Spicy Ginger Beer

1. 1

   Place the ginger and cucumber in a food processor and pulse until finely chopped.

2. 2

   Pour them along with any juice into a large saucepan over medium heat and add the chilies, mint leaves, sugar, honey, water, juice, peppercorns, and soda.

3. 3

   Bring to a boil and simmer for 15 minutes until the liquid becomes syrupy enough to coat the back of a spoon.

4. 4

   Remove from the heat and let cool overnight.

5. 5

   Strain the ginger beer through a fine-mesh sieve into a food-safe container and refrigerate; it will keep for 4 days, refrigerated.

6. 6

   The ratio of syrup to club soda is 1:3 when made to order.

7. 7

   If using a soda siphon, pour 1 cup syrup and 3 cups water into a 1-liter soda siphon.

No additional tips available.