Homemade Ginger Beer

Ingredients:

• 2 ounces Fresh ginger
• 2 Lemons
• 1 teaspoon Cream of tartar
• 1 pound Sugar
• 1 gallon Boiling water
• 1 ounce Yeast

Method:

You will need eight pint bottles or four quart bottles. They should be of a strong material with firm caps ~ it's more explosive than champagne. Makes 1 gallon.
Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to 98 degrees. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it.

SUMMER MARTINI WITH A YUMMY SNACK

INGREDIENTS

3 Mint sprigs
1 tsp. Superfine sugar
1 oz. Lemon juice
2½ oz. Vodka
Mint sprig for garnish

MIXOLOGY

Muddle mint, sugar, juice, and vodka in bottom of mixing glass. Add ice and shake. Strain into your Martini Glass and garnish.

ACCOMPANYING SNACK Ginger & Honey toasted peanuts

INGREDIENTS

Ingredients
2 tablespoons butter or margarine, melted
2 tablespoons honey
2 teaspoons minced garlic
1 teaspoon ground red pepper
1 teaspoon ground ginger
1 teaspoon salt
1 pound raw, skinned peanuts

METHOD

1. Preheat oven to 325 degree F. Combine the butter, honey, garlic, red pepper, ginger, and salt in a medium bowl. Stir in the peanuts until well coated.
2. Spread nuts in a shallow baking pan and roast about 25 minutes or until toasted and fragrant, stirring once or twice. Cool. Makes 48 servings (3 cups).