- COMBINE 1/2 cup peeled, grated fresh ginger with 5 cinnamon sticks, 3 cloves and 1 1/2 cups water in a small saucepan. Bring to a boil over medium-high. Cook, stirring occasionally, until liquid is reduced to 1/2 cup, 10 to 15 min. Strain into a small bowl. Stir in 1/4 cup honey. Let cool.
- POUR 3 tbsp syrup into a beer flute. Top with a 330-mL bottle of cold white ale (try Rickard’s White or Hoegaarden). Serve immediately.
Try serving with Easy roasted chestnuts.