PDT’s House Ginger Beer

Adapted from The PDT Cocktail Book by Jim Meehan

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.


Yield: approximately 2 1/2 cups

  • 20 ounces water
  • 1/4 cup ginger, minced
  • 1/2 ounce brown sugar, light
  • 1/4 ounce lime juice

  1. Boil water, then turn off heat.
  2. Add minced ginger and cover. Allow to infuse for one hour.
  3. 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.
  4. Once the ginger beer has been strained, add citrus and sugar and stir.
  5. Bottle and store in the refrigerator.