Ginger Honey Syrup
Bar Prep • syrup
Description
A bright, spiced honey syrup made by infusing fresh ginger into a 1:1 honey-and-water base. Use in cocktails (e.g., the Penicillin), mocktails, hot toddies, tea, and culinary applications where a balanced ginger-honey flavor is desired.
History
Ginger-and-honey preparations have long been used in home remedies and beverages. In modern cocktailing, a ginger-honey syrup was popularized as a component in drinks such as the Penicillin (mid-2000s), bringing fresh ginger heat and honey sweetness in a pourable form.
Instructions
Step 1.
Ingredients:
- 1 cup (240 g) honey (use mild honey for more ginger clarity)
- 1 cup (240 ml) water
- 3.5–4 oz fresh ginger (about 100–120 g), peeled and thinly sliced (about 1 to 1 1/4 cups sliced)
- 1 cup (240 g) honey (use mild honey for more ginger clarity)
- 1 cup (240 ml) water
- 3.5–4 oz fresh ginger (about 100–120 g), peeled and thinly sliced (about 1 to 1 1/4 cups sliced)
Step 2.
Steps:
1. Prepare the ginger: Peel and thinly slice the fresh ginger. Thinner slices extract faster.
2. Combine honey and water: In a small saucepan, combine the water and honey. Warm gently over medium-low heat, stirring, until the honey fully dissolves. Do not boil—aim for a gentle simmer or warm just below simmering.
3. Add ginger and simmer briefly: Add the sliced ginger, bring to a very gentle simmer, and maintain for 6–10 minutes depending on desired ginger intensity (6 minutes = milder; 10+ minutes = stronger).
4. Remove from heat and steep: Take the pan off the heat and let the mixture steep with the ginger for an additional 20–40 minutes. Taste after 20 minutes and continue steeping if you want more heat.
5. Strain and cool: Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container, pressing gently on solids to recover liquid but avoiding pulp transfer. Discard solids or save for another use.
6. Bottle and refrigerate: Transfer the cooled syrup to a sanitized airtight bottle or jar. Label with date.
1. Prepare the ginger: Peel and thinly slice the fresh ginger. Thinner slices extract faster.
2. Combine honey and water: In a small saucepan, combine the water and honey. Warm gently over medium-low heat, stirring, until the honey fully dissolves. Do not boil—aim for a gentle simmer or warm just below simmering.
3. Add ginger and simmer briefly: Add the sliced ginger, bring to a very gentle simmer, and maintain for 6–10 minutes depending on desired ginger intensity (6 minutes = milder; 10+ minutes = stronger).
4. Remove from heat and steep: Take the pan off the heat and let the mixture steep with the ginger for an additional 20–40 minutes. Taste after 20 minutes and continue steeping if you want more heat.
5. Strain and cool: Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean container, pressing gently on solids to recover liquid but avoiding pulp transfer. Discard solids or save for another use.
6. Bottle and refrigerate: Transfer the cooled syrup to a sanitized airtight bottle or jar. Label with date.
Step 3.
Usage tips:
- Adjust ginger amount or steeping time to taste. For very intense ginger flavor, increase ginger weight or steep longer.
- If honey is very thick, warm it slightly before measuring to ease mixing.
- To make a thicker syrup, reduce water to 3/4 cup; for thinner, increase water slightly.
- To freeze: pour into ice cube tray for easy single-serve portions.
- Adjust ginger amount or steeping time to taste. For very intense ginger flavor, increase ginger weight or steep longer.
- If honey is very thick, warm it slightly before measuring to ease mixing.
- To make a thicker syrup, reduce water to 3/4 cup; for thinner, increase water slightly.
- To freeze: pour into ice cube tray for easy single-serve portions.
Storage
Store refrigerated in a sealed glass jar or bottle. Use clean utensils when handling. Keep refrigerated and use within 14 days. For longer storage, freeze in small portions (ice cube tray) for up to 3 months. Discard if you see mold, off-odors, or unusual cloudiness consistent with spoilage.