PDT, a cocktail bar in New York City, makes this spicy ginger beer from scratch for the Mezcal Mule, a riff on the 20th century classic Moscow Mule.
Reprinted with permission from The PDT Cocktail Book © 2011 by Jim Meehan, Sterling Epicure an imprint of Sterling Publishing Co., Inc.
PDT’s House Ginger Beer
from Punch (http://punchdrink.com)
Ingredients
Yield: approximately 2 1/2 cups
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20 ounces water
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20 ounces water
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1/4 cup ginger, minced
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1/4 cup ginger, minced
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1/2 ounce brown sugar, light
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1/2 ounce brown sugar, light
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1/4 ounce lime juice
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1/4 ounce lime juice
Directions
- Boil water, then turn off heat.
- Add minced ginger and cover. Allow to infuse for one hour.
- Strain mixture through a chinois. Press down on the ginger with the back of a spoon to force as much liquid through the chinois as possible.
- Once the ginger beer has been strained, add citrus and sugar and stir.
- Bottle and store in the refrigerator.