“Stoney is back!” Mark shouted with glee from the other end of the supermarket aisle. I abandoned our cart, rushed to the refrigerated section, and saw that it was true. There, resting innocuously behind the refrigerator door were rows and rows of our favorite soda – Stoney Ginger Beer.
Like fuel, bread and sugar, soda is prone to shortages in
Stoney was introduced in
The Stoney Ginger Beer we drink is bottled in
On a “ginger-bite” scale from Schweppes to hot Blenheim Ginger Ale, Stoney is a 7. Stoney won’t clear your sinuses like a sip of Blenheim, but it is much more drinkable and has a very satisfactory ginger tang. Although Stoney does not need any accompaniments, today I decided to celebrate its return to our refrigerator by testing a recipe I spotted in Food and Home Entertaining. I didn’t think it was possible, but this gingerade is even more refreshing than Stoney solo.
Adapted from Food and Home Entertaining, May 2006
Serves 4 (or 2 very thirsty people)
500 milliliters / 2 cups ginger beer, chilled
500 milliliters / 2 cups peach (or apricot) juice, chilled
Juice of half a fresh lime (or lemon)
150 milliliters / 2/3 cup brandy (optional)
In a pitcher, combine the ginger beer, juices and brandy. Stir to combine. Add a handful of ice cubes and serve immediately.
For those of you who live outside of southern