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TREND: Homemade ginger ale
TREND: Homemade ginger ale
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Superstar mixologist Katie Loeb, last seen holding it down at Chick's Cafe and Wine Bar, revealed on Philly Mag's The Restaurant Club blog that she will now be head bartender at the renovated Oyster House.
The Restaurant Club has a nice little Q&A with Loeb, mostly about how a bartender known for creative cocktails will fit into the classic Oyster House style. She mentions gimlets mixed with her housemade lemon and lime cordials, as well as her homemade ginger beer in special-request cocktails. Loeb must be our most plugged-in local bartender, since she has been making that ginger beer for a good while � sure to make a next-level Dark & Stormy.
The New York Times has a piece entitled "Ginger Ale Without The Can," profiling restaurants from Atlanta to NYC that are incorporating house-made ginger sodas into their drinks. More than just settling the stomach and delivering antioxidants, homemade ginger ale embodies the current zeitgeist of eschewing packaged mixers in favor of those made on the spot.
Take a look at the Times' recipe for homemade ginger ale, which calls for fresh ginger juice. You can buy fresh ginger juice from a juice bar � try these around Philly:
Four Seasons Juice Bar, Reading Terminal Market, 12th and Arch streets, 215-925-4448
B2, 1500 E. Passyunk Ave., 215-271-5520?
Mugshots Coffee House & Juice Bar, 2106 Fairmount Ave., 267-514-7145?
The Juice Bar, 1509 E. Passyunk Ave., 215-462-6222?
Or just use the Alton Brown recipe: http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html
Thanks for the sweet link, Josh. I love how Alton uses yeast to create carbonation from scratch.
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