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I rarely find a recipe online that doesn’t contain endless waffle and ‘lifestyle’ nonsense – Not this one, I have adapted it to suit our taste. But I do like some Cointreau in my ‘rita, and I like to taste the tequila a little smidge more (if it’s a good tequila). The ginger is carefully balanced to bring a slight element of heat whilst the apple and honey add crispness and sweetness without mutual obliteration. Based on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! I’ve tinkered with some liqueur recipes in the past which require capsicum tincture – Could I obtain that anywhere in UK?This tastes exactly like the craft one for a fraction of the cost and I can make it as strong as I want! Mix ginger beer with a healthy splash of any basic liquor, squeeze in some lime, and you have your self a simple and refreshing highball. I have tried fermenting with yeast and also only the syrup mixed with carbonated water, but in all recipes I did like you mentioned about ‘most recipies’ – cooking the ginger in water with sugar. I used molasses as a sweetner, Agave syrup then Zylotol across a few batches, all with success but I now have ‘my way’ and have stopped sweetening it altogether.

There are several theories of where the margarita first originated and we’re not sure which one is true! To taste for sweetness, pour about 2 ounces ginger concentrate into a glass along with about 8 ounces of club soda.I made this to have as a sort of cocktail before dinner as I am cutting out all alcohol before a surgery. If you are using 2 ounces ginger beer concentrate per ginger beer, that means you can make 18 ginger beers. This delicately coloured switchel is really appealing, in its colour, level of carbonation and mild gingery apple aroma.

If you’re looking for a simple savory dish to put together this week, I highly recommend this Greek quinoa with avocado, arugula and cherry tomatoes. Last week I mixed ginger beer with applejack, lemon juice, and hopped pear bitters, and it was like a totally different drink than anything I’ve ever made. The ginger that we source from Nigeria has an aromatic intensity to it that adds depth to the ginger flavour. Please do give it a test run beforehand if you haven’t yet, to make sure it’s exactly what you want! Just a hint of fresh ginger lends peppery spice and complexity to savory dishes, and powdered or fresh ginger brightens up baked goods.Ginger beer made from a yeast-based starter is reported to not have the same taste or mouth feel as that made with ginger beer plant. I love ginger beer and use it for a lot of my cocktails, was looking for something like this and it definitely didn’t let me down at all.