Our second libation working up to the New Year is Ginger Beer Rosemary Rye Cooler. A robust rye complemented by refreshingly aromatic ginger and rosemary.
It's simple, sexy, seriously sensory seducing and totally NYE glass-raising worthy!
The always incredible aromatic rosemary awakens your senses without overwhelming, setting the stage for a brief, but exhilarating wave of ginger's refreshingly spicy heat, quickly followed by the dark, smooth, enveloping warmth of rye.
The flavour notes play differently with each sip making it one of my favourite concoctions to date.
Ginger Beer, not to be confused with Ginger Ale, is another drink that is popular in the Caribbean. It's origins date back to the 1800's.
Ginger Beer can be found in its original fermented form in liquor stores and usually contain an alcohol content of around 4% (at least the ones with which I am familiar). It's non-alcoholic cousin can be found in the international section of most grocery stores here in Canada.
I would normally use the non-alcoholic variety for mixing cocktails like Mules, but I decided to switch things up this time around and use a ginger beer with a darker, cloudy colour with oak and cedar notes. Does all that masculinity not get you stirring just a bit? 😉 
Unlike yesterdays Sorrel Sangria, which was simple but required a bit of patience, this Ginger Beer Rosemary Rye Cooler can be shaken or stirred and enjoyed in a matter of minutes.
I suggest you make the simple syrup ahead and keep on hand to speed things up. While you are at it, whip up a batch of candied ginger for garnishing. I used my go-to recipe from Cook's Illustrated.
Tomorrow we'll tip our glasses to Amarula Truffles! See you then.
Ginger Beer Rosemary Rye Cooler
Ingredients
- 1 L ginger beer 4 cups/2 bottles
- 118 ml freshly squeezed orange juice ½ cup
- 118 ml rosemary simple syrup ½ cup, see below
- 118 ml dark rye/whiskey ½ cup, adjust to taste
- crushed ice
- candied ginger and fresh rosemary sprigs to garnish
Rosemary-Ginger Simple Syrup
- 3-5 rosemary sprigs
- 200 g loosely packed brown sugar 1 cup
- 236 ml water 1 cup
- 4-5 slices of fresh ginger optional
Instructions
To make the simple syrup:
- Place the rosemary, sugar and water in a saucepan and bring to a full boil over medium heat until sugar is completely dissolved. Stir continuously.
- Remove from heat, add the ginger slices and allow to stand, covered for 15-20 minutes - longer if you want a stronger brew.
- Pour through a fine mesh sieve to remove the rosemary and ginger. Allow to cool.
- Once cooled, store in the refrigerator in an airtight container until chilled and ready for use.
- Mix ginger beer, orange juice and simple syrup in a pitcher. Add rye to taste.
- Serve over ice and garnish with candied ginger and rosemary sprigs.
Notes
