by Chef Scotty in ,

I like having different syrups on hand. They’re useful in cocktail recipes, and dessert recipes mainly. I never know where inspiration will kick in when it comes to different favored syrup. 

Ginger syrup is one of my go-to syrups. Handy in cocktails such as a “MULE” or my twist on a “Moscow Mule” and a “French 75”….”The Mulet” (moo-lay).



8 ounces fresh ginger, unpeeled

1 quart  of water

2 cups granulated sugar

pinch of sea salt

Cut the ginger into slices/coins, skin and all. Place in a pot with water, sugar, and salt, and bring to a boil, then down to a slow simmer. 

Slowly simmer for about 45- 60 minutes. This reduces the liquid making it more syrupy.

Strain the ginger out while pouring the syrup into a sealed container. Keep in the fridge and use as needed.