ginger ale

Everyone will love this non-alcoholic fruit punch this festive season.

Ginger Punch

orange juice,

apple juice, chilled

ginger beer cordial

mint leaves

strawberries, hulled, roughly chopped

lemonade,

Ice cubes, to serve

Ginger punch

Apple cider takes on a grown-up twist with the addition of bourbon in this delicious Apple Cider Cocktail. Made easy with just a handful of ingredients it&#x27;s the perfect excuse to throw a fall gathering.

Easy Bourbon Apple Cider Cocktail

apple cider

bourbon

lemon juice

ginger beer or ginger ale

apple slice, thyme sprig and cinnamon stick for garnish

Fill a cocktail shaker with ice. Add cider,...

Fill a cocktail shaker with ice. Add cider, bourbon and lemon juice. Shake for 30 seconds and strain into ice-filled rocks glass.

Top off with ginger ale or ginger beer.

Garnish with apple slice, cinnamon stick and thyme...

Garnish with apple slice, cinnamon stick and thyme sprig.

https://mediavine-res.cloudinary.com/video/upload/ce9wxfqf6a8zvkmkj9sf.mp4

Apple cider takes on a grown-up twist with the addition of bourbon in this delicious Apple Cider Cocktail. Made easy with just a handful of ingredients it's the perfect excuse to throw a fall gathering.

EASY BOURBON APPLE CIDER COCKTAIL

A Korean traditional fruit punch made with watermelon as a main ingredient! Play around with different fruits and drinks, and enjoy refreshing Korean hwachae this summer!

Subak Hwachae (Korean Watermelon Punch)

watermelon, balled

honeydew melon

16 rice cake balls (gyeongdan)- optional

Korean drinking vinegar (or pomegranate or cranberry juice)

pine nuts

glutinous rice powder (aka sweet rice powder)

sugar

salt

water

Make optional rice cake balls (recipe below). Scoop out watermelon and honeydew with a melon-baller. (Or, cut into about 1-inch cubes.) Place them in a large bowl along with any juice from the fruits.

Add the ginger ale and the drinking vinegar (or pomegranate or cranberry juice) to the fruits. Stir gently. Taste the drink and adjust acidity and/or sweetness by adding more drinking vinegar (or juice and/or sugar).

Mix the rice powder, sugar and salt in a bowl. Mix in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.

Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch of3/4-inch pieces. Roll each piece between the palms to make a small ball.

Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.

Optional rice cake balls

Learn to make ginger beer (aka ginger ale) the old fashioned way, with fresh grated ginger and the power of active yeast. Includes recipe, how-to video and photo tutorial. This recipe makes roughly 2 liters of ginger beer.

Homemade Ginger Beer

ginger

active dry yeast or brewer's yeast

Ginger syrup ((ingredients above))

tbsp lemon juice, (freshly squeezed)

filtered water

Peel a chunk of the ginger with the tip of a teaspoon—the papery skin scrapes right off—and grate it, using the fine side of your grater. Place the ginger, sugar, and water in a saucepan over medium heat and stir until the sugar is dissolved. Turn off the heat and allow the mixture to steep for an hour.&nbsp;

Strain the mixture (discard the ginger solids) and allow to cool. &nbsp;

You’ve now made ginger syrup (or gingerette, as the Brits call it). Stop right here if you’re looking for a short-cut to ginger ale and you don’t want to mess around with the fermentation process. Pour three or four tablespoons (more or less depending upon how gingery you like it) of your syrup over ice and add 8 ounces of seltzer water or club soda. Bottle the rest of the syrup and store it in the refrigerator.&nbsp;

For the full ginger beer experience, place a funnel in the top of the bottle. Sprinkle the yeast in, followed by the syrup, lemon juice, and water.&nbsp;

Put the lid on the bottle and shake the concoction until the yeast is dissolved. Stow it on a shady shelf or in your pantry out of direct sunlight for 2-3 days, or until fizz is achieved. At this point it is ready to drink, and must be stored in the refrigerator to prevent further fermentation. Don&#039;t forget about the bottle, or the pressure will build up so much that it may explode!As with any yeast-powered beverage, the fermentation process continues unless you prevent it from happening. Refrigerating will slow the process down but not stop it completely, that&#039;s why it’s best to treat ginger beer as a perishable beverage. Consume within 1-2 weeks. 

Serve over ice and savor the spicy taste of your very own homemade ginger beer!&nbsp;

https://content.jwplatform.com/videos/s4GKoD5O.mp4

Homemade Ginger Beer Recipe Video - Learn to make ginger ale and fermented ginger beer the old fashioned way, with fresh grated ginger and yeast.

Homemade Ginger Beer Recipe Video

The ginger bug starter is easy to make in your own home. It's the simplest way to make a probiotic sparkling beverage. Unlike kombucha, all you need to get started is sugar and ginger root!

Making A Ginger Bug Starter

Tbsp sugar (divided)

water (chlorine-free)

Mix 3 1/4 cup of the water with 3 Tbsp of sugar in a glass quart jar. Stir until the sugar is dissolved.

Wash the ginger root, then grate 3 Tbsp of ginger into the quart jar. Don&#8217;t peel the ginger because the skin helps with fermentation. 

Cover with a cloth (or coffee filter) and secure in place with a rubber band or jar ring.

Place the jar somewhere warm and dark to ferment (a kitchen cupboard is ideal).

Give the ginger bug a good stir once or twice a day.

After 3 to 7 days it should start to bubble. Once it&#8217;s started to bubble, feed it 1 Tbsp of sugar and 1 Tbsp of grated ginger each of the next two days. 

Once it is really bubbly you are ready to make ginger ale or ginger bug sodas. See the section above for information on how to maintain your ginger bug starter and links to recipes for ginger ale and ginger bug sodas.

I was hunting for the same question... so glad to find the answer.
My ginger bug is sitting out for 4 days without being fed on day 5 made the beer do you it will work and ginger bug will be live if I refrigerate it now?
And feed it one a week right?

My ginger bug started to active within 24 hours , but suddenly stopped, is that OK? what should i do ? i fed it with sugar and ginger again, but still, it is still

very new to fermenting. I'm on day 3 of this and not seeing any bubbling. Now I used a Mason Top pipe lid on it. Should I not?
Also wondered about the ginger I used. Is it possible that the ginger is cleaned so much that it wouldn't have any natural yeast on it?

Maybe a silly question but, if scum forms on the top, should I be skimming it off?  Thanks! :)

Hi Emilie,
I loved this recipe and had great success for about two batches of soda..I however failed in maintaining my bug..I kept in the fridge, and fed it every week or so but I noticed that that the taste became very yeasty almost beer like..then I kept it on the counter and fed it daily but it never got its bubbly nature back and my third batch of soda ended up with kahm yeast..eventually after multiple feedings and tries my bug turned pink and I had to throw it..can you please help me trouble shoot this problem? I plan on making a new bug but how do I maintain it better in the fridge? Feed it every week? Remove some first if not making soda? Also why did it become so yeasty? Thanks in advance! The ginger beer recipe was amazing! My toddler loved it, though his eyes watered from the spice levels ha!

in the first few paragraphs you answered any question that had been left unanswered (literally for almost ten years on some pages!) on the more “popular” google results for ginger bug. thank you for a simple yet thorough explanation of the entire process! quickly becoming my favorite fermenting resource ♥

i was very much impressed with your blog. right now trying ginger bug ,turmeric and sour dough starter.
for ginger bug and turmeric I took only 1/4 cup of water missed that it is 3 and 1/4 th . I still saw the bubbles on day 3 but added water on day 3 will that be OK?

Traditional ginger beer is easy to make at home. It is made with the ginger bug, which is a wild yeast culture fed on ginger and sugar. Homemade ginger beer is refreshingly probiotic, spicy, and delicious! It's also a traditional remedy for digestive issues and nausea.

ginger bug starter

lemon juice (not bottled, see notes)

Mix all the ingredients in a 1 quart (1 L) glass jar. Stir until the sugar has dissolved.

Cover with a piece of cloth or coffee filter held in place with a rubber band or metal ring. Ginger bug needs exposure to air for fermentation so don&#8217;t ferment in a sealed jar.

Place the jar somewhere warm and dark to ferment for 3 to 5 days and give it a good stir each day. The speed of the ferment will depend on the temperature. It will go quickly at temperatures above 70 F (21 C). 

 It&#8217;s ready to bottle when bubbles are forming at the top of the jar. Strain the mixture and bottle it in a bottle that can handle the carbonation. See notes for more details.

Allow the ginger beer to ferment in the bottle for a further 2 to 5 days to build up the carbonation. 

Once it&#8217;s fizzy, store the ginger beer in the refrigerator and consume within four weeks.

Making this regularly. Yum! Fermenting fast in this warm weather.

This has been very easy!!!   I caught my "ginger bug" right away!!!!   Gonna be making my ginger ale tomorrow!!!!

Yup!!!   I don't mess around!!  Lol.   I've got it all bottled and just on the last leg until I can drink it!!!   I'm super excited!!!   Thank you so much for all your expertise!!   And by the way.....I just made a mustard vinaigrette using the dijo n mustard from your recipe file!!!   Delish!!!

Hi
Great post. I’ve followed the recipe but no bubbles after 3 days in the dark room so can’t go to final bottling stage. Any suggestions?

Hello, I have a question.  I tried your recipe and I am in love.  I was a tad confused about how to store for carbonation.  As such, I actually bottled it (in a swing top)...closed for the three days...will it be consumable?  Side note, I tried to open it after day one and it like a shaken bottle of warm soda... What should I do?

I usually make Iskiato but wanted to check out the recipe for making ginger beer after I was given some by a friend. He called his bug "the mother plant" and always has a spare. Thanks for this recipe, very keen to try.

Hi seems a great recipe, this will be my 3rd attempt, previous 2 from a recipe that you heated the tea let it cool then add bug . But both times it didn’t ferment it was flat and didn’t smell great . so I’m trying yours , have you any idea why it hasn’t worked previously . Thanks

Hi
greetings al from lock down in the UK
I'm just making my first batch and its all going really well

I just wondered if when I strain the ginger beer and put it into bottles if there is anything I can do with the ginger - it seems a shame to throw it away - can it go back into the ginger bug (or start another one?

thanks all
Caroline

Hi there! I am on day 3 of my ginger beer brew but there are no bubbles, although my ginger bug was bubbling happily. I want to add more ginger, but I've ran out and probably won't get more for several days. Is dried ginger an okay substitute?

Hi Emillie,

I think I posted yesterday or the day before, but I don't see it showing up... is there a review process or something?

I'm really psyched about trying some of your recipes and had questions about this one.

Thanks,

Mike

Hi Emillie,

I think my other post didn't make it because it was too long, but I didn't get an error message, so no idea :)

Here's my first question:
The ginger in the picture appears to have a bit of blue in it. Am I seeing that right?
I tend to buy a lot of ginger since I cook Chinese food regularly and have previously done my best to avoid any ginger that had anything remotely fuzzy or blue.

Is it easier to catch the bug if there's a little fuzz or blue or stay away for cooking and brewing and just "trust the bugs are there" as it were?

I also use cold water to rinse and scrub the ginger prior to using whether cooking or brewing. Would that hinder the bug or eliminate it?

Hi Emillie,

For your webadmin - each post whether a reply to a reply or a top level reply repaints the page with a new comment number at the top (incremented from before - I posted a few times and it kept going up but my posts are not showing)

Hoping this one does :)

If you like the classic Pimm's Cup cocktail, you'll fall deep in love with this Pimm's Cup Pitcher. <p>This beautiful pitcher of booze mixes up Pimms, ginger ale, strawberry slices, cucumber slices, orange slices, and lemon slices, and is garnished with a mint sprig for extra, refreshing mixed drink beauty.</p>

Pimm&#8217;s Cup Pitcher

Part Pimms

Parts Ginger Ale

Strawberry Slices

Cucumber Slices

Orange Slices

Lemon Slices

Mint Sprig

//tipsybartender.b-cdn.net/pimms-cup-pitcher/720.mp4

An icy slushie is transformed into a fruity cocktail with this PIMM's recipe.

Frozen PIMM'S

PIMM'S No. 1 Cup

dry ginger ale

strawberries (slice 1 and save for garnish)

mint

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5859112072001&=domain=taste

5348771529001-5859112072001

This beloved kids’ drink was named after the late child star Shirley Temple Black, although she had no involvement in its invention in the 1930s. Saccharine to many adult palates, the grenadine-and-soda mocktail feels grown-up to kids, who delight at its bright red color, cherry garnish and hefty sugar content. (An adult version named the <a href="https://cooking.nytimes.com/recipes/1023159-dirty-shirley">Dirty Shirley</a> tempers its sweetness with the addition of vodka.) There’s no right answer to the debate surrounding lemon-lime soda (like Sprite or 7Up) versus ginger ale. Haley Traub, the general manager of the cocktail bar Attaboy on Manhattan’s Lower East Side, suspects the divergence is regional. Growing up in Minnesota, she says “it was always Sprite. It wasn’t until I moved to the East Coast that I’d ever heard it being made with ginger ale.” Soda options vary, but there is one nonnegotiable here: a cherry on top.

Shirley Temple

grenadine

lemon-lime soda (such as Sprite or 7Up) or ginger ale

maraschino cherry,

Fill a highball or other tall, narrow glass with ice. Add grenadine, then top with soda. Garnish with a maraschino cherry.

Pour rye whisky and ginger ale over ice cubes in a glass and stir. Garnish with a lime wedge before serving.

Rye & Ginger

Top Up Ginger Ale

milliliters Rye Whiskey

Pour

Pour rye whisky and ginger ale over ice cubes in a glass and stir.

Garnish

Garnish with a lime wedge before serving.

Put ice cubes and whisky in a wine glass. Top up with ginger ale and stir. Garnish with lemon peel twist and serve.

Bourbon Highball

milliliters Whisky

Top up Ginger Ale

Put ice cubes and whisky in a wine glass.

Top up

A cocktail for a wintry night or anytime, this cozy and refreshing Bourbon Ginger Cocktail will warm you right up.

Whiskey Ginger Cocktail

(12 ounces) ginger ale

4 lime wedges

Pour 1 ounce of bourbon into 4 ice-filled...

Pour 1 ounce of bourbon into 4 ice-filled glasses.

Divide ginger ale among glasses.

Squeeze one lime wedge into each glass and...

Squeeze one lime wedge into each glass and drop the spent shell in the drink.

Garnish with candied ginger and serve immediately.

Tart and delicious, the Pimm’s Cup is a classic New Orleans cocktail. Made famous in the Big Easy at The Napoleon House in the 1940’s, this summer drink is refreshing and perfect for cooling off after a warm day.

Pimm's Cup

No. 1

lemon juice (freshly squeezed)

Cucumber rounds (for garnish)

Measure the granulated sugar and the freshly squeezed lemon juice into a large (16 oz.) drinking glass or a cocktail shaker,

Stir with a cocktail spoon until the sugar has completely dissolved.

Pour in the Pimm&#x27;s No. 1, stirring until the ingredients combine.

Pour in the ginger ale, too, and stir until combined.

If making this in a large glass as an individual portion, add ice cubes, garnish with cucumber rounds and enjoy immediately.If making this in a cocktail shaker, pour into 1-3 glasses with ice in them, garnish with cucumber rounds and enjoy immediately.

Easy to make and delicious.  Can't wait to share with my family of cocktail lovers!

We loved this drink, and no wonder! I didn't know what Pimms really was but you explaining it told me exactly why I love it!

I love a fun, craft cocktail, never tried a Pimm's cup, but this was so amazing and delicious, planning on making again for Mother's day!

Great cocktail and easy to make! We really enjoyed it!!

Delicious moist fall apart corned beef slow cooked in a Ginger Ale broth

Slow Cooker Corned Beef with Ginger Ale

1.5 Kg Corned Beef Silverside

Dry Ginger Ale, heated

Ginger, fresh, peeled & finely grated (or 1 Tablespoon ground)

Honey

Water

Rinse the corned beef silverside well to remove...

Rinse the corned beef silverside well to remove the salty brine

Pat dry and place in the slow cooker

In a large saucepan or large bowl add...

In a large saucepan or large bowl add the ginger ale and heat until warm either on the stove top or microwave, not boiling

Pour over the corned beef the warm ginger...

Pour over the corned beef the warm ginger ale, ginger and honey

Top it up the with warm water until...

Top it up the with warm water until the liquid only just covers the meat

Cover and cook on low for 8 to...

Cover and cook on low for 8 to 10 hours depending on your slow cooker

Remove the meat from the slow cooker once...

Remove the meat from the slow cooker once tender all the way through

I like to scrape off the visible fat...

I like to scrape off the visible fat before slicing.

Slice and serve

Enjoy

You always need tasty drinks for a party, and this non alcoholic Christmas punch is perfect for the holiday season and to toast the new year.

Non Alcoholic Christmas Punch

ginger ale (48 ounces)

cranberry juice (24 ounces)

pineapple juice (16 ounces)

cranberries (for garnish)

lime wedges (for garnish)

Combine all ingredients in a pitcher or punch bowl. Stir to combine.

Garnish with frozen cranberries and lime wedges.

Ginger bug sodas are the easiest homemade probiotic soda pop. Ginger bug can be flavored juice, tea or herbs, and spices. Experiment to find your own favorite combination or use one of my suggestions from the section above.

Ginger Bug Soda Pop

water (fruit juice, or brewed tea)

3-6 Tbsp sugar (see notes for more details)

Mix the liquid with the sugar, and ginger bug starter in a quart-sized (1 L) glass jar. Stir until all the sugar is dissolved. Add any additional fruit, spices, or other flavor additions.

Cover the jar with a piece of cloth or a coffee filter held in place with a rubber band or metal ring. Place the jar somewhere warm and allow it to ferment for 3-5 days. Give the mixture a good stir each day.

Once the ginger bug soda has begun to bubble it is ready for bottling. Strain the liquid into a bottle that can handle the buildup of carbonation. Plastic pop bottles or swing-top beer bottles are both good options.

Allow the bottled soda to ferment at room temperature for a further 3-7 days to build up the carbonation. Pop the bottles every two days to test the carbonation.

Top 17 ginger ale recipes from across the web

The most viewed ginger ale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ginger Punch

Easy Bourbon Apple Cider Cocktail

Subak Hwachae (Korean Watermelon Pu...

Homemade Ginger Beer

Making A Ginger Bug Starter

Homemade Ginger Beer

Pimm’s Cup Pitcher

Frozen PIMM'S

Shirley Temple

Rye & Ginger

Bourbon Highball

Whiskey Ginger Cocktail

Pimm's Cup

Slow Cooker Corned Beef with Ginger...

Non Alcoholic Christmas Punch

Ginger Bug Soda Pop

Jamaica Reggae

Top 17 ginger ale recipes from across the web

The most viewed ginger ale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger Punch

Easy Bourbon Apple Cider Cocktail

Subak Hwachae (Korean Watermelon Pu...

Homemade Ginger Beer

Making A Ginger Bug Starter

Homemade Ginger Beer

Pimm&#8217;s Cup Pitcher

Frozen PIMM'S

Shirley Temple

Rye & Ginger

Bourbon Highball

Whiskey Ginger Cocktail

Pimm's Cup

Slow Cooker Corned Beef with Ginger...

Non Alcoholic Christmas Punch

Ginger Bug Soda Pop

Jamaica Reggae

The most viewed ginger ale recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Pimm’s Cup Pitcher