DIY GINGER BEER
Note: We recommend using the smaller amount of sugar the first time you make this recipe.
Makes about 1 quart
1 quart water
1 cup coarsely chopped ginger
Zest and juice of one lime
Zest and juice of 1 orange
1 ¼ – 2 cups sugar
3 whole cloves
1 cinnamon stick
In a blender, puree the water and ginger and then push the juice through a fine mesh strainer into a medium saucepan. Add the zests and juices, sugar, cloves and cinnamon stick and warm over medium heat until the sugar fully dissolves, about 10 minutes. Remove from the heat, cover and steep for 1 hour. Strain through a fine mesh strainer lined with cheesecloth and refrigerate. Serve ice cold.
DARK AND STORMY
Makes 1 cocktail
2 ounces dark rum, preferably Myers’s
5 ounces DIY Ginger Beer (recipe above)
1 lime wedge
Fill a tall glass with ice and pour in the rum. Add the ginger beer and squeeze in the lime wedge.
Will the recipes from this season be included in a cookbook?
Alyce,
I don’t think so. But don’t worry, they are all on the website.
Would appreciate recipes from episode 905 using ginger. I have not been able to get them on the web page, only the beer recipe. Thank you in advance for your help. Karen
Karen,
Thanks for catching that – I need to fix it!
in the meantime, here are the other recipes:
https://saramoulton.com/2019/10/mussels-and-bok-choy-with-green-tea-pilaf/
https://saramoulton.com/2019/10/korean-style-burgers/
Wonderful, Sara, thank you! -Mary
Hi Sara,
Getting ready to try your ginger beer. since I do not do sugar I use either a Dextrose powder or sugar alcohol (swerve) for sweetness. would that work in your recipe?
Also the ginger beer I buy in cans is bubbly. It doesn’t appear yours is. Wondering if sugar was a catalyst for fermentation?
Thanks and you’ve been an inspiration since my days as a yacht chef!
Stephanie
Stephanie,
I think you could use the substitute sweetener and it would taste fine but the texture would be much thinner. Maybe that is not a problem for you. Regarding the bubbles, we added club soda or seltzer, we were not aiming for any fermentation.
i can’t seem to access the comments, so i apologize if this is redundant. the recipe for the dark & stormy says to put in the ice and then the rum and THEN the diy ginger beer, however the rum needs to go on top of (AFTER) the ginger beer, so that it “rests” on top (view image)… stir before drinking.
Sara,
Great ginger beer recipe, I have made it several times and played a little with the spices but this is first-rate, much better than any canned version of a ginger beer for a Dark ‘n Stormy. One thing, however, you recommend Myers which is a fine rum, but Goslings Black Seal is the original and I think still the best rum for the Dark ‘n Stormy. Better be careful on your website as Golsings trademarked the drink in 1991 (I believe) so anyone who sells a “Dark ‘n Stormy” using the name should only use Goslings! Likely your legal team already knows this which is why you call it a “Dark and Stormy”.
Very good point Eric and fascinating.
Great recipes!