How To Make Simple Syrup For Cocktails

Simple syrup is the base for many premium cocktails and mocktails.  It’s that extra something that makes your guests ask “What’s the secret ingredient to this enticing drink?”  And when you tell them what it is, the next logical question to ask is “How To Make Simple Syrup For Cocktails”.

Simple is in the name because that’s exactly the kind of recipe this is.  If you can boil water you can make simple syrup.  Merely sugar and water for the most basic simple syrup recipe. 

But we don’t stop there.  We add fresh ginger for its spicy bite and a bit of vanilla extract for a mouthwatering addition to cocktails like a Moscow Mule, mocktails like our Cucumber Ginger AleADDLINK, on top of fresh fruit or ice cream, or anywhere you’d use regular syrup like Pancakes or Waffles.

How To Make Simple Syrup For Cocktails

You’ll find recipes for different ratios of sugar to water.  It really comes down to taste. 

After trying several variations, the recipe below makes a sweet, but not overly sweet base for cocktail recipes and to use as a special syrup for your favorite breakfast treats.

If you aren’t using the leftover ginger for another recipe then there is no need to peel.  If you are going to use it (see below in section titled How To Use The Leftover Ginger) later then you should peel the ginger.

Unpeeled ginger will probably give a little darker look to the syrup.

Rinse ginger then slice ginger into thin, about 1/8” thick, pieces.

Add sugar and water to non-reactive pot (not aluminum) and bring to a simmer.  Stir until sugar dissolves, about 10-20 minutes. Do not boil.

Add ginger and vanilla, continue to simmer for an additional 15 minutes or longer if you want to infuse more ginger flavor.  The syrup will thicken the longer you cook it.

Remove from heat, cover and leave for 30 minutes to an hour or until completely cooled.  

Once cool, strain the ginger and pour the syrup into a sterilized glass container.  Just fill jar with boiling water, pour out the water and immediately fill with simple syrup.

Why Does My Simple Syrup Crystallize?

I show a cool bottle with a rubber gasket at the top.  The only problem with this bottle is that it’s hard to stir the ginger syrup.  Sometimes it starts to crystallize in the bottom, so a mason jar can be a better choice.

According to Sara Moulton, adding some corn syrup should help prevent crystallization. I haven’t tried that yet.

Also, my recipe calls for a higher ratio of sugar to water, called a “rich” simple syrup. The higher the sugar the longer you need to boil and simmer the syrup.

Simmer the simple syrup for cocktails for about045 minutes total to ensure the sugar has dissolved and that crystallization won’t occur.

When my bottle crystallized, I boiled some water, poured the boiling water in a bowl and placed the jar (lid off) in the hot water until the sugar dissolved again.

Also, make sure to sterilize your jar by pouring boiling water in the jar and then pouring the water out, immediately fill with simple syrup.

I’ve also heard to add xanthan gum to thicken the syrup and to extend shelf life. According to Food & Wine you’ll want to add 1/8 teaspoon after the water and sugar mixture have cooled. Add the xanthan gum and sugar mixture to a blender, blend a few seconds.

Why Do I Have To Boil The Simple Syrup?

Actually you don’t want to boil it. A gentle heat will dissolve the sugar and infuse the ginger flavor.

By dissolving the sugar, you can be ensured that whatever cocktail you make, there won’t be the texture of solid sugar granules and the sweetness will be better distributed.

How To Store Our Simple Syrup Recipe

Ah, everywhere I turn they say to refrigerate the simple syrup and it only lasts a week, 2 weeks, a month, etc.  So many different opinions.

Know that sugar itself serves as a preservative, the more sugar to water ratio the longer it will last.

What I have found is that our simple syrup recipe will last a month covered in the refrigerator.

If you add a half ounce of vodka (at least 70 proof) to the simple syrup recipe then you can store at room temperature for a month.  I keep inexpensive vodka on hand to keep topping off my homemade vanilla, no need to use the fancy stuff.

Obviously if you see any mold or have an off odor toss it.  If you see small bubbles or a pop when you remove the lid it has started to ferment. Toss it.

When you look at the commercial simple syrup brands like Monin and Torani they say that storing at room temperature indefinitely is fine.  Their ingredients have added citric acid and in some cases more preservatives for this. 

I always see these bottles sitting out all the time at coffee houses and breakfast joints.  That’s what got me thinking, why can’t I keep my simple syrup recipe at room temperature too.

Uses For Simple Syrup With Ginger And Vanilla

Use simple syrup for cocktails or mocktails.  Lately that’s been my main way to use it.  And with the addition of ginger and vanilla you will be taking your cocktails to a whole new level!

Ice cream float instead of root beer, yogurt, coffee, ice tea, lemonade, lightly brush on a cake to keep moist, replace maple syrup for pancakes, flavor prosecco or seltzer water (can you say ginger ale?),

How To Use The Leftover Ginger

Make candied ginger.  Don’t throw away those precious ginger coins.

If using the leftover ginger from making the simple syrup, make sure to peel before making the syrup.  Use the leftover ginger discs once you strain the syrup to make candied ginger.

Once drained, toss ginger discs in a bowl full of sugar.  Then lay out in a single layer on the cooling rack.  Place the cooking rack over a parchment paper lined baking sheet to catch any drips and make clean up easier.

Let sit at least 12 more hour or overnight.  I usually put the baking tray in a cold oven to sit overnight.  The ginger should be dry and kind of rubbery, that’s actually a good thing.

Store at room temperature in an airtight container for up to 3 months.

How To Use Candied Ginger

So many, many uses.  Chop up and toss in oatmeal or sugar cookie dough, toss on top of acorn squash, add to your favorite cranberry sauce recipe, add to banana bread or pound cake dough, how about adding some to homemade granola bars. 

Candied ginger is another of our secret ingredients that jazzes up anything it touches.

Traditional Ratio For Simple Syrup Recipes

The traditional simple syrup recipe is an equal ratio of sugar to water. 

You’ll find some bartenders prefer a 2 part sugar to 1 part water for a really rich taste and texture for their cocktails.

If making this for kids or just for people that prefer the lightly sweetened carbonated water over traditional sodas, then bring the sugar ratio down even more.

My simple syrup recipe falls somewhere in between the traditional and the “bartender” ratios.

How To Peel and Store Fresh Ginger

You can peel fresh ginger with the side of a spoon or with a regular vegetable peeler.  The spoon won’t cut into the ginger as much so will yield a little more usable ginger.

I keep fresh ginger in a plastic freezer baggie in the freezer, then peel and grate with a microplane.

You can also peel and grate the ginger on a microplane right when you bring the ginger home.  Then roll into about a 1” log.  Store in the freezer in a container or freezer baggie. Then just cut off what you need when you need it!  Great Time Saver.