Gingerbread Syrup

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About This Syrup

Few things will get you in the spirit of the holidays more quickly than enjoying that first taste of gingerbread, especially when it’s in a cocktail! I’m an avid cook, but neither of us is much of a baker, so before making this syrup recipe, Kendall and I didn’t even realize ginger root was the main ingredient in gingerbread. It should’ve been obvious because of the name, we know, but the ginger in this syrup blends in so well with the other seasonal spices that you may not even know it’s there if you’re unfamiliar with traditional gingerbread recipes.

I made this simple syrup for the first time to use in the Rhubarb & Gingerbread Negroni we shared during Negroni Week 2021, a cocktail of ours that was inspired by a similar drink from Have Yourself a Merry Little Cocktail by Emma Stokes. The book didn’t divulge the author’s preferred gingerbread syrup recipe even though it was in the list of ingredients, so I got behind the bar and tested a few I found online before landing on my favorite version below. It has the perfect amount of spice and a thin texture that is great for using in cocktails thanks to the method by which I cooked it. Read on for instructions and recommended tools to make it at home!

Syrup Ingredients

To make this simple syrup, you’ll need the following ingredients, all of which except maybe the Gum Arabic Powder should be available at your local grocery store:

Sugar: All simple syrups are essentially made with sugar and water and then dressed up with other ingredients. For this one, I used equal parts white and brown sugar, but you can also use just brown sugar for even more flavor.

Gum Arabic Powder: This is a thickener that will give your syrup a more pleasing mouthfeel. I have yet to find this in-store and usually buy it online.

Water: This obviously turns the syrup into a liquid. I prefer to use filtered water for ours.

Other Sweeteners: A bit of honey along with vanilla extract gives the syrup a sweeter and more holiday-inspired flavor.

Ginger Spice: This is what gives the syrup most of its holiday flavor. It’s made with fresh ginger root, nutmeg, cinnamon, whole cloves, whole allspice, and whole peppercorns.

How to Make This Syrup

When making syrups like this one, most recipes will likely tell you to make them on the stovetop, but I actually prefer to prepare ours using the sous vide method, which was first introduced to me when reading Death & Co: Modern Classic Cocktails. I’ve found that syrups made in a saucepan are often too thick and sticky to use in cocktails, so I now use an immersion circulator instead. It does take quite a bit longer to make syrups this way, but the vast improvement in taste and texture that method lends makes it 100% worth the extra time.

To make your syrup using the sous vide method, you’ll first need to buy a few tools, including an immersion circulator, a large pot, large freezer bags, a fine mesh strainer, and storage pouches with pouring spouts. Once you have those, you’ll be able to make your syrup exactly the same way I did by following our recipe, which will yield about sixteen ounces you can then immediately use in cocktails or freeze for later.

Other Uses for This Syrup:
• Add it to your favorite coffee, hot chocolate, or tea
• Pour it on French toast, pancakes, waffles, or crêpes instead of maple syrup
• Serve it as a tasty topping on ice cream or dessert
• Package it in small bottles as gifts for loved ones around the holidays

Recipe

AuthorSips From ScriptsPrep Time2 hrs 15 minsRating

Ingredients
 100 g White Sugar
 100 g Brown Sugar
 18 g Gum Arabic Powder
 200 ml Filtered Water
 1 tbsp Honey
 3 drops Vanilla Extract
 140 g Ginger
 1 Nutmeg
 1 Cinnamon Stick
 7 Whole Cloves
 ½ tsp Whole Allspice
 ½ tsp Whole Peppercorns

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Add white sugar, brown sugar, and gum Arabic powder to a blender and blend until combined.

3

Slowly pour in filtered water while continuing to blend.

4

Add honey and vanilla extract and blend for 2-3 minutes.

5

Peel and rough chop ginger, grate nutmeg, and break cinnamon stick into large pieces.

6

Add ginger, ½ tsp nutmeg, cinnamon sticks, cloves, allspice, and peppercorns to a sealable plastic bag and stir to mix.

7

Pour liquid mixture into bag with spices.

8

Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.

9

Once cooked, place bag into an ice bath to shock the solution, then let cool.

10

Strain syrup through a fine mesh filter 1-2 times and transfer into container.

Ingredients

Ingredients
 100 g White Sugar
 100 g Brown Sugar
 18 g Gum Arabic Powder
 200 ml Filtered Water
 1 tbsp Honey
 3 drops Vanilla Extract
 140 g Ginger
 1 Nutmeg
 1 Cinnamon Stick
 7 Whole Cloves
 ½ tsp Whole Allspice
 ½ tsp Whole Peppercorns

Directions

Method
1

Fill a large pot with water, place immersion circulator inside, and set to 145°F.

2

Add white sugar, brown sugar, and gum Arabic powder to a blender and blend until combined.

3

Slowly pour in filtered water while continuing to blend.

4

Add honey and vanilla extract and blend for 2-3 minutes.

5

Peel and rough chop ginger, grate nutmeg, and break cinnamon stick into large pieces.

6

Add ginger, ½ tsp nutmeg, cinnamon sticks, cloves, allspice, and peppercorns to a sealable plastic bag and stir to mix.

7

Pour liquid mixture into bag with spices.

8

Once water has preheated, seal the bag and place it in the water while leaving the top exposed to air, then let cook for 2 hours.

9

Once cooked, place bag into an ice bath to shock the solution, then let cool.

10

Strain syrup through a fine mesh filter 1-2 times and transfer into container.

Gingerbread Syrup

Tools We Recommend

More Simple Syrup Recipes

If you like this simple syrup, here are a few others we make and use in our cocktails that you may enjoy:

• Pumpkin Spice Syrup
• Blueberry Syrup
• Salted Sage Syrup
• Cranberry Syrup

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