It was a Dark & Stormy Pirate Party

Aye, I was invited to a Pirate BBQ last weekend. Upon arrival, I was introduced to a Ginger Beer taste-test competition, with the winner destined to become an intrinsic part of a tall Dark & Stormy cocktail, which in turn became a key part of the Bocce ball game out on the lawn. The group favorite was Gosling Ginger Beer, triumphing over Saranac Ginger Beer, but not over my remembered taste of Ithaca Brewing Co's Ginger Beer. Truthfully, though, none of the three are truly ginger-y enough for this hot weather. And then I stumbled upon this recipe in an email from the amazing Journeyman Restaurant in Somerville, MA.

Heat Wave Recipe: Ginger Beer Syrup, re-posted in it's entirety

When the weather gets as hot as it has been lately, there's only one thing Meg, our manager, wants to drink: ginger beer, with or without the rum to make a Dark + Stormy. Meg likes her ginger beer to be not-too-sweet and very spicy, meaning she rarely likes commercial ginger beers. She's made her own ginger beer syrup at the restaurant that balances a bit of vinegar with brown sugar to keep it on the savory side, and that barely cooks the ginger, imparting its spiciest and brightest flavor to the syrup.

Ginger Beer Syrup
6 oz fresh ginger, skin on
zest and juice of 2 oranges (or substitute limes)
2 cups of light brown sugar (increase by 1-2 cups if you like your ginger beer sweet)
3 cloves
5 tellicherry black peppercorns
(½ tsp chipotle powder or 2 crushed cardamom pods, optional)
4 cups water
1 cup cider vinegar

Combine the ginger, zest, juice, and sugar in the bowl of a food processor. Process until the ingredients are well-combined. Remove the ginger-sugar mixture to a large heatproof bowl or pitcher.

In a pot, heat the water with the spices and vinegar to a full rolling boil, and pour over the ginger-sugar mixture. Stir to dissolve the sugar, and when the mixture is completely cooled, it can be strained (if you like, otherwise, keep the spices in a sachet and just pull them out).

Fill glasses 1/3 with the ginger beer extract and top with soda water for a ginger beer, or come in to Journeyman when we reopen for Meg's take on the Dark + Stormy that combines this Ginger Beer Extract with Berkshire Distillery’s Ragged Mountain Rum, Amaro, and lime.

Ahoy, matey! Next time I join a bocce ball game in Strathmore, I will be prepared. Stay cool out there.