MAKES 8 CUPS/2 L
GINGER
BEER
Don’t be intimidated by making ginger beer from scratch. It’s easier than you think and the
results more than reward the effort. We use this in our Dark & Stormy cocktail (see facing
page), but it’s also refreshing on its own poured over ice in a tall glass.
1 CUP/200 G sugar
Using a funnel, add the sugar, yeast, ginger, and lemon juice
¼ TSP
active dry yeast
to a 2-qt/2-L plastic bottle. Add enough water to fill about
2 TBSP grated fresh ginger
one-quarter full, cap the bottle, and shake a couple of times
1 TBSP fresh lemon juice
to mix the ingredients. Add more water to fill the bottle, leav-
Ice cubes
ing about 1 in/2.5 cm of empty space at the top. Cap tightly
and store at room temperature until the soda is carbonated,
1 to 2 days. Refrigerate at least 1 day or up to 1 month. Strain
through a fine-mesh sieve into a pitcher. Serve in tall glasses
over ice.