Wait a second...you thought Pickett's Ginger Beer Syrup was limited to just being used in beverages? No Chance!
While we feel it is a standout in the Ginger Beer category, as a concentrated syrup it also has lots of culinary applications - such as a spicy sweetener for tea, lemonade or other soft drinks, add to a smoothie, in dressings, marinades, glazes and simply over ice cream. It carmelizes nicely when sauteeing or grilling and can even be used to "candy" nuts or other snacks.
Get creative, experiment and enjoy. Have a Pickett's Ginger Beer recipe of your own? Share it with us and we will put it on the site and give you credit.
Here are a few suggestions to get you started on your culinary adventure.
Pickett's Dark N' Stormy BBQ Sauce/Chicken:
12 Boneless Skinless Chicken Thighs
1 cup Pickett's #3 Hot N' Spicy Ginger Beer Syrup
1 cup Ketchup
1/2 cup Dark Rum
1/2 cup Sweet Chili Sauce
1/4 cup Worchestershire Sauce
1/4 cup Soy Sauce
1/4 cup Apple Cider Vinegar
1/4 cup Lime Juice
1 tbsp Chopped Garlic
1 small Shallot chopped
1 teaspoon of each, Black Pepper, Salt, Smoked Paprika, Mustard Powder
Whisk all ingredients together in a medium sauce pan, bring to a boil. Reduce heat to Med and simmer for 30-40 minutes until sauce is thicker. Let sauce cool completely. Use half the sauce to marinade chicken up to 2 hours. Use remaining sauce to baste while cooking.
Grill on Medium High heat for 24 minutes, turning and basting every 6 minutes.(This is for chicken thighs... other meat cook accordingly)
Ginger Vinaigrette Dressing
1 tablespoon Pickett's Ginger Beer Syrup
2 tablespoons shallots, minced
1 tablespoon rice wine vinegar
2 tablespoons lime juice
2 teaspoons soy sauce
1/4 cup olive oil
1/2 teaspoon sesame oil
Combine all ingredients and whisk to blend well.
Store in refrigerator for a short period.
Serve with hearty salads, fish, beef, or vegetable chunks.
Ginger Glazed Carrots
1 cup Pickett's Ginger Beer Syrup
1/2 cup Orange Juice
1/4 cup lemon juice
2 tsp honey
2 tsp butter
1 tsp salt
1 tsp pepper
1 tbsp chopped parsley
Combine everything except carrots in a medium sauce pan, bring to a boil and then simmer on low 10 min, until sauce thickens a little.
Pour glaze over carrots on a greased baking dish. Roast for 25 min at 375 degrees. Sprinkle with fresh parsley to garnish.
1 lb uncooked peeled shrimp or scallops
2 toasted french rolls
2 cups shredded lettuce
1 tomato thinly sliced
1/2 cup lightly spiced lemon aoli
Marinade seafood for up to 8hrs in Pickett's Ginger Beer Syrup.
Grill seafood until cooked, about 2-3 minutes a side.
Spread the aoli on both sides of the toasted rolls, arrange sliced tomato and a bed of lettuce on the roll.
Place grilled seafood on the lettuce and enjoy this New Orleans style classic sandwich.
Kicked-Up Ginger Iced Tea
Want to sweeten that plain old iced tea while also adding a little kick of spice? Add an ounce of Pickett's
Ginger Beer Syrup to an 8 oz glass of your favorite iced tea drink. Add a squeeze of lemon to compliment.
Ginger Spiced Ice Cream Topping
For most people a scoop of vanilla ice cream is the perfect dessert palate cleanser. But for us, adding a
tablespoon or two of Pickett's Ginger Beer Syrup to the mix is an even more refreshing option. Add some crushed almonds for some texture.
Ginger Beer Asian Chili Garlic Short Ribs
Marinade for 2lbs beef short ribs:
1/2 cup Pickett's #1 Medium Spicey Ginger Beer Syrup (Use #3 Hot n' Spicy for more spice)
1/4 cup Soy Sauce
1/2 cup Garlic Chili Sauce
1/4 cup Worchester Sauce
2 tablespoons red wine vinegar
1 tablespoon pepper
1 teaspoon salt
Marinate 2lbs short ribs at least 1 hour - overnight. Grill on high heat for 3 minutes a side for medium rare.
Bourbon Ginger Glazed Pork Tenderloin
2 pork tenderloins(usually come in 2 packs)
3/4 Cup Pickett's #3 Hot n' Spicy Ginger Beer Syrup
1 Cup your favorite bourbon
Juice of 1 large orange
salt & pepper to taste
Combine all ingredients and marinate the pork loins for 2-4 hours. Remove prok from marinade, transfer marinade to a sauce pan and boil until reduced by half. Grill on Med for 36 minutes, rotating and glazing with marinade every 12 minutes.(tenderloins tend to be triangular-ish)
Tequila Citrus Shrimp
1lb raw shrimp, peeled, devained, and put on skewers.
3/4 Cup Pickett's #1 Medium Spicy Ginger Beer Syrup
3/4 Cup your favorite tequila
Juice of 1 lemon
Juice of 1 lime
4 garlic cloves chopped finely
Tablespoon smoked paprika
Marinate shrimp 1-2 hours(much longer and you'll have ceviche :P), Grill on High, 1-2 minutes a side. Serve over rice.
Pickett's Crock Pot Pork (Care of John Campbell from Wisconsin)
1 Pork steak diced and lightly pan fried to brown
½ Cup Pickett's #3 Hot n' Spicy Ginger Beer Syrup
¼ Cup Soy Sauce
¼ Cup Worchester Sauce
½ Bottle Beer
Teaspoon of stoneground mustard
Tea Spoon Thai Chili Sauce
Teaspoon of Sea Salt
Tablespoon of Minced Garlic
½ Teaspoon of Ground pepper
Pinch of Herb de Provence
Place in crock pot for 8 hours
Pumpkin Ginger Spiced Muffins (Care of Claudia Moul from Denver, CO)
Makes 12 muffins.
1/2 tsp nutmeg
2 tbsp cinnamon
1 tbsp baking soda
1/4 cup Pickett's Ginger Syzzurp #1
1/4 cup honey
1/4 cup of packed brown sugar
1/3 cup vegetable oil
1 tbsp vanilla
1 3/4 cups pumpkin puree2 cups flour
1 tsp salt
Preheat oven to 375. Mix first 6 ingredients in a bowl by hand. Add the rest of the ingredients and stir until smooth. Spoon the mixture into muffin tin and bake for 20 minutes or until the top is light gold.
10-4 Skirt Steak
2 lbs of skirt steak
10 oz Pickett's #3 Hot N' Spicy Ginger Beer Syrup
4 oz Soy Sauce
3-4 crushed garlic cloves
Combine marinade ingredients in a bowl and whisk together, marinade steak for 3-4 hours. Grill on very high heat for 3-4 minutes a side.