Ginger beer can be a little confusing at times. Some people will equate it to ginger ale, which is typically a softer variation. For real ginger beer, you should expect it to have a noticeable ginger heat to it, but not too much.
For any recipe here that you find attributed to Audrey Saunders, the ginger beer she uses is a homemade version that is far easier to make. The recipe for Audrey's ginger beer is as follows:
- 1 gallon water
- 1 pound ginger root, peeled
- 4 ounces light brown sugar or 6 ounces light agave syrup
- 2 ounces fresh lime juice
- Bring the water to boil in a large pot.
- After cutting the ginger into smaller pieces and place in a food processor. Add a cup of the boiling water to the processer and process until the mixture resembles mulch.
- Add the mixture to the boiling water and turn off the heat. Stir well, cover, and let sit for 1 hour.
- Strain through a fine chinois or sieve, pressing down on the solids to extract as much liquid as possible (the strained liquid will be cloudy). Then discard the solids.
- Add the lime juice and the brown sugar; stirring to dissolve the sugar, and then allow to cool.
- Transfer to bottles and store in the refrigerator.
The following recipes on this site use ginger beer:
- Añejo Highball
- Dark N' Stormy
- Gin-Gin Mule
- Jamaican Firefly
- Moscow Mule