’t feel like making it yourself or you ain’t got the time, we recommend you purchasing Bougie Syrups Ginger Syrup. Their cocktail syrups are the best thing on the market and they are a Boulder local company. Link:

Ginger Syrup Recipe

Makes 500ml syrup.

250 grams juiced ginger. You will need around about 450 grams or 1 pound of fresh ginger.

250 grams sugar. Can be white or unrefined.

To juice ginger, peel the ginger root (easiest with a spoon. We also recommend buying non organic ginger as it will be much easier to peel.) Juice the peeled ginger using a juicer or if you don’t have one, grate the ginger over a cheese grater, then take the grated ginger and press it through cheese cloth. This will take longer and yield less juice.

Let the juice sit for 10 minutes and let the white sediment settle.Measure and pour into a pot and add the equal amount of sugar to the juice. Bring ingredients to a boil, careful, don’t let it boil over. Turn the heat down and let simmer for 5 minutes making sure you get all the sugar crystals melted.

Pull off heat and let chill, pour into a bottle and keep in fridge. Last for 2-3 months.

Note: if it starts to crystalize, reheat the syrup back to a boil.

Ginger syrup is a great addition to anyone’s bar. Check out our recipe page for ginger-y cocktails. You can substitute OliKo Ginger Beer for any recipe that calls for ginger syrup for a “less sweet” version of the cocktail.

Gabriel Oliver-Kose