An iced down twist on the classic Kir Royale, this updated version incorporates spicy ginger beer.
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This easy highball is adapted from a recipe from Brian Means of The Fifth Floor in San Francisco. You can adjust the lime juice to your taste depending on how sweet your ginger beer is.
Along with fresh minced ginger, the ginger beer in this recipe adds a nice ginger spice to the sauce, as well as sweetness to help round out the heat from a single habanero chili pepper. The resultant dish is a great balance of sweet and spicy that provides a nice change of pace from standard Buffalo wings.
For the Dark and Stormy, generations of Bermudians have chosen Barritt's Bermuda Stone Ginger Beer, a drink with 138 years of history on the island.
I'm always on the lookout for diet sodas that make good mixers. It's a little silly given that I'm just going to dump something caloric into them, but if I take out half the calories, that means I can have twice as many drinks, right? (Or something.) Gosling's Diet Ginger Beer is my favorite diet soda discovery of late.
Even if I still liked the taste of traditional oversweetened soda pop, it wouldn't have any place in my diet, because I already drink enough calories. I have recently stumbled upon an excellent compromise, however: Crabbie's Alcoholic Ginger Beer.
Since rhubarb is on the tart side, it's often paired with sweet, summery fruits like strawberry or raspberry, but one of my favorite rhubarb combos is rhubarb and ginger.
When I'm not making homebrew and writing about it, my other life is training to become a pediatrician. One of the hazards of this career is exposure to tons of infectious viruses and bacteria. Good hand hygiene, diet, and exercise can ward off most infections, but last week one got through—and it was a nasty gastroenteritis. As I lay in bed contemplating my impending death I dreamed of an elixir that could ease the pain and wet my lips without causing a crisis. I dreamed of ginger beer.
Ginger beer is ginger ale's sinister cousin: much or ginger and a little less sweet, but still (mostly) non-alcoholic. It can be made easily at home with simple ingredients and materials.
This delicious and intense cocktail—a distant cousin of the Dark and Stormy—is tangy and much less sweet than you'd expect, with a brooding background of ginger root lurking just behind the richness of rum.
One of my favorite neighborhood brunch joints here in Portland, Oregon is Toast. It's a cozy, boozy place—they give you the option of ordering your mimosa by the pint(!)—and they have a great breakfast cocktail menu. This drink is a slightly modified version of Toast's Apricot Fizz.
This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
The Shandy traditionally mixes beer and lemonade or citrusy soda, but I think a spicy, nonalcoholic ginger beer is the perfect mixer. For my palate, I like a fruitier, maltier beer like a tart lambic with a zippy ginger brew. But since I was going all fruitcake on this, I thought I'd try a shandy with hard cider instead of beer.
The Shandy traditionally mixes beer and lemonade or beer and citrusy soda, but I think a spicy, nonalcoholic ginger beer is a wonderful twist.
The classic, as served at The Spotted Pig in New York. Lime juice cuts the sweetness of ginger beer and Gosling's Rum while heightening the ginger's sharp bite.
The story goes that in 1941, in an effort to market the then-exotic Russian spirit, executives from Heublein—then owners of Smirnoff vodka—collaborated with the owner of the Cock 'n Bull Tavern in Hollywood to create this simple, memorable drink composed of vodka, ginger beer, and lime juice, served over ice in a copper mug.
The ginger base consists of two components, raw and cooked. For the former he combines fresh lime juice, lemon juice, ginger juice, and pineapple juice; for the latter, he simmers ginger pulp extracted from the juicing step, cinnamon, clove, and cardamom for half an hour and strains the mixture. Then he combines the two parts, dilutes the mixture with water to the proper concentration, and carbonates it by putting it into a soda siphon.
The Young Buck combines semi-dry sparking cider and ginger beer for a cocktail that is full of flavor but light in alcohol.
This gingery cocktail was an instant favorite for us. It's smooth from the Averna, spicy from ginger beer and reposado tequila, and fruity and tart from the addition of ruby port and freshly squeezed lemon juice.