Ginger and Chilli Syrup for Cocktails and Mocktails

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.

Ginger and Chilli Syrup for Cocktails and Mocktails
Ginger and Chilli Syrup for Cocktails and Mocktails

You’ll find it used in this Full Moon Party Gin Cocktail:

Full Moon Party with One Time Gin

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:

Lavender, Lemongrass and Ginger Spritzer
Lavender, Lemongrass and Ginger Spritzer – a super easy, mild and refreshing drink with the very flavours of summer!
Get the Recipe!
Lemongrass 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.

Lin xx

Ginger and Chilli Syrup for Cocktails and Mocktails

A simple recipe for ginger and chilli syrup, sure to add some spice to any cocktail or mocktail.
5 from 39 votes
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Course: Ingredients
Keyword: chilli, ginger, syrup
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 871kcal
Author: Azlin Bloor


  • 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.


Nutritional information is for full recipe yield.


Calories: 871kcal | Carbohydrates: 222g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 512mg | Fiber: 2g | Sugar: 202g | Vitamin A: 35IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg
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10 thoughts on “Ginger and Chilli Syrup for Cocktails and Mocktails”

  1. 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!

  2. Joan Campbelle

    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!

  3. Claudia Blast

    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.

  4. 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!

      1. 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!

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