Parish Stapleton’s Ginger Ale …. Too Good

I'm calling this the Parish Stapleton Ginger Ale because that is who introduced me to this delicious non alcoholic bevy.

Ginger Syrup for Homemade Ginger Ale

This ginger syrup makes a smooth, creamy, complex ginger ale. It's not too spicy. If you want more of a ginger beer flavor profile, use more ginger (I'd start with one and a half times the amount here). There's no need to peel the ginger for this. Just be sure to rinse it thoroughly first. I like using whole nutmeg and whole cardamom pods here because grated spices are difficult to strain out and will make the syrup gritty. If you don't have a vanilla bean, you can leave it out and add a teaspoon of vanilla extract at the end, but it will be better with the vanilla bean. I like to use a mix of turbinado and plain granulated sugar, but you either variety For ginger ale, I like to use a 3:1 ratio of sparkling water to syrup, which means an 8-ounce glass of ginger ale would use a 1/4 cup of syrup and 6 ounces of sparkling water. I also like to add a squeeze of freshly squeezed lemon or lime juice for a bright citrus note.

PREP TIME5 minutes

COOK TIME45 minutes

TOTAL TIME50 minutes


  • 100 grams (3 3/4 ounces) fresh ginger, chopped into small pieces
  • 1 whole nutmeg, roughly chopped into 4-6 pieces
  • 1 vanilla bean, split half lengthwise
  • 4-6 green cardamom pods
  • 1-2 star anise pods
  • 200 grams (1 cup) sugar
  • 475 grams (2 cups) water



  1. Add the ginger, nutmeg, vanilla bean, cardamom and star anise, sugar and water to a medium saucepan and bring to a boil. Reduce to a low simmer and let simmer for about 45 minutes or up to an hour.
  2. Remove from heat and let cool to room temperature.
  3. Strain through a fine mesh strainer. Discard the solids and transfer the syrup to an airtight bottle or jar. Store in the refrigerator.


Keeps for about 2 weeks in the refrigerator.

Mix 3 parts sparkling water to 1 part syrup for ginger ale.

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