Estimated reading time: 2 minutes
This Ginger and Chilli Syrup is a favourite ingredient of mine for use in both cocktails and mocktails. It goes amazingly in so many different drinks, and with so many liqueurs: gin, tequila, Cointreau, Triple Sec and, naturally, vodka.
You’ll find it used in this Full Moon Party Gin Cocktail:
It is a simple case of simmering some ginger, sugar and a small fresh chilli, strain and you’ve got yourself a beautiful cocktail and mocktail ingredient.
The ginger sugar syrup can be taken in so many directions. Last summer, I made some ginger and lavender syrup for this Lavender, Lemongrass and Ginger Spritzer:
I’ve also made a Ginger, Chilli and Sichuan Peppercorn Syrup, as well as a Ginger and Smoked Chilli Syrup, which is just fantastic with tequila.
It goes without saying that you can use a milder chilli, or use less chilli to get a mild syrup (and vice versa).
How would you use this Ginger and Chilli Syrup?
Now, let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Ginger and Chilli Syrup for Cocktails and Mocktails
- 125 ml water
- 200 g white sugar
- 120 g fresh ginger
- 1 bird’s eye chilli sliced (or something mild, and less of)
- Place all the ingredients in a small saucepan and bring to a boil.
- Lower the heat right down and simmer for 15 minutes.
- Leave to cool, then strain into a clean jar. Will keep in the fridge for up to 2 weeks.