Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsGinger Syrup
By Jonathan M. Forester on Aug 18, 2009 | In Cocktail Revolution, Syrups, Bitters, Tinctures, and Infusions | Send feedback »
I like using ginger syrup in cocktails and sauces when cooking. Here's how I make mine.
Buy ten pounds of the freshest, youngest, firmest ginger that you can find in an Asian produce shop. In NYC's Flushing Chinatown I can get the best ginger for $0.99 a pound.
Cut the ginger into 1" chunks and run through a juicing machine. I use the Breville "Juice Fountain." You will end up with apx. a gallon/4 liters of fresh ginger juice.
Make a simple syrup with the juice by adding equal parts of sugar. In this case a gallon is 16 cups, so in a large pot mix the juice and 16 cups of cane sugar. This is apx. 7.25 lbs. or 3.3 kilos.
Stir gently and bring to a boil and immediately turn off heat. Carefully ladle hot syrup into sterilized canning jars to a half inch from the top. Put on the lids finger tight. Process in a boiling water bath for ten minutes. The syrup will keep for at least a year or two in the sealed jars. Once open store in the fridge where it will keep for several months. This will make around 5.5 quarts of ginger syrup.
No feedback yet
Leave a comment
| « Manhattan Cocktail Classic Preview Oct. 3 & 4, 2009 | Kampuchea Cooler » |
