recipe af gingerbeer

Photo courtesy Brooklyn Soda Works

Ginger Beer

One fateful night in early 2010, Caroline Mak and Antonio Ramos decided to make their own homemade ginger beer. Things progressed quickly, with friends encouraging them to make other soda flavors and to sell at the Brooklyn Flea. Three years later, they have a production space in Brooklyn, and you can find their sodas on draft at restaurants throughout New York City. They offer new flavors almost weekly, with unique combinations, like Concord grape and fennel seed and raspberry and peppercorn. And if you don’t live in NYC, you can still get a taste with this recipe for their original ginger beer.


1½ oz. fresh ginger juice
26 oz. water

2 oz. cane sugar
½ oz. dark molasses
2 pieces star anise
½ stick cinnamon
½ tsp. allspice
½ tsp. cloves
1½ oz. fresh lemon juice


Grate fresh ginger and squeeze out the juice through a strainer, discarding the pulp. Bring the water to a simmer. Add the sugar and molasses. Add the star anise and cinnamon to the water and simmer for 30 minutes. Remove from heat and add the allspice and cloves. Steep in the hot liquid for 5 minutes. Strain. Add the liquid to the ginger juice and stir in the lemon juice. The liquid should be as cold as possible before carbonation, so place it in the freezer for at least 15 minutes. Pour it into a carbonation siphon with another 7-8 ounces of water (or however much you need to fill your siphon). Pop the CO2 cartridge into the siphon and shake the siphon for 30 seconds so the liquid absorbs the CO2.


Caroline Mak and Antonio Ramos, Brooklyn Soda Works






ontap af chicory-coffee


Coffee With a Kick

Re-creating New Orleans’ chicory-fueled cooler.


New Orleans has flavor all its own, and in our May/June 2013 issue, we drink in all the city’s cocktail culture, past and present. But when it comes to coffee, the local bean scene can be summed up in one word—chicory. Morning, noon and night, locals and tourists line up at Café du Monde in the French Quarter for cups of chicory coffee—a bold, bittersweet brew made with a mix of the roasted, ground root of the endive plant and regular coffee beans. And though New Orleans popularized the coffee-chicory blend, it wasn't the first to brew it. With centuries-long stints shifting from the Roman Empire to Napoleon’s France, chicory coffee made its way to the U.S. during the Civil War when confederate soldiers used the root to stretch their coffee rations. And from there, the taste for the distinctive brew only spread. One notable fan, San Francisco-based Blue Bottle Coffee, brews up its own version and even offers brew-your-own chicory coffee kits and pre-mixed bottled versions. Curious for a taste? Check out Blue Bottle’s easy formula.  

1 lb. coarsely ground coffee
1 1/2 oz. roasted and chopped chicory
2 1/2 quarts water
3 oz. simple syrup


Large stockpot
Wooden spoon
Fine-mesh sieve
Large Mason jar


Combine the ground coffee, chicory and water in a stockpot. Stir with a wooden spoon, cover and let steep at room temperature for 8-12 hours.


Carefully break the crust of the coffee grounds with a spoon and strain through a fine-mesh sieve into the Mason jar. Add simple syrup to concentrate and stir to combine.


Serve over ice and add milk to taste—most people opt for about a 50/50 ratio of milk to chicory-coffee concentrate.


Keep refrigerated and use within 1-2 days. Yields 4-5 cups of concentrate.







Apricot Shrub Soda

A homemade apricot and apple cider shrub adds a summery splash to a glass of club soda.


1 oz. apricot shrub
4-5 oz. club soda or sparking water
1/4 oz. fresh lemon juice (optional)


Combine ingredients in an ice-filled glass and gently stir to combine. Taste for sweetness, adding lemon juice to taste, if desired.


Putney Farm





recipe af Strawberry-Shake

Photo by Clare Barboza

Strawberry Shake

Updating the soda-fountain favorite, this recipe offers a bright burst of berry goodness.


1 cup strawberry syrup (see below)
1/2 cup milk
1 Tbsp. milk powder
8 scoops vanilla or strawberry ice cream
Tools: blender
Glass: milkshake
Garnish: drizzle of strawberry syrup


Blend milk and milk powder until smooth. Add the strawberry syrup and ice cream and blend until the ice cream is just incorporated. Pour into glasses and garnish.

Serves 4.


Strawberry Syrup: Combine 2 cups chopped strawberries (fresh or frozen), 3/4 of a cup of granulated sugar and a splash of lemon juice in a small saucepan and simmer over medium heat, mashing strawberries, for 2 minutes. Let cool to room temperature before using.


From Malts & Milkshakes by Amy Martin. Published by St. Martin’s Press





Apricot Shrub

Preserve the flavor of peak-season apricots with this tangy shrub.


1 cup apricots, pitted and quartered
1 cup sugar
1 cup apple cider vinegar
Tools: medium mixing bowl, potato masher, wooden spoon, strainer


In a medium bowl, mash the apricots, add the sugar and stir to combine. Cover and refrigerate for at least 12 hours and up to two days.


Strain the accumulated juices into a jar, pressing down on the fruit to extract as much liquid as possible. Add the vinegar and stir to combine. Keep refrigerated and use within 2 weeks; shake well before using.


Yields approximately 2 1/2 cups.


Putney Farm



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