Tuesday, June 21, 2011

Just in Time For Summer Post! Making Ginger Ale part I

After a bit of a hiatus, a return to blogging. Lots of things happened, namely living with a family going on a diet. With such caloric restrictions in place, it's hard to pursue truly grand, rich things as is my inclination.

In the meantime, I've managed to escape a diet restricted eating regime temporarily to hopefully have some good material for a few posts. 

The inspiration for this post has been a fascination with ginger beer, ever since discovering the Moscow Mule from a manga about, well, cocktails. A Moscow Mule is vodka, lemon or lime juice and topped with a healthy pour of ginger beer. It is refreshing and has a good kick from the soda as well as the ginger. A perfect summer drink really! 

After coming upon this recipe for ginger ale through the comments on The Paupered Chef's post on Ginger Beer, an opportunity to pursue something great came about! So here it is. Seems to me the biggest differences between Ginger Beer and Ginger Ale is that ginger beer involves the use of heated water. I'll give that the try next time, but this time, the instructions for a Professor of Biology are good enough for me.

First the setup. Sugar, yeast, ginger, a lemon. The smaller fruit is a key lime, since our lemon's are Meyer's and not as tart, so I wanted to offset that a little.

A cup of sugar and 1/4 tsp of yeast is funneled into a 2 liter plastic bottle. 

Grate fresh ginger until you get 1.5 tablespoons of the wonderfully pungent stuff, and put it into a measuring cup or some other easy to pour container. 

Squeeze a lemon into it! Then pour this into the 2 liter.

And wash everything into the bottle with good fresh water.

Right now I'm keeping it in the bathtub in case of explosions, and will check it until the bottle is hard, a sign that things are at their limit. Once that's done, it's going into the fridge. I'll keep you posted on the results!

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