Caribbean Ginger Beer

I like to make this whenever I'm hosting anything because it makes the whole house smell divine.

INGREDIENTS

1.5 lbs fresh ginger
2 cinnamon sticks
4 Tbsp whole cloves
1/8 to 1/4 cup sugar
Angosura bitters (found in the mixer section of major grocery stores)

DIRECTIONS

Roughly chop ginger into 1 to 2 inch pieces to expose the inner flesh. Drop cut ginger into large bowl of cold water to rinse off any dirt or clay. Place ginger into a 4 litre pot and fill with fresh water, leaving 1 to 2 inches for boiling room. Add cinnamon sticks and cloves. Cover and simmer for 2 hours. Top up again with water and let sit overnight.

The next day, simmer for another hour. When done, mixture should be a colour somewhere between ice tea and cola; if sipped, it should leave a warm burn in the back of your throat.

Allow to cool, then pour mixture through a cheesecloth or wire sieve into a large bowl to strain out ginger and spices. Add sugar and 8 dashes (more or less) of bitters. Stir until sugar is dissolved. Pour into a 2 litre jug or bottle and refrigerate.

To serve: In a glass, mix about 1 part ginger beer to 3 parts lemon-lime soda or carbonated water. Adjust mixture to taste.