Making craft cocktails doesn’t have to be complicated. One of the simplest ways to elevate drinks is with an infused simple syrup. This ginger simple syrup adds bright, warming spice to cocktails, tea, desserts and more. It takes about 30 minutes to make and uses only ginger, sugar and water, delivering an elegant, versatile syrup you can keep in the refrigerator for weeks.

Ginger Simple Syrup

If you enjoy experimenting with cocktails or just want an easy way to add depth to everyday drinks, ginger simple syrup is an excellent place to start. The syrup brings a clean, peppery ginger flavor without the fibrous texture of fresh ginger; it works beautifully in classic cocktails as a substitute for plain simple syrup or as a complementary flavor in fruit-driven drinks. It’s also delicious stirred into hot tea, poured over ice cream or used to glaze cakes and quick breads.

How to Make Ginger Simple Syrup

Making this ginger syrup is straightforward. The process uses a gentle infusion: coarsely chopped ginger is simmered with water and sugar so the ginger releases its aroma and flavor into the syrup. This particular recipe is less sweet than many traditional one-to-one simple syrups, using a slightly lighter sugar ratio so the ginger’s spice comes through. If you prefer a sweeter syrup, increase the sugar to taste.

Ginger Simple Syrup

A bright, spicy syrup to kick up cocktails, tea and desserts.

Course: Drinks | Cuisine: American

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Servings: 12 | Calories: 34 kcal per serving

Ingredients

4 inches ginger root, peeled and coarsely chopped
½ cup sugar (adjust for sweetness)
1 ½ cups water

Instructions

Combine the chopped ginger, sugar and water in a small saucepan.
Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to dissolve the sugar.
Reduce the heat and simmer for about 20 minutes so the ginger infuses the liquid.
Remove from heat and allow the syrup to cool to room temperature.
Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the ginger to extract flavor if desired. Discard the solids.
Refrigerate the syrup in a sealed jar. It will keep for up to two to three weeks; smell and taste before use if stored longer.

Nutrition (approximate)

Calories: 34 kcal | Carbohydrates: 8 g | Sugar: 8 g | Sodium: 1 mg | Potassium: 9 mg

Uses and Tips for Ginger Simple Syrup

Ginger simple syrup is extremely versatile. Use it anywhere a simple syrup is called for to add warmth and complexity. It pairs especially well with citrus, sparkling wine, gin, rum and bourbon. A few ideas:

Substitute this syrup for plain simple syrup in a French 75 or a daiquiri to add a spicy note.
Add a splash to a strawberry or stone-fruit cocktail for a lively fruit-and-ginger combination.
Stir into hot tea or iced tea for a warming ginger tea with natural sweetness.
Drizzle over vanilla ice cream, pound cake or pancakes for a flavorful finishing touch.
Mix into homemade soda or tonic for a ginger-forward mixer.

Flavor adjustments and variations:

For a stronger ginger flavor, simmer a little longer or increase the ginger amount slightly.
To make a sweeter syrup, use a one-to-one ratio of sugar to water. For a lighter syrup, reduce sugar as in this recipe.
Add a strip of lemon or orange zest during simmering for a citrus accent; remove before bottling.
For a spicy kick, include a few slices of fresh hot pepper when simmering, then strain out before storing.

Storage and Shelf Life

Store ginger simple syrup in a clean, airtight jar or bottle in the refrigerator. Properly refrigerated, it will stay fresh for about two to three weeks. If you prefer longer storage, freeze portions in an ice cube tray and transfer cubes to a freezer-safe bag; thaw as needed. Always check the syrup for off odors, mold or fermentation before use.

Once you make this ginger simple syrup you’ll find countless ways to use it. If you try it in a favorite cocktail or recipe, note the proportions and adjustments that worked best so you can recreate the result.

This post was originally published in 2016 and updated in 2018.