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Gingered Ale


0.75 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
1.5 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
2 oz
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
1 wedge
Small, round, green citrus fruits. Commonly used in many cocktails for its rind or its acidic taste (6% acid total; 4% citric, 2% malic, some succinic acid).

Shake all, except the soda, with ice. Strain into a highball filled with ice. Add the soda. Garnish with a lime wedge. #shake #ontherocks #mocktail


Our take on ginger beer from Leo Robitschek. To make the ginger-lime syrup: Combine 600g water, 800g light brown sugar, 300g chopped ginger, 95g lime juice in a sauce pan. Simmer for 45 minutes, stirring occasionally. Add 20g lime zest. Allow to steep for 30 minutes. Strain and cool.


Herbal
Spicy
The NoMad Cocktail Book
avg. 2.0 (2)
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