Monday, August 15, 2011
Ginger Syrup
I credit my amazing friend Beth as being one of the people to spike my interest in the ginger flavor. She’s raved about the flavor many times. Since I began to dabble with this flavor, I quickly jumped in full force. In fact, these Double Ginger Crackles rank really high on my list of favorite cookies. I’ve made not one but two different muffins involving the ginger flavor (#1 and #2). The flavor goes well with salmon, shrimp, chicken and more. And OF COURSE… in cocktails. So many amazing drinks I’ve been enjoying involve either ginger syrup, ginger beer, or even candied ginger. Like ones I’ve had at Tavern (1920), Holland House (Pimm’s Cup), and No. 308 (Whiskey Ginger), as well as the ever faithful Jackson’s (Misery & Gin) & Rumba (Cumberland Sidecar, Kentucky Karma, & many more).
Thanks to the wonders of Twitter, last fall I was tipped off to a specialty latte being made at my former neighborhood coffee shop, and one of my favorite places, Dose. I can’t remember if it was Kelly or Kira that first mentioned Dose’s Ginger Latte, but I kid you not, I drove over there that.very.day to experience it for myself. It was every bit as good as I imagined. I’ve ordered quite a few since then, and as the weather turned warm this past spring, I switched to iced coffee with ginger syrup. As I began to transition into my Starbucks Iced Via addiction I really wanted to add that ginger flavor to my coffee at home. So finally I set to it, and made this ginger syrup. And then I immediately made another batch. I’m not kidding. I quickly realized between the coffee & the cocktails, I’d go through this pretty quick. Plus, I wanted to make some extra to give as a birthday gift to the girl who kickstarted my love of ginger! Though I was about 2 months belated in my gift giving, I think Beth still appreciated the syrup!
This syrup tastes GREAT in my morning iced coffee, or in fresh squeezed lemonade, and of course cocktails. Quite a few times I’ve had bourbon, over ice with a dash of this syrup, and a splash of Domain de Canton Ginger Liqueur. If you’re looking for a cocktail to whip up with this ginger syrup, I can highly recommend the Ginger Rogers, on Beth’s blog!
Ginger Syrup
Yield: 2 cups
Cook Time: 1 hour
Ingredients:
2 cups sugar
2 cups water
1 six-inch piece fresh ginger, finely dicedDirections:
Place sugar, ginger, and water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Remove from heat, cover and let cool. Strain before using. Refrigerate.
adapted from Martha Stewart
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I loved my birthday gift!!! And yes, I said lovED. It didn’t last too long around my house
I also can attest to the deliciousness of your double ginger crackle cookies. I’ve made them a few times and they are absolutely perfect for a ginger lovin’ girl like me!
If I weren’t at work right now, I’d be out making this right now!!! I love ginger flavor more than anything I think!
I made this and put it in champagne once. Delicious!
What a great idea…and so easy. I can think of tons of ways that I could use this.
Thanks!
Yum! This would be an amazing addition to my favorite drink this summer: the Moscow Mule!
we are ginger obsessed—esp when it comes to cocktails! must try this!
Oh this is just plain awesome! I will have to make some of this soon to keep on hand. Ginger is so good for you!
This is crazy! I had that Ginger latte at Dose(w/ whipped cream & cinnamon!) last week and just googled “ginger syrup” because I wanted to make it myself. Here your blog comes up showing how to make it, and you had it at Dose too! Small world…
This sounds great!!! I am making this today. LOVE ginger!! Thanks for sharing this.
PS- Do you peel your ginger first? And…since I am going to try this in my coffee first…how do YOU make your coffee? I want to make my own pumpkin spice version, since here in Cadiz (where Beth is from- LOVE her!) nobody (that I know of) actually sells it. Thank you!!!
Erin replied: — September 13th, 2011 @ 8:52 am
I do peel the ginger first. And I have a couple different ways to make my coffee. In the colder months, I use my Aeropress to make my own espresso. And in the warmer months, I use Starbucks Iced VIA. I purchase mine at Sam’s Club, so I get it really really cheap! Also sometimes I will use a French Press, and I do have a regular coffee pot. But I mainly use the coffee pot if my dad or my husband’s dad is in town, because they like traditional coffee.
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