Step up your Moscow Mule game: how to make your own ginger beer

May 29, 2020

There’s nothing more refreshing at the end of a long, hot day than an ice-cold Moscow Mule. On top of being delicious, this classic vodka drink couldn’t be easier to make at home. The problem is, the store is always out of ginger beer on the day you decide to make one.

We’ve got a solution for that: why not just make your own? Not only is it extremely simple, it tastes way better than the stuff from the supermarket. Trust us on this one.

You will need:

33.8 oz (1 liter) bottle of mineral or filtered water
¼ lb of fresh ginger
¼ lb of sugar
Juice of half a lemon
¼ teaspoon active dry yeast

Peel and finely grate the ginger, ideally using a microplane.

Combine with the water, sugar, lemon juice and yeast into a container and stir well.

Funnel into your plastic water bottle. This is important: a lot of carbonation is going to form, and a glass bottle could explode. Leave about 1 1/2 inches of space at the top and screw the cap on tightly. If you only have glass containers at home, we recommend you leave plenty of room at the top (use two containers if you have to) and keep a close watch. Shake gently until all the sugar is dissolved.

Leave to ferment at room temperature for 24 to 48 hours, checking regularly: it will be ready once the plastic feels hard when squeezed. If you’re using glass containers, open every 5 to 6 hours to release some of the pressure.

Carefully open the bottle and strain the ginger beer into its final container (you can use a flip-top glass bottle this time).

Store in the fridge immediately (the cold stops the fermentation process) and consume within a week.