I love mixing this syrup with Bulleit Rye for a really nice tasting whiskey ginger or with Club Soda for a super refreshing drink that our kids love.


  • Around 4 oz. of ginger root, sliced thin, skin on.
  • 2 cups of water
  • 1 cup of granulated sugar


  1. Put the ginger, water, and sugar into a medium sauce pan. Be sure to use something non-reactive (your normal stainless saucepan is fine).
  2. Bring it all to a boil.
  3. Reduce heat, and let it simmer for around 35 to 45 minutes. I usually get tired of waiting toward the earlier end.
  4. Strain it to remove the solid ginger.

I usually store it in a mason jar in the fridge. Makes around a cup and a half of ginger syrup.