Better late than never? Hope so.

My holiday gifts to clients and office friends became New Year’s Gifts. A bout of the flu and the usual craziness kept my crafting at bay for a few weeks. Around Thanksgiving, I schemed up the idea to make ginger syrup and deliver it with bottles of bourbon and my signature cocktail recipe. As always, my big ideas take a little more time than I think they will and execution suffers.

My “day job” is running a small consulting business. I am fortunate to work with many people in the food industry who appreciate tasty concoctions. Because I ┬áplanned to make ginger syrup, I thought amber glass would be fun and after finding these apothecary-like bottles from Uline, I was inspired to create prescription-style labels.

I first experimented with this ginger syrup cocktail when I hosted a jewelry party with my friend Jodi. During the summer, I furthered my experimentations while working with Spice Islands, using ginger powder instead of actual ginger. The result was this Minty Ginger Bourbon Cooler. Finally, I have settled on the below recipe and serve it regularly to guests at our house as my signature cocktail!

Since my consulting business is called Goldfish Marketing, I coined the cocktail The Goldfish. As my friend and client Ebony pointed out when she received her gift, it is also fitting that ginger syrup come from a ginger like me. (Translation: Ginger=redhead.)

I suppose it’s a little late for me to be offering you homemade holiday gift ideas but if you keep these bottles on hand (you have to order a case of 12 or 24 at a time), there are many yummy things you could gift in them year round: Homemade vanilla extract, infused oils or vinegars, syrups infused with garden herbs. I have a half dozen amber glass bottles left so my scheming isn’t over yet.

The Goldfish
1 ounce Ginger Infused Syrup
1 ounce fresh squeezed lemon juice
2 ounces bourbon

Shake over ice and serve straight or on the rocks with a twist.

How to make Ginger Infused Syrup
4 cups water
2 cups white sugar
2 cups washed, chopped ginger root

You don’t need to peel the ginger root. Just wash it and chop it until it is in about 1/4 – 1/2 inch pieces. Put sugar and water in a stock pot and bring to a boil. Stir and reduce heat. Add the ginger. Simmer for 45-60 minutes or until it has reduced to a nice syrup. Using a fine meshed strainer, strain out all the ginger.

To bottle it, sterilize bottles and fill with cooled syrup. Keep refrigerated, it will last at least a month if your bottles were sterilized and possibly longer.

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11 Responses to “Homemade Ginger Syrup in Apothecary Style Bottles”

  1. kickpleat Says:

    Love it! I made ginger syrup to give away as gifts many years ago – I collected old stubby bottles to use, but these are so great. Love the packaging!

  2. Kate Says:

    I am so glad to find someone who is as passionate about ginger as I am. It’s the healthiest and most delicious product ever. Thank you for your homemade syrup recipe

  3. The Rowdy Chowgirl Says:

    What a fantastic gift idea. And I just love the bottles. Wouldn’t mind having a half dozen or so of those in my pantry for inspiration!

  4. Andreea Says:

    love your label! For Secret Santa, I prepared soft ginger cookies mix in Mason jars and included a recipe card…maybe I should work on a personalized label for next year :-) Thanks for the inspiration!

  5. Jake and Jill Says:

    You had me at Ginger Gin Cocktail! Lovely images by the way, and some great recipes.

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