Ginger Simple Syrup | A 3 Ingredient Syrup That’ll Add a Kick to any Classic Cocktail

Ginger simple syrup is an easy way to introduce the boldness of ginger to a cocktail without making the drink too spicy. The kick is curbed by the sweetness and your tastebuds are left feeling perfectly buzzed.

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If you’re wondering what to use this ginger simple syrup in, you can experiment subbing it in for regular simple syrup in your favorite classics like the Gimlet or a Whiskey Sour. It also makes a zingy substitution for cardamom simple syrup in my Golden Pothos recipe.

This recipe calls for fresh ginger, but you can certainly use ginger paste. (I would not recommend using ginger powder in this recipe.) The general rule of thumb is to use 1 Tablespoon of ginger paste for every inch of fresh ginger that’s used in a recipe. So in this case, you’d use about 2.5 Tablespoons. Feel free to taste as you go to avoid adding too much. You’ll also need to strain the syrup with a fine mesh strainer prior to bottling.

You may know from my other simple syrup recipes that I prefer to make my simple syrups in small batches. That way I can use them up before they go bad. Feel free to double or triple the recipe for a larger quantity.

This ginger simple syrup should last for about 2 weeks in the fridge.

Ingredients for Ginger Simple Syrup

• 2 1/2 – 3 inches of fresh ginger
• 1/3 cup white sugar
• 1/3 cup water

How to Make Ginger Simple Syrup

Peel 2 1/2 to 3 inches of fresh ginger. Cut in into smaller pieces. Add the ginger pieces, the water, and the sugar to a small saucepan. Bring it to a boil and then reduce heat to low. Simmer the syrup for 2-3 minutes. Remove from heat and allow the ginger to sit in the syrup as it cools so it can further infuse. If you boil the syrup too long and at too high of a temperature, it’ll get too thick to pour. Remove the ginger pieces before storing in an airtight container in the fridge. The syrup should last for about 2 weeks.