100-Year-Old Ginger Ale | How to Drink

In a mortar and pestle, add the vanilla bean, nutmeg, Ceylon cinnamon, and cayenne pepper, and grate into a powder.

Add the powdered dried ginger root and equal parts by weight of Everclear to the mixture and put it into a percolator. Let it sit for 24 hours and strain out using a vacuum filter.

Add more ethanol to the percolator until you have 240 ml of extract, then add the rose oil, lime oil, and bitter orange oil.

To make the syrup, combine 30 ml of the Belfast Style Ginger Ale Extract with 1 liter of 3 to 2 Simple Syrup and shake to mix.

For the Belfast Style Ginger Ale, mix 7 parts seltzer with 1 part Belfast Style Ginger Ale Syrup and stir to combine.

In a beaker, combine ginger oil, fresh ginger oil, sweet orange oil, lemon oil, and distillation extracted lime oil with Everclear, stirring well to incorporate.

Fill with filtered water to 312 ml and chill overnight in a separatory funnel, then separate out the terpenes.

To make the Polo Ginger Ale syrup, mix 30 ml of Early 1900's Canada Dry Essence with 1 liter of 3 to 2 Simple Syrup and shake to mix.

For the Polo Ginger Ale, combine 7 parts seltzer with 1 part Early 1900's Canada Dry Syrup and stir to combine.

Equipment Needed