Ginger Syrup

Ginger Syrup

Pickett’s American Craft Ginger Beer concentrate. They make mild and spicy, and it is truly amazing, worth every penny.  It is better than any ginger ale or ginger beer out there. And, it is even better when you add your own favorite club soda.

Over the holidays, we ran out, and everyone knows about supply chain issues and holiday delivery. So, I set out to make my own to see if my wife would notice the difference. While I could never get it as consistent or spicy as Pickett’s, this is not a bad substitute, and easy too.


  • 1 ounce fresh ginger root
  • 1/2 cup sugar (I used Demerara but you can use whatever you like, but the flavor will change)
  • 1/2 cup fresh spring water

The recipe is simple, half a cup of sugar, half cup of water, 1 ounce of fresh ginger root.  Slide the ginger as thin as you can, and and add it to the pot of simple syrup while it is still melting the sugar and hot.  Leave in there for about an hour, strain, and bottle.  It is that simple.  The longer you leave the ginger in there, the stronger the taste will get.  At a certain point, you will have extracted all the flavor you can from the sliced ginger. The other issue is that the liquid needs to be hot to continue to get the flavor from the ginger, but then the water is evaporating and becoming more sweet from the sugar.

I don’t know how long this lasts in the fridge, but I would say about a month like most syrups. It is never really an issue, because it always gets used within a couple of weeks.  I use this for cocktails, ginger ale, and even tea.