Ginger ale is a predominantly low-alcohol (0,5-2%) highly carbonated drink with a pronounced ginger flavor. Despite the name, the composition and production technology is not related to traditional brewing, in which top-fermented beers are called ales.
Ginger ale is drunk in its pure form, strongly chilled (it quenches thirst well) or hot as tea or coffee (it helps with colds and restores strength). This drink is also used to make cocktails with strong alcohol: vodka, rum, whiskey, gin. The optimal proportions are 1:1 or 1:2 (one part ale to one or two parts alcohol).
The American pharmacist Thomas Cantrell is considered the creator of ginger ale, the first recipe appeared in the 70s of the XIX century. During Prohibition in the United States, Ginger Ale was one of the best-selling drinks because alcohol was added to it to disguise it.
Classic ginger ale
Ingredients:
- ginger root – 5 cm;
- water – 300 ml;
- sugar – 10 tablespoons;
- lemon – 2 pieces of medium size;
- dry yeast – 3-5 grams.
The amount of sugar can be changed at your discretion, the minimum amount is 3 tablespoons. Black ginger root produces a dark ale with a pronounced aroma. From light – a more balanced drink (recommended).
Recipe
1. Wash the ginger root and finely grate it.
2. Boil water, remove the pan from heat, add ginger and sugar, mix. Squeeze juice from lemons.
3. Cool the mixture to room temperature (necessarily below 30 degrees), add lemon juice and yeast diluted according to the instructions.
4. Pour the wort into a plastic two-liter bottle (due to the risk of rupture, I do not recommend using glass containers), fill the remaining space with plain water, leaving 2-3 centimeters of free space. Close tightly with a cork.
5. Move the vessel to a dark place with a temperature of 18-25°C, leave for 24-48 hours.
6. When the bottle is firm, place the ginger ale in the refrigerator for 3-5 days to mature.
7. Carefully open the bottle, filter the drink through gauze, pour into storage containers, seal tightly. After 2-3 hours, you can start tasting.
The result is a low-alcohol (up to 2% alcohol) homemade ginger ale. Shelf life in the refrigerator up to 10 days.
Non-alcoholic ginger ale
It is prepared easier and faster than the previous version, as it does not require fermentation. It is a ginger flavored soda.
Ingredients:
- ginger root – 5-7 cm;
- lemons – 5-6 pieces;
- black pepper (peas) – 1 teaspoon;
- plain water – 2 liters;
- mineral sparkling water – 2 liters;
- sugar – 0,5 kg.
A few lemons can be replaced with a lime or an orange, this will give homemade ale original flavor notes. Pepper is optional.
Recipe
1. Add chopped ginger root and pepper to 1 liter of plain water. Bring the mixture to a boil, reduce heat and simmer for 5 minutes.
2. Strain the broth through cheesecloth, add another 1 liter of water, boil again for 5 minutes, strain, add all the sugar, mix.
3. Squeeze juice from lemons and mix with ginger broth.
4. Before serving, dilute non-alcoholic ginger ale with highly carbonated mineral water in a 1:1 ratio.
