This spicy ginger beer is a work in progress. My first attempt I had used 1/4 of a thai red chili pepper — this time I upped it to 2 whole thai red chili peppers! My recipe, adapted from the Speakeasy book is as follows:
5 ounces fresh gingerroot, peeled
½ english cucumber, unpeeled
4 chunks of frozen pineapple
2 red chile peppers, stem removed
2 C fresh mint leaves
¾ C turbinado sugar
¼ C honey
2 C water
¼ lemon, juice
¼ tsp whole black peppercorns
soda siphon and CO2 cartridges
Pulse ginger, cucumber, pineapple, chili pepper in a food processor until finely chopped.
Pour them with any juice into a large saucepan over medium heat.
Add mint, sugar, honey, water, and peppercorns.
Bring to a boil and simmer for 15 minutes until liquid becomes syrupy.
Remove from heat and cool overnight.
The next day, strain through a fine-mesh sieve. Refrigerate or use with a soda siphon. Mix syrup and tap water (according to taste) in the soda siphon. To make the beverage carbonated without a soda siphon, club soda may also be substituted for tap water.