For the ice, put 1 raspberry in each section of an ice cube tray, fill with water and freeze overnight.
To serve, put three ice cubes and 2-3 leaves basil in each glass. Mix the lemon juice, simple syrup and vodka and pour the mixture into the glasses. Add 1 oz ginger beer to each glass and serve.
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine.
Drop a lime wedge into the mug for garnish.
In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
Pour vodka and lime juice into 2 copper mugs; add ice cubes and sugar-free ginger beer; stir to combine. Add lime slices to garnish.
Fill a tall glass with ice. Squeeze 1/2 lime over ice. Pour vodka over ice and top with ginger beer. Garnish with lime slices.
Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
Fill highball glass or large old-fashion glass with ice.
Add vodka and lime juice.
Top with ginger beer, stir to just blend.
Garnish with lime wheel.
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Mix the yeast, ground ginger, 2 tspns of sugar and
Fill a tall glass with ice cubes.
Add the beer, ginger beer and ginger.
Stir well.
easpoons sugar, 2 teaspoons ground ginger, and 1 3/4 plus
Place pork in a glass baking dish and then pour ginger beer over pork.
Sprinkle with salt (it will foam up).
Sprinkle sliced pepper over the top of the pork and then sprinkle liberally with cumin.
Cover and let marinade at least 1 hour (turn meat 1/2 way through).
Remove pork from marinade and grill or pan fry, but be careful not to over cook.
Combine the rum, lime juice, cordial and mint in a large serving jug.
Add the ginger beer and lemon and lime slices; stir to combine.
Add the ice.
Pour into glasses to serve.
Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses.
Add 1/2 cup of pineapple juice to each glass.
Pour 1/2 bottle of ginger beer into each glass.
Top each drink with 1/4 can of crushed pineapple.
Serve immediately with long straws.
Pour the lemonade into a frosted pint-size beer mug.
Top with the ginger beer & serve immediately.
Pour pear nectar, ginger beer and lime juice into a pitcher half filled with ice.
Stir to blend.
Pour into tall glasses and garnish with lime slices.
Arrange sweet onions in the bottom of a slow cooker.
Mix salt, brown sugar, paprika, black pepper, garlic powder, and red pepper flakes together in a bowl until seasonings are well mixed; rub all over pork roast. Place roast in the slow cooker, fat-side up. Brush any leftover seasonings mixture from the work surface into the slow cooker.
Cook on Low for 1 hour. Pour ginger beer into slow cooker. Continue cooking until roast is tender and pulls apart easily with a fork, 9 to 11 hours.
Cut six slices off the orange and stack into two tall tumblers with plenty of ice.
Pour over the red wine then top up with the ginger beer and serve immediately.
Heat deep fryer to 365 F.
Whisk together flour, cornstarch, baking powder and salt and pepper.
Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
Dredge halibut in cornstarch then dip in batter.
Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
Put ginger, sugar, and boiling water in a blender; let stand 5 minutes. Blend into a smooth syrup.
Fill a copper mug with crushed ice. Add ginger simple syrup, vodka, lime juice, and apricot. Top with club soda. Squeeze lime wedge over top and drop into mug. Stir well.
Muddle lime and ginger, then add tequila and liqueur.
Stir well and top with ginger beer.
Garnish with a lime wedge.