Woo, That’s a spicy Meat-a-Ball!
So, the thing about the chemical components which cause ginger to seem spicy-hot, is that they degrade quickly. If you make a ginger syrup, it will stop being very spicy within a very few days, even refrigerated.
However, some Ginger Ales and Ginger Beers are very spicy. How can this be?
Well, among the ‘natural flavorings’ the manufacturers use to flavor these spicy Ginger beverages, you will find the chemical component which causes chile peppers to be spicy, Capsaicin.
Yep, the same stuff in Pepper Spray.
Though, I can’t say that carrying a bottle of Blenheim Ginger Ale will probably have quite the same deterrent effect as pepper spray. Not a recommended substitute.
@SavoyStomp I love that stuff with rye whiskey.
RT @SavoyStomp: Blenheim Ginger Ale: Woo, That’s a spicy Meat-a-Ball! So, the thing about the chemical components which … http://t.co …
RT @SavoyStomp: Blenheim Ginger Ale: Woo, That’s a spicy Meat-a-Ball! So, the thing about the chemical components which … http://t.co …
I use the spicy Blenheim as a mixer with applejack and a wedge of lime over ice. Fantastic, and no other ginger ale comes close.
I’m ambivalent. I like Blenheim as a beverage, but feel like the spice detracts overall from the true ginger flavor.