Ginger and Chilli Syrup for Cocktails and Mocktails
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?
Ginger and Chilli Syrup for Cocktails and Mocktails Ginger and Chilli Syrup for Cocktails and Mocktails
Ingredients
Instructions
Nutrition information
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!