GINGER BREW

COVER FOR THE GINGER BREW ZINE

GINGER-PINEAPPLE

ZESTS-SPICES

CITRIC ACID-HONEY

CHARTREUSE

THIS IS MY FAVORITE TO MAKE A HOME AND PRETTY MUCH HAVE IT IN MY FRIDGE OR FREEZER AT ALL TIMES. I'VE USED IT MANY TIMES OVER THE YEARS AS A STOCK FOR A PUNCH OR A LARGE-BATCHED DRINK.

I STARTED MAKING THIS BREW WHEN I TRIED TO MAKE A HOT DRINK WITH THE 2 BIRDS HOUSE GINGER BEER (MADE FROM GINGER AND LEMON JUICES). BUT, IRONICALLY, I STARTED TO PLAY AROUND WITH IT MORE WHEN I STARTED MAKING IT AT HOME. 

 

OVER TIME DIFFERENT INGREDIENTS HAVE COME INTO PLAY- I MAKE IT SLIGHTLY DIFFERENTLY EACH TIME. SOMEWHERE ALONG THE WAY I INCORPORATED PINEAPPLE AND THAT'S DE RIGUEUR FOR ME AT THIS POINT. A MORE PINEAPPLE-FORWARD PINEAPPLE AND GINGER BREW IS ACTUALLY A TRADITIONAL DRINK IN JAMAICA. HERE THE PINEAPPLE IS A BACKGROUND SUPPORT INGREDIENT. ITS FLAVOR COMES THROUGH A LITTLE BUT MOSTLY I'M USING IT FOR ITS SPECIFIC KIND OF ACID TO SUPPORT THE VERY PRONOUNCED GINGER. 

 

AT 2 BIRDS, THE BREW WAS THE BASIS FOR A HOT DRINK WITH MACCHU PISCO CALLED HOT NOODZ NAMED AFTER BAR MANAGER LUCY DUNNING'S TABBY CAT, NOODLES.

AT LAZY OMAKASE, I SERVED THE DRINK EXACTLY AS I OCCASIONALLY HAVE IT AT HOME- WITH CHARTREUSE.

 

IT ALWAYS MAKES ME FEEL GOOD TO HAVE IT AND BECAUSE OF THAT I, DECIDED TO MAKE A ZINE-BOOKLET ON HOW TO PREP THE DRINK.