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Homemade Ginger Ale Adds Fizz to Standby

Great summer drink fits move toward local, natural, artisanal

By Katherine Thompson,  Newser Staff

Posted May 20, 2009 10:05 AM CDT
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(Newser) – If you’re still sipping ginger ale from a can, you must be sadly misinformed about the latest drink trend. The cool thing now is ginger ale from scratch, informs the New York Times, and bars and restaurants are catching on. Why put in the extra effort of steeping ginger with lemon and sugar, then adding seltzer? It’s more delicious, for one.

And the artisanal nature of a fresh drink appeals to natural-food enthusiasts. “Nothing’s more local than things being made from scratch,” points out a National Restaurant Association spokeswoman. Some substitute honey for sugar, and others have secret additions to the mix, but for any recipe the key is the spicy, fresh zing of the ginger itself.

The fresh ginger ale being concocted around the country is as likely as not to find its way into a mixed drink like a dark and stormy or rye and ginger.
The fresh ginger ale being concocted around the country is as likely as not to find its way into a mixed drink like a dark and stormy or rye and ginger.   (©_e.t)
The ginger root finds its way into many foods, especially curries and other Asian dishes.
The ginger root finds its way into many foods, especially curries and other Asian dishes.   (©SingChan)
The base ingredients for a homemade ginger ale are ginger juice, sugar or honey, lemon or lime, and carbonated water.
The base ingredients for a homemade ginger ale are ginger juice, sugar or honey, lemon or lime, and carbonated water.   (©Chrysaora)
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COMMENTS
Showing 1 of 1 comment
Jes
May 20, 2009 6:23 AM CDT
The main point is it's delicious. Seriously, you need to try it.

A recipe
New York Times

Bottled ale still has a following, though
Gourmet

 
drinks • cocktails • buy local • natural food • ginger • ginger ale • food trends • artisanal

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