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 | 1 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.
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