Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

Ginger Syrup for Homemade Ginger Ale

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I have an irrational love of the Olympics. I cannot wait for the opening ceremonies, for the absurdity of sports like the modern pentathlon, human steeplechase, and rhythmic gymnastics. I cannot wait for the pomp and grandeur, for the cheeseball television narratives of scrappy underdogs overcoming adversity, for the stirring hum of “Bugler’s Dream” (otherwise known as the NBC Olympic theme song) to which I have an almost Pavlovian response. I was all ready to share the Caipirinha, basically the national cocktail of Brazil, but then I made one and remembered I don’t quite love them. Still, I wanted to share something that would capture the verve and spice of these games, which brings me to this ginger syrup, which has nothing really to do with Brazil, but is nevertheless complex and refreshing and something I can full throatedly endorse drinking.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

It’s so ridiculously easy to make. Just chop some ginger, throw in a few other spices and a vanilla bean, add some sugar and water and simmer. Then top with sparkling water for a homemade ginger ale. Add some fresh lime juice if you’re feeling citrusy, and some booze if you’re in the mood for a Moscow Mule or any of its many variations (though I think this perfectly delightful as a nonalcoholic beverage for children and adults alike).

This is not a ginger syrup for ginger beer, which tends to be spicy with gingery heat. This is, rather, a ginger syrup for ginger ale. One that is smooth, creamy with vanilla bean (what can I say, I’m a Michigan girl who grew up drinking Vernor’s), and complex with a variety of warming spices including cardamom and nutmeg and star anise to round out the flavor.

Too many ginger syrup recipes rely on ginger alone, which, to me at least, makes them one note and flat. Here, the ginger is still front and center but is surrounded by a group of supporting players to give it depth.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

This ginger syrup pretty much makes my perfect ginger ale. The kind I can add vanilla ice cream to for floats or mix with smoky mezcal for a Mezcal Mule. But you can feel free to tweak it to your tastes. Bump up the cardamom or skip the star anise or throw in lemon or lime zest if you prefer. If you want it spicier, add more ginger. Feel free to play around with it–it’s flexible.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

As for me, I’ll be enjoying my non-Brazilian beverage with my Brazilian Olympics. Let the games begin.

Cheers.

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net

Ginger syrup for homemade ginger ale. A creamy, complex syrup that's not too spicy. Perfect for Moscow Mules, Dark & Stormies, and Jack & Gingers. From Blossom to Stem | Because Delicious | www.blossomtostem.net
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Ginger Syrup for Homemade Ginger Ale

Yield: 12 ounces
This ginger syrup makes a smooth, creamy, complex ginger ale. It's not too spicy. If you want more of a ginger beer flavor profile, use more ginger (I'd start with one and a half times the amount here). There's no need to peel the ginger for this. Just be sure to rinse it thoroughly first. I like using whole nutmeg and whole cardamom pods here because grated spices are difficult to strain out and will make the syrup gritty. If you don't have a vanilla bean, you can leave it out and add a teaspoon of vanilla extract at the end, but it will be better with the vanilla bean. I like to use a mix of turbinado and plain granulated sugar, but you either variety For ginger ale, I like to use a 3:1 ratio of sparkling water to syrup, which means an 8-ounce glass of ginger ale would use a 1/4 cup of syrup and 6 ounces of sparkling water. I also like to add a squeeze of freshly squeezed lemon or lime juice for a bright citrus note.

Ingredients

  • 100 grams fresh ginger chopped into small pieces (3 3/4 ounces)
  • 1 whole nutmeg roughly chopped into 4-6 pieces
  • 1 vanilla bean split half lengthwise
  • 4-6 green cardamom pods
  • 1-2 star anise pods
  • 200 grams sugar (1 cup)
  • 475 grams water (2 cups)

Instructions

  1. Add the ginger, nutmeg, vanilla bean, cardamom and star anise, sugar and water to a medium saucepan and bring to a boil. Reduce to a low simmer and let simmer for about 45 minutes or up to an hour.
  2. Remove from heat and let cool to room temperature.
  3. Strain through a fine mesh strainer. Discard the solids and transfer the syrup to an airtight bottle or jar. Store in the refrigerator.

Recipe Notes

Keeps for about 2 weeks in the refrigerator.
Mix 3 parts sparkling water to 1 part syrup for ginger ale.

 


15 Comments

  • Oh what a wonderful recipe, so flavourful and healthy too! Ginger is a great digestive! Oh, love your pictures btw!

    Reply
    • Thanks so much, Tina!

      Reply
  • This is brilliant! I literally just came from a craft cocktail class, and they were using ginger ale and ginger beer for some of the cocktails! Love it!

    Reply
    • Thank you! I hope you can put it to use! It’s a great cocktail mixer!

      Reply
  • This sounds perfect! Also, mix it with your lime popsicle recipe…. 🙂

    Reply
    • Thanks, Charlotte! It’s perfect with lime!

      Reply
  • Great basic recipe with very clear instructions! Awesome!!

    Reply
    • Thanks, Ludmilla!

      Reply
  • Very Cool, would this be much different for ginger beer?

    Reply
    • For a spicy ginger beer, I’d use 150 grams (or 5 1/2 ounces) of ginger and probably omit the vanilla bean and maybe add some lime zest. But otherwise, it would be the same method.

      Reply
  • Homemade ginger ale? Omg I’m so happy I have this recipe now. Can’t thank you enough! 🙂

    Reply
  • You’re welcome! Glad I could help!

    Reply
  • How big a piece is 3 3/4 ounces?

    Reply
    • It’s about a 5×1-inch piece (or a few fingery bits that equal that).

      Reply
  • Amazing Recipe..And Good For Health!!!!!

    Reply

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