Summer 2013 Root Beer Project, Post 11
Ingredients: Sparkling Filtered Water, Evaporated Cane Juice, Natural Flavors, Bourbon Vanilla Extract, Anise, Sarsaparilla, Licorice Root, Birch Oil, Wintergreen Oil, Caramel Color, Phosphoric Acid.
Really reminds me of the Root Beer I grew up drinking, mostly A&W.
Smooth, but I’d like more complexity and body.
3 1/2 Barrels out of 5.
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.
Today’s non-alcoholic tonic is Curiosity Cola with the juice of 1/2 Meyer Lemon.
Bleh, rats, they can’t all be winners, way too tart.
Reduce the amount of lemon, or double the cola, and it’s pretty good.