• Start by bringing the water to a boil. While the water is coming to a boil, place the ginger in a plastic bag and pound the ginger until fully crushed with a rubber mallet, rolling pin, or meat tenderizer. Add the ginger to the boiling water and cook on low heat for 30 minutes.
• After 30 minutes, turn off the heat and add the zest and sugar. Cover the pot and allow the liquid to cool. At this point if you would like to add the spices you may…some people prefer their ginger beer without. Either way, the finished product will have plenty of flavor and a little bite.
• Pour the liquid into a bowl, cover and let it sit out for at least two days. Strain the ginger beer and refrigerate. The ginger beer will not be fizzy so feel free to add some seltzer water at this point is you plan on drinking it straight.
DARK 'N' STORMY COCKTAIL
• Pour 2 ounces of dark rum over ice and add 8 ounces of Ginger Beer. Top it off with seltzer and a small squeeze of lime juice. Stir your new favorite cocktail and enjoy!
A note on cinnamon: There are two main types of cinnamon. The most common being cassia, which will not lend itself to the Ginger Beer as well as the more delicate and sweet flavors of the Ceylon cinnamon. For more information on Ceylon cinnamon, check out our friends at Lemur International (www.lemurinc.com).
A note on rum: The traditional rum used for this cocktail is a dark rum (not spiced) much like Goslings from Bermuda. If you have a favorite rum, go ahead and use it or take this opportunity to explore others like Appleton V/X or maybe Zacapa.