Lime juice: use freshly squeezed lime juice. Look for limes that are large and a little squishy. If they are small and hard then they will be difficult to extract juice from. How to make a London mule Just a hint of fresh ginger lends peppery spice and complexity to savory dishes, and powdered or fresh ginger brightens up baked goods. Ginger has been a predominant flavor in my recipes lately, making its way into ice cream, banana bread, two soups, granola, couscous and pancakes. Ginger beer features the flavor most prominently, which I love. One sip warms me up from the inside. Don’t feel that you have to get a bottle in just for this drink though – your favourite London Dry gin will work well here too. Avoid using flavoured gins or liqueur gins as these are an entirely different breed of gins.

It’s not essential to stir this drink. If you do stir, do so gently as the ginger beer is fizzy. If you do not stir, expect the drink to be slightly stronger towards the bottom. Store in a cool, dry place out of direct sunlight. Best served chilled Once opened, consume immediately. Dead Man’s Mule – this one is rather adventurous, featuring absinthe and cinnamon schnapps. Perhaps not for the faint-hearted. For that, I had four ounces of apple cider one and a half ounces of vodka, juice from quarter of a lime. And then top up with a ginger beer. You could even add a little bit of hard cider to this as well.This is 100% ginger, water and lemon – there is a settling of white ginger at the bottom of the bottle, all quite natural. KNOW YOUR LIMITS The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units a week. PLEASE DRINK RESPONSIBLY For more information visit bedrinkaware.co.uk or in the Republic of Ireland, visit www.drinkaware.ie

The first step of making ginger beer is to make what is called a ginger bug. It might sound gross, but you can think of it as the equivalent to a sourdough starter for making bread. We use it to build up the yeast and bacteria colony so that we’re able to ferment the gingery liquid into ginger beer. I use only organic Ginger that gets washed and not peeled, then chopped and stuffed into about 3/4 height of a blender, then add cold water and a couple of chopped peeled lemons, then blitzed with water. Fish and chips – white fish, crispy batter, plenty of carbs with a sprinkling of sea salt, a few sips of fiery gin and ginger beer… that all sounds pretty good to me. You can add additional sugar when making the ginger beer if you want more sweetness. You could also add a little more ginger while steeping to increase the ginger flavor.Spicy food – fiery ginger beer is a natural for serving with spice-laden cuisines such as Mexican, Indian and Thai. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. For longterm storage, you can put the ginger bug in your fridge and it will last indefinitely. When you want to make more ginger beer, take your ginger bug out of the fridge and feed it for a few days until it starts to foam up. After the five minutes, strain out the ginger and let the liquid cool down to room 10. While that cools down, go ahead and strain out 50 grams of the ginger bug liquid, and set that aside.

I used molasses as a sweetner, Agave syrup then Zylotol across a few batches, all with success but I now have ‘my way’ and have stopped sweetening it altogether. Also, use ginger beer that has been well-chilled to ensure that the drink is pleasingly cold at the point of serving and that it doesn’t get diluted too much if the ice cubes need to do all the chilling. Ginger beer is a naturally fermented beverage made with three ingredients, ginger water and sugar. The fermentation occurs from the bacteria and yeast found on the ginger. Otherwise known as lactobacillus.

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For making the ginger bug, you’ll need a clean Mason jar and then rough chop, 10 grams of ginger skins and all. It’s a good idea to use organic ginger so you can ensure there’s no pesticides on it.

It is not essential to serve the London mule in a copper mug though. What food to serve with a London mule Discard the mashed solids and rinse out your blender/food processor. Pour the liquid into the blender/food processor. Pour in the lime juice and 1 ¼ cups sweetener. Blend for 30 seconds. To taste for sweetness, pour about 2 ounces ginger concentrate into a glass along with about 8 ounces of club soda. If it’s not sweet enough, blend in more sweetener until it reaches your preferred sweetness.

Only three ingredients make up this tasty concoction. The rum provides buttery richness, flavours of molasses, toasted sugar and, depending on your rum of choice, gorgeous spice.