100-Year-Old Ginger Ale | How to Drink
Dec 5, 2025•Channel
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Video Details
Published5 months ago
Duration17:45
Video ID6kiC58qvVRY
Languageen
CategoryEntertainment
PrivacyPublic
Made for KidsNo
Video TypeRegular Video
Performance Metrics
Views21K
Likes3K
Comments290
Engagement Rate15.63%
Likes per 100 views14.25
Comments per 1K views13.80
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Description
I set out to prove that today's Canada Dry Ginger Ale tastes nothing like the Dry Ginger Ale of the early 1900's. I did some detective work to find a recipe and made it myself.
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00:00 - Ginger Ale is born
01:01 - History of the recipes
02:52 - Belfast Style Ginger Ale Recipe
04:53 - Tasting Belfast Ginger Ale
06:24 - You Make the Show Possible
07:45 - Early 1900's Ginger Ale
09:44 - Greg, Ginger Ale Detective
13:27 - "Polo" Ginger Ale
14:35 - Tasting "Polo" Ginger Ale
15:45 - Comparing the "Polo" Ginger Ale to Modern Canada Dry
16:39 - Prohibition Gin Buck
Prohibition Gin Buck:
Build in Glass
2 oz. Gin
Squeeze of Lime
Top with "Polo" Ginger Ale
Stir
Optional - 1 Dash Angostura Bitters
Belfast Style Ginger Ale Extract:
In Mortar and Pestle
Add
4 grams Vanilla Bean chopped
9 grams Nutmeg grated
9 grams Ceylon Cinnamon crumbled
1.5 grams Cayenne Pepper
Grate into a powder
Additionally Add
90 grams Powdered Dried Ginger Root
Equal part by weight of Everclear
Put into a percolator and let sit for 24 hours
Let it strain out (use a vacuum filter to speed up the process)
Add more Ethanol to percolator until you have 240 ml of Extract
Add
45 microliters Rose Oil
140 microliters Lime Oil
1 ml Bitter Orange Oil
Belfast Style Ginger Ale Syrup:
Add
30 ml Belfast Style Ginger Ale Extract
1 liter 3 to 2 Simple Syrup (3 parts sugar, 2 parts water)
Shake to mix
Belfast Style Ginger Ale:
7 parts seltzer
1 part Belfast Style Ginger Ale Syrup
Stir to combine
"Polo" Ginger Ale Essence:
In a Beaker
Add
12.38 ml Ginger Oil
.99 ml Fresh Ginger Oil
3.53 ml Sweet Orange Oil
1.11 ml Lemon Oil
.27 ml Distillation Extracted Lime Oil
175 ml Everclear
Stir well to incorporate all ingredients
Fill with filtered water to 312 ml
Put into Separatory Funnel and chill overnight
Separate out Terpenes
"Polo" Ginger Ale Syrup:
30 ml Early 1900's Canada Dry Essence
1 liter 3 to 2 Simple Syrup (3 parts sugar, 2 parts water)
Shake to mix
"Polo" Ginger Ale:
7 parts seltzer
1 part Early 1900's Canada Dry Syrup
Stir to combine
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