How to Make Ginger Syrup - Perfect for Homemade Ginger Ale
Forget Canada Dry Ginger Ale and make your own with fresh, homemade Ginger Syrup. It will elevate your Moscow Mule, Rye Buck, Dirty Shirley, Chuflay, Horse's Neck, Dark N' Stormy or whatever Buck you wanna throw its way. The syrup is also a key component to the Penicillin and the Khing & I.
I love Fentiman's, Fever Tree and Bundaberg ginger beer, but making a soda with sweet ginger juice is on another level. I realize this is not Ginger Beer and it is not as sweet as old-school Ginger Ale (as opposed of the artificially-caramel-flavored swill in a can that Canada Dry calls ginger ale), but what it lacks in fresh yeast and sugar, it makes up for in spice. This pairs well with a lot of spirits to make great highballs, but, in particular, the added spiciness really compliments Rye.
As a syrup on its own, it's one half of the sweetener used in the modern classic cocktail, the Penicillin. This is often a misused ingredient. If it's made with ginger juice and simple syrup, the ginger flavor is too thin tasting. When made with granulated sugar stirred into the ginger juice, it's the perfect combination to spicy and sweet. This syrup is also heavily featured in the Thai spiced rum cocktail from Pok Pok called, the Khing & I.
If it's not sweet enough for you, just add a little more sugar to make it to your liking. I prefer it on the spicier side, but I know that level of spice is not for everyone. I'd say, start at 4:3, ginger to sugar, try it in some drinks and adjust the next batch it from there. You may surprise yourself.
I made a large batch because I have so many uses for it, but if feel free to make a smaller batch, especially considering how much effort it takes to get the juice out of the ginger.
The effort it takes to get the juice out, is the part that really makes this an above average challenge compared to other syrups. If you have a juicer, it's no problem. A food processor is a little harder and dicing it takes even more elbow grease, but once you get that spicy nectar, you'll forget all about how hard it was. Enjoy!
Recipe:
4 parts Ginger Juice
3 parts Granulated Sugar
Extract the juice from 1 pound of Ginger. This should yield approx. 1 Cup (236 ml) of Ginger Juice. Stir in 0.75 Cup (177 ml) of Sugar. Bottle and store in the fridge.
Homemade Ginger Ale Recipe:
1-1.5 oz (30-45 ml) Ginger Juice
0.25 oz (7 ml) Lime Juice
6-8 oz (177-236 ml) Soda Water
Build over ice in a collins glass. Optionally, serve with a straw.
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How to Make: GINGER BEER
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Learn how to make Ginger Beer at home! This homemade ginger beer recipe is made using a ginger bug and not made with yeast. All you need is ginger, sugar, and water! If you have never brewed before this is the perfect beginner fermentation beverage to get you started. Don't buy ginger beer ever again!
Stay tuned to the end of the video where I will show a ginger beer cocktail!
TheBruSho is your guide to make home brewing simplified. From beginner lessons to tip and tricks to equipment breakdowns, all to give you the confidence to brew your first beer and beyond. Together we will see what shortcuts can be taken to make the brew day easier and get a fermented beverage in your glass faster.
DISCORD INVITE:
RECIPE for 1L (33.8oz):
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GINGER BUG:
250ml (~1 cup) Water
-10g Chopped Ginger
-10g Sugar
Repeat feedings daily until ginger bug begins to foam
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GINGER BEER:
-1L (~4 cups) Water
-30g Ginger
-100g Sugar (more or less depending on preferred sweetness)
Steep for 5 mins, once cooled add:
50g Strained Ginger Bug liquid
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Ferment in Bottle @ ~69ºF (20.5ºC) for 3 days
Chill in Fridge
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ABV: ~1%
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Chapters:
0:00 Intro
0:32 Ginger Beer Explained
1:05 Ginger Bug Recipe
2:26 Making Ginger Beer
3:18 Ginger Bug Storage
3:47 Tasting
4:16 Cocktail
#GingerBeer #EasyFerments #TheBruSho
How to Make Homemade Ginger Ale Soda with Real Ginger | The Fermentation Adventure
Learn how to make homemade Ginger Ale soda with real ginger, by using a ginger bug starter culture, and with natural carbonation! Paul and Sarah from The Fermentation Adventure walk you through their easy recipe.
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HOMEMADE GINGER ALE FROM SCRATCH || QUICK & EASY DRINK RECIPES
HOMEMADE GINGER ALE FROM SCRATCH || QUICK & EASY DRINK RECIPES
This homemade ginger-ale is not only quick to prepare, it's also so delicious!! Refreshing and the perfect drink for many heath benefits. Once you give this simple soda drink a try, you'll forever be addicted to its sweet and pungent taste!
Enjoy❤
Ingredients:
5 inch Fresh Ginger
4 cups water
1 cup Sugar
Directions:
Peel and grate the ginger using the smallest setting of the grater. Place the ginger into a pot with 4 cups of water and sugar. Bring it up-to a boil and simmer for 10 minutes. Strain out the ginger pulp from the water and place the ginger water into a container . Store for up to 5 days in the refrigerator.
To make a ginger-ale, simply just add the concentrate to a cup 1/4 full and top it off with club soda and ice. To prepare it hot, place the concentrate 1/4 of the way into a mug with a slice of lemon and top with hot water. Enjoy!
How To Make Ginger Ale Using A Ginger Bug
Homemade, fizzy ginger ale is easy to make with a ginger bug soda starter. As a bonus, it's packed with probiotics that are amazing for your digestive health. A perfect alternative for anyone trying to cut back on unhealthy, sugary sodas.
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How to Make Ginger Ale from Scratch
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The most common type of ginger ale today is the pale variety, like Canada Dry, but back in the late 1800s and early 1900s, the preferred ginger ale was the Belfast variety, which had a spicier taste and more aromatic nose. It was often called for in pre-prohibition cocktails like the Mamie Taylor, Horse's Neck, 20th Century and the variety of highball called a buck.
The recipe in this video comes from 1888 and was a clone or copycat recipe for imported ginger ale from Ireland. It incorporated hot pepper powder into the extract which gives this ginger ale a pleasant kick of heat and may change the way you think about ginger ale.
**Belfast Ginger Ale Extract Recipe:**
90 grams Ginger Root (powdered)
30 grams Orange Peel
9 grams Nutmeg powder
9 grams Ceylon Cinnamon Powder
6 grams Lime Peel
4 grams Vanilla (powder)
1.5 grams Capsicum
10 drop Cognac Oil (Ethyl Heptanoate) (Optional)
1/8 drop Oil of Rose
Alcohol 95%, enough to collect 8 oz of extract
Percolate for 48 hours or macerate for 2 weeks.
Use 1 oz of extract in 1 litre of simple syrup.
Use 1 oz of the ginger ale syrup in an 8 oz soda.
This product improves with age, so age for a month or more.
#soda #drinks #nonalcoholic