Rye and Ginger

How to Make Rye and Ginger

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1. Fill a tall highball glass to the top with ice.

   Mark done

2. Pour in the rye.

   Mark done

3. Top with the cold ginger ale, pouring it down the side of the glass to keep the fizz.

   Mark done

4. Squeeze in the lime wedge, drop it in, and give a single gentle stir.

   Mark done

Tips for Making Rye and Ginger

• Fill the glass with ice. More ice keeps the drink colder and it dilutes more slowly than a few cubes do.
• Use a good ginger ale with real ginger flavour. A sharper, spicier one, or a ginger beer, gives the drink more bite.
• Stir once and gently. Stirring hard knocks the bubbles out and the drink goes flat within a minute.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Rye and Ginger

• Poutine
• Salted peanuts
• Smoked meat sandwiches

Storing & Reheating Rye and Ginger

Best made and drunk at once.

Rye and Ginger FAQ: Common Questions

Rye and Ginger Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.