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Recipes - Ginger Beer

Virgin Moscow Mule

Published by Bastien Poulain the

Photo and recipe by offbeatbride.com Ingredients ½ cup of 1642 Ginger 1 bottle of 1642 Tonic ½ oz of simple syrup Fresh mint leaves for garnish 1 slice of lime for garnish Ice cubes Preparation: Fill glass with ice cubes. Carefully pour in this order: the simple syrup, the 1642 Tonic and complete with the 1642 Ginger. Stir with a spoon. Decorate the glass with a few mint leaves and a slice of lime. Serve with a straw. Cheers!

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Floating Ginger

Published by Bastien Poulain the

Ingredients 2 cups of 1642 Ginger 2 cups of raspberry sorbet Edible gold leaf glitter for decoration Preparation: Place four cups in the freezer for about 30 minutes to chill. Place a scoop of raspberry sorbet in the bottom of each cup or martini glass. Sprinkle with gold leaf flakes and let your guests top with 1642 Ginger. Cheers!

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Pink Velvet

Published by Bastien Poulain the

Ingredients 1 bottle of 1642 Ginger 1 oz lemon juice 1 oz. strawberry puree ½ oz of strawberry syrup 1 sprig of thyme for decoration 1 orange peel for decoration Ice cubes Preparation: Fill glass with ice cubes. In a shaker, pour in this order: strawberry syrup, strawberry puree, lemon juice and complete with 1642 Ginger. Stir and pour into the glass. Decorate the glass with a sprig of fresh thyme and an orange peel.  

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Peach Spritz

Published by Bastien Poulain the

Photo and recipe by 1ou2cocktails Ingredients 1 oz of 1642 Ginger ½ oz. Blackcurrant Cream 1 ½ oz Peach Nectar 2 ½ oz White wine Mint leaves Preparation: Pour the crème de cassis into an old fashioned glass. Fill the glass with ice cubes. Gently pour in this order: the peach nectar, the white wine and the 1642 Ginger. Stir with a spoon. Cheers!

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Ham on the Bone

Published by Bastien Poulain the

Recipe by Recettesduquébec Ingredients 4 bottles of 1642 Ginger ½ kg (3 lb) Ready-to-eat ham 1 tsp. powdered mustard 1 tbsp. brown sugar ½ tsp. ground cloves 1 cup maple syrup 1 onion, sliced Salt and pepper to taste Preparation: Preheat oven to 325°F (160°C). In a shallow dish, place sliced onion and ham, fat side up. Sprinkle ham with mustard and cloves. Mix 1642 Ginger and maple syrup and coat ham with it. Place on...

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