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?
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Ginger and Chilli Syrup for Cocktails and Mocktails
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Description
Ginger and Chilli Syrup for Cocktails and Mocktails
Ingredients
- 125ml (1/2 cup) water
- 200g (1 cup) white sugar
- 120g (4oz) fresh ginger
- 1 bird’s eye chilli, sliced (or something mild, and less of)
Instructions
- 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.
- Category: Ingredients
Nutrition
- Serving Size: Makes just over 1/2 a cup
This is awesome Lin.. we also make it similarly.. we roast dried chillies in cast iron to get a smoky taste and use chillies smaller than birdseye ( they r called kanthari) not sure of the english name.. I steep the ingredients in the syrup for 2 days before straining and using it.. nice to have exact measures though.. i just throw everything together.. I have had this mixed with sasparilla, rose syrup and
Malabar spiced lemon tea..
You are so right! It’s great for
Cocktails and mocktails!
Thank you Shana, that sounds wonderful. I believe you are talking of Sulaimani tea, the chilli in it sounds great.
I saw this post on Twitter and had to come and take a look! Definitely showing my husband this. I think he’ll go crazy with ideas for Christmas! Thanks Azlin!
Thank you, Joan, have fun with it. Do let me know what he comes up with!
Thank you, I love your idea of adding chili peppers to the mix, and both the sichuan peppercorns and smoked chili pepper are awesome ideas. I can just imagine how well it will go with tequila, as you say.
Thank you Claudia, and yes with the tequila!
Wow, what a brilliant idea. I never thought of a sugar syrup with ginger and chilli in it. I can see the many possibilities. I also like the sichuan peppercorn one!
Thank you James, I’d love to hear how you use it!
I made a cocktail using sake and your ginger chilli syrup with the sichuan peppercorns. Topped it with lemon juice and lots of ice – it packed a serious punch! Many thanks!
Wow, I love the sound of that!