GINGER DRINK ALCOHOL RECIPES

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21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...



21 Best Moscow Mule Recipes You Should Learn To Make In ... image

Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

Provided by Advanced Mixology

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

4-5 oz. Ginger beer
1.5 oz. Kentucky bourbon
.5 oz. Lime juice
Mint sprigs for garnish
Ice

Steps:

  • Combine bourbon and lime juice in a copper mug filled with ice.
  • Top with ginger beer until the mug is full.
  • Garnish with a lime wheel and mint sprig.

Nutrition Facts : ServingSize 1, Calories 169

GINGER BEER RECIPE (WITH ALCOHOL) | RéVOLUTION FERMENTAT…



Ginger Beer Recipe (With Alcohol) | Révolution Fermentat… image

Brewing your own alcoholic ginger beer is easy! If you like the fiery taste of ginger, you'll love this homemade fermented drink.

Provided by Jean-Luc Henry

Categories     Drinks

Prep Time 10 minutes

Yield 3

Number Of Ingredients 7

400 g sugar
150 g ginger
2 lemons ((or limes))
75 g raisins
100 g ginger bug* (*(The use of an active ginger bug guarantees the success of this fermentation.))
3 l water
Mint ((optional))

Steps:

  • Recover the zest and juice from the citrus fruits. Put the peels in the compost.
  • Pour all the ingredients into the blender with one or two cups of water.
  • Blend until a homogeneous consistency is obtained. Add water as needed. If you do not have a blender, finely chop the ingredients with a knife or food processor.
  • Filter with a fine sieve. Pour the liquid into a perfectly clean jar.
  • Add water until you reach 2-3cm below the jar mouth.
  • Cover the jar with a lid with an airlock.
  • Fill the airlock to the line with water or alcohol.
  • Allow to ferment at room temperature until there are no more bubbles left for at least a week. This can take up to 1 to 3 months.
  • Bottle in pressure-resistant bottles. Leave sediments in the bottom of the jar. Keep the bottles in the dark for at least 1 month to develop the sparkling and enhance the flavours.

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