Ginger beer is often made as a live fermented brew, a time-consuming and messy process—our method shortcuts time, but not flavor. For a controlled version of premade ginger beer, use a soda siphon to provide carbonation.

　　

Ingredients

makes about 4 quarts

　　2 pounds fresh gingerroot, peeled and coarsely chopped

　　1 english cucumber, unpeeled and coarsely chopped

　　2 fresh red chiles, chopped

　　1 cup fresh mint leaves

　　1 cup turbinado sugar

　　3/4 cup acacia honey

　　2 cups water

　　1/4 cup freshly squeezed lime juice

　　1 teaspoon black peppercorns

　　Chilled club soda, or water if using a soda siphon

　　

Step 1

Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.

　　

Step 2

The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.