If my memory serves me correctly, it calls for about 2 cups of shredded ginger, 1 cup of brown sugar (I lowered it to a 1/2 cup), zest and juice of 3 limes, and a couple cloves. Place everything in a french press, pour boiling water over it, wait for it to cool, plunge, then refrigerate. To serve, fill half the glass with the ginger beer concentrate and then top off with something fizzy. Gingery, but not whomp you over the head spicy!
first – must check out L&E. if their gingerbeer/bourbon drink is anything like Big Star’s, we might have ourselves a problem. i don’t even like bourbon, and the ginger is enough to sway me into temporarily liking it.
second – have been meaning to make that recipe from that book. the graham crackers in there rock, but the orange marmalade is way too bitter. so since i’m 1 – 1, i need a good tiebreaker :)
Thank you for this– I love everything gingery & find that it’s only the really expensive brands of ginger beer that I like. making my own for the summer would be a much cheaper option! I like ginger beer for a gin shandy, too–it also mixes well with guava nectar, lime, & vodka, which was our house cocktail for a while.
I can’t believe you posted this!!! My roommate and I made ginger beer last night. My roommate spends time in St. Vincent frequently where he learned the recipe. We used seltzer water, ginger, sugar, cloves, and mint. It is so delicious. I thought using agave nectar in place of sugar might be an improvement – and maybe some coconut milk .X_X.
Heather, thanks for the tip on the Big Star drink-sounds good.
BJG, your house drink sounds like a great idea.
DASTAVE, whoa! great minds?! agave sounds like a good choice. I also think brown sugar would be worth a try…at least in this version.
This is an interesting one! In Italy ginger beer is totally unknown, the only reference to it I ever heard of before being twenty or so, was in a very nerdy computer game, where you had to find ginger beer at a point… I always imagined it to be something boozy and very foamy (i think it exploded in the game at a given point); when I read your post, I felt like a twelve years old again. I think I did eventually taste something called ginger beer that was pretty awful. I’ll have to try this one, now :). Thanks!
Lurker here, but had to comment on the ginger beer. Wild Fermentations by Sandor Kratz has a recipe for a naturally carbonated, non-alcoholic, ginger beer that is wonderful and mixes well with rum. It does take some time for the fermentation, but it is good and quite a experience just making it.
Thanks for the info Susan, I will check it out. Title is very intriguing.
Hey Jenny, I don’t use agave regularly, so I am not sure. It needs to be pretty sweet to offset the spice of the ginger. Maybe a mix of sugar and agave? It will be easy to experiment with, just add and taste until it feels right to you. Keep in mind that you’ll be cutting it with water or booze or something. Good luck and let us know if you end up using agave!
Hi, Tim. This is an exciting discovery just in time for summer. I have never come across any recipe for ginger beer. It would be an exceptional complement to meals al fresco – especially for those not wanting alcohol. Thanks, Dan
This ginger “beer” contains a lot of ginger, indeed. It has to be strong !
Our diet also changes according to seasons (a lot of cooling down food), although this year spring in Europe is awfully cold and rainy (in my country, floods).
One issue as regards the recipe; I have heard that ginger warms up a body; since you have a loooot of ginger in your drink, I am wondering how your body reacted for such a huge amount of warming up ginger :)
Hey Tim. As promised, I made this on Friday and then patiently waited to drink it on Sunday on my friend’s veranda. I went with sugar, as i didn’t have an adequate amount of agave on hand. It was very refreshing post snack. I mixed it with just a bit of vodka and sparkling water. And it does warm the body up!
Wow. I’m drinking this right now and dying. It’s so very, very spicy (but also delicious). We mixed ours with sparkling water and lots of ice too. It’s almost too hot to drink, but I’m hoping an overnight stint in the fridge will cool it off. Whew!
Hey Tim. One more comment from me! I just finished stir-frying some fresh broccoli and asparagus with garlic and chili flakes. Things were starting to stick so I threw in a hearty dash of the ginger beer to finish off the cooking. The flavor that it added to the vegetables is spectacular!