Greg of How To Drink recommends a ginger tincture, below: Ginger tincture Darcy O’Neal 60g dried ginger 30g fresh ginger 250ml neutral grain spirit Infuse 24 hours, then strain off solids. Bottle and use accordingly. To make ginger syrups, add 30ml tincture to 750ml sugar syrup
Art of Drink has an excellent video for how to make Ginger Extract. This stuff is so potent, I only need to add like 10-20 drops (0.5 mL) to every 0.5 oz of 2:1 Syrup.... depending how spicy you like it. Best part is it is 100% shelf stable since it is Alcoholic. Make a bottle of it and it'll last you years.
Derek, you’re crushing these videos. I love them!! Your Saturn video was epic. And your historical videos are so well made. I’m sure they’re a pain to make but I absolutely love them!
Derek this is a game changer. I find making this ingredient to be such a pain and over the past year or so I've just ignored it completely. Freezing the cubes is such an efficient and simple idea! I'm going to whip up a tray this evening. Thanks for another awesome video! Cheers!
I'm very excited to try this soon. I imagine something similar could be done to create Don's Mix "on demand", adding frozen white grapefruit juice to cinnamon syrup, but I haven't done the math yet.
I always have ginger juice on hand. I buy the bottled stuff from the ginger people. I buy the smaller bottle so I go through it quicker. But honestly, in the fridge I've never had a bottle go off even after months. I keep it on hand for making ginger fizzy water we're adding ginger to cook dishes. It's way easier than having to greater deal with ginger that you keep in the freezer which in turn is still easier than having to buy fresh ginger and deal with it in the fridge. It does have citric acid as it preservative, which potentially could add a little bit of unwanted acidity to a cocktail. But I think that's worth it for The added convenience of being able to have this stuff on hand at all times. Want some ginger tea? Here you go. Making a stir fry? Here you go. I've often thought about using it for cocktails but didn't know how I would make that substitution. Until now! Thank you so much! Honestly we need more of this! Tiki is so tedious sometimes. So many different juices and syrups and mixes. And what really irritates me is that so much of it seems unnecessarily redundant or convoluted. Don't tell me how much of Don's mix to put in a cocktail Just tell me how much grapefruit juice and how much cinnamon syrup. It's bad enough that I have to make and keep cinnamon syrup on hand, why would I want to also have to make Don's mix and keep that on hand when I still need the cinnamon syrup separate for recipes that just call for cinnamon syrup? I would love to see some more hacks like this. For example, is it possible to not have to make cinnamon syrup? I have ground cinnamon in my pantry. I have simple syrup in my fridge. I would love to know how to just use those two things I already have at the ready instead of having to make a whole batch of cinnamon syrup that I then have to keep in the fridge separate. It takes up space, it's extra effort, I have to worry about it getting used up before it potentially goes bad. In a perfect world, all you would need is simple syrup. And if you want to add spices or flavorings you would have extracts or flavor essences for that purpose. One thing you might want to check out and do a video on and share with your viewers is the company Cocktail Spice. They make a variety of cocktail spice essences in dropper bottles. I have a few of them and they're pretty good but I'm just not very good at using them. But in theory I feel like there's a lot of promise here. Why not have a bunch of things in your pantry with an unlimited shelf life that you can just dose out into your syrup for the specific cocktail you're making. I don't really have the time or wherewithal to make Sage syrup or time syrup or lemon syrup or whatever special syrup some bartender decided to make to add to a cocktail. It's a barrier between me and trying something that sounds really new and delicious. This feels like it could be part of a modular system where all you need is the simple syrup as long as you know how much of your flavors to add. We just need someone to show the way. And maybe someone to do some honest side by side taste tests to see if this is actually as good. Not to mention are these products necessarily better than just going out and finding an extract for the same flavor? Anyway I'm always excited to see streamlining of tiki recipes in a way that doesn't compromise flavor
YESSS. I manage a bar program that features wellness shots (ginger being the most popular one) and we use this method. Hands down the ONLY way to mak ginger juice. We also make a homemade turmeric-ginger beer using the same method to get fresh ginger and turmeric juice.
Excellent video. Love the idea for freezing the ginger juice to keep it for when you need it. I've been doing the same thing for Pineapple Juice since I like to make a big batch, but it starts to sour if I keep it for a while. Frozen pineapple juice cubes then work really well for making traditional Pina Coladas.
Completely OBSESSED with ginger syrup. Like other commenters, I use a 2:1 ratio of sugar to ginger juice by weight, but I add a couple steps to make juicing less painful and the ginger flavor more intense! First, mandoline the ginger. This segments the fibers into manageably small strands that won't clog juicers and strainers and bags. Next, put these slices in a colander. Any appropriate strainer will do. Prepare a vessel of boiling water and a vessel of ice water. Blanch the slices, dunking them in the boiling water for about 15 seconds to ensure they are pasteurized and any spoilage enzymes are denatured, then immediately chill in the ice water. Proceed with a 2:1 mixture by weight with sugar, and you have ginger syrup that's shelf-stable indefinitely. But it's great to add to fizzy water-I don't buy ginger beer any longer!-and it's amazing in cocktails. And if you want to combat crystallization, I have found about 30mL of corn syrup to be a helpful addition to the syrup. Take it for what it's worth.
I use an oleo saccharum approach, it's fairly easy and seems to last (no solids). Also it's clear, and not overpowering like straight juice, even though you don't add water to it. Wash and thin slice ginger, layer in airtight container with equal weight of white sugar, wait 24 hours. So easy. If you need more intensity, add tincture (as per Art of Drink as others have mentioned).
I use a ginger tincture, made using the guide in Jeffery Morgenthaler's The Bar Book, and add a few drops to an individual portion of simple Syrup whenever I need it.
I just keep a chunk of frozen ginger in the freezer, micro plane ½ - ¾oz directly into the tin along with whatever measurement of simple I need. Mix and serve.
Have you tried Darcy oneills Ginger syrup using ginger tincture? I find it the spiciest. I also use this method to make Cinnamon syrup and it works great!
Do those wine bottle pumps/stoppers help with the shelf life of these syrups being stored in the fridge? I'd think they would but would like to know if anyone's used them and to what success.
ive just done a batch last week. I keep it in the fridge, how long do you think it stays fresh? thanks! by the way 100 grams i just over 3 ounces right, not under?
@TikiPaSvenska well the idea there is for someone that doesn’t have a scale and they want to measure 100 grams of 2:1 simple syrup, that will equal about 2.85 oz. If it was water, then yes it would be over 3 oz. Even metric isn’t as simple once you start doing volume measurement and grams when it’s not water.
I did the same as you and there was a noticeable change in flavor a couple weeks after I made it and it went bad about a month and a half after I made it
I don't make "syrups" anymore(except Orgeat). I only make tinctures. Cinnamon, allspice, nutmeg, coriander, lime and orange zest and last but not least ginger. Imagine making a drink that has cinnamon, allspice and ginger(e.g a Zombie). Unless you buy or make a specialized syrup with all of those things in it would be way too sweet if they were all separate syrups. An eyedropper and 1/4, 1/8 tsp are your friends. Yeah its a PITA adapting things but you can also tweak then make combo tinctures/syrups for something you use a lot of . Tinctures can last at least 6 months probably longer.
@@makeanddrink fair enough. Anders had a hack on this for the penicillin that I used for awhile which was regular simple syrup and then muddling 4 slices on ginger or so depending on your preference and then adding your booze. Worked great as well
Saves space. Less bottles in the freezer. A small bag of ginger juice cubes can last a long time and take up little space where 5-6 bottles of syrup will take up much more room.
Sugar lowers the freezing point. Fine if you have a deep freezer but could cause problem with continuous freeze/thaw cycle in a regular fridge freezer with defrost. I notice even high sugar content juices have long term issues in my freezer.
Ounces are a really weird thing. 1 ounce by weight is 28.35 grams. 1 ounce by volume is 29.57 mL. So a fluid ounce of water weighs 29.57g, but a 1 weighed ounce of water is 28.35 grams. Ugh imperial measurements 😔
Greg of How To Drink recommends a ginger tincture, below:
Ginger tincture
Darcy O’Neal
60g dried ginger
30g fresh ginger
250ml neutral grain spirit
Infuse 24 hours, then strain off solids. Bottle and use accordingly.
To make ginger syrups, add 30ml tincture to 750ml sugar syrup
Art of Drink has an excellent video for how to make Ginger Extract. This stuff is so potent, I only need to add like 10-20 drops (0.5 mL) to every 0.5 oz of 2:1 Syrup.... depending how spicy you like it.
Best part is it is 100% shelf stable since it is Alcoholic. Make a bottle of it and it'll last you years.
Subscribed. Very helpfull. Ginger is really to hard to juice. This saved a lot of time.
Man I needed this video YESTERDAY!!lol
Derek, you’re crushing these videos. I love them!!
Your Saturn video was epic. And your historical videos are so well made. I’m sure they’re a pain to make but I absolutely love them!
Derek this is a game changer. I find making this ingredient to be such a pain and over the past year or so I've just ignored it completely.
Freezing the cubes is such an efficient and simple idea! I'm going to whip up a tray this evening. Thanks for another awesome video!
Cheers!
When Derek orders coffee at a cafe he specifies it in Brix for sure. 😊
This is how ive been making it as of late. I have a juicer so i just juice a bunch of ginger and use it as the water in the 2:1 simple syrup
Thank you!
I'm very excited to try this soon. I imagine something similar could be done to create Don's Mix "on demand", adding frozen white grapefruit juice to cinnamon syrup, but I haven't done the math yet.
I always have ginger juice on hand. I buy the bottled stuff from the ginger people. I buy the smaller bottle so I go through it quicker. But honestly, in the fridge I've never had a bottle go off even after months. I keep it on hand for making ginger fizzy water we're adding ginger to cook dishes. It's way easier than having to greater deal with ginger that you keep in the freezer which in turn is still easier than having to buy fresh ginger and deal with it in the fridge. It does have citric acid as it preservative, which potentially could add a little bit of unwanted acidity to a cocktail. But I think that's worth it for The added convenience of being able to have this stuff on hand at all times. Want some ginger tea? Here you go. Making a stir fry? Here you go. I've often thought about using it for cocktails but didn't know how I would make that substitution.
Until now! Thank you so much!
Honestly we need more of this! Tiki is so tedious sometimes. So many different juices and syrups and mixes. And what really irritates me is that so much of it seems unnecessarily redundant or convoluted. Don't tell me how much of Don's mix to put in a cocktail Just tell me how much grapefruit juice and how much cinnamon syrup. It's bad enough that I have to make and keep cinnamon syrup on hand, why would I want to also have to make Don's mix and keep that on hand when I still need the cinnamon syrup separate for recipes that just call for cinnamon syrup?
I would love to see some more hacks like this. For example, is it possible to not have to make cinnamon syrup? I have ground cinnamon in my pantry. I have simple syrup in my fridge. I would love to know how to just use those two things I already have at the ready instead of having to make a whole batch of cinnamon syrup that I then have to keep in the fridge separate. It takes up space, it's extra effort, I have to worry about it getting used up before it potentially goes bad.
In a perfect world, all you would need is simple syrup. And if you want to add spices or flavorings you would have extracts or flavor essences for that purpose.
One thing you might want to check out and do a video on and share with your viewers is the company Cocktail Spice. They make a variety of cocktail spice essences in dropper bottles. I have a few of them and they're pretty good but I'm just not very good at using them. But in theory I feel like there's a lot of promise here. Why not have a bunch of things in your pantry with an unlimited shelf life that you can just dose out into your syrup for the specific cocktail you're making. I don't really have the time or wherewithal to make Sage syrup or time syrup or lemon syrup or whatever special syrup some bartender decided to make to add to a cocktail. It's a barrier between me and trying something that sounds really new and delicious. This feels like it could be part of a modular system where all you need is the simple syrup as long as you know how much of your flavors to add. We just need someone to show the way. And maybe someone to do some honest side by side taste tests to see if this is actually as good. Not to mention are these products necessarily better than just going out and finding an extract for the same flavor?
Anyway I'm always excited to see streamlining of tiki recipes in a way that doesn't compromise flavor
I have an easy way for ginger syrup. I get the frozen crushed ginger cubes from Trader Joe’s and dissolve a few of those in simple syrup.
This has the potential to be a game changer! I'll definitely make some this weekend
YESSS. I manage a bar program that features wellness shots (ginger being the most popular one) and we use this method. Hands down the ONLY way to mak ginger juice. We also make a homemade turmeric-ginger beer using the same method to get fresh ginger and turmeric juice.
Excellent video. Love the idea for freezing the ginger juice to keep it for when you need it. I've been doing the same thing for Pineapple Juice since I like to make a big batch, but it starts to sour if I keep it for a while. Frozen pineapple juice cubes then work really well for making traditional Pina Coladas.
This is fantastic
Completely OBSESSED with ginger syrup. Like other commenters, I use a 2:1 ratio of sugar to ginger juice by weight, but I add a couple steps to make juicing less painful and the ginger flavor more intense!
First, mandoline the ginger. This segments the fibers into manageably small strands that won't clog juicers and strainers and bags. Next, put these slices in a colander. Any appropriate strainer will do. Prepare a vessel of boiling water and a vessel of ice water. Blanch the slices, dunking them in the boiling water for about 15 seconds to ensure they are pasteurized and any spoilage enzymes are denatured, then immediately chill in the ice water.
Proceed with a 2:1 mixture by weight with sugar, and you have ginger syrup that's shelf-stable indefinitely. But it's great to add to fizzy water-I don't buy ginger beer any longer!-and it's amazing in cocktails.
And if you want to combat crystallization, I have found about 30mL of corn syrup to be a helpful addition to the syrup. Take it for what it's worth.
I use an oleo saccharum approach, it's fairly easy and seems to last (no solids). Also it's clear, and not overpowering like straight juice, even though you don't add water to it.
Wash and thin slice ginger, layer in airtight container with equal weight of white sugar, wait 24 hours. So easy. If you need more intensity, add tincture (as per Art of Drink as others have mentioned).
I use a ginger tincture, made using the guide in Jeffery Morgenthaler's The Bar Book, and add a few drops to an individual portion of simple Syrup whenever I need it.
I just keep a chunk of frozen ginger in the freezer, micro plane ½ - ¾oz directly into the tin along with whatever measurement of simple I need. Mix and serve.
Have you tried Darcy oneills Ginger syrup using ginger tincture? I find it the spiciest. I also use this method to make Cinnamon syrup and it works great!
Do those wine bottle pumps/stoppers help with the shelf life of these syrups being stored in the fridge? I'd think they would but would like to know if anyone's used them and to what success.
ive just done a batch last week. I keep it in the fridge, how long do you think it stays fresh? thanks! by the way 100 grams i just over 3 ounces right, not under?
100 grams of 2:1 simple syrup ends up at something like 2.85 oz.
@@makeanddrink ah ok , i thought you meant grams to dry oz....we gotta harmonize this...maybe invent a new system only for cocktails? :)
@TikiPaSvenska well the idea there is for someone that doesn’t have a scale and they want to measure 100 grams of 2:1 simple syrup, that will equal about 2.85 oz. If it was water, then yes it would be over 3 oz.
Even metric isn’t as simple once you start doing volume measurement and grams when it’s not water.
I did the same as you and there was a noticeable change in flavor a couple weeks after I made it and it went bad about a month and a half after I made it
Have you played around with the powdered ginger juice available at Trader Joe's?
No I have not
I don't make "syrups" anymore(except Orgeat). I only make tinctures. Cinnamon, allspice, nutmeg, coriander, lime and orange zest and last but not least ginger. Imagine making a drink that has cinnamon, allspice and ginger(e.g a Zombie). Unless you buy or make a specialized syrup with all of those things in it would be way too sweet if they were all separate syrups. An eyedropper and 1/4, 1/8 tsp are your friends. Yeah its a PITA adapting things but you can also tweak then make combo tinctures/syrups for something you use a lot of . Tinctures can last at least 6 months probably longer.
Put your syrups in a mason jar and chuck them in the freezer when you aren’t using them. Extends the lifetime by months
That works for some people but I don't have the space for the 10+ syrups I always keep on hand
@@makeanddrink fair enough. Anders had a hack on this for the penicillin that I used for awhile which was regular simple syrup and then muddling 4 slices on ginger or so depending on your preference and then adding your booze. Worked great as well
Can you freeze ginger syrup? (Not ginger juice, like the video suggests)
You can store the syrup in your freezer.
I use a 2 to 1 ratio for all my syrups and they last weeks to months. Make a 750 bottle worth
Why freeze just juice and not mix it with simple syrup and then freeze it?
Saves space. Less bottles in the freezer. A small bag of ginger juice cubes can last a long time and take up little space where 5-6 bottles of syrup will take up much more room.
@@makeanddrink I tought using same method as for juice, no bottle. Pour it in ice cube tray. So quality wise it wouldn"t make difference?
Sugar lowers the freezing point. Fine if you have a deep freezer but could cause problem with continuous freeze/thaw cycle in a regular fridge freezer with defrost. I notice even high sugar content juices have long term issues in my freezer.
just in time for national pina colada day ✊🏻
Huh never tried a Pina Colada with ginger added into it.
Same @@lokmtb8503
Ounces are a really weird thing. 1 ounce by weight is 28.35 grams. 1 ounce by volume is 29.57 mL. So a fluid ounce of water weighs 29.57g, but a 1 weighed ounce of water is 28.35 grams. Ugh imperial measurements 😔
**Metric noises intensify** 🤣🥂