Spicy Ginger Soda Recipes

Steps:

• Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas. Read More http://www.bonappetit.com/recipes/2011/05/spicy-ginger-soda#ixzz23N4eCdM7

Steps:

• Blend ginger with 1/2 cup water until smooth. Strain, pressing on solids to yield 1/2 cup juice. Stir together ginger juice, lemon juice, and honey. Ginger base can be stored in an airtight container in the refrigerator up to 1 week. (It makes enough for 10 drinks.)
• Fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.

Steps:

• Bring the water and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer 5 minutes. Stir in the brown sugar and honey until the sugar has dissolved. Strain out the ginger to serve.

Steps:

• Place the ginger and cucumber in a food processor and pulse until finely chopped. Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda. Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon. Remove from the heat and let cool overnight. Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.
• The ratio of syrup to club soda is 1:3 when made to order. If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.