Recipe for Jamaican Ginger Beer

1 whole fresh ginger root (4 to 6 inches long), preferably Jamaican ginger, peeled and grated

1 package (2.1/4 teaspoons) active dry yeast

4 quarts water

4 cups sugar

1/2 cup dark rum (optional) (sure it is...)

In a large stainless-steel pot or ceramic crock, combine the ginger, yeast, water and sugar.  Stir to blend the ingredients and dissolve the yeast.  Cover and place outside in the sun for 12 hours.  A temperature of 80º F is perfect for fermentation.  Add the rum if you wish, or wait and add rum to each glass as you serve, for those who like a strong drink.  Strain, pour into clean glass bottles or jars with lids, and refrigerate for up to 1 week.

A Dark & Stormy...

In a 1 pint glass, fill with ice, add about 3 fingers of Pyrat XO Reserve or other dark rum if you are out of Pyrat.  Top off with Ginger Beer (Goya Ginger Beer is great if you are not making your own).