Name: Spicy Ginger Syrup
Total time: 25 min
Ingredients: 1 1/2 cups sugar; 8 ounces ginger , sliced into ¼-inch-thick rounds; 1/4 teaspoon table salt; 1/4 teaspoon red pepper flakes; 2 teaspoons cider vinegar

Why This Recipe Works

Fresh ginger has a fiery bite, but it fades with heat and time. For a ginger syrup that retains its pungency, we grind lots of ginger with sugar and let it sit until the liquid released from the ginger dissolves the sugar crystals—no cooking required. Salt adds dimension, and red pepper flakes bolster the ginger with heat that's subtle but lasting. A small amount of vinegar adds a hint of acidity.

Before You Begin

Use this fiery syrup to spice up all sorts of beverages: Mix one part syrup and five parts seltzer and pour over ice to make a refreshing nonalcoholic ginger beer. Add lime juice and 2 ounces of vodka to your ginger beer and you have a Moscow Mule. Substitute dark rum for the vodka and it's a Dark and Stormy. The syrup also makes a nice addition to iced tea, hot cider, or a hot toddy. There's no need to peel the ginger.

Instructions

Process sugar, ginger, salt, and pepper flakes in food processor until finely ground, about 1 minute, scraping down sides of bowl halfway through processing. Let stand for 5 minutes. Continue to process 1 minute longer, scraping down sides of bowl halfway through processing. Let stand for 5 minutes. Meanwhile, set fine-mesh strainer over medium bowl and line with double layer of cheesecloth that overhangs sides of strainer. Transfer ginger mixture to prepared strainer and let drain until liquid no longer runs freely, about 5 minutes. Gather edges of cheesecloth and squeeze to extract as much liquid as possible. Discard pulp. Stir in vinegar. (Syrup can be refrigerated for up to 2 weeks.)