Our First Theme-Inspired Cocktail
Ingredients
● 3 ounces homebrew ginger beer
● 2 ounces dark rum
● Ice cubes
● Garnish: lime twist
Preparation
1. Place three ice cubes in a rocks glass.
2. Pour the ginger beer over the ice.
3. Pour rum over the contents in your glass.
4. Garnish with a twist.
5. Stir up some commotion in your glass!
Serves 1
Ready in 5 Minutes
Tips
● No time to make your own homebrew ginger beer? Use your favorite ginger beer or ginger ale.
● For a mocktail, substitute strongly brewed, chilled black tea for rum. Our ginger beer is non-alcoholic.
Homebrew Ginger Beer
Ingredients
● 2.5 ounces fresh grated ginger
● ¼ cup of fresh lime juice
● ¾ cup of sugar
● Filtered Water
● ⅛ th teaspoon of Active Dry Yeast
● 1 teaspoon Cream of Tartar (optional)
Supplies
● Microplane or grater
● Funnel (optional)
● Stirring utensil (like a chopstick)
● Measuring spoons
● Scale (optional)
● Fine wire mesh strainer (optional)
● Glass bottle with fermentation lock or tight fitting cap.
Preparation
1. On the stove warm enough water to fill the glass bottle, should feel like hot bath water. Dissolve sugar. While it cools, grate the ginger & juice 3-4 limes.
2. Squeeze the grated ginger into the glass bottle. Follow with the lime juice. Then pour in the warm sugar water. Be careful not to fill it all the way, you should leave about a 1 inch gap from the base of the neck.
3. Add yeast & optional cream of tartar. Close the bottle & gently turn upside down to mix.
4. Store in a cool, dark space ( like a closet or cupboard) for 48 hours.
5. After 48 hours, chill in the fridge until cold. This slows fermentation.
6. Carefully pop open the chilled bottle over a sink. Strain if desired & replace back into a cleaned bottle.
7. Store in the fridge or use immediately to make the Cocktail: Sudden Commotion!
Ready in 2 days
Serves 2-4 people
Tips
● Recycled lock-top wine bottles & kombucha bottles are excellent to use for this DIY project on an earth friendly budget.
● It is important to burp, or release a tiny bit of gas, from your brew each day by quickly opening the bottle a small amount & tightly closing again. This helps to prevent an eruption when cocktail hour rolls around.
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