Honey Ginger Syrup
Syrups
Ingredients
- Honey250 grams
- Water250 ml
- Fresh Ginger100 grams
Method
- 1.Combine honey and water in a saucepan over low heat. Stir until honey dissolves.
- 2.Add sliced ginger, bring to a gentle simmer.
- 3.Simmer for 20 minutes — do not boil.
- 4.Remove from heat, let steep an additional 10 minutes.
- 5.Fine strain through a mesh sieve, pressing ginger to extract liquid.
- 6.Bottle and refrigerate.
Notes
- Used in the Penicillin cocktail. Essential bar prep.
- Lasts 2-3 weeks refrigerated.
- Adjust ginger amount for more or less heat.
Batch scaling
Common batch sizes for the Honey Ginger Syrup. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Honey | 250 grams | 500 grams | 1000 grams | 2000 grams | 4000 grams |
| Water | 250 ml | 500 ml | 1000 ml | 2000 ml | 4000 ml |
| Fresh Ginger | 100 grams | 200 grams | 400 grams | 800 grams | 1600 grams |
Scale to any batch size — instantly
Open the calculator to scale the Honey Ginger Syrup by servings, bottle fill, or container volume. Unit conversion built in.
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