Jamaican · drink
Jamaican Ginger Beer
Jamaican Ginger Beer reads sourness 7.4, citrus 6.8 and sweetness 6.4 on Palate's 0–10 flavor X-ray — a Jamaican drink, about 10 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 1.1 / 10
- Sweet & Fruity — 6.5 / 10
- Sour & Bright — 9.5 / 10
- Bitter & Earthy — 1.2 / 10
- Rich & Fat — 0.6 / 10
- Aromatic & Spice — 5.3 / 10
The measured notes (of 18)
Sourness 7.4 · Citrus 6.8 · Sweetness 6.4 · Warm Spice 4.8 · Allium 3.9 · Floral 3.3 · Earthy 1.1 · Umami 1.0 · Funk & Ferment 0.7 · Nutty 0.6 · Bitterness 0.6
What's in it (7)
- 4-inch piece fresh ginger root, grated
- 6 cups water
- 1 cup sugar
- 3 tbsp lime juice
- 6 cloves
- 1 cinnamon stick
- 1/4 tsp cream of tartar
Time & effort: about 10 min (3 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 51 kcal, 0.1 g protein, 0.2 g fat, 13.1 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Grate or pound a generous amount of fresh ginger and steep it in boiling water for 30 minutes with cloves and cinnamon.
- Strain, sweeten with sugar, and add fresh lime juice.
- Serve chilled over ice for a refreshing fresh version, or allow to ferment lightly with cream of tartar for 1 to 2 days for a traditional fizzy ginger beer.
Dishes with a similar flavor shape
- Rasgulla — Indian
- Bissap (Hibiscus and Mint Infusion) — Senegalese
- Pisco Sour — Peruvian
- Moroccan Tomato Jam (Marmada) — Moroccan
- Agua de Jamaica — Mexican
Keep reading: what sourness, citrus, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.