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. Serves 4.
Easy roasted chestnuts
Preheat oven to 400F. Use a paring knife to cut large Xs in the shells of 1 kg chestnuts. Spread on a baking sheet.
Roast in centre of oven, shaking sheet halfway through, until the shells pop open and nuts are tender, about 30 min. Serve warm (chestnuts will be easier to peel). Serves 4.