I am a huge fan of ginger beer but have never made it myself before. It doesn't seem to be much of a thing in Norway so I've been consigned to drinking ridiculously over-priced Crabbies in bars where the typical patron uses wax in their 'tache.
Whilst I was sifting through our mountainous piles of books, I found the New International World in Your Kitchen recipe cards that my wife bought for many, many moons ago. In it was a recipe card for Caribbean ginger beer that I had completely forgotten about.
I tried the recipe out this weekend during our housewarming party and it went down pretty well (pun totally intended). I used the recipe from World in Your Kitchen as a rough guide. If you follow my recipte bellow, the end result have a fiery tang that will make your eyes water, but in a good way.
I've said this recipe is a concentrate, as I reckon most people will want to dilute it a little, either with iced water, or tonic water for something with a little fizz.
- 1 large fresh ginger root (around 30g), peeled and finely grated
- 3 sticks of cinnamon
- 4 cloves (This was included in the original recipe; I couldn't find any in the supermarket on the day I went shopping and it tastes amazing without it.)
- 175g sugar (The original recipe calls for 260g grams, but that's just asking for diabetes)
- Zest and juice of two large unwaxed lemons (or limes, which ever you prefer). You can use the pith too, the whole thing has to be strained once it's cooked anyway.
- 1l of water
- Chuck the grated ginger, cloves (if you're using them), sugar, lemon juice and zest, and cinnamon sticks in a pan and pour in the water.
- Boil for about 10 minutes, stiring all the time.
- Strain the liquid into a pitcher or jug. Allow it to cool to room temperature before sticking it in the fridge. This is also the point to give it a little taste and add more lemon for zing or sugar for sweetness.
I think it taste great neat, with a little sprig of mint, but, as I said, you can use it as a concentrate if you fancy something a little less fiery.
To turn them into kick-ass Moscow Mules, all you need to do is add a shot of vodka, a slice of lime and plenty of ice to each glass.
Lots of guff around about ginger's aphrodisiac and healing properties but I don't think you need to have any of those lame excuses for making and enjoying this.