ginger beer

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

A mocktail perfect for an Asian-inspired dinner party or a refreshing drink for friends on a summers' day.

Lemongrass, Ginger And Lime Crush

caster sugar

lemongrass,

lime juice

coconut water,

litre ginger beer

ice, crushed

mint

Lemongrass, ginger and lime crush

“The reason to corn your own beef is flavor,” said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, “Charcuterie: The Craft of Salting, Smoking and Curing.” “You can achieve tastes that aren’t available in the mass produced versions,” he said. Feel free to experiment with the “pickling spices” called for below — you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic — but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It’s perfectly safe, Mr. Ruhlman exhorts: “It’s not a chemical additive. Most of the nitrates we eat come in vegetables!”) Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for <a href="https://cooking.nytimes.com/recipes/1018643-irish-tacos">Irish tacos</a>.

Homemade Corned Beef

coarse kosher salt

sugar

garlic cloves, smashed

pickling spices

pink curing salt (sodium nitrite)

beef brisket

beer

Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.

Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.

To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.

Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (<a href="https://cooking.nytimes.com/recipes/1018643-irish-tacos">see recipe</a>) or with carrots and cabbage simmered until tender in the cooking liquid.

Sean Josephs created this spicy-sweet cocktail of bourbon, maple syrup, ginger beer and lime juice to serve at his now-closed barbecue restaurants, Maysville and Char No. 4. It’s great on its own or alongside a pile of spicy barbecue pulled pork. If you prefer your drinks on the not-so-sweet side, add just a touch of maple syrup, taste, then add more as needed.

Nor’easter

lime juice,

bourbon

maple syrup,

ounces, approximately, cold ginger beer

Lime

Combine lime juice, bourbon and syrup to taste in a small pitcher or cocktail shaker. If possible, let mixture chill in refrigerator or freezer until very cold.

Pour over ice in a rocks glass and top with ginger beer. Depending on the sweetness of the ginger beer, you may want to add a little more lime juice. Garnish with a lime slice.

The dark ’n’ stormy has become a cult highball due to a felicitous combination of its no-fault simplicity and the balance of its headstrong ingredients, each of which is perfectly suited to the common goal: reviving the flagging, heat-pummeled constitution. It is simply dark rum — very dark rum — with ginger beer and some fresh lime. The rich spirit is shaken awake by the buoyant piquancy of the ginger beer, while the lime slashes through the sweetness of both. The drink has its roots in Bermuda, and emigrated up the Atlantic seaboard with the sailing set. Gosling’s rum has a rather sniffy and debatable lock on the recipe, having in fact trademarked its version, even going to the point of threatening with the specter of litigation anyone who might suggest concocting one with another rum. Gosling’s is a delicious rum, and being the dark rum from Bermuda, it is unquestionably synonymous with the dark ‘n’ stormy. But, any number of dark rums are interchangeably lovely in this drink, including Coruba, Zaya, Cruzan’s Blackstrap and the Lemon Hart 151 from Guyana.

Dark ’n’ Stormy

dark rum

syrup,

ginger beer.

Build the drink in a highball glass filled with ice, adjusting for sweetness and tartness. Depending on when you stop the fermentation of the ginger beer, it may be fully dry or still retain enough sweetness that additional simple syrup is unnecessary. Garnish with a wedge of lime. Serves 1.

This Japanese whisky cocktail is an easy variation on a whisky soda. The addition of some ginger beer makes it more fun and daring, and you can make it in the same glass you intend to serve it in.

Japanese Whisky Ginger Highball

oz Toki Suntory whisky

3.5 oz ginger beer ((I used Fever Tree))

soda water (to taste)

Angostura bitters

blood orange (to garnish (optional))

Fill a highball glass with ice.

Gently pour the ginger beer into the glass. Add soda to about two fingers below the rim of the glass.

Add the whisky and bitters and stir using a bar spoon.

Taste an add more soda if necessary.

Garnish with a slice of blood orange (if using). Serve immediately.

One of the chef Edouardo Jordan’s fond memories is making the punch for family celebrations; he’d add layers of fresh fruit and juices to Hawaiian Punch or Tropical Punch Kool-Aid. Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade. Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar.

Edouardo Jordan’s Juneteenth Red Punch

strawberries

(unpeeled) fresh ginger (about 2 ounces)

strawberry syrup, cooled

Cognac

pineapple juice

pomegranate juice

Ice,

dry sparkling wine

strawberry

Prepare the syrup: In a medium saucepan, bring strawberries, sugar, ginger and 3/4 cup water to a simmer over low heat and cook for 15 minutes until liquid reduces. (If it starts to boil, lower the heat as needed.) Remove from heat, cover with a lid and let it cool to room temperature.

Strain cooled syrup through a fine-mesh strainer, mashing the pulp to extract as much liquid as possible. (You should have about 1 cup.) Refrigerate until ready to use. (The syrup will last for 1 week.)

Batch the cocktail: In a large mason jar or pitcher, combine 6 ounces syrup with the Cognac, juices and ginger beer. Stir with a wooden spoon and seal. (You can mix it up and refrigerate to 1 day in advance.)

When ready to serve, fill six old-fashioned glasses with ice. Stir the batched cocktail (in case it settled while chilling) and divide it equally among glasses. Top each glass with 2 ounces wine and garnish, if desired.

Southern Mule

Southern Comfort Black

lime wedge

Pour Southern Comfort Black into a glass filled with ice.

Add ginger beer, stir and garnish with a lime wedge and mint leaves.

Wickman House, a fine-dining destination at the tip of Wisconsin’s Door County peninsula, serves as many Moscow Mules today as it does the state’s beloved brandy old-fashioneds. The Wickman recipe is the classic formula: vodka and lime juice topped with ginger beer and served over ice in a copper mug.

Moscow Mule

vodka

ginger beer, preferably Fever Tree

Lime wedge,

In a cocktail shaker three-quarters filled with ice, combine vodka and lime juice and shake until chilled, about 15 seconds. Strain into a mug, preferably copper, filled with crushed ice. Top with ginger beer. Garnish with lime.

Ginger beer is not traditional in Palomas, but it's so much better than using club soda and adds a killer ginger flavor, which just screams the holidays!

Pomegranate Ginger Paloma.

honey

ginger

grapefruit juice

juice of 1/2 a lime

ginger syrup

tequila

ginger beer water (for topping)

Bring 1/2 cup water, the honey and ginger to a boil over high heat. Once boiling simmer, 1-2 minutes and then remove from the heat. Add the mint, cover and steep 10-15 minutes. Strain out the ginger and mint. Store in a glass jar in the fridge for up to 2 weeks.

Ginger Syrup

Fill your glass halfway with ice. Add the pomegranate juice, grapefruit juice, lime juice, syrup, and tequila. Stir to combine and then top with ginger beer. Garnish with mint. enjoy!

Paloma

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

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

Pork Tenderloin With Pears and Ginger-Beer Sauce

vegetable oil

pork tenderloins

salt

pepper

potatoes,

Seckel pears, peeled, stemmed and cored through the bottom

Preheat oven to 375 degrees. Heat the oil over medium-high heat in a flameproof, ovenproof roasting pan. Season the pork with 1 teaspoon of the salt and pepper, and place in the pan. Cook until browned on all sides, about 6 minutes. Remove the pork from the pan and set aside. Add the potatoes to the pan and season with the remaining teaspoon of salt and pepper to taste. Roast for 15 minutes.

Add the pears to the pan and roast with the potatoes for 5 minutes longer. Push the potatoes and pears to the edge of the pan and place the pork tenderloins in the center. Roast until the pork is only slightly pink in the center, about 15 minutes. Remove the pork, potatoes and pears from the pan and place the pan over medium heat. Add the ginger beer and cook, stirring and scraping the bottom of the pan. Let reduce to 1/2 cup, about 5 minutes.

Cut the pork into inch-thick slices. Divide the pork, potatoes and pears among 4 plates and spoon sauce over each. Serve immediately.

If you're feeling a little under the weather, this refreshing non-alcoholic punch will revive you! If you're still partying - just add vodka or white rum. Oh and Happy New Year!

Pineapple, apricot and lime punch

apricot juice

soda water

ice,

limes, thinly sliced

This North African spice mix can be used as a rub on meat, chicken or fish.

Ras el hanout

bay leaves

tbsp za'atar*

tbsp black peppercorns

nutmeg

cloves

cinnamon

coriander seeds

tsp mace

cardamom

tsp ground ginger

tsp cumin

tsp allspice berries* allspice

turmeric

cayenne pepper

This Apple Cider Mule from Delish.com is the perfect fall drink to make for all of your friends. 

Apple Cider Mules

sparkling cider

apple,

Cinnamon sticks,

Major hit at my fall party. They're on the sweet side, but super delish.

https://streaming.hearstdigitalstudios.com/92fe3709-4d9a-484d-82bc-6e43c2bf6e07/video_rover_16x9_1080p_hd_1537810050_46179.mp4

Apple Cider Mules Are The Perfect Fall Drink

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

water

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

What's in a Mexican mule you ask? All the things that make a winning cocktail: sugar syrup, ginger beer, tequila, lime juice, mint and chillies.

Mexican mule punch recipe

litre ginger beer,

mint sprigs

limes, sliced

Long green chillies,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691354001&=domain=taste

5348771529001-5834691354001

Kiss goodbye to the store brought kind and learn how to make real Jamaican ginger beer using fresh ginger. This the non fermented version but it&#039;s still so tasty and thirst quenching. A great drink during the holidays or anytime of year.

Jamaican Ginger Beer Recipe

lb fresh ginger (peeled)

brown rice (optional (rinsed))

lime

tsp vanilla extract

maple syrup

rum or rum essence if using

Peel the ginger

Either grate the ginger (grating is best as it brings out the flavour) or chop it up and blend with 1/2 cup of water (add more if required).

In a large pot add the ginger, cloves, cinnamon stick, rice (if adding) and water.

Simmer on low-medium heat for 5 minutes (this heats it through without destroying it&#039;s properties and without cooking it).

Remove the pot from the stove and allow to cool (if you are using granulated sugar stir it in now) and add the lime juice.

Cover the pot and either store in a cool place or refrigerate for at least several hours or up to a week (the longer you leave it to rest the stronger it will taste).

When you are ready to serve, strain off the juice into a cheesecloth or extra fine mesh strainer

Stir in your sweetener, vanilla, rum/essence (if using) (add more water if it&#039;s too strong or just adjust to taste).

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.

Top 39 ginger beer recipes from across the web

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Ginger Punch

Lemongrass, Ginger And Lime Crush

Homemade Corned Beef

Nor’easter

Dark ’n’ Stormy

Japanese Whisky Ginger Highball

Edouardo Jordan’s Juneteenth Red Pu...

Southern Mule

Moscow Mule

Pomegranate Ginger Paloma.

Easy Bourbon Apple Cider Cocktail

Pork Tenderloin With Pears and Ging...

Pineapple, apricot and lime punch

Ras el hanout

Apple Cider Mules

Homemade Ginger Beer

Mexican mule punch recipe

Jamaican Ginger Beer Recipe

Making A Ginger Bug Starter

Homemade Ginger Beer

Homemade Ginger Beer

Classic El Diablo

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Moscow Mule

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Dark ’n’ Stormy Mocktail

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The most viewed ginger beer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine