Ginger Syrups (Mild, Medium, Hot, and Gum), Ginger Ale, and Mamie Taylor Cocktail
Serves 1
Ginger Syrups (Mild, Medium, Hot, and Gum), Ginger Ale, and Mamie Taylor Cocktail
Serves 1
Directions
- 1Wash ginger thoroughly; no need to peel with a slow juicer. Cut into chunks that fit the juicer opening.
- 2Juice the ginger.
- 3Strain the ginger juice through a muslin cloth to remove particles and sediments.
- 4To make mild ginger syrup, dissolve 120 g of sugar in 100 ml of hot water. Once cooled, add 20 ml of ginger juice.
- 5To make medium ginger syrup, dissolve 120 g of sugar in 80 ml of hot water. Once cooled, add 40 ml of ginger juice.
- 6To make hot ginger syrup, dissolve 120 g of sugar in 60 ml of hot water. Once cooled, add 60 ml of ginger juice.
- 7Label the syrup bottles according to their intensity.
- 8To 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.
- 9Once gum is dissolved, add 120 g of sugar and 60 ml of ginger juice to the gum mixture.
- 10Mix thoroughly, then bottle and label the ginger gum syrup.
- 11For an instant ginger ale, pour 0.75 oz (22.5 ml) of ginger syrup into a glass over ice.
- 12Add 0.25 oz (7.5 ml) of lemon juice.
- 13Top with 130 grams of soda water and mix.
- 14To make bottled ginger ale, add 0.2 g of citric acid and 1 oz (30 ml) of ginger syrup to a 200 ml bottle.
- 15Slowly top up with cold soda water.
- 16Use a bottle capper to close the bottles carefully and firmly.
- 17Turn the bottle and place it in the fridge.
- 18To make a Mamie Taylor cocktail, add 1.5 oz (45 ml) of scotch whiskey to a highball glass over a clear ice spear.
- 19Add 0.25 oz (7.5 ml) of freshly squeezed lime juice.
- 20Add 2 drops of saline solution.
- 21Top with ginger ale.
- 22Stir to mix the ingredients.
- 23Garnish with a small circle of lime peel.
Ingredients
- ginger
- water
- sugar
- 200 ml ginger juice
- 120 g sugar
- 100 ml hot water
- 80 ml hot water
- 60 ml hot water
- 20 ml ginger juice
- 40 ml ginger juice
- 60 ml ginger juice
- 30 g gum arabic powder
- 60 ml boiling hot water
- 120 g sugar
- 60 ml ginger juice
- 60 ml water
- 0.75 oz Liber&Co."'s fiery ginger syrup
- 22.5 ml Liber&Co."'s fiery ginger syrup
- 2 oz vodka
- 60 ml vodka
- 0.75 oz lime juice
- 22.5 ml lime juice
- 3 oz soda water
- 2 drops 20% saline solution
- 1 lime wedge
- 0.6 g citric acid
- 0.25 oz lemon juice
- 7.5 ml lemon juice
- 130 g soda water
- 0.2 g citric acid
- 1 oz ginger syrup of choice
- 30 ml ginger syrup of choice
- 1.5 oz scotch whiskey
- 45 ml scotch whiskey
- 0.25 oz freshly squeezed lime juice
- 7.5 ml freshly squeezed lime juice
- 2 drops saline solution
- 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.
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