The 2:1 syrup recipe is being pressed into service again. This is my fourth batch of ginger syrup. The idea came from reading an old Shaken & Stirred column from the New York Times by William L. Hamilton. He gave the recipe for a Ginger Daiquiri served at Mas restaurant. The drink sounded quite good. He gave a recipe for ginger syrup that required stepping for around 2 weeks. It tuned out well, but was fairly mild and took foorevveeer to make…

More searching turned a video on You Tube for making a cooked syrup at home. I combined that with the recipe from the latest issue of Imbibe! and a recipe in The Art of the Bar to come up with my first cooked syrup. Big success and GREAT daiquiris. The syrup adds a twist to several summer drink recipes. It also gives a wonderful Ginger Ale when mixed with sparkling water. I  tweaked the recipe each time I make it. Here’s the latest (double everything for a 1 liter recipe):

  • 8 oz peeled and chopped ginger root
  • 1 cup demera sugar
  • ¾ cups cane sugar
  • ¼ cup corn syrup
  • ¼ maltodextrin
  • zest of one orange
  • 1 Tbsp crushed cardomom pods
  • 12 pepper corns
  • 1 cup of water

In a saucepan, warm the water over low heat, add the sugars and syrup until dissolved. Add the cardomom, peppers, malotdextran and half the ginger. Simmer for 10 to 15 minutes then remove from the heat. After 10 to 15 more minutes of cooling, add the remaining ginger and orange zest. Allow to step for 30 minutes. Add water to bring final volume to 50 cl. Bottle.

(The maltodextrin was added after reading Darcy O’Neil’s recipe for sweet and sour mix. It adds viscosity without adding sweetness. It could be skipped)

Here’s the Ginger Daiquiri recipe:

  • orange peel
  • 2 ounces white Haitian rum
  • ½ ounce Cointreau
  • ½ ounce Meyers lemon juice
  • ¼ to ½  ounce ginger-infused simple syrup

Swipe the orange peel on the rim of a cocktail glass. Combine the remaining ingredients in a shaker with ice; shake and strain into the glass to the rim. Garnish with peel.

Here’s another drink I concocted one night: Sicilian Cola

  • 1 ½ ounce Averna Amaro
  • 1 ½ ounce ginger syrup
  • 4 to 5 ounces sparkling water

Build in a Collins glass over ice, stir gently