How to make Ginger Syrup
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- เผยแพร่เมื่อ 15 ม.ค. 2019
- In this video I show you Jeff Morganthaler's approach to making Ginger Syrup. Before I learned this method making Ginger Syrup has always been a huge pain. Ginger is not so easily juiced so the previous methods I used made it such a chore. But this elegant method is so easy it only takes a few minutes to complete and you are left with incredible Ginger Syrup so definitely give it a try!
Here's links to the gear I use in this episode:
Pyrex 4 Cup Measuring Cup: amzn.to/2DSyhxO
Vitamix Blender: amzn.to/2RHno8n
Nut Milk Bag: amzn.to/2D0zQb7
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Here's The Specs:
1 Cup (240ml) Chopped Ginger
1 Cup (240ml) Sugar
1 Cup (240ml) Boiling Water
Blend
Strain Through Nut Milk Bag - แนวปฏิบัติและการใช้ชีวิต
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Just tried this recipe ,it took about 5 minutes ,nice result and strong ginger flavour . I use ginger cordial as an alternative to alcohol diluted with carbonated water . This works well . Thanks !
This is another great way to use it and I love to add bitters and splashes of juices like cranberry to make a mocktail 😊
This is a super simple way to make fresh ginger syrup and the results are fantastic! Thanks, Leandro!!
Thank you for this! As a beginner, this Home Bar Basics series is uniquely helpful.
Tried this recipe and it is easy and delicious! Much easier than the methods I've tried before. Thanks, Educated Barfly! Also, congrats on 30K subs!
Thanks Jim!
Now. If you burn yourself, make sure you sooth the burn with GOOD QUALITY ice. Make sure it's good quality ice.
Ha Ha! Just an FYI, don't use ice to soothe a burn. Cool running water is the way to go. Prevent frostbite on a burn. Then again, if you really want the best water, try this one. th-cam.com/video/XUv7NQelex0/w-d-xo.html
good quality ice is the only way to go, for cocktail or burns
Nope, rinse with cool water then sprinkle table salt on it. (for light burns only)
@@brunohebert1351 don't forget to put pepper, butter, and rosemary for extra flavour.
Love it. Just made a zero cal version with a stevia, it is incredible. Thanks.
Great video .Made it and mule turned out great!!
Genius recipe. Thanks!
You've made me so much of a better bartender than I was. I thank you for your attention to detail not everybody is like that.
Thanks to that energy I see from you Ive stepped up my game and I'm taking it seriously now.
Big fan bro keep it up!
If y'all ever in PR visit me cause I got some pretty cool ingredients id like to show
Hey thanks a lot! That's high praise and I really appreciate it. Glad you have gotten something useful out of the videos, quick question and sorry to be thick but where is PR?
A high praise for a great teacher! You deserve it.
PR= Puerto Rico its one of those islands in the Caribbean :)
Will definitely try this method when I make my next batch. After watching your original syrup video my process was similar to what you do here except I tried to run the ginger only through the blender, which the blender did not like at all. I ended up having to keep adding water to the ginger in the blender to get it to move and not melt the motor. I agree that's it a pain in the ass to make but this makes it look much easier!
I very much appreciate your informative, no bullshit, videos. Thank you
So glad I found this easy method to get ginger syrup with little effort 😊 I added hot water and a tiny splash of maple syrup for a bracingly refreshing tea !
Educated Barfly: Ginger Syrup is a pain to make.
How To Drink: Hold my Ginger Rogers.
Nice and simple. Thanks!
Love this series. Still waiting on that creme de Mûre lesson though...
Job well done! Flawless!
That’s brilliant thanks for sharing
Seems good for something quick I usually make a ginger tea and then make the syrup with the tea it's a little time consuming but you get a really nice flavor.
This was a great recipe 👍 Thank you
Thanks for the idea!! I don't know hoe i've never thought of blending it! My whole bar is suffering every week to get enough ginger syrup done because it really is a pain in the ass
Geez, this looks so easy and quick, I think I can bother to do it for the very few cocktails I would need it for. Onward to making the Penicillin cocktail!
Great method Leandro, Im going to do this but with honey instead of sugar
* looks at his pile of frustratingly uncooperative cheese cloth *
"..........they make you..... into sacks?!? @#%&! No one tells me these things!"
I just made this syrup today and it is delicious but STRONG! I added 1/2oz to a Witty Comeback... and despite the Averna and 100 proof Rye it tasted like a blast of ginger... I wonder if 1/2 the ginger would make a more usable syrup.... But I loved how easy it was!
The Morgenthaler method is SPICY. When I use a full cup of ginger to 1 water and 1 sugar, it near to chokes us out in most recipes. Half is *just fine.*
Thank you very much.....
Thanks
Perfect timing! I've been looking up how to make ginger syrup. What do you mean by ruff cut and did you peel the ginger? Also, how long do your syrups last and how can you tell if they've gone bad? Thanks and great vid!
just chop the ginger up into smaller chunks. You don't have to peel the ginger, you can if you want to. It should last a few weeks in the fridge.
Not to many likes. Thousands of views but I wonder why so many don't care to like. I have not tried this simple recipe but sounds logical. I hope to try it.
I'd be sad to miss out on the byproduct of ginger candy if I did it this way, but it's certainly faster. I do have to set aside a good chunk of the day to simmer my ginger for an hour really low and slow in the simple syrup. But something is so satisfying to have the ginger candy on top as a garnish with cocktails. (2 hours at 200 degrees after you toss ginger in sugar - in case anyone wants ginger candy)
Amy Kruse well you can use this recipe if you’re in a pinch!
👍Yes yes yes!! Thank you! 💞
I am about to make some ginger syrup myself, see this Uhh nice and I don't have a blender.. Well guess I will have to do the good old fashion way with a grater.
Love the home bar basics, they're really helpful, pls do more. How often could you substitute ginger beer with this syrup and seltzer?
it would be a poor substitution to be honest. you won't get the same consistency or flavors.
The Educated Barfly What would you use this for then?
Daniel Strandby penicillin cocktail and Gin buck both of which have episodes
@@TheEducatedBarfly Don't you use ginger syrup with different proportions in those episodes? I seem to remember so
Daniel Strandby yes. I found a modified recipe, this ginger syrup would work for all those drinks. I like this syrup better than they way I used to make it
Thank you! I appreciate you leaving out the documentary parts. Lol.
Hi Leandro - Made the ginger syrup! Can you recommend any cocktails that utilizes the ginger syrup?
Nice! I'm looking forward to seeing the recipes you choose to highlight this ingredient (hint, hint)...
Sam Ross' Penicillin comes to mind. Although I think he's already done that one.
here's a link to the penicillin: th-cam.com/video/LWdoMSQjEdQ/w-d-xo.html
And Gin Buck: th-cam.com/video/p1JC30HcUtA/w-d-xo.html
I've already done a bunch with this ingredient LOL
Hey thanks for the video. That is the easiest way to make ginger syrup. Instead of nut milk bag, could you use a strainer? Will it not work?
Damn. Was looking for a no hassle recipe like this. Only thing missing is how much those specs render. I'm about to find out.
Does it make a difference, if you use a normal temp. water and boil the syrup after squeezing?
I ended up modifying the recipe a little. I held off on the sugar and just blended the ginger and water first. Then I took the juice and put it in a pot and cooked it down to 50%. Then I added equal parts sugar to liquid and bottled it. This way I was able to save the ginger pulp and dry it out to make dried ginger powder.
Oh that's a good idea! I just made this and already tossed mine, but my wife was asking if we could do anything with the strained ginger pulp
One question-why are there so few likes? This is a brilliantly easy process.
❤thank u
I'm gonna go ahead and simmer it down to reduce it. More concentrated and sterilized might last longer too. I wonder if heating changes the flavour?
i like your recipe. but what is the difference boiling or no boiling ginger syrup?
Great recipe and video👌
Myself, i just buy a bottle of 100% pressed ginger juice, it does usually have citric acid as a preservative i guess but it doesnt affect the taste and makes easy and good ginger syrup.
Maybe you could make a penicillin video next?
He already made penicillin video. And citric acid sucks... you might as well buy premade lime/lemon juice in bottle lol yuck. Citric acid changes the flavor and ruins the cocktail.
I've already done a penicillin here's a link to the video:
th-cam.com/video/LWdoMSQjEdQ/w-d-xo.html
Dude this is awesome. Will hold off on the juicer for now. Would this syrup be up to specs with the syrup you used to combine with the honey syrup on your Penicillin tutorial?
Emmanuel Reyes actually I like this method better.
I have the $400 dollar juicer already......stoked,fresh screwdrivers are the GOODS
Who the heck has a "nut milk bag" at home. 😂
Gonna make this and use it for my Moscow Mule's in the future.
Does anyone know how long it lasts in the fridge?
i don’t drink, but I’m so down for making any and all simple syrups so.
I don’t have a blender can I just cut the ginger up by hand and mix the ginger boiling water & sugar myself?
What are your thoughts on the role of color? This is exactly what I do except I've found that quickly peeling like 60-80% of the skin off the ginger significantly alters the color of the syrup you end up with. It brightens up the yellow in the syrup and I think it makes cocktails look awesome. Doesn't change the taste too much, but I love the color.
Matthew Roberts honestly it’s the type of ginger you use I’m not sure it has much to do with the peel being on it, I have used this same technique and gotten bright yellow ginger syrup and I have also gotten browner results depending on ginger type
Easier than almond syrup. Nice.
I’ve been using this recipe for the last year cuz it’s so darn easy! I usually end up blending the ginger and water and straining then heating the mix and adding sugar so I didn’t have to deal with sticky, super-hot water on my hands when straining. Is that okay or should I always be straining with hot water? Curious if that would extract more of the ginger.
Yeah that works!
What's your take on ginger liqueur and its uses? I recently received a bottle of Barrow's Intense and wondering how to incorporate into cocktails. Seems that the classic cocktails all utilize ginger syrup versus ginger liqueur?
As with any liquer I'd have to taste it to really know how I'd apply it, but I'd just use it as I do anything else by pairing it's flavor with other like flavors and plugging it into classics.
How long would you say the shelf life is?
Now that I’ve made this ... any other drink other then the penicillin you would recommend ... I’d love to make more use of this
Ever find any recs?
Come for the great technique guides on cocktails. Stay for the hilarious unedited verbal flubs and authenticity. 😋😉
Mike Baker I think that just became our official tag line!
Hey, why watch a slick 2 minute video of some dude in a bow tie at work flawlessly executing a cocktail because he did 38 takes when I can laugh at ranting tangents, ice shards hurtling towards the camera, and serial killer stirring montages. Let someone else make the The Pretentious Barfly.
uhm since when is peeling ginger any more time consuming than peeling anything for that matter?
1) Isnt it better to still peel the ginger. 2) Do You think the sugar can be replaced with stevia (for example) 3) The water just needs to be hot, because by boiling ginger looses its 'magic'.
4) Thanks for the video !!
That hair cut!
My syrup has a much brighter yellow coloring to it. Im assuming it should still be fine...right?
yes, that's ok. All depends on the type of ginger you used.
@2:50 had me dying dear lord
Any time I ever need a lazy way to do something I go to Morgenthaler.
He’s the king
Ruff cut meaning dont take off the skin ?
Well, I'm caught up on this channel, How to Drink and Cocktail Chemistry. I don't know what to do with my life now. :D
We're happy to bring meaning to your life at least Monday through Friday :)
@@TheEducatedBarfly I make one drink a night after work, usually a recipe from one of the channels, coinciding with me building my home bar back up. So far I have not been disappointed. Your channel is awesome.
How long does it last in the freezer before it gets rotten?
It doesn’t really get rotten, it ferments. That said it’ll last 2-3 weeks in the fridge
You should do an episode on King’s Ginger
What you think about adding saline to cocktail? "liquid inteligence" book recomend saline (1-2 drops) to every cocktail containing citrus.
Makes sense. Salt brings out the flavor..
Love saline in cocktails or a pinch of Salt. Salt amplifies flavor! Make sure to use kosher salt or fluer de sel tho
Saved this video a while ago and just now made my first bottle (of many to come) of homemade ginger syrup. Thank you Leandro! 🙏🏽
(This was so incredibly simple. I don’t know why I thought it would be a hassle. 🤦🏻)
Can anything be done with the ginger remnants? Candied ginger or something? 🤔
Yeah you can Candy it or dehydrate it into leather with other fruit pulp
Ay dios mío this ratio is spicy as hell! Maybe it depends on the ginger... but turns out the method will produce excellent flavor and overwhelm fewer specs that call for it if we use about half the ginger. A good blender gets about 99% of the juice out of these bad boys and if you squeeze tightly on the nut bag (sorry), it seems to get utter maximum concentration...more than a simmer or boil-in. So if a reader gets choke-out levels in their Penicillin, I can confirm that dialing back the chopped root by half works well.
What about shelf life?
Should you add some grain alcohol to help preserve it?
I've heard mixed reports on how effective that is. Safe bet is to make it in batches you'll use before it goes off. I know people who swear by putting a little everclear in there, though.
Is it hot enough when it comes out to do an agar-agar clarification?
Probably not but I haven’t tried it so I could be wrong
How is the taste? I assume it's quite sharp, like raw ginger juice, or did the hot water mellow the bite to some extent?
Like a regular simple syrup but with a lot of ginger heat and light citrus notes i guess. Its usually quite sharp.
Hey, how long does this keep for, 1 week +?
it'll keep about two to two and a half weeks. You'll know when it goes off because it ferments and gets bubbly
How longer we can keep the syrup?
2-3 weeks
Would you be able to speed up cinnamon syrup with this same method?
Well you could but cinnamon gets like if gelatinous when you make it with this method and it makes the cinnamon almost overly cinnamon-y but I use the method sometimes and it does work
How long will it last in the fridge?
Approx. 3 weeks
How long will this syrup keep?
2 weeks, maybe 3 weeks max.
@@Leobs1996 Thanks! 🥃🥃
you'll know when it goes off because it will ferment and get all bubbly
@@TheEducatedBarfly ....cause ginger beer.
Ginger will lose its "spark" within a day or two of keeping the syrup. After that it will just taste like flat Ginger Ale. For best results, make small quantities of the syrup, or muddle the ginger directly into the shaker and double strain.
My blender says it’s not designed to handle boiling water 😕
you know cocktail chemistry showed a slighty more complicated way of making ginger syrup in his moscow mule video, did you try that?
Jack_VS_Jack why would I want to try a more complicated way of making something? I have a lot of experience making ginger syrup in a more complicated way, this way is easier and makes GREAT syrup
I'm nitpicking perhaps, but using a liquid measure for a dry ingredient is inaccurate???
Would love to see it weighed!
"you obviously want to make sure you have CLEAN hands when you do this..."
[Looks down at my manure covered, filth encrusted hands which have just wrung out the ginger]
Well NOW you tell me!?!?!? How could I have known that!?!?
Do you think roasting the ginger would be a good idea? I saw an article about air-frying it and: "The flavor is softer, quieter, and warmer, and the unpeeled, roasted root can be blended into sauces, dressings, smoothies, and cocktails."
I say try it!
I made this with air roasted ginger and I like the result. I don't have any reference point to tell you if it's still authentic or not. It's definitely ginger-y and it smelled like a sugar camp (boiling maple syrup) when it was roasting. My guess is this would be good with some dark rum?
Those others ways to make the syrup that you mentioned sound like complete ass, lol. Great, yet simple recipe
Hey Boss, What will be the shelf life?
Two weeks
Hey, you got amazing aprons, Where did you get them?
Pawel Ratajczak in the notes below the video I have links to every piece of gear I use including aprons but since you asked they’re from a Company called Stagger Lee Goods here’s a link www.staggerleegoods.com
"Ginger Syrup is a pain to make". Takes 2 minutes. I made normal simple syrup, chopped up some peeled the ginger and chopped it up, I have yet to try it but I may have to try this one aswell
Would like to see your recipe for Bloody Mary mix
It's on it's way.
Leandro!. Can I give you a recommendation please?. Next time you're doing a recipe of syrup, liquor, etc (no cocktails) please do it with grams. Cups is something so subjective since I have seen so many different volumen for different cups on the market, specially when you measure chopped fruits, anyone could chopped in different ways and that gives you different weights.
So I recommend you for next time using a scale and post the recipe in grams please, grams is universal. Thanks!
Just google the conversion.
Aaron Boner Literally all of the explanation of why “just googling it” won’t work is right there in the comment you are replying to
Aaron Boner Oh, and what a name by the way.
Cups to milliliters is easy. Cups to a non-liquid weight is a mess. A cup of ginger is a different weight than a cup of sugar. In theory, as this is 1:1:1, any measuring vessel would work, as long as it's one of each component. It helps that how fine a chop on the ginger is mentioned and granulated sugar is pretty standard, but you'd probably end up wanting to fine tune the recipe to your own tastes anyhow.
Measurements are standard
How long is shelf life?
About 3 weeks
@@TheEducatedBarfly thanks
Why not take a similar approache to banana syrup. Peal the skin with a spoon. Slice it up. Mix 1 cup ginger, 1 cup sugar. Mix. Let it sit for 3 hours. Sugar will pull the moisture out of the ginger. You could then add a cup or 2 of water, heat it up but don't boil it. Blend it then extract it with an almond bag. Or let it sit over night then pull the liquid.
Fun button 2:52
I like to eat pickled ginger (a.k.a. gari), and I can tell, the worst part is peel the ginger -.-"
0:20 Well, that's a wrap.
might give this a try but id prolly want to shave the skin off the ginger beforehand
"Nut-milk bag"...Lol!
Hardy har
LOL
I went online to buy one after watching this video. Cheese cloth sucks.
Let me tell you... be *very careful* with your search engine settings if you go looking for one.
Gets me everytime too
If you put the juice into a pan and reduce it by about 25%, you would have a true syrup.
True, but thick syrup isn't ideal for cocktail making. But you can do it if you like.
@@TheEducatedBarfly You're absolutely right, I am an idiot.