When making ginger syrup there`s but one little problem – to get that fresh bity ginger flavour to stay. When i make the syrup the usual way aka the hot method where you make a simple syrup and add sliced ginger and boil it, then cool it – the syrup looses its fresh flavour quite quickly.
When it was ginger MxMo – Rick over at Kaiserpenguintook up this topic and his solution is to make it fresh everytime by muddling ginger with simple syrup which is a very good solution giving you this fresh zingy biting ginger flavour in your cocktails.
However if you want to also have the depth that real syrup making gives there´s a way too which is a slight variation of this method. But how long the shelf life is i cannot say bec i`m making very small batches that goes fast.
GINGER SYRUP – With both hot & cold methods
To make a ginger syrup that has both depth of flavor and a rich roundness as well as the typical sharp zing or bite of the ginger its necessary to use both the hot and cold methods in syrup making, or at least that`s what my own experience is telling me.
First you use the hot method and boil, simmer and cool the syrup before adding additional fresh ginger – muddling it and then leaving it to steep until you have got the desired flavor and zing. Doing it this way you`ll get a lovely ginger syrup, rich and sharp.
Make it in small amounts as ginger flavor decreases rapidly. Don´t ask me why it does but it does, i first discovered how short lived fresh ginger really is when making ginger beer. Now ginger syrup isn`t the same as ginger beer but also the syrup looses its fresh flavour quite fast.
Here´s how to make the syrup:
Take 2 parts sugar of choice (i use a light raw sugar – Oxfam brand plus a pinch of light muscovado) to 1 part water.Then grate a piece of fresh ginger and boil for 2 mins.Then lower the heat and simmer for another 5 mins. Cool.
Add some more fresh ginger, muddle it a bit to squeeze out the flavours and leave to steep until you find the flavor is good.
Easy to make and very useful.
Its that sharp citrusy bite actually that makes ginger so special so let´s do all we can to preserve it and further it into our drinks, so if anyone has more ideas of how to do that in ginger-syrup making i would like to hear it.
Maybe someone knows why fresh ginger flavour is so shortlived?
Here is a drink with some bite from the ginger and the slightly bitter orangey flavour from Aperol to accompany the wonderful round herbal flavours of the lovely gin from Martin Miller.
* 2 oz Gin (Martin Miller`s)
* 2-3 pineapple chunks
* 1/2 oz ginger syrup
* sprinkle of fresh lime
* 1 oz Aperol
* Tonic, to top
Muddle the pineapple, and ginger syrup. Add gin and aperol, shake with ice. Double-strain into a glass with crushed ice and fill up with more crushed ice if needed. Top with tonic.
How do you make your ginger syrups ?
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