Making your own gingerale
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Beyond sick days and long car rides, you can deploy this ginger ale recipe in your home bar. Stir the ginger syrup into sparkling water and add a spritz of lime for an à la minute glass of ginger ale (a very classy nonalcoholic cocktail all on its own), or make a big batch of DIY ginger ale to personalize a Penicillin, Pimm’s Cup or a simple whiskey-ginger highball.
¾ cup (150 g) sugar
Kosher salt
About 3 Tbsp. fresh lime juice, divided, plus lime wedges for serving
Ingredients
Makes about 1½ cups ginger syrup (enough for 4–6 servings)Ginger syrup:
1½ cups (7 oz.) chopped peeled ginger¾ cup (150 g) sugar
Kosher salt
Assembly:
About 1 qt. chilled seltzer or club soda, dividedAbout 3 Tbsp. fresh lime juice, divided, plus lime wedges for serving
Preparation
Ginger syrup:
Step 1
Add 1½ cups (7 oz.) chopped peeled ginger to a small saucepan filled with 2 cups water and bring to a low simmer; cook, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.
Step 2
Pour mixture through a fine mesh strainer into a bowl, pressing on ginger pieces and then discarding. Return liquid to saucepan and add ¾ cup (150 g) sugar and a pinch of kosher salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.
Do Ahead: Ginger syrup can be made 1 week ahead; store chilled in an airtight container (such as a mason jar).Assembly:
Step 3
Pour ¼ cup ginger syrup and 1½ tsp. lime juice into a glass filled with ice and stir to combine. Add ¾ cup chilled seltzer or club soda and stir gently. Taste and adjust with more syrup, seltzer, or lime juice as desired, and garnish with a lime wedge.
Recipe and image from Epicurious
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