Although the beverage is popular, the term "ginger beer" is a bit of a misnomer. Originally, this 18th century alcoholic fermentation was produced from ginger, sugar and a starter culture made from a fungus known as the ginger beer plant. With few exceptions, most of the ginger beers found in stores today are actually carbonated soft drinks.
8 cups cranberry juice 1 tablespoon powdered ginger 6 whole star anise pods 3 (6-inch) cinnamon sticks 2 tablespoons peppercorns 2 cups dark rum 4 (12-ounce) bottles ginger beer
Combine the cranberry juice and spices in a large Dutch oven and bring to a boil. Remove from heat; cover and let stand 30 minutes. Strain the liquid mixture through a double layer of cheesecloth or a fine mesh sieve into a bowl; discard spices. Chill in the refrigerator for at least two hours. Just before serving, stir in rum and ginger beer.
Discover more information about Herbal Happy Hour - 2014: Running with Rumin the archived edition of our Sept 2014 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ herbal happy hour ]
