21 cups of still water
(tap water kills the yeast)
4 cups of demerara sugar
3 tablespoons bread yeast
6 limes and 3 lemons juiced and zested
¾ quart of fresh ginger chopped
¼ quart of gulangal root chopped
2 lemongrass stalks chopped
2 serrano peppers
- Put water in a large pot and bring a rolling boil, then remove from heat, add demmara sugar and stir to dissolve. Remove a cup of sugar water into a smaller container, add the bread yeast, then sit aside to activate.
- In a food processor, combine citrus zest, ginger and gulunga root, lemongrass and peppers. Add the juices of the lemon and lime with a juice squeezer and a bit of the water from the pot, then blend and add mixture back to the sugar water.
- Reheat the water and ginger mixture to approximately 200 degrees, then turn off and put yeast into pot and let sit for a half hour. When done take contents and strain through a sieve or china cap, bottle (we use old plastic soda bottles, and let sit for at least 4 hours before enjoying).
Bartender’s note: We add extra fizz with a CO2 charger, available online for around $40.
- from Jon Calo of The Cocktail Club in Charleston, SC