By Andrew Zimmern
The homemade ginger beer will change your life, and is delicious all on its own.
Flor De Ginger Cocktail
Ingredients
- 1/2 cup sugar
- 1/2 cup boiling water
- 28 ounces of distilled water
- 3 ounces freshly grated ginger (I tend to use a smidge more for extra heat)
- 1/2 cup lemon or lime juice
- 1/8 teaspoon yeast
- 1/2 teaspoon cream of tartar
- Flor de Cana rum
Instructions
Dissolve a 1/2 cup of sugar in a 1/2 cup of boiling water to make the simple syrup, stir and set aside.
For the distilled water: I like to buy a gallon of distilled water and pour it out, putting 28 ounces back in. Refrigerate the leftovers for another purpose.
In a mixing bowl combine all the other ingredients. Pour the ginger mixture into the plastic jug with the water, stuff the top loosely with cheesecloth, save the cap! Place the jug in a warm dark spot, I stick it in my closet where it’s about 75 degrees. Let it sit for 48 hours. If your space isn’t quite that warm, it may take an extra 12 hours. I like a 48-hour ferment at between 75-78 degrees as the ideal goal.
Refrigerate the jug, which also stops the fermentation. Some people like to strain it, I don’t. This keeps for at least 4-7 days but it won’t last a night, trust me.
To enjoy, pour over ice and add some mint sprigs and lime, serve on its own, or add a few ounces of Flor de Cana to make a Flor de Ginger.
