What is the best way to make a rich, potent ginger syrup?

Ive tried many recipes, from the one in the Cocktail Codex to online recipes and the result always turns out like a thin simple syrup-like base with a mild ginger presence that never quite cuts through how much sugar I’m putting in, even if i reduce the sugar ratio in it. Ive seen ginger syrups by bartenders that look opaque and extremely thick and rich looking, and that always seem to push the ginger flavor mixed in so much better. Any advice?

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