A Good Week for Ginger - SNAP is out!

SNAP, the much anticipated -- at least by me -- gingersnap spirit by Art in the Age of Mechanical Reproduction is now out. It's been out for days! How did I miss this?

I may sound ginger obsessed, and perhaps I am. I'm okay with that. I'm also fascinated with AitA's spirits projects. I love Root, their first foray into booze, which evokes the pre-prohibition alcoholic Root tea that became, courtesy of the Temperance movement, root beer. On the rocks or mixed with cream soda, it's quite tasty.

Plus, I have a history of trying for slightly off-the-wall spirit flavors myself. I already mentioned the ginger vodka (the secret is equal parts fresh and candied ginger, for a touch of sweetness and complex ginger flavor). I also took it one step further and created a gingersnap vodka, infused with the spices that go into gingersnap cookies and, yes, molasses for sweetness. It really did taste like alcoholic gingersnaps.

So I have a strong interest in Snap. Not only do I love ginger, but I'm probably one of the few people who has tried for this flavor myself before. I want to see how theirs came out.

Ginger Beer, Part 1

I've done homemade ginger beverages before. Ginger syrup mixed with seltzer, mostly. The occasional ginger-citrus drink And okay, yes, some delicious ginger vodka as well. True ginger beer, however, always intimidated me. It involves fermentation. That, to me, implies a lot of time, a high level of difficulty, and the possibility of explosions.

But when I saw this recipe in the New York Times Magazine, I knew I had to try it. Toby Cecchini had all my same qualms, and he told me it would be okay. It would be easy. One day, maybe two, tops. Just a little yeast, the same stuff I use to bake bread.

Yes, it might explode. But probably not.

Last night, I made ginger beer. I adjusted Cecchini's recipe slightly to align with the ingredients I had on hand -- the juice from one lemon, and no cream of tartar.

I twisted the cap on tight, wrapped the plastic bottle in a plastic bag, and put it in a bucket in the pantry, in case of explosion.

This morning I checked the bottle. It was tight, so I opened the cap to release some of the trapped CO2. A gorgeous and powerful ginger aroma wafted out as well.

Given the warm weather, my ginger beer should be done fermenting tonight. Then I can chill (to stop fermentation) and drink.

I'm excited. Bring over some rum, and we can have a dark 'n' stormy.