Ginger Beer

Makes about 6 cups of ginger beer base or enough for 30-40 servings.

Combine the prepared ginger root along with the purified water in the bowl of a high powered blender or food processor fitted with the metal blade. Blend or process for about 3-5 minutes.

Strain the ginger pulp through a fine mesh strainer or a strainer lined in wet cheesecloth. Use a spoon or ladle to press all of the liquid through leaving only the dry pulp.

Return the pulp back to the blender or food processor along with another cup of water and process for another 3-5 minutes.

Repeat the straining and discard the remaining pulp.

Add 1/4 cup of the freshly squeezed lime juice along with 1 cup of raw agave nectar to the strained ginger juice. Blend together. Do not add additional agave or lime until after you have sampled the mixture with soda.

In a 10-12 ounce highball style glass, measure 1-2 ounces of the ginger base. Add about 7-8 ounces of sparkling water or club soda, stir, and taste to make any adjustments.

If you prefer a sweeter base, add more agave. You can even add sugar or blend in some candied ginger for a considerably sweeter gingery drink.

If you want it to be more citrusy, add more lime juice. Be careful not to add too much lime as it might interfere with the gingery nature of the beverage. Add only a little at a time until it it just to your liking. Another option for additional lime essence without overwhelming the base with juice would be to serve the brew with a twist of lime run around the rim of the glass before serving.

Store the ginger base in the refrigerator for up to 10 days or freeze in ice cube trays for individual servings ready to go.

When serving, mix drinks individually or make a pitcher for a larger crowd.

Ginger beer is excellent used as a cocktail mixer. Try it with vodka to make a Moscow Mule or Gosling's Black Seal Rum to make a Dark and Stormy. Ginger beer is also great to use in place of 7 Up for a spicy Shirley Temple.

Cheers.