Stir together 2 oz vodka and 1 ounce lime juice in a copper mug (traditional). Add 3 oz. ginger beer and fill with ice. Garnish with lime wedge.

Mix 2 oz Gin, 1 oz Ribena, Pims, Garnish with mint.

Over ice with a lemon.

Royal Jamaican Gold Rum 2 Oz , RJ’s Ginger Beer 4 oz , fill tall glass with ice, Garnish with lemon wedge.

Stir 2 oz of American bourbon, 4 oz RJ’s Ginger Beer.

Open lid, let carbonation escape, pour into mug and add hot water warm, add thin slices of fresh ginger, then heat to desired temperature.

Ingredients

6 oz cod fillets

1 teaspoon baking powder

1.5 cup all purpose flour

1- 355ml millilitre bottle ginger beer

Salt and pepper

3/4 cup cornstarch, approx (for dredging)

Pinch Jamaican all spice

Directions:

1. Heat deep fryer to 365 F.

2. Whisk together flour, cornstarch, baking powder and salt and pepper.

3. Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.

4. Dredge halibut in cornstarch then dip in batter.

5. Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.

6. Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.

Ingredients

260 grams plain flour

170 grams caster sugar

1 1/2 tsps ground ginger

3/4 tsp cinnamon

170 ml ginger beer

80 ml vegetable oil

260 ml golden syrup

3 eggs

1 tsp baking powder

2 tsp dark brown sugar (for decoration)

Directions

1. Preheat the oven to 150�C.

2. Beat together all the ingredients, apart from the brown sugar.

3. Pour the mixture into a greased loaf tin.

4. Sprinkle the brown sugar on the top.

5. Bake in the preheated oven for approximately 1 hour and 15 minutes, then cool in the tin for 10 minutes before turning out and serving in slices.

Ingredients

For the jerk paste:

1/2 cup ground allspice

1/2 cup brown sugar, packed

6 garlic cloves

4 habanero peppers, seeded and cored

1 tablespoon ground thyme

2 bunches green onions (about 1/2 cup)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons soy sauce

Salt and pepper, to taste

For the pork:

2 1/2 pound pork shoulder

2 tablespoons vegetable oil

1 medium yellow onion, peeled and cut into large chunks

12 ounces Royal Jamaican ginger beer

1/3 cup Jamaican jerk paste

Instructions

For the jerk paste:

1. Combine all ingredients in a food processor and blend until smooth. Makes about 1 cup.

For the pork:

2. Preheat oven to 300 degrees.

3. In a large resealable bag, combine the pork and the jerk paste. Close the bag and shake, rub, and massage the paste into the meat until it’s completely covered. Marinate at least 30 minutes at room temperature or overnight in the fridge.

4. Heat oil over medium high heat in a Dutch oven. Add the meat and sear 4-5 minutes on both sides. Add the onion when you flip the meat and allow parts of it to brown. Add the ginger beer, scrape up as many of the brown bits as you can from the bottom of the pan, then cover and move to the oven. Cook for 2 1/2 hours, until you can stick a fork into the meat and twist and it falls apart.

5. Remove from the oven, transfer the meat to a bowl, and shred with two forks.

6. Using an immersion blender, puree the onion and remaining liquid in the Dutch oven until smooth. If you don’t have an immersion blender, just transfer the onion and liquid to a regular blender or food processor. Season with salt and pepper, to taste.

7. Add the liquid to the pork and stir to combine.