Strain through a fine mesh sieve, pushing out as much liquid as possible.Blend ginger with 1 cup of sugar water until smooth and no large chunks remain.But if you will be using it in other recipes, or drinking it straight up with soda, you might find you prefer it a bit sweeter.) ( You can use anywhere from 1/2 to 1 cup of sugar in the concentrate depending on how sweet you want your ginger concentrate: if you will be using this recipe for moscow mules, which adds sweet ginger liqueur, you may want to use less sugar. Microwave 1 1/2 cups of water with sugar until warm and stir until sugar is completely dissolved.You do not have to peel the ginger, especially if using young ginger. Wash and scrub ginger to remove all traces of dirt (break off limbs to be sure you get all the stray dirt in the crevices).I used these hammered copper mugs, which have a nice vintage-looking patina (as opposed to the super shiny finish most mugs have). Then touch it and see just how cold the copper gets.įor an even colder chill, freeze the mugs for 15 to 30 minutes before serving and they’ll be fabulously frosty. Don’t believe me? Fill a copper mug with ice and give it a few minutes until you start to see condensation form on the outside of the mug. Well, it turns out copper is an amazing heat conductor, and so your mules will stay frosty cold far longer than if you were to serve them in glass. Ok, so what’s with the copper mugs anyway? But the variations are really endless… Kentucky Mules made with bourbon, Gin Gin Mules with gin, Mexican Mules with tequila, Mezcal Mules with (duh) mezcal… I mean really, ginger beer with just about any liquor is going to be good. I guess you could call them French Mules if you’d like (despite the fact that the Moscow part is still there). I call these “Fancy Mules” because they have an extra splash of Domaine de Canton, a French ginger liqueur that makes these mules extra special. Maybe because it has a bit of a kick? Who knows.)
(Side thought: Who decided to call it a mule anyway? There’s nothing ass-inine about ginger beer. The waiter gave me a strange look because, well, I basically just ordered a straight up vodka. Well, one night I tried to be clever and order “a Moscow Mule please, hold the mule”. I like to make a big batch of the concentrate and freeze it in ice cube trays so I can easily make a ginger soda anytime I please.įunny story: I love ginger beer (that’s nothing new), and I know if a restaurant has a Moscow Mule on their menu that I can usually just get a plain ginger beer. The ginger beer concentrate is incredibly versatile, and while it serves as the base for these fancy mules, you can also mix it with plain club soda for a hot and refreshing homemade ginger beer. I run it through the blender again to eek out every last bit of ginger flavor. I used the brilliant method outlined in Ashley’s book, Date Night In, which calls for you to blend the ginger with sugar and water (no peeling necessary), and then strain out the solids. Granted, it is still pretty dang spicy (just how I like it), but you can easily adjust the quantities of sugar, lime juice, and other ingredients to mellow out the burn if you choose. The flavor is strong and spicy, but fresher, without the same sinus-singing burn that more mature ginger tends to have. The same recipe using ginger from different stores will taste different, and nothing I tried really tasted exactly right. In my experimentation I’ve discovered that not all ginger is created equal.
My experiments in baby ginger continue… it turns out pickling isn’t all it’s good for.Įver since Rachel’s ruined me for ginger beer forever, I’ve been trying to recreate it at home, since I don’t exactly make it to Seattle very often (and the shipping… well, it burns more than the ginger).
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