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




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