This is the ginger syrup recipe that evolved into Audrey Saunder’s ginger beer, a key component of the modern classic Gin-Gin Mule.
Reprinted with permission from The New Craft of the Cocktail by Dale DeGroff, copyright © 2020. Published by Clarkson Potter, an imprint of Penguin Random House.
Yield: 30 ounces
1 pound fresh ginger, peeled and julienned
juice of 4 limes
4 cups Demerara sugar
1 quart water
- Combine the ginger, lime juice, sugar and water in a saucepan.
- Simmer, do not boil, until sugar is dissolved.
- Strain, let cool, then bottle.