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.
Audrey Saunder’s Ginger Syrup
from Punch (http://punchdrink.com)
Ingredients
Yield: 30 ounces
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1 pound fresh ginger, peeled and julienned
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1 pound fresh ginger, peeled and julienned
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juice of 4 limes
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juice of 4 limes
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4 cups Demerara sugar
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4 cups Demerara sugar
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1 quart water
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1 quart water
Directions
- Combine the ginger, lime juice, sugar and water in a saucepan.
- Simmer, do not boil, until sugar is dissolved.
- Strain, let cool, then bottle.
