Skip to main content
Drink

American Ginger-beer

A fermented beverage made from sugar, honey, ginger, lemon juice, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

American Ginger-beer

Ingredients

Directions

Make the ginger syrup

  1. Boil the ginger in 3 quarts of water for 30 minutes.

  2. Add the sugar, lemon juice, honey, and the remaining water.

  3. Strain the mixture through a cloth.

Finish and bottle

  1. When cold, add the egg white and essence of lemon.

  2. Let it stand for 4 days, then bottle it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Honey + gingertop 11% of all pairs
    Smell alikemoderate
    Cooked together1,163 recipes

    Shared aroma: estragole (anise, licorice).

  3. Lemon + honeytop 17% of all pairs
    Smell alikemoderate
    Cooked together1,707 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White sugar
Provides sweetness and the body that feeds the fermentation.
Bruised ginger
Supplies the main spicy flavour and aroma of the drink.
Honey
Adds sweetness and a rounder, softer flavour than sugar alone.
Lemon juice
Adds acidity that brightens the flavour and balances the sweetness.
Egg white
Its proteins help fine particles settle, clarifying the drink.

The step that matters

Let it stand for 4 days, then bottle it. Standing lets wild yeast and bacteria ferment the sugars and build carbonation. Bottling too early can leave the drink flat and sweet, while waiting too long can over-pressurise sealed bottles and cause them to burst.

Swap the ginger

How well each one fits the dish's main ingredients (sugar, lemon, honey, egg):

  1. Cinnamonfits better
  2. Gingerthe original
  3. Nutmegfits about as well
  4. Dillfits less well

Fit is the average pairing score against sugar, lemon, honey, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon WheyLemon Whey33 recipesLemon WineLemon Wine31 recipesGinger PopGinger Pop22 recipesGinger WineGinger Wine12 recipes