X

Ginger Beer and Dark and Stormy

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.

 

Sponsors

Oceania Cruises is THE cruise line of choice for travelers who are dining connoisseurs, want immersive experiences in sought-after destinations and enjoy a luxurious vacation that is also an extraordinary value. Our six ships designed for 684-1250 guests cruise to more than 450 of the world’s most alluring boutique and marquee ports of call.  Our award-winning cuisine, country club or relaxed ambiance, genuine service and value are what bring our guests back time and time again.

7 Responses to Ginger Beer and Dark and Stormy


  1. Alyce Wasden says:

    Will the recipes from this season be included in a cookbook?

  2. Karen says:

    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

  3. Mary marrero says:

    Wonderful, Sara, thank you! -Mary

  4. stephanie says:

    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

    • moulton says:

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *

*  
  

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.