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- 4 tsp. crushed red pepper flakes
- 2 3' pieces fresh ginger, peeled and finely chopped
- 6 cups soda water, divided
Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas.
Nutritional ContentOne serving contains: Calories (kcal) 74.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 19.3 Dietary Fiber (g) 0.2 Total Sugars (g) 16.8 Net Carbs (g) 19.0 Protein (g) 0.1 Sodium (mg) 20.0Reviews Section
The 11 Best Ginger Beers for Moscow Mules and Beyond
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A great ginger beer will improve any mixed drink. This brewed "soda" is an essential mixer for favorites like the Moscow mule, dark and stormy, and many other drink recipes that require the snappy spice of ginger.
Not all ginger beers are created equal—the flavor is surprisingly diverse, ranging from very spicy to sweet and relatively tame. Thanks in large part to the increased popularity of ginger beer cocktails, the selection of ginger beers is getting better all the time. Whether your taste leans toward the spicy or sweet, there’s a ginger beer that’s sure to tickle your taste buds. While all of the best ginger beers make a fine mixed drink, they’re also so good, you can drink them as is—no liquor needed.
Here, the best ginger beers for Moscow mules and more.
2 oz Jamaican rum
¾ oz Shrub & Co Spicy Ginger
½ oz velvet falernum
½ oz fresh lime juice
Combine all ingredients in a mixing tin and shake with 1 cup of crushed ice. Roll all ingredients into a Collins glass, then top with additional crushed ice. Garnish with a lime wheel.
2. Tequila & Ginger Ale Pineapple Splash
For this interestingly fruity and spicy take on Tequila and Ginger ale, we recommend that you use top shelf Tequila Patròn Silver as your choice of tequila. This choice of Tequila is a great blend with the refreshingly spicy and fruity mix of ginger ale and pineapple.
How to Make:
- 4 ounces of Tequila Patròn Silver
- 4 ounces Pineapple Juice
- 2 ounces Lime Juice
- 8 ounces of Ginger Ale
- ¼ cup of Ice
- 2 Lime Wedges for taste and garnish
This drink is made by pouring the ¼ cup of ice into a glass. Then, you will pour in the Tequila Patròn Silver, Pineapple Juice, Lime Juice, and Ginger Ale over the ice. Make sure to mix all of the ingredients very well, as you want to make sure you have a very smooth cocktail as a result of your efforts. Finally, to top off this deliciously different cocktail, you add the 2 lime wedges for taste and for garnish. There you have it! Your Tequila and Ginger Ale Pineapple Splash.
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Spicy Ginger Syrup
Nice and spicy from fresh habanero and serrano chilies, rich with mounds of fresh whole ginger, and enchantingly flavored with fresh basil, the “100” is a fantastic blend of standard and trending cocktail flavors.
A premium small-batch syrup brewed by hand in Oregon with seasonally-selected whole ingredients and natural sweeteners. Our syrups feature 40% less sugar than a typical mixer, yet are carefully formulated to have stronger flavor per serving. Each 16 oz. bottle makes 12-24 cocktails, or nearly one gallon of finished, full-strength soda.
Shelf stable for 24 months. Refrigerate after opening. Will keep refrigerated for 6 months
Recipes & Uses
Use to flavor cocktails as you would a simple syrup, or flavoring syrup such as grenadine. Pairs with vodka, gin, bourbon, or tequila.
For sodas, our syrups are typically mixed in a ratio of 1:6 or 1:7 with chilled, sparkling water. This creates a traditional-strength soda in terms of flavor and sweetness.
Ginger Ale Highball
You don’t need small-batch spirits, rare liqueurs or esoteric bitters to make a good cocktail. You don’t even need citrus or other fruits. Sometimes, simplicity is what’s required, and joining two ingredients is all it takes to create a delicious, well-balanced drink. Look at the Gin & Tonic. And then look at the Ginger Ale Highball, a ridiculously easy-to-make cooler combining rye whiskey and ginger ale.
The Ginger Ale Highball works because it pairs the spicy notes of rye whiskey with the spicy-sweet effervescence of ginger ale. The ingredients were made for each other (although, to be fair, there’s not a lot that whiskey couldn’t be paired with). And the result is a drink that’s refreshing and thirst-quenching with just the right amount of bite.
While the traditional choice for this cocktail is rye, bourbon or other American whiskeys can do the job. A high-rye Canadian whisky could also work in a pinch, but the key is to choose a spirit with enough oomph to announce its presence rather than be overpowered by the ginger.
Store-bought ginger ale is all you need to make this recipe. So, if you’ve got that, you’re set. But if you feel like putting in a little effort, you can always make your own ginger simple syrup and top the drink with sparkling water for a similar effect. Or if you want to increase the spice quotient, you can also try making DIY ginger beer—it’s just ginger, water and sugar, plus a little lime juice—but this will create a slightly different tasting version than the classic.
The whole point of drinking a two-ingredient cocktail is that you don’t have to think about it. So, when in doubt, don’t try too hard. Pour some whiskey and ginger ale into a glass with ice, find a comfortable chair and sip slowly as you watch the world go by.
Cool Down With Nik Sharma's Sour and Spicy Drinks
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I’ll admit that when flipping through a new cookbook, I almost always just bypass the drinks section. I’ve got my morning coffee and the occasional martini down pat, and besides that, I prefer it when someone else is doing the delicate cocktail work. But, if anyone were to convince me to linger a while over a new take on lemonade or a chai-infused fruit soda, it would be Nik Sharma.
Sharma began his career as a molecular geneticist before his award-winning food blog A Brown Table became his full time work–along with two cookbooks and counting, and columns for the San Francisco Chronicle and Serious Eats. He manages to write about cooking in a way that will pique the curiosity of any science lover or ad hoc cook alike: unlike recipe developers who have a few tricks that they come to over and over again, Sharma can ping pong between big flavor dishes and more subtle, nuanced ones with both mastery and clarity. In each recipe, he gives us a little extra on the origin of an ingredient or the temperature at which it will form a silky emulsion without tipping into over-explaining—plus, his dark, lustrous photos balance out the science talk.
Sharma’s first book, Season, hooked me with its tamarind recipes: I was used to cooking down the sticky, sweet-sour fruit until it made a syrupy chutney, or whirring a scoop of its pulp with water and a spoon of sugar until it formed a cooling agua de tamarindo. Sharma showed me a third way with a golden date and tamarind-laced loaf—a bready, walnut-studded version of the sweet chutney I loved.
Sharma's gently spicy, tart-sweet Ginger Tamarind Refresher.
Photo & Food Styling by Joseph De Leo
It was so, so good. So much so that when I got to the Ginger and Tamarind Refresher in the book, I didn’t flip on. In that recipe, Sharma rehydrates a scoop of tamarind pulp (ignore the concentrate, he recommends, which lacks the freshness and zing of anything labeled pulp or paste, wet and dry varieties of essentially the same quality tamarind.) Once the pulp’s been plumped up and massaged through a strainer, leaving you with a clean, sweet extract, it’s ready for the drink. The tamarind is combined with a ginger simple syrup, then poured over ice. The finished product: cooling, gently spicy, tart-sweet, is so delicious that lately, when I’m stocked in tamarind, the first thing I do is make a batch of refresher. On especially hot days, I whir the whole thing in my blender for a slushy consistency, and add a squeeze of lime, since the cold temperature of the slush mellows its intended oomph.
“Tamarind is something I drink in summer. Even now, I have a box of fresh tamarind fruit on my counter, which I’m eating off the seed,” Sharma tells me from his Los Angeles home on a particularly warm July day. “I wanted to make it into a quencher for hot weather, and I wanted the acidity to stand out—sort of the same principle as in a limeade.” Sharma added ginger, he says, because the “heat sensation gets us to drink more fluids—it’s tantalizing and exciting.” That little tingle from a chili (or a Ginger Tamarind Refresher) “comes from a phenomenon called chemesthesis, where chemicals in a spicy food causes that sensation of burning. It’s a safe thrill factor.” Depending on your personality, you might be more drawn to the constrained risk of that heat: a 2013 study found that those who have more ‘sensation seeking’ personalities are more likely to enjoy spicy foods.
Spicy Ginger Soda - Recipes
When ginger beer and ginger ale were first created, they were part soothing drink, part soothing medicine. If you had felt nauseous or had an upset stomach, you drank a ginger ale. A tradition that continues to this day even if there isn’t much real ginger in a ginger ale.While the placebo effect of drinking a can of dry ginger ale may alleviate your stomach ache, your stomach won’t need any convincing with a refreshingly spicy homemade version.
Homemade Spicy Ginger Ale recipe by Season with Spice
1 cup of fresh ginger – peeled and chopped finely
2 cups of water
1/2 cup of raw sugar
1 tbsp of dark brown sugar or molasses (for a richer color and flavor)
Soda water or sparkling mineral water
1. Add water and chopped ginger into a small pot, and cover. Bring to a boil, then turn fire off, and let steep for 30-60 minutes (depending on how strong you want the ginger flavor).
2. Strain out chopped ginger, and return the ginger-spiced water to the pot. Heat again, and add in the sugar, stirring until fully dissolved. Turn fire off, and allow ginger syrup to cool.
3. Add ice into a glass. Then add in about 1-2 tbsp of ginger syrup, a generous squeeze of lime juice, and top it off with soda water. Enjoy!
- Many ginger ale recipes include the sugar immediately, but to best extract the ginger flavor (gingerol), leave the sugar out in the first step.
- I prefer a watery ginger syrup since it is easier to mix in to the drink, but if you prefer a thicker syrup, keep boiling the water out in Step 2 until the syrup reaches the desired consistency.
- Go ahead and experiment with additional spices in your ginger ale, like black peppercorns, nutmeg, cinnamon sticks, dried chili peppers, star anise, cardamom, and so on (just add in the spices in Step 1 and strain out with the ginger).
- This recipe will make about 1.5 cups of ginger syrup, which will make around 15 glasses of ginger ale. Store ginger syrup in an airtight container in the refrigerator (will keep for at least a few weeks).
Spicy Ginger Soda - Recipes
*Spicy Ginger Crackles*
Makes 3 dozen
A deliicous ginger cookie that is nicely spiced and coated in crunchy demarara sugar!
4 ounces butter, softened (1/2 cup)
7 ounces caster sugar (1 cup)
2.4 ounces molasses (1/3 cup)
1 large free range egg
1 1/2 TBS ground ginger
2 tsp ground cinnamon
8.5 ounces plain flour (2 cups)
1 tsp baking soda
2 ounces chopped candied ginger (about 1/3 cup)
Demerara sugar for rolling
Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with parchment paper. Set aside.
Cream together the butter and sugar until light and fluffy. Beat in the egg and molasses. Sift together the flour, ginger, cinnamon, soda and a pinch of salt. Stir this into the creamed mixture, combining well. Stir in the candied ginger.
Place some demerara sugar in a bowl. You will only need a couple tablespoonsful. Shape spoonfuls of the dough into 1 inch balls. Roll in the demerara sugar and place about 2 inches apart on the prepared baking sheets.
Bake for 12 to 15 minutes, until they are lightly browned and crackled. Remove from the oven. Let cool on the baking sheet for several minutes, and then scoop off to a wire rack to finish cooling completely. Store in an airtight container.
Note - the original recipe called for rolling the cookies icing sugar, but I found it didn't work well. The icing sugar disappeared on baking. Demerara sugar gives a much nicer finish.