Peel and roughly chop 4 oz fresh ginger. Use the back of a spoon or a vegetable peeler to remove the skin, then chop into 1/2- to 1-inch pieces so it releases flavor quickly.

Make syrup

Combine 1 cup water, 1 cup granulated sugar, the chopped ginger, 1 tablespoon lemon juice, 1/4 teaspoon vanilla extract and 1/8 teaspoon salt in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.

Simmer

Reduce heat and simmer gently for 10–12 minutes, uncovered, to concentrate the ginger flavor. Taste and adjust: more simmering concentrates the flavor; add a pinch more salt or a little more lemon if it tastes flat.

Cool and strain

Remove from heat and let cool for 10–15 minutes. Strain the syrup through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard or reserve the solids for baking. Transfer syrup to a jar and refrigerate. Yield ~1 cup. Syrup will keep 2 weeks refrigerated.

Assembling Canada Dry (Ginger Ale)

Chill glassware and ingredients: Ensure carbonated water is very cold (chill bottle or can beforehand). Put 1–2 cups ice in a pitcher or individual serving glasses.

Measure syrup: For a balanced ginger ale, combine 1/4 cup (4 tbsp) ginger syrup with 4 cups chilled carbonated water for a lightly sweet, ginger-forward result. Adjust to taste: 3 tbsp for milder, 5–6 tbsp for stronger/sweeter.

Combine gently: In the chilled pitcher or individual glass, add the measured ginger syrup and carefully pour in the chilled carbonated water to preserve fizz. Stir very gently once with a long spoon or swirl the pitcher to combine—avoid vigorous stirring.

Add citrus and vanilla: Stir in 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, and 1/4 teaspoon vanilla extract (if using the smaller, concentrated recipe proportions above; if scaling up, maintain ratio). These brighten and round the ginger flavor and mimic the complexity of commercial ginger ale.

Finish and garnish: Taste and adjust sweetness/ginger intensity. Pour into serving glasses over fresh ice. Garnish each glass with a lemon or lime wheel and a slice of candied or fresh ginger if desired.

Serve immediately: Serve cold. Leftover mixed soda will lose carbonation; store unused ginger syrup separately for future batches.