How to Make Ginger Syrup
HTML-код
- Опубликовано: 12 фев 2022
- Patreon: / artofdrink
If you look on the Internet you'll find that most ginger syrups are a strained slurry of boiled ginger and water. These ginger syrups tend to be cloudy, a pain to filter and quickly lose their pungent, spicy flavour. Cooking the syrup also degrades the healthy compound called gingerol, converting it to zingerone which gives more of a gingerbread flavour.
This recipe for ginger syrup uses a simple extraction process that retains the pungency of the ginger as well as its health properties. By making an extract with ginger powder, and fresh ginger, you can make the syrup any time by mixing 30 ml (an ounce) of the extract with a litre of simple syrup.
Ginger Extract Recipe
2 oz Ginger, powdered
1 oz Ginger, fresh grated
8 oz Alcohol
Macerate for 24 hours and percolate, filter to make 8 oz of ginger extract.
Ginger Syrup Recipe
1 oz Ginger Extract
31 oz Simple Syrup
Shake to combine.
#syrup #soda #ginger #cocktail Хобби
Very informative, this is exactly the information I was looking for. Thank you!!
Thanks, I just tried this this weekend. It made some amazing ginger ale.
Hi I just found your channel. I was originally just looking for information on how I could make hop water. But Ive watched 3 of your videos now. They are really well put together and very informative. You may have widened my horizons beyond hop water. Many Thanks
jees man do i need a white coat to make this lol
wow game changer, i've been boiling LOL
Ethanol extraction! Great idea!
Hi what's the safe pH range for this syrup? Or since we're extracting in alcohol is there not the same worry as there is in your cherry syrup? Thank you so much for this video.
In your extract video you say to use a 1:1 ration of solvent to whatever you are extracting. Why do you use less here?
im loving the videos
Thanks! Another one being published this week.
Anyone have an idea what the abv is once it's combined with the syrup?
OK, this weekend I made this exactly as you showed and it came out great, thank you! The only change I made was that I increased the dosage into the syrup to about 110ml since I wanted much more ginger flavor intensity (without loading the final drink so much that it was too sweet). How much of the syrup do you typically use in an 8 oz soda? And is there a practical limit to how much extract I can add to the syrup and keep it from separating, or is that not an issue? Thank you for your great videos-- they've got me thinking of all kinds of flavors...thinking Tamarind next!
Typically 1 to 2 oz of syrup for an 8 to 10 oz drink. Separation is only an issue if you plan on storing the soda for more than a few weeks and even then you can just shake/blend it back into an emulsion.
I'd also really appreciate a video about a state of the art coffee sirup/liquor. I tried several recepies that I found on youtube and was somehow not totally happy with any of them. I don't know if this is something that would fit in with the soda fountain topic but I'm sure people/me would watch that.
The pharmacy soda fountain was the original coffee shop, they did call it hot soda and terms like "java" and "cup of mud" and more were linguistic concoctions of soda jerks. You could also get your photography gear and chemicals at the pharmacy as well. Possibly down the road, I'll dig some stuff up.
Quick question about this recipe, if you can't get a percolation funnel how much longer should you macerate for? And on the topic of percolation being faster, is there a general formula to figure out how long something would take just being macerated?
Maceration is typically 7 to 14 days and the reason is when you macerate something, you need to use coarse materials, otherwise filtration is difficult. Percolation allows you to use fairly fine material, down to #40 mesh particle size, which speeds up the extraction. If you try macerating with #40 or even #20 mesh powders you end up with mud that doesn't filter well. There are no general formulas, just percolation takes 12 to 48 hours and maceration 7 to 14 days according to old soda and flavour manuals.
I do Switchel or Haymakers Punch, Originating in the 17th in the Caribbean,.
Little piece of ginger, sugar and water let it simmer 20 minutes. Cool it down. Add apple cider vinegar, lemonjuice and voila syrup is ready!!
Itäs best!
Just tried this, very happy with the results. I think the drop funnel I purchased might be to large for this purpose (1000 ML) but it got the job done. I'd like to try it for other flavors. Am I wrong that it would work with fresh ingredients such as mint or basil? Can I use something like dried Hibiscus flowers or vanilla bean pods? I'm envisioning a collection of flavoring agents at my bar allowing me to make flavored simples easily. Thanks
It will work for fresh ingredients, but they may be a little more difficult as they might gum up a bit. And yes, hibiscus and vanilla will work, in fact this is the method pharmacists used to make vanilla extract back in the 1800s.
what kind of ethanol can I use? everclear? or do you recommend something else. thank you. I love your videos
Everclear works great, you can use lower proof alcohol but the compounds in ginger are not water soluble so the higher the proof the better. And thanks, I'm glad you enjoy the content.
Where do i biy this tyoe percolator? Model make?
What would make the best syrup? Using this method or starting with ginger oil and making an essence, from that the syrup with simple syrup and 12 ml essence. Or does it not work that way with gingeroil?
Both are different, from the fresh or dried product you get the spiciness where as the oil you get more of the ginger flavour. You can use both together, but they are different.
Hi Darcy, i make a honey and ginger syrup for my Penicillin cocktail. But i always make it in a "cold" state (Otherwise you will destroy the benefits of honey). I add the honey and a bit of water to a bowl and use ginger juice that is extracted with vegetable juicer. If needed to get some more punch i use citric acid to balance the spiceyness out. I think i can use this methode also, can it not?
Hey Marcel, it should be fine because of cold process method you are using. The acid isn't a big deal, if you are not heating the solution and if you are going through the syrup relatively quick. If you make a 6 month supply of syrup, you might notice some of the spiciness degrade.
Hey Darcy
Fantastic video!
I really want to try your method and recipes out, but I’m unable to find a decent sized top open dropping funnel. Can you by any chance recommend an EU based supplier? 😊
Glad you like the video. Contact Eisco www.eiscolabs.com they are the maker of the dropping funnel and they sell in 110 countries, so they'll have an EU supplier for you.
I'm a little confused. I made this ginger extract with 95% ABV, because that's what I thought you said to use in the video. But I see in the comments below that you said that 60% ABV is best for extracts. I didn't like the resulting flavor with 95% ABV. However, the first few drops from the percolator tasted excellent. But once finished 24 hours later that goodness was overwhelmed it seemed by the alcohol. So, just to be clear, should I go with 60% ABV on my next attempt?
Yes. Such stron abv is only useful for prototyping flavours and aromas. YOU COULD DILUTE YOUR ETHANOL TO 60%
Wow, I didn't expect this lvl of expertise while looking for methods of homemaking cocktail ingredients. Do you have any tips for making flower syrups such as violet syrup?
Take a look at the essence and/or the extract video on the channel. Though, violet syrup often has other flavours (vanilla, orange, etc.) and the violets are just used to colour. If I find an old recipe I'll let you know..
@@Artofdrink Thanks, that would be great.
What is the white powder that you put into the dropping funnel before you add the ginger powder mix? Also, thanks for your very interesting videos, they are very informative.
Thanks, the powder is just clean quartz sand, it helps filter the mixture. Check out the How to Make an Extract video for a more detailed explanation.
@@Artofdrink Thank you Darcy for your prompt reply, you're a star.
Hi Darcy,
Nice video and really informative..👍
Is it possible (safe) to use 96% alcohol?
thank you
Thanks. High abv alcohol over extracts non-water soluble compounds, which will seperate out in your syrup or soda (if bottled) and create an oil ring. It also makes your drinks cloudy. The best ABV is around 60%
Hi Darcy, sorry out of context from your video, but is it possible to make non alcoholic bitter??
It is possible but requires a little more knowledge. The bitter compounds in gentian are water soluble and that’s a good place to start. I’ll probably do a video on it in the future.
9:40 Do you use 3:2 sugar to water, simple syrup in this recipe? I see the syrup bottle on the right labeled with that ratio.
What is the white product you place in the funnel a the beginning?
It's sand but you need to watch the "How to Make an Extract" video that I mention because it explains the process: ruclips.net/video/EvkbCkg9bPs/видео.html
Hello, question: If I want to make this a diet syrup, then I will have to adjust the pH between 2.5 and 4.0 in order for the potassium sorbate and sodium benzoate to function. But you suggested that we should not add acid. So, are there any workarounds?
Thanks.
There are other preservatives but those are for another video, but if you use sodium benzoate aiming as close to 4.0 is your only option.
@@Artofdrink Thanks!
Any info on how to find the percolator glassware you use? Google is failing me (even searching with "-coffee" all I get are coffee makers). Does it go by a different name in the lab glass world?
I think it might be a chromatography column?
It is an open-mouth dropping funnel, 250 ml version. In the "How to make an Extract" video I have all the details and links. Check it out here: ruclips.net/video/EvkbCkg9bPs/видео.html
@@Artofdrink Just received mine this morning after a little over a month on order. Finished gathering the supplies to try my hand at the Abbott's bitters but will be back to try some ginger syrup.
@@vhovar1 awesome, I'm pretty sure you are going to enjoy this piece of glassware. It opens up a whole new world of flavours.
@@Artofdrink Darcy, I purchased the 500ml funnel and it seems you have been using the 250 in the videos. When I tried the Abbott's bitters this weekend my mixture was much less than what I'm seeing in the videos. Do you think that is an issue with the quality of the extraction? I'm a little concerned that 1oz of grated ginger is going to be a rather thin "bed" of material for the 500ml funnel.
I will add, I think the bitters extracted nicely (however, I'm not much of an aficionado in this realm). The aroma is amazing and I've tried some in a simple glass of soda water and enjoyed the flavor. Looking forward to sharing them and trying them in more drinks.
Do you have any information on what happens to shogaol when heated? Does it break down the way gingerol does?
I don't have any information on that, but shogaol is created when gingerol is gently heated (above 80°C in a dry to slightly moist environment, basically a dehydrator, and the reaction is a dehydration of the gingerol molecule) but in a liquid, at high temperature (boiling) shogoal may change form. I just don't have any info at the moment.
@@Artofdrink Thanks!!
I love your videos btw - very helpful.
Darcy, thank you for an informative video. I also enjoyed your videos on making essences and flavour extracts. May I ask a question please? Can I make this ginger syrup and then ferment it to make alcoholic ginger beer? Based on what you're saying, it seems I might get a better quality product, that is, ginger beer, (and use a lot LESS ginger!) than might be the case through maceration of fresh ginger. Many thanks.
Yes you can, though I have no idea how it will turn out. I've put together a free recipe sheet for a Belfast Ginger Ale that is related and may help: www.patreon.com/posts/102219805
@@Artofdrink That makes two of us, Darcy! I'm going to give it a go and will let you know how it pans out, if you like.
Thank you for your thoughtful reply and for pointing me to your recipe. I will certainly have a gander.
Hi there 🖐️
How you mix powder and fresh ginger ?
preferably with a spoon
My question comes from someone new to all this... What type of Alcohol/Ethanol should I use i.e denatured ethanol/alcohol or non/undenatured ethyl ethanol (which II believe is food grade ethanol). Thank you.... Great video !
Very nice! Have you ever tried 100% glycerol? Maybe sous vide to speed up the extraction?
Though glycerol is often touted as an alternative to ethanol as a solvent, it's not that great. People seem to shoehorn glycerol into the same class as alcohol, but it's not quite there, though it is helpful. Oils typically don't dissolve in glycerol easily, as you noted it is thick, and for extractions, even with heat, it is not as efficient as alcohol. I'll be doing a video on it in the future.
What if Glycerine is diluted with water for exctraction? Will it end up with the same story here ? Thaks alot for this video
As well, where can you find the extractor equipment?
Check out the How to Make and Extract video, it gives the details: ruclips.net/video/EvkbCkg9bPs/видео.html
@@Artofdrink Thank you for the replies! I found the link for the dropping funnel, but am having a hard time finding the base and funnel clamps.
@@authenticginger this is the clamp:
3 Finger Extension Clamp on Swivel Bosshead 3.4" Max Opening Product: 12100
and ay lab stand should work like Rectangular Retort Base & Rod Set, 2.75 lbs - Base: 8"x5" - Rod: 23.6"L
What would happen if we would add ginger juice from a juicer, with or without the powder? Will the result be different in some ways??
It would be different, but not necessarily in a bad way. Raw ginger has difference flavour compounds than dried, so there couple be a happy spot somewhere in there.
Since the ginger extract is mostly alcohol I know it is shelf stable, but how long do you think it will last until it begins to lose potency?
These extracts can be aged for years, and historically, they were. For example, Vernors Ginger Ale claimed that their extracts were aged up to 4 years before use, though not anymore.
Anyone here who knows where to buy a percolator in the US?
Amazon has them, just got mine last week.
for the alcohol if i dont have anything labeled food grade ethyl or ethanol what should i look for is it fine to go for any 80% + pure alcohol?
and i want to buy your book only PDF version coz i dont live in America how can i buy it
You can use vodka, and you can add 10% to 20% glycerin to the vodka to get a better extraction. And for the book, I'm located in Canada, but you can download it free here: artofdr.ink/ftp2022
@@Artofdrink ooh thanks a lot for the book and i also can't use vodka 🤣🤣
@@Usama-76 I'll work on a video for non-alcoholic extracts. There are some alternatives out there, I just haven't tried them, but I will.
@@Artofdrink This it the entry of the rabbit hole...
Hello Art of Drink: Where does the SIMPLE SYRUP come from? P.S. I am a recent convert to your channel.
Could you make the simple syrup with just water and stevia?
I don’t think you could use stevia but you could look into using allulose+stevia combo. allulose cooks more like sugar and is also a naturally derived non-sugar sweetener
What aquarium sand do you buy?
Basic quarts sand, no colouring. Beige or white works fine.
@@Artofdrink Awesome! Thanks
Can you do how to make flavored water
Coming soon.
Since I dont have access to ethanol in my country , would vodka work instead?
Ethanol is the alcohol in vodka, so yes.
Did you test it yet? How was the result?
@@Artofdrink Here El Salvador we have en mass cheap RUM. I was thinking to buy from the supermarket and destille it as much as I can. Good idea?
@@liamhotspur9182 yes , it works!
Would a food processor work instead of the grater?
Sure, it would work fine.
I gonna try that! Great idea!
Ive made ginger syrup like oleo saccharum
It worked surprisingly well
Im curious how this compares.
I bet it would be interesting to add some fresh ginger that was baked to get fresh, cooked, and dried ginger flavors
How did you make that saccharum like syrup?
the peel is 1 cell layer thick. no consequence if properly cleaned
The peel is much thicker than 1 cell, and will have an adverse effect on taste.
Can I use the Ginger extract as a component for Falernum? Is the shelf life a lot more stable. I was going to also use Super juice instead of fresh juice
You can, though I've never tried it, so if you give it a shot let me know, I'd love to hear how it turned out. And super juice could work, give it a test.
Thx for the idea.
Im going to blend my freshly grown ginger with vodka in my Ninja. Let sit overnight and then add to a syrup sugar honey mix the following day or days. Can be filtered, but why bother I say keep the fibre it's not much and good for you.
Cheesecloth works well also.
So is this method considered an "alcoholic" syrup?
When you mix the extract with the simple syrup according to the video, the syrup is non-alcoholic. Basically, 30 ml (1 oz) of syrup will contain less than 1.5 ml of alcohol.
very informative..... but what if you can't afford to get powdered ginger? because i live in India, and Fresh Ginger is very cheep and more affordable than powdered ginger, which is expensive if it's bought from the store...... and also we use more of the fresh ginger..... so any advice on how i could make a ginger syrup with just the fresh ginger without alcohol? because no one drinks alcohol in my family except a simple glass of wine which is only on Christmas..... and also will it be okay to first grate the ginger rhizome and then add that to the liquid of choice?
Thank you. You could shred the fresh ginger then dry it in the sun and them powder it. As for the alcohol, it is hard to avoid it when making an extract. So many compounds just don't dissolve in water easily or when they do, they change form, which is the case with the compounds in ginger. It is something UI need to figure out because I get many requests for non-alcoholic extracts.
Couldn't you just add 10-20 drops of extract to a drink and use regular simple syrup? This seems even simpler. Cinnamon and ginger extracts seem like they're both ideal for this.
Having oil just float on top of the drinks isnt’t appealing to most. Emulsification is that everyone making drinks from oils and extracts needs to consider.
@@Artofdrink If you add the syrup and the extract to the shaker first, isn't that exactly what you're doing as well? With extract I mean the solution combined with alcohol.
You combine 30 ml alcohol with 1 ml cinnamon oil. This we'll call cinnamon extract. You can now just add 10-20 drops of this to your shaking tin. Or am I missing something?
These extract work in alcoholic drinks, but not soda. Nobody puts soda in a cocktail shaker, well maybe they do it once. Second, 10 to 20 drops of extract is a bit excessive, think 1 to 3. And you are missing a lot of details, watch some more of the videos and it explain what you are missing.
I am not allowed to consume alcohol. I need a liver and kidney transplant. So it would look bad if it ever showed up in my tests even at little amounts.
Any other way to do this without alcohol?
Unfortunately, there isn't a solvent that captures the flavour compounds as well as alcohol. Though you should know that the alcohol levels are so low (less than 0.1%) that you will find more in fresh fruit drinks (natural spontaneous fermentation) and even some types of bread contain alcohol.
@@Artofdrink Yeah it is insane how much alcohol is actually in food. I'll talk with my doctors as I need a liver and kidney transplant. Came across your channel and if I ever get transplants I'm going to start crafting my own soda.
I hardly like soda but drink one for dinner as its good for washing food down but never on its own.. ll started in search for a Soda to replace Dr. Pepper or Coke - tastes not found in nature. If you didn't know what a coke of dr pepper was you wouldn't be able to explain it. So I was trying to find a soda that wasn't cherry, vanilla, insert (citrous/berries) and realized there are none! Root beer always has that vanilla smooth creme after taste. Ginger Ales like Canada Dry Bold are close but still missing something.
Anyway if I get one I'm going to slowly build up a lab. Try my attempt with ginger ale and work from there.
One flavor i wish I could even buy or recreate is pomegranate. It is odd that it is such a beloved flavor but there are very limited syrups or extracts and oils.
@@Artofdrink OS sorry about ranting. Anyway your videos have definitely piqued my interest in a new hobby.
Is there a word to describe a soda like Dr. Pepper or Cola? Someone once said Fantasia - tastes not found alone in nature.
@@dianapennepacker6854 no problem, and you do mention the exact reason I do this. The world is stuck on about 20 flavours and there is so much more out there to be experienced but people need the skills to develop sodas to their own tastes, that my goal. And hopefully something really cool will get made and commercialized.
And the word you are looking for is a bit boring, but it is artificial. Coke is an artificial flavour made from all-natural ingredients, at least is was at one point. Artificial is a loaded word, but it means something, like a flavour, that doesn't exist in nature, that cola flavour being one. Artificial doesn't necessarily mean made from non-natural ingredients, so you can make a completely unique flavour that no-one has ever tasted from natural compounds and essential oils, but it would still be considered artificial.
@@Artofdrink Yeah wish people would experiment more with what I call... Concoctions haha.
But yeah if the universe wills it I will definitely be stabbing my hand at it. Do you have a basic starting video that talks about equipment and most commonly used products.
Like I said I'll start with other recipes. There is so much science involved and the way flavors change depending on X Y and Z. How the heck we got here is mind blowing TBH.
Hey Darcy, love your channel and book, but your channel is super hard to get to, there are a couple of older Art of the Drink channels 🤨
Ya, one of the channels (actually originally blogs), Art of the Drink, started pretty much the the same time I did back in 2005. Anthony and I have coexisted without issues and even had a drink together at Tales of the Cocktail. The other ones are just copycat channels (based of the blog name) and I really can't do much about it.
It's not entirely true what you are saying. If we go by your logic, we would not add ginger to our food while cooking it. We would consume them raw. You could have stated the particular compounds that are destroyed by heat. There are multitudes of organic biomolecules and some of them are only available or synthesised in the presence of heat.
Some compounds are created with dehydration (heat, not water), and for ginger heat and water makes a different, less desirable, compound. My chemistry explanation is solid.
Use a juicer. Simple.
It seems moronic to me to compare the spice in ginger to peppers. They're completely different types of compounds. One is found in ginger, garlic, horseraddish, etc. and the other is found in mostly nightshades.
Idk about this method. I recently tried 99.99% pure ethanol + fresh ginger and I was disappointed. I'm going to try boiling ginger in water tomorrow to see if it works better. I did buy like 15 lbs of ginger so I have many experiments to run.
I just want that hot Reed's ginger beer level or as much better as I can get.
You are confusing isothiocyanate in horseradish/garlic with shogaol (related to capsaicin), so tuck your stupidity back in, because it is showing and stop saying things are moronic when you obviously have no understanding of what you are talking about.
After 1 minute i didn't had any clue about how to make sugar ginger, so i left. You should come to the point faster.
Maybe you shouldn't base your education around TikTok videos.
Took a year to explain
That is my style!
I just feel, that this seems to be “cheating”.
It is replicating (mostly), what commercial companies are doing. Is it cheaper and at least as good? Sure. Do I want this? Not necessarily.
I like to make a natural ginger juice syrup (low temp pasteurized) - which mostly works well (even though it is not as cheap and not as shelf stable).
Sorry but there are so many better methods to do this that don't require a frickin Percolator...
What a well laid out argument. You sure got him there 🙄