A couple weeks ago The Boston Shaker hosted a tasting event with Barritt’s Ginger Beer and my obsession with the stuff has now been revived.  I love the contrast of spicy and sweet and because it combines well with such a variety of other flavors it’s a must for any summer bar.

Before the recipes, a bit about ginger beer.  First produced in England in the mid-18th century,  the early recipe included ginger, sugar, water, and lemon juice.  This mixture was then combined with a yeast and bacteria combo, known as a ginger beer plant, which caused fermentation.  Some of the early ginger beers could have had an alcohol content of up to 11%.  Modern ginger beer, like the Barritt’s we sipped at the Boston Shaker, are not fermented, but rather carbonated (no boozy ginger beer here).  Barritt’s was first produced in the 1870s by William John Barritt, a man looking to make a living to support his large family.  Barritt took advantage of a small bottling machine in a dry goods store in Hamilton, Bermuda, and a delicious ginger beer was born.

My friend Anne Marie and I sampled all four drinks that were being mixed by Paul Imbesi.  Two of the cocktails rose to the top.

The Bohemian Cooler

(created by Boston bartender Tom Schlesinger-Guidelli of Island Creek Oyster Bar)

1 ½ oz St. Germain

1 oz rye whiskey

¾ oz lemon juice

2 dashes Angostura bitters

Shake over ice. Strain into a Collins glass filled with ice and top with 2 oz ginger beer. Garnish with lemon wheel.

This is a great summer drink—the richness of the rye, the flowery-sweet St. Germain, and the tart lemon juice are brightened and heightened by the spicy ginger beer.  I just love this drink.

Amatitan Mule

(created by Ezra Pattek of Bar Lab, Miami)

2 oz silver tequila

2 thin slices of jalapenos

½ lime, quarted

1 bar spoon agave nectar

Muddle jalapenos, limes and agave. Add tequila and shake.  Strain into a Collins glass filled with ice and top with 2 oz ginger beer.  Garnish with lime and jalapeno wheels.

Now this cocktail is not for the faint of heart (or taste buds)—this is quite spicy with both the jalapenos and ginger beer.  This isn’t the kind of drink I would usually chose if I saw it on a menu, so I was a bit surprised by how much I enjoyed this.

My advice for this weekend (and my own personal plan)—grab a six pack of ginger beer and get shaking and mixing.  If you aren’t up for the recipes above, try something simple like a Dark and Stormy, a simple combo of a dark rum, ginger beer and lime juice.  Cheers!

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