As warmer weather approaches (hahahah), people are once again slowly opening up to the idea of drinking something a bit more refreshing than wine, yet a wee tastier than yeasted bubble water (why humanity, why). Granted, this is more of a summer drink, but I recently discovered Bundaberg Ginger Beer, the one and only ginger beer, in Bern. And lord knows I need to make the best of it.
I last had this drink at the Beaufort in Carlton, Melbourne (another excellent place to visit if you’re in the neighbourhood). There they called it a Hurricane, but since I’m only using one type of Rum, I’m settling for “Cyclone” – the tame, tasty sort that limits itself to small glass vessels. You get a hint of vanilla from the rum, an extra punch of ginger from the syrup, all zingily balanced by the lime. What more is there to say.
Makes 1 drink
ice, rather more than less
60ml Sailor Jerry Rum
15ml ginger syrup (recipe below)
2 dashes Angostura Bitters
2 lime wedges
120ml Bundaberg Ginger Beer
Get yourself a tall glass and fill it with ice. Add rum, syrup and bitters. Squeeze over the lime and fill up with ginger beer.
makes about 180ml
220g white sugar
100g ginger, thinly sliced, then roughly chopped
1 pinch salt
Combine everything in a small pan. Bring to the boil, then let simmer over low heat for about 30 minutes until syrupy. Let it cool, then pour into a jar through a fine mesh strainer. Will keep in the fridge for a few weeks.