Fever Tree Ginger Beer Recipe
Make Fever Tree Ginger Beer Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base
Spice & Balance
To Serve (per 1 liter soda water)
Method
Syrup Base
- 1
Prepare ginger
Peel the fresh ginger and finely chop or grate it. You should end up with about 1 cup packed which gives a fresh, bright ginger flavor similar to Fever-Tree's profile.
- 2
Combine and simmer
In a medium saucepan, combine the chopped ginger, granulated sugar, light brown sugar, and 2 cups water. Add the lemon zest and cream of tartar. Bring to a gentle boil over medium heat, stirring to dissolve the sugars.
- 3
Add spices
Once the mixture reaches a simmer, add the lightly crushed peppercorns and cardamom pods. Lower the heat and maintain a gentle simmer for 15–20 minutes, stirring occasionally, until the liquid is fragrant and slightly reduced.
- 4
Finish syrup
Remove the saucepan from heat. Stir in the 2 tablespoons fresh lemon juice and a pinch of sea salt. Let the syrup cool slightly for 10 minutes to allow flavors to infuse.
- 5
Strain
Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract as much liquid as possible. Discard solids. For a clearer syrup, strain a second time through a fine cloth.
- 6
Bottle and chill
Allow the syrup to cool to room temperature, then transfer to a clean bottle or jar. Refrigerate. The syrup will keep 2–3 weeks refrigerated.
To Serve
- 7
Mixing ratio
For a bright, balanced ginger beer similar to Fever-Tree, use about 3 tablespoons of ginger syrup per 1 liter of chilled sparkling water. This yields a lively but not overly sweet ginger beer. Adjust between 2–4 tbs to taste.
- 8
Assemble
Fill a pitcher or individual glass with ice. Add the measured ginger syrup and 1 tablespoon fresh lime juice per liter (or 1 tbs per 2 cups sparkling water), then slowly pour in chilled sparkling water. Stir gently to combine without flattening the soda.
- 9
Garnish and serve
Taste and adjust with extra lime or a pinch more salt if needed to enhance brightness. Serve immediately garnished with a lime wheel or piece of candied ginger.
- 10
Notes on carbonation and scaling
This recipe makes roughly 1 cup of ginger syrup (yields about 10–12 tablespoons). Each batch will carbonate when mixed with bottled sparkling water; do not store mixed ginger beer for long periods to avoid flattening. To scale up, multiply ingredients proportionally; keep simmer time similar.