After a busy day of spring cleaning and yard work and the warm air begins to settle in, we find ourselves daydreaming of summer vacation. And while the dog days of summer and a Caribbean cruise are still a long way off, we can find some consolation in the cool refreshment of a Dark & Stormy made with homemade ginger beer. And don’t sweat the DIY; the effort required to make ginger beer is about as taxing as a lazy afternoon on the beach.
Nonalcoholic ginger beer can be made in two ways. First, you can make a sugary solution to feed yeast, which provides natural carbonation for your sparkling beverage. Second, you can make an intense ginger simple syrup that is finished with a splash of soda water.
The first method isn’t complicated, but it does require 24 to 72 hours and a little space in the refrigerator. You also need to be around every 12 hours or so to gently loosen the lid and allow some of the gas to release, otherwise your science project will explode and the clean up will be a very different sort of weekend project. The ginger syrup takes less time and can be refrigerated several months and added to almost any iced tea or summery beverage for a little extra sparkle in your summer.
The Gameplan
Day 1: Make the ginger beer or make the ginger syrup.
Day 2: Refrigerate the ginger beer or make a Dark & Stormy with ginger syrup.
Day 3: Make a Dark & Stormy with ginger beer.
Ginger Beer
2 quarts
8 cups water, divided
Juice of 2 lemons
1 lemon peel
1 cup ice
¼ cup fresh grated ginger
1 star anise
¼ tsp. ground white pepper
1 cup sugar
1 tsp. Champagne yeast*
• Day 1: In a medium stockpot, bring 4 cups water, the lemon juice, lemon peel, ginger, star anise and pepper to a boil over high heat. Add the sugar, stir until it is dissolved and remove from heat. Add the remaining 4 cups water and ice and allow it to cool until it warm to the touch, about 110 degrees.
• Stir in the the yeast and place in a cool, dark place at least 3 hours or overnight.
• Strain the liquid through a fine mesh sieve into a bowl; discard the solids. Funnel the liquid a clean plastic 2-liter bottle and cap.
• Ferment the ginger beer 12 to 24 hours, carefully opening the bottle every 12 hours to release pressure.
• Day 2: Pour the ginger beer into glass bottles with swing stoppers attached or growlers and refrigerate. Ferment another 24 hours, carefully opening the bottles every 12 hours to release pressure. (Note: Continue to open the bottles at least once a day as long as the ginger beer remains in the refrigerator to avoid a build up a pressure and potential explosions.)
Dark & Stormy (with ginger beer)
1 serving
3 oz. homemade ginger beer
2 oz. Gosling’s Black Seal Rum or another dark rum
¼ oz. lime juice
Lime wheel, star anise and white pepper to garnish
• Day 3: Pour the ginger beer, rum and lime juice into a rocks or highball glass. Add ice to fill, then gently stir to combine. Garnish with the lime wheel, star anise and white pepper.
Ginger Syrup
Adapted from a recipe by Planter’s House’s Jamie Kilgore
3 cups
2 cups water
2 cups sugar
Juice of 3 lemons
2 lemon peels
½ cup grated fresh ginger
¼ tsp. white pepper
2 star anise
• Day 1: In a heavy-bottomed saucepan or pot, stir all the ingredients to a simmer over medium heat, until the sugar has dissolved and the ingredients have had a chance to steep, about 10 minutes.
• Remove from heat and allow the syrup to cool and the aromatics and ginger to infuse for 1 to 3 hours.
• Strain through a fine mesh sieve or cheesecloth; discard the solids. Pour into an airtight container and store, refrigerated, up to 3 months.
Dark & Stormy (with ginger syrup)
1 serving
2 oz. Gosling’s Black Seal Rum or another dark rum
½ oz. ginger syrup
¼ oz. lime juice
Splash of soda water
Lime wheel, star anise and white pepper to garnish
• Day 2: Pour the rum, ginger syrup and lime juice into a rocks or highball glass. Add ice to fill, then top with soda and gently stir to combine. Garnish with the lime wheel, star anise and white pepper.
*Champagne yeast can be found at most homebrewing supply stores.
This article appears in May 2016.