Ginger Ale

Known equally for its alleged nausea-relieving properties as for its ability to turn any spirit into a quick cocktail, ginger ale has a broad fan base. Trouble is, some store-bought brands skip real ginger root (the very ingredient responsible for that stomach-settling sensation) in favour of artificial ginger flavours and sweeteners. The good news? You can make homemade ginger ale with just four ingredients - including fresh ginger root - and it’s much easier than you may think.

Our simple homemade ginger ale recipe combines carbonated water, ginger-infused simple syrup and citrus (we like lime juice, but lemon juice is an easy swap if preferred). The resulting soft drink is sweet, mild in flavour and easy to adjust to suit your palate. Simmering fresh ginger softens the root’s natural bite. (Want a full-on robust gingery soda? Try fermenting ginger beer.) Once you’ve learned the basics, play around: Swap the granulated sugar for light brown sugar, maple syrup, or agave. Add spices like coriander, cardamom, or black peppercorns to the steeping ginger water. Or try different forms of carbonation, from soda water to tonic to a fresh batch of bubbly from your Soda Stream.

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.

Ginger Syrup:
1½ cups (7 oz) ginger, peeled, chopped
¾ cup sugar (150 g)
sea salt

Assembly:
about 1 qt seltzer or club soda, chilled, divided
about 3 Tbsp. lime juice, freshly squeezed, divided

To Serve:
lime wedges

Ginger Syrup:
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.

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 sea salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

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.

Makes about 1½ cups of ginger syrup (4-6 servings).

Make-Ahead: Ginger syrup can be made 1 week ahead; store chilled in an airtight container (such as a mason jar).