Ginger Syrups (Mild, Medium, Hot, and Gum), Ginger Ale, and Mamie Taylor Cocktail

Serves 1
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Directions

  1. 1Wash ginger thoroughly; no need to peel with a slow juicer. Cut into chunks that fit the juicer opening.
  2. 2Wash ginger thoroughly; no need to peel with a slow juicer. Cut into chunks that fit the juicer opening.
  3. 3Wash ginger thoroughly; no need to peel with a slow juicer. Cut into chunks that fit the juicer opening.
  4. 4Juice the ginger.
  5. 5Juice the ginger.
  6. 6Juice the ginger.
  7. 7Strain the ginger juice through a muslin cloth to remove particles and sediments.
  8. 8Strain the ginger juice through a muslin cloth to remove particles and sediments.
  9. 9Strain the ginger juice through a muslin cloth to remove particles and sediments.
  10. 10To make mild ginger syrup, dissolve 120 g of sugar in 100 ml of hot water. Once cooled, add 20 ml of ginger juice.
  11. 11To make mild ginger syrup, dissolve 120 g of sugar in 100 ml of hot water. Once cooled, add 20 ml of ginger juice.
  12. 12To make mild ginger syrup, dissolve 120 g of sugar in 100 ml of hot water. Once cooled, add 20 ml of ginger juice.
  13. 13To make medium ginger syrup, dissolve 120 g of sugar in 80 ml of hot water. Once cooled, add 40 ml of ginger juice.
  14. 14To make medium ginger syrup, dissolve 120 g of sugar in 80 ml of hot water. Once cooled, add 40 ml of ginger juice.
  15. 15To make medium ginger syrup, dissolve 120 g of sugar in 80 ml of hot water. Once cooled, add 40 ml of ginger juice.
  16. 16To make hot ginger syrup, dissolve 120 g of sugar in 60 ml of hot water. Once cooled, add 60 ml of ginger juice.
  17. 17To make hot ginger syrup, dissolve 120 g of sugar in 60 ml of hot water. Once cooled, add 60 ml of ginger juice.
  18. 18To make hot ginger syrup, dissolve 120 g of sugar in 60 ml of hot water. Once cooled, add 60 ml of ginger juice.
  19. 19Label the syrup bottles according to their intensity.
  20. 20Label the syrup bottles according to their intensity.
  21. 21Label the syrup bottles according to their intensity.
  22. 22To make ginger gum syrup, hydrate 30 g of gum arabic powder in 60 ml of boiling hot water using a magnetic stirrer for about an hour.
  23. 23To make ginger gum syrup, hydrate 30 g of gum arabic powder in 60 ml of boiling hot water using a magnetic stirrer for about an hour.
  24. 24To make ginger gum syrup, hydrate 30 g of gum arabic powder in 60 ml of boiling hot water using a magnetic stirrer for about an hour.
  25. 25Once gum is dissolved, add 120 g of sugar and 60 ml of ginger juice to the gum mixture.
  26. 26Once gum is dissolved, add 120 g of sugar and 60 ml of ginger juice to the gum mixture.
  27. 27Once gum is dissolved, add 120 g of sugar and 60 ml of ginger juice to the gum mixture.
  28. 28Mix thoroughly, then bottle and label the ginger gum syrup.
  29. 29Mix thoroughly, then bottle and label the ginger gum syrup.
  30. 30Mix thoroughly, then bottle and label the ginger gum syrup.
  31. 31For an instant ginger ale, pour 0.75 oz (22.5 ml) of ginger syrup into a glass over ice.
  32. 32For an instant ginger ale, pour 0.75 oz (22.5 ml) of ginger syrup into a glass over ice.
  33. 33For an instant ginger ale, pour 0.75 oz (22.5 ml) of ginger syrup into a glass over ice.
  34. 34Add 0.25 oz (7.5 ml) of lemon juice.
  35. 35Add 0.25 oz (7.5 ml) of lemon juice.
  36. 36Add 0.25 oz (7.5 ml) of lemon juice.
  37. 37Top with 130 grams of soda water and mix.
  38. 38Top with 130 grams of soda water and mix.
  39. 39Top with 130 grams of soda water and mix.
  40. 40To make bottled ginger ale, add 0.2 g of citric acid and 1 oz (30 ml) of ginger syrup to a 200 ml bottle.
  41. 41To make bottled ginger ale, add 0.2 g of citric acid and 1 oz (30 ml) of ginger syrup to a 200 ml bottle.
  42. 42To make bottled ginger ale, add 0.2 g of citric acid and 1 oz (30 ml) of ginger syrup to a 200 ml bottle.
  43. 43Slowly top up with cold soda water.
  44. 44Slowly top up with cold soda water.
  45. 45Slowly top up with cold soda water.
  46. 46Use a bottle capper to close the bottles carefully and firmly.
  47. 47Use a bottle capper to close the bottles carefully and firmly.
  48. 48Use a bottle capper to close the bottles carefully and firmly.
  49. 49Turn the bottle and place it in the fridge.
  50. 50Turn the bottle and place it in the fridge.
  51. 51Turn the bottle and place it in the fridge.
  52. 52To make a Mamie Taylor cocktail, add 1.5 oz (45 ml) of scotch whiskey to a highball glass over a clear ice spear.
  53. 53To make a Mamie Taylor cocktail, add 1.5 oz (45 ml) of scotch whiskey to a highball glass over a clear ice spear.
  54. 54To make a Mamie Taylor cocktail, add 1.5 oz (45 ml) of scotch whiskey to a highball glass over a clear ice spear.
  55. 55Add 0.25 oz (7.5 ml) of freshly squeezed lime juice.
  56. 56Add 0.25 oz (7.5 ml) of freshly squeezed lime juice.
  57. 57Add 0.25 oz (7.5 ml) of freshly squeezed lime juice.
  58. 58Add 2 drops of saline solution.
  59. 59Add 2 drops of saline solution.
  60. 60Add 2 drops of saline solution.
  61. 61Top with ginger ale.
  62. 62Top with ginger ale.
  63. 63Top with ginger ale.
  64. 64Stir to mix the ingredients.
  65. 65Stir to mix the ingredients.
  66. 66Stir to mix the ingredients.
  67. 67Garnish with a small circle of lime peel.
  68. 68Garnish with a small circle of lime peel.
  69. 69Garnish with a small circle of lime peel.

Ingredients

  • ginger
  • ginger
  • ginger
  • water
  • water
  • water
  • sugar
  • sugar
  • sugar
  • 200 ml ginger juice
  • 200 ml ginger juice
  • 200 ml ginger juice
  • 120 g sugar
  • 120 g sugar
  • 120 g sugar
  • 100 ml hot water
  • 100 ml hot water
  • 100 ml hot water
  • 80 ml hot water
  • 80 ml hot water
  • 80 ml hot water
  • 60 ml hot water
  • 60 ml hot water
  • 60 ml hot water
  • 20 ml ginger juice
  • 20 ml ginger juice
  • 20 ml ginger juice
  • 40 ml ginger juice
  • 40 ml ginger juice
  • 40 ml ginger juice
  • 60 ml ginger juice
  • 60 ml ginger juice
  • 60 ml ginger juice
  • 30 g gum arabic powder
  • 30 g gum arabic powder
  • 30 g gum arabic powder
  • 60 ml boiling hot water
  • 60 ml boiling hot water
  • 60 ml boiling hot water
  • 120 g sugar
  • 120 g sugar
  • 120 g sugar
  • 60 ml ginger juice
  • 60 ml ginger juice
  • 60 ml ginger juice
  • 60 ml water
  • 60 ml water
  • 60 ml water
  • 0.75 oz Liber&Co."'s fiery ginger syrup
  • 0.75 oz Liber&Co."'s fiery ginger syrup
  • 0.75 oz Liber&Co."'s fiery ginger syrup
  • 22.5 ml Liber&Co."'s fiery ginger syrup
  • 22.5 ml Liber&Co."'s fiery ginger syrup
  • 22.5 ml Liber&Co."'s fiery ginger syrup
  • 2 oz vodka
  • 2 oz vodka
  • 2 oz vodka
  • 60 ml vodka
  • 60 ml vodka
  • 60 ml vodka
  • 0.75 oz lime juice
  • 0.75 oz lime juice
  • 0.75 oz lime juice
  • 22.5 ml lime juice
  • 22.5 ml lime juice
  • 22.5 ml lime juice
  • 3 oz soda water
  • 3 oz soda water
  • 3 oz soda water
  • 2 drops 20% saline solution
  • 2 drops 20% saline solution
  • 2 drops 20% saline solution
  • 1 lime wedge
  • 1 lime wedge
  • 1 lime wedge
  • 0.6 g citric acid
  • 0.6 g citric acid
  • 0.6 g citric acid
  • 0.25 oz lemon juice
  • 0.25 oz lemon juice
  • 0.25 oz lemon juice
  • 7.5 ml lemon juice
  • 7.5 ml lemon juice
  • 7.5 ml lemon juice
  • 130 g soda water
  • 130 g soda water
  • 130 g soda water
  • 0.2 g citric acid
  • 0.2 g citric acid
  • 0.2 g citric acid
  • 1 oz ginger syrup of choice
  • 1 oz ginger syrup of choice
  • 1 oz ginger syrup of choice
  • 30 ml ginger syrup of choice
  • 30 ml ginger syrup of choice
  • 30 ml ginger syrup of choice
  • 1.5 oz scotch whiskey
  • 1.5 oz scotch whiskey
  • 1.5 oz scotch whiskey
  • 45 ml scotch whiskey
  • 45 ml scotch whiskey
  • 45 ml scotch whiskey
  • 0.25 oz freshly squeezed lime juice
  • 0.25 oz freshly squeezed lime juice
  • 0.25 oz freshly squeezed lime juice
  • 7.5 ml freshly squeezed lime juice
  • 7.5 ml freshly squeezed lime juice
  • 7.5 ml freshly squeezed lime juice
  • 2 drops saline solution
  • 2 drops saline solution
  • 2 drops saline solution
  • 1 small circle lime peel
  • 1 small circle lime peel
  • 1 small circle lime peel

Equipment

juicermuslin clothmagnetic stirrerprecision scalemeasuring setsyrup bottlesglassbottle capperhighball glass

Tips

  • Do not peel ginger if using a slow juicer, just cut into chunks.
  • Strain ginger juice through a muslin cloth to remove small particles and sediments for clearer syrups.
  • Label your syrup bottles to indicate intensity.
  • When making gum syrup, a magnetic stirrer can hydrate gum arabic powder in about an hour.
  • For ginger ale, the flavor profile will be closer to ginger beer due to the intensity of the ginger syrups, but it's not fermented.
  • For bottled ginger ale, slowly top up with cold soda water and use a bottle capper.