Ingredients

The following ingredients have 3 Servings
  • 10 ounces fresh young ginger
  • 2 cups filtered water, divided
  • 1/2 to 1 cup granulated sugar, to taste*
  • 1/2 to 1 cup freshly squeezed lime juice, to taste
  • 2 ounces ginger concentrate, or to taste
  • 2 ounces vodka
  • 1 ounce Domaine de Canton ginger liqueur
  • lime juice, optional, to taste
  • club soda
  • mint sprig, for garnish

Instruction

  • Wash and scrub ginger to remove all traces of dirt (break off limbs to be sure you get all the stray dirt in the crevices). You do not have to peel the ginger, especially if using young ginger. Cut into 1-inch pieces.Microwave 1 1/2 cups of water with sugar until warm and stir until sugar is completely dissolved. (You can use anywhere from 1/2 to 1 cup of sugar in the concentrate depending on how sweet you want your ginger concentrate: if you will be using this recipe for moscow mules, which adds sweet ginger liqueur, you may want to use less sugar. But if you will be using it in other recipes, or drinking it straight up with soda, you might find you prefer it a bit sweeter.)Blend ginger with 1 cup of sugar water until smooth and no large chunks remain.Strain through a fine mesh sieve, pushing out as much liquid as possible. Return pulp to blender along with remaining sugar water, and blend again until smooth (this ‘second pass’ will extract even more ginger juice and will make your ginger go even further). Pour into strainer. If necessary, rinse blender with another 1/4 cup or so of filtered water to get out any remaining ginger pulp. Press through sieve to remove as much ginger juice as possible. Discard solids (or save it to use in Asian recipes, broths or stir frys, for extra ginger flavor).Add lime juice (if you want more of it than is already in the concentrate) to taste and stir to combine.This ginger concentrate will keep, refrigerated in a bottle or other airtight container, for up to a month. Stir well before using as some settling is normal. You can also freeze the concentrate in ice cube trays and store the cubes for up to 6 months.For Moscow Mules:Add ginger concentrate, vodka, and ginger liqueur to a chilled copper mug with ice. Stir to combine. Add lime juice to taste (if desired), and top with a sprig of mint for garnish. Serve cold.