“Fresh ginger beer is strongly recommended in Audrey’s Gin Gin Mule,” advises Dale Degroff. “Commercial ginger beers are overly sweet and insipid.”
Reprinted with permission from The New Craft of the Cocktail by Dale DeGroff, copyright © 2020. Published by Clarkson Potter, an imprint of Penguin Random House.
Yield: 1 gallon
1 gallon spring water
1 pound fresh ginger, peeled and roughly chopped
8 ounces hot water
1/2 cup light brown sugar
2 ounces lime juice
- Put the spring water in a pot and bring to a boil.
- Put the ginger in a food processor with the hot water and process to a mulch consistency.
- Add the ginger mixture to the boiling water and turn off the heat.
- Stir and cover; let rest for 1 hour.
- Strain the mixture through cheesecloth into a large bowl, pressing on it to get the sharpest ginger flavor and a cloudy appearance.
- Add the brown sugar and lime juice and stir to dissolve the sugar.
- Let cool, then store in bottles in the refrigerator for up to 2 weeks.