Organic Ginger Syrup

Ginger Syrup with real juice and a solid kick

Bacanha's organic ginger syrup is a French root syrup made from concentrated organic ginger juice, produced in a workshop near Paris. Spicy, sweet, with a peppery afterburn. It thrives on real juice and extract, and 400 ml makes about 20 glasses.

Ginger syrup is the spiciest of the Sirop Brut line from the Parisian manufacturer Bacanha and uses real organic ginger juice. The heat comes from the gingerol in the root, the same substance that makes the fresh bulb so intense. A ginger syrup that burns instead of just being sweet.

Spicy, sweet, with a long finish

Ginger is not an ingredient for the faint of heart. First comes the sweetness, then a warmth in the throat, and that stays for a while.

This syrup follows exactly that progression. In the nose, it is lemony, spicy, and earthy; on the palate, it is significantly spicier than one would expect from a syrup. The label lists organic cane sugar, water, organic ginger juice, ginger extract, natural flavor, and citric acid. Juice and extract together are the reason why there is actually ginger in the glass and not just a reminder of it.

From ginger lemonade to Moscow Mule

A good spoonful in a glass of soda water, plus a slice of lemon, and you have a ginger ale worthy of the name.

With vodka and lime, it creates a Moscow Mule; with whiskey, a ginger highball; with sparkling wine, an aperitif with an edge. In hot water, it becomes a ginger tea for cold evenings, with a slice of lemon and a spoonful of honey.

It is just as versatile in the kitchen. A dash in a chicken curry, in a marinade for salmon, in the dough for ginger shortbread, or over a carrot salad with sesame. If you prefer it fruitier, combine it with organic lime syrup, and for the citrus direction, there is the organic yuzu syrup nearby.

Juice instead of aroma, that is the exception

The syrups are blended in a workshop in Saint-Soupplets, a good 40 kilometers northeast of Paris.

Most varieties in the range thrive on natural aromas from Grasse, the town behind the Côte d'Azur where France has been creating its scents for centuries. With ginger, that doesn't work, because the heat is in the juice and the resins of the root, and you only get that if you actually use both.

The organic cane sugar comes from Brazil from regenerative agriculture, and that is also where the brand name comes from, because "bacana" means beautiful and good in Brazilian Portuguese. "Preserving the authenticity of the flavors," as the manufacturer describes its work, simply means using the root itself when it comes to ginger.

All varieties maintain the same balance of acidity and sugar, a pH value below 4.5, and about 60 Brix, which is why they turn out less sweet than usual. You notice this especially with the ginger, because the heat would otherwise be lost in the sweetness. We carry 25 varieties from the Bacanha range, from citrus to floral to spice. Spice with backbone.

The heat continues to build in the glass

For ginger lemonade, use one part syrup to 8 to 10 parts ice-cold soda water, plus plenty of ice and a lemon slice. If you prefer it milder, go up to 12 parts, as the heat continues to build in the glass. For a carafe, figure one part to ten and let it sit for half an hour before adding ice. After opening, the bottle belongs in the refrigerator and will keep for 2 months. You can find more spicy varieties in our syrup selection.

Organic control number FR-BIO-01 – French agriculture