Recipes, Ideas & More

By Mixologist Andy DiPanfilo and Brewer Quinn McKee

 

We here at Quinnger Ginger Beer have spent a lot of time both behind and in front

of bars, so when it comes to pairing alcohol with our product, we’ve got a list

of ideas for every palate and every price point. Feel free to use these signature

drinks as jumping off points for more complex cocktails, or throw them

on your specials menus “as is.”

 

 

Vodka

 

Classic Moscow Mule

In a copper mug filled with ice, add 1.5 oz. vodka. Squeeze two lime wedges and add them into the mug. Top with Quinnger Ginger Beer and garnish with an additional lime wedge.

 

Muletide

In a large rocks glass filled with ice, add 2 oz. vodka, .5 oz. cinnamon simple syrup (50% sugar, 50% hot water, ground cinnamon steeped) and .5 oz. lime juice. Top with Quinnger Ginger Beer and garnish with a lemon, lime or cinnamon stick.

 

Snapdragon II

Fill a cocktail shaker with ice, add 1.5 oz. vodka, .5 oz. cranberry juice and two dashes orange bitters. Squeeze two lime wedges and add them into the shaker. Shake and strain into a highball glass filled with ice. Top with Quinnger Ginger Beer and garnish with an orange slice.

 

Midnight Smash

Muddle 6 blackberries in a cocktail shaker, add 1 oz. fresh lemon juice, 1 oz. Averna bitters and 1 oz. orange vodka. Shake over ice and strain into a highball glass filled with ice. Top with Quinnger Ginger Beer and garnish with an orange slice.

 

Pear Haymaker

Add ½ fresh pear to a highball glass and muddle (skin off or on by preference). Add 2 oz. vodka, ice, .5 oz. ginger syrup (50% sugar, 50% hot water, chopped ginger steeped). Stir and top with Quinnger Ginger Beer.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rum

Quinnger's Carribean Mule

Fill a copper mug with ice, add 1.5 oz. of white rum, 1/8 oz. Mezcal, 1/4-1/2 oz. of habanero simple syrup depending on how spicy you like it (instructions on how to make habanero simple syrup is under the recipe), fill with Quinnger Ginger Beer and stir. Garnish with a lime wedge.

  -Habanero simple syrup: In a sauce pan add 2 cups of sugar, 2 cups of water, and 1 sliced Habanero pepper or Scotch Bonnet     pepper (Use gloves to protect your hands). Bring the ingredients to a boil and stir until all the sugar is dissolved, then bring the heat     down to a low simmer. After 5 minutes turn off the heat and allow the mixture to cool to room temperature. Note: Avoid getting   your face to close to the sauce pan while it is on the burner. The fumes can be overwhelming for your eyes and nose. It's a good   idea to have the hood vent on until the mixture has completely cooled. Put all the ingredients into a squeeze bottle for storage. I like    to keep the habanero's in the bottle while it is in storage, but you can strain if you prefer. It will keep for a week or two in your   refrigerator.

 

Classic Dark & Stormy

In a collins glass, add 1.5 oz. dark rum and .5 oz lime juice. Add ice and top with Quinnger Ginger Beer. Garnish with a lime wedge.

 

Gingergrass Mule

In a cocktail shaker, add 2 oz. Cachaca and .5 oz lime juice with a few dashes of simple syrup (50% sugar, 50% hot water mixed well). Shake over ice and strain into a large rocks glass. Top with Quinnger Ginger Beer. Garnish with sugar cane and lime.

 

Eureka Punch

In a cocktail shaker filled with ice, add 2 oz. rum, 1 oz. fresh lemon juice, .75 oz. yellow Chartreuse, a dash of Angostura bitters and 1 tbsp. of water mixed with honey. Shake well, and strain in to a collins or large rocks glass filled with ice. Top with Quinnger Ginger Beer and garnish with lemon wedges and mint.

 

Cranberry-Habanero Crush

 In a large rocks glass or sangria glass filled with ice, combine 2 oz. spiced rum, 2 oz. cranberry juice and approximately 3 oz. of Quinnger Ginger Beer with 2 dashes of Habanero simple syrup (50% sugar, 50% hot water and 2 muddled Habaneros per quart steeped). Garnish with a lime.

 

High Seas Sangria

 In a collins glass, add two brandied cherries and two lime wedges. Muddle well. Add ice and 1.5 oz. dark rum. Top with Quinnger   Ginger Beer and a dash of red wine for color. .

Non-Alcohol Mocktails

Quinnger Strawberry Mockarita

 In a rocks glass filled with ice, muddle 2-3 fresh strawberries, 1 oz. freshly squeezed lime juice, and 3/4 oz. simple syrup (or 1-2 Tbl. spoons of your favorite sweetener for a low-carb option). Shake all the ingredients vigorously for 20 seconds. Top with Quinnger Ginger Beer. Garnish with lime wheel/wedge and stir in a few slices of strawberries.

Quinnger Mojito

In a rocks glass muddle 10-12 fresh mint leaves, 3/4-1 oz. simple syrup depending on how sweet you like it  (or 1-2 Tbl. spoons of your favorite sweetener for a low-carb option), 1 oz. freshly squeezed lime juice, and fill with ice. Shake all the ingredients vigorously for 20 seconds. Top with Quinnger Ginger Beer. Garnish with the top few leaves of a mint sprig and lime wedge.

 

 

Whiskey & Bourbon

 

Quinnger Apple Fizz

 In a rocks glass filled with ice, add 1.5 oz rye whiskey, .5 oz. apple cider and .5 oz. apple brandy. Top with Quinnger Ginger Beer and garnish with fresh apple slices.

 

Buffalo Blush

Add 3 fresh strawberries to a large rocks glass and muddle. In a separate shaker, add 1 oz vanilla syrup (50% sugar, 50% hot water, fresh vanilla beans or extract steeped) and 2 oz. Buffalo Trace Bourbon. Squeeze two lime wedges and add them into shaker. Shake and strain into rocks glass with strawberries. Stir and top with Quinnger Ginger Beer.

Kentucky Mule

In a large rocks glass or Mason jar filled with ice, add 1.5 oz. Kentucky Bourbon. Squeeze two lemon wedges and add them into the glass. Top with Quinnger Ginger Beer and garnish with an additional lime wedge.

 

Bourbon Cherry Muddle

 Add five pitted fresh cherries to a large rocks glass and muddle. Pour in 1.5 oz. of bourbon and stir until sediment begins to lift. Add ice and Quinnger Ginger Beer to fill the glass. Garnish with fresh lemon zest for aroma.

 

Horse’s Neck

In a collins glass, add two ounces of rye whiskey or bourbon. Add ice, Quinnger Ginger Beer and top with two dashes or Angostura bitters. Garnish with a large lemon zest.

 

 

 

 

 

 

 

 

 

 

 

 

Gin

 

Autumn Leaf

Place several dried pears and apples into a bottle of gin and let sit for no less than 48 hours. In a shaker, combine 1.5 oz. of this infused gin, .5 oz. absinthe and 1 oz. apple cider. Squeeze two lemon wedges and add them to shaker. Shake and strain into a collins glass and add two dashes of bitters and Quinnger Beer.

 

Pimm’s Cup

Add several mint leaves to a large rocks glass along with .5 oz. of gin. Muddle. Add 1 oz. Pimm’s No. 1, a dash of fresh lemon and ice. Top with Quinnger Beer. Garnish with additional mint sprigs.

 

Gin Gin Mule

Add 10 mint leaves and 1 small sugar cube and 2 limes to a large rocks glass. Muddle very well. Add 1.5 oz. gin and ice. Stir and top with Quinnger Beer. Garnish with an additional lime wedge.

 

Gin Buck Two

In a collins glass, combine 1.5 oz. gin, .5 oz aperol and .5 oz fresh lemon juice. Add ice and stir, top with Quinnger Beer.

 

Ginny Weasley

In a collins glass, add several slices of cucumber and 1 lime wedge. Muddle. Add ice, 1.5 oz. gin. and 2 pinches fresh sugar. Stir and top with Quinnger Beer.

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