Gingered Ale Recipe
lime zested spiced ginger, demerara, lime, soda
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ginger-Lime Syrup
To Assemble (per 1 serving)
Method
Ginger-Lime Syrup
Prepare ginger
Peel the fresh ginger and thinly slice or coarsely grate to yield approximately 4 oz (about 1 generous cup packed). Slicing gives a cleaner syrup; grating yields more intense heat and flavor.
Combine and simmer
In a small saucepan, combine 1 cup water, 1 cup demerara sugar, the sliced/grated ginger, 6 whole allspice berries, 1 tsp ground cinnamon, 1 tbsp lime zest (use a fine grater, avoid the white pith), and a pinch of salt. Stir to dissolve the sugar.
Cook syrup
Bring mixture to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered, for 10–12 minutes until the syrup is fragrant and slightly reduced. Taste after 8 minutes and continue until desired ginger intensity is reached.
Infuse and cool
Remove from heat and let the syrup steep with the ginger and spices for 20–30 minutes for stronger flavor. Stir in 2 tbsp fresh lime juice while warm. Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract flavor. Discard solids.
Store
Cool to room temperature, then refrigerate in a sealed container. Syrup will keep 2–3 weeks refrigerated.
To Assemble (per 1 serving)
Fill a highball glass with 1 cup ice.
Add 2 tbsp ginger-lime syrup and 1 tsp fresh lime juice to the glass. If using bitters, add 2 dashes now.
Top with 6 oz chilled soda water. Stir gently once to combine without flattening the soda.
Garnish with a lime wheel or wedge on the rim and, if desired, a light dusting of extra lime zest over the top for aroma. Serve immediately.