Ginger Ale, Pop & Beer

Ginger was an absolutely essential ingredient in eighteenth- and early nineteenth-century American drinks, a fact borne out by flipping through period household manuals. These contain all manner of gingery “receipts,” from ginger wine to ginger pop, beer, and lemonade; it was also called upon as supporting character in all kinds of recipes. Our spicy ginger syrup provides a perfect base ales, beer, and pops!

INGREDIENTS

For ale & pop:
1½ oz. ginger syrup
1 oz. lime juice
¼ oz. boiled cider
1 small egg white (for pop)
Soda water

For beer:
1 oz. ginger syrup
¾ oz. lime juice
1 barspoon boiled cider
Porter or brown ale; for N/A version, use non-alcoholic dark beer

Garnish for all variations: lime wedge and candied ginger on pick

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ABV LEVEL

For ginger ale:
Measure into a glass and stir briefly. Top with ice and soda water. Garnish and serve.

For ginger pop:
Follow the instructions above, but beat an egg white into the syrup and juice mixture before topping with soda and ice.

For ginger beer:
In an 8- to 10-ounce glass or small tankard, mix the ginger syrup, lime juice, and boiled cider. Top with about 6 ounces porter or brown ale or non-alcoholic dark beer. Garnish and serve.