Paisano’s Amazing Ginger Ale

Paisano’s Amazing Ginger Ale (a stove-top soft drink recipe

The scientific journal, Cancer Prevention Research, published by the American Association for Cancer Research, published a study in October, 2011 that demonstrates gingerols reduce inflammation.

This recipe has nothing to do with meat, but full-flavor-friends will enjoy this amazingly tasty ginger ale. You can easily adjust the strength of the ginger flavor using the suggestions below. My kids and swmbo are frequently asking me to brew more. Although it’s really good when cold and carbed, the flavors are also fantastic when served warm right from the brew pot. Don’t be surprised when you find that it has all been drank so quickly. Make a mild version for your kids and you may be parent of the year!

Health Benefits of Ginger

The scientific journal, Cancer Prevention Research, published by the American Association for Cancer Research, published a study in October, 2011 that demonstrates gingerols reduce inflammation. This may be a key step forward in reducing the incidence of some cancers. Brew and drink some knowing that ginger is flavorful and healthy!

Recipe Type: Soft Drink

Batch Size (Gallons): 1


  • 5 quarts water
  • 2-9 ounces Fresh Ginger Root*
  • 2 Clementine oranges**
  • 1 lemon***
  • 3/4 Cup brown sugar

*2 ounces of ginger yields a very mild but noticeable ginger flavor that is a bit stronger than commercial sodas, 5-6 ounces makes for a prominent ginger taste (my favorite), and 8-9 really begins to produce warmth in the mouth. If you don’t know if you like bold ginger flavor, I suggest you try 2 ounces and taste it. Swmbo likes it spicy warm at around 8-9 ounces.
** I’ve substituted 1/4 Cup orange juice before and it turned out great but it lack the oils from the peels
*** I’ve substituted 3 Tablespoons of lemon juice but same as above.


  1. Place 4 qts. water in a pot, place a wooden spoon vertically in the pot and mark the 1-gallon level on the spoon with a pencil. Add the remaining quart of water and heat on high.
  2. While the water begins to heat, peel and weigh the ginger. Slice the ginger into thin coin-thick pieces (I don’t own a grater and this is how I maintain consistency) then cut ginger pieces into quarters, steep in the pot.
  3. Wash the outside of the lemon and oranges then peel each, keeping the fruit and peels. I tear the peels up into coin-sized pieces.
  4. Upon boil, add the orange and lemon peels, then squeeze the peeled fruit into the pot and drop the squeezed fruit sections into the boil.
  5. Boil all ingredients and stir occasionally until the brew is reduced to the 1-gallon mark on your wooden spoon.
  6. Add brown sugar and boil for a couple of minutes.
  7. Strain

Drink a cup of it warm — it’s amazing! If you want, chill and carbonate by your preferred method.

Often, we drink it “still” right from a gallon jug in the fridge, if it even lasts long enough to chill!. Yum!

Beginner’s Tip:

Natural carbonation in bottles requires that only a small, known amount of sugar is present in solution for yeast to gobble up and then go dormant after they produce a predictable amount of carbon dioxide. Soft drinks, given the large amount of sugars present, are difficult to carbonate “naturally” without creating bottle bombs (seriously). Hence, the best option is to force carbonate, which takes special equipment and knowledge. You can avoid all of these problems by drinking the ginger ale as warm tea right from the stove top or as a chilled “still” refreshment. Your taste buds won’t regret it!

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2 Responses to Paisano’s Amazing Ginger Ale

  1. sybaritica says:

    Very nice … I’ve bookmarked this. I like the addition of clementine and lemon. Many years ago, while I was still in law school, I made a brew with dried ginger root. I just added sugar and, ofcourse, yeast. I can’t recall the amounts of each but I remeber that the ginger taste was very strong, and even though the alcohol level would have been quite low, it was rather like drinking hard liquor. It was quite popular 🙂

  2. Scott says:

    I home brew as well as BBQ but I confess, batches of this have never lasted long enough to try and ferment it out. I would think it would be very tasty, especially of it were back-sweetened when served. It is fantastic served warm on a cold Fall or Winter night. If I were living as far north as you, I might risk overdosing on this!

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