Ginger beer is an unsung cocktail hero. With it’s distinct (and potent) ginger taste, anyone who has gulped down a bottle of Reed’s Ginger Brew knows that your basic gingerale is no fair substitute. Here are two of my favorite ginger-concoctions to help your ride out the hot hot days that mother nature has been serving up this summer.

Feeling real ambitious? Scroll to the bottom for a homemade ginger beer recipe from epicurious.com.

Moscow Mule


moscow mule, photo patrick_h/flickr. lead image by reeseclloyd/flickr

2 ounces vodka over ice
8 ounces ginger beer
squeeze of lime

And yes, it’s true. Moscow Mules always taste better when sipped out of a copper cup. Track down your own Moscow Mule copper cup on amazon.com

Dark and Stormy


Dark and Stormy, photo shutterbean/flickr

2 ounces Goslings Black Seal Rum or Myer’s Rum
6 ounces ginger beer
lime wedge
optional lime wedge for garnish

Squeeze lime wedge over ice and top with rum, add ginger beer and stir. Garnish with lime.

Homemade Ginger Beer

INGREDIENTS
About 1/4 pound ginger, peeled
1 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon active dry yeast
About 2 quarts water

EQUIPMENT
a Microplane grater; a funnel; a clean 2-liter plastic bottle with cap or sealable glass bottles

PREPARATION
Grate enough ginger using Microplane to measure 3 1/2 tablespoons, then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. Place funnel in neck of bottle and pour in 3 tablespoons ginger juice (reserve any remaining for another use). Add sugar, lemon juice, yeast, and a pinch of salt. Fill bottle with water, leaving about 1 1/2 inches of space at top. Remove funnel and screw cap on tightly. Gently shake bottle to dissolve sugar. Let stand at room temperature until plastic feels hard and no longer indents when squeezed, 24 to 36 hours.
Chill ginger beer until very cold.

I haven’t tried the homemade ginger beer recipe just yet, so let me know how it goes. Enjoy!