1/2cup turbinado sugar (optional)
 
2 1/2 cup sugar (or 1 1/2 cup if not using turbinado)
 
6 inches of ginger finely sliced.
 
2 cup water

habanero ginger simple syrup

baby red pepper co. 2/9/16
Simple syrups are in the vanguard of the cocktail revolution. Typically a foundation of 1 part water to 1 part sugar with fruit or spices added to the cook pot, these are easy to prepare and wildly fun to riff. Simple sugars offer many flavoring options to spirits, particularly rum-based drinks such as mojitos and daquiris. The Employee's favorite is good quality rye whiskey with a rim dipped in simple syrup and dusted with a cherry or alder smoked salt.
 
Upping the sugar to 1 1/2 to 2 parts will increase the refrigerator storage life of the syrup. The Employee's favorites include rosemary, blended into a muscavado sugar base and the following habanero ginger preparation. The hab-ginger syrup is great stirred into a cold glass of ginger ale/soda water or incorporated with a host of spirits into refreshing cocktails.
  1. Dissolve sugars in warm water and bring to a simmer over medium heat.
  2.  Stir in ginger slices and bring mixture to a boil for 5 minutes.
  3. Remove from heat, cover and allow to cool 30 minutes.
  4. Strain through a wire mesh sieve and bottle in sterilized bottles. Store in refrigerators up to two weeks.