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

This guide teaches you how to make ginger syrup in various intensities, a silky ginger gum syrup, homemade ginger ale, and a Mamie Taylor cocktail.

- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- juicer
- muslin cloth
- magnetic stirrer
- precision scale
- measuring set
- syrup bottles
- glass
- bottle capper
- highball 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.

## Source

- Original video: https://www.youtube.com/watch?v=a9ETCKaGf-I
- Recipe page: https://www.cliprecipe.com/recipe/1612d789-f9ac-4fc0-af2b-679c5a83bb42
- Extracted: 2026-06-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt