Ginger and Chilli Syrup for Cocktails and Mocktails

Ginger and Chilli Syrup for Cocktails and Mocktails
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.

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:

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 38 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
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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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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