Fresh Ginger Ale by Bruce Cost

Walking down the aisles at the Summer Fancy Food Show in New York, I overheard a woman loudly proclaim "you gotta try this ginger ale!" My editor and I proceeded to follow said woman around the corner to an unusually crowded sampling line and took a sip of the non-descript bottle of ginger ale.

This is not your average ginger ale that you grew up drinking. Instead, it's a mouthful of the spicy earthy root, slightly sweetened with pure cane sugar so it appeals to soda addicts, but more importantly those who want a healthier tasting alternative. The ginger tastes fresh and refreshingly natural, and because it's unfiltered, you can enjoy little specks of the root as it settles at the bottom of your soon to be empty bottle.

About Bruce Cost
In 1984, Bruce Cost wrote "Ginger East to West," a small, award-winning cookbook that traced ginger’s origins and its journey around the world. In it, he tells the origins of ginger ale. In 1995, Mr. Cost moved to Chicago to start the Big Bowl and Wow Bao restaurants with Lettuce Entertain You Enterprises, and brought his recipe for fresh ginger ale. Handmade on the premises of eleven restaurants, it became a signature item that has since sold an estimated three million drinks, outselling all soft drinks. After twenty years, he's finally bottling it in partnership with TMI Trading Company in Brooklyn.