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The Ginger Snap with Reed’s Extra Ginger Beer

It literally juuuuust kicked in. The holiday spirit, that is. Sometimes I don’t know if I’m gonna catch it – like a dreamy, sparkly flu. 

I think maybe this is the year I don’t strategically place tinsel trees all over the house, or want to listen to the Wham!’s Last Christmas on loop, or obsess about the coziness of it all. And then, ding! I wake up humming some Bing Crosby song and craving all the holiday things. This year, I’ve caught a serious case of seasonal cheer!

Truth be told, I had to excavate my Christmas decorations for this cocktail photo shoot a few weeks ago, and that is what really planted the yuletide seed. It was well before Thanksgiving, but it has been the perfect amount of time to get that holiday spirit brewing.

And now that it’s almost time for Santa’s moment to shine, imma set that Spotify to “Mariah”, and mainline ALL the Vanessa Hudgens holiday cannon on Netflix – all while sipping on something spicy and boozy and sweet…like the Ginger Snap!

As a cocktail recipe partner with Reed’s Ginger Beer, I wanted to create a seasonal twist on a dark ‘n stormy by including all the flavors we crave this time of year – spiced rum, ginger, and cinnamon. Keeping it simple and delicious but a little special for the holidays.

If this drink doesn’t get you into the holiday spirit, I don’t know what will. You may just be immune to it all. As a cocktail doctor, my prescription would be to make two of these and call me in the morning. Happy Holidays!

Ginger Snap
2 oz Spiced Rum
1/3 oz Cinnamon Syrup*
1/2 oz Lemon Juice 
Reed’s Extra Ginger Beer
Garnish: Cinnamon Stick

In a shaker tin add the rum, syrup and lemon juice and shake over ice until well chilled. Strain into an ice-filled Collins glass, top with Reed’s Extra Ginger Beer, and garnish with a cinnamon stick.

*Cinnamon Syrup
1 cup sugar
1 cup water
1 1/2 tablespoons ground cinnamon

Combine all ingredients in a saucepan and bring to a boil. Stir while lowering to a medium heat and cook for another 5-7 minutes. Remove from heat. Let completely cool and double strain. Store in the refrigerator in an airtight container for up to a month. This syrup can be used in a mulled wine recipe, winter sangria, and to spice up all of your holiday cocktails.

This post was sponsored (and powered!) by Reed’s Ginger Beer. As always, all opinions are my own.

Strong ‘n Stormy Slushy with Reed’s Strongest Ginger Beer

The Dark ‘n Stormy is a classic highball traditionally made with a robust, Caribbean style dark rum and spicy ginger beer. It’s as simple as a mixed drink gets, but those two opposing flavors create a heavy dose of complexity…and deliciousness!  

There’s a reason why this drink has enjoyed consistent popularity since the 1800s when sailors were throwing them back with abandon!   

If you’ve ever been involved with the seafaring world, then you know this drink’s deep connection to maritime history. Rum was a popular ration for England’s Royal Navy in the 19th century, and ginger was used as an effective seasickness cure. These two were bound to come together on a boat or near one! Bermuda was the supposed birthplace of this combo finally getting together, and the Dark ‘n Stormy, as we know it, was born. 

Cocktail legend has it that the name was dubbed by a sailor who, after imbibing one of these spicy numbers of his own, remarked that the color of the drink was reminiscent of a storm cloud too dangerous to sail under. 

While I LOVE the simplicity of this drink, y’all know I was gonna mess with it! In fact, you know what makes this version even better? It’s a slushy. With this extended summer we’re having in Los Angeles (helloooo 85 degrees in September), I’m still welcoming ALL the frozen drinks for as long as I can. The other reason this take is next level? I did not settle for that normal spiced ginger beer. Oh no, this (sp)icy beauty deserves some strength! I used the spiciest ginger beer on the market –  Reed’s Strongest. COME THROUGH GINGER SPICE!

Reed’s Strongest has 3 times the fresh ginger root of their Original and the result = SPICAAAAAY (that’s like extra spicy). We are turning up the volume on that ginger in this slushy because we actually need to. With all that ice, you need the spice! Make sure to also have a very deep, dark, robust rum to counterbalance those big flavors. I also like to add a little lime juice and a touch of salt to brighten all of the ingredients.  

The beauty of this version is that it can be batched out so you can serve a number of people at the same time. What’s better than an ice cold slushy cocktail? Um, 8 of them.  

Enjoy this with some friends throughout the first weeks of a warmer than usual fall. The Strong ‘n Stormy will no doubt help you to weather the storm of all that ails you! 


2 bottles Reed’s Strongest Ginger Beer (24 oz)
12 oz dark rum
4 oz fresh lime juice
teaspoon salt
2 cups ice
Garnish: 8 lime wheels

In a blender combine rum, Reed’s Strongest Ginger Beer, lime juice, salt and ice and blend until slushy consistency. Pour into large rocks or highball glasses and garnish with lime wheel.

This post was sponsored (and powered!) by Reed’s Ginger Beer. As always, all opinions are my own.

Kicking off December with the Rose Bowl Buck

For those regular readers of the Bit by a Fox Blog, you may have noticed that since this past August,  I’ve been partnering with Reed’s Ginger Beer   to create fun (and delicious!) cocktails.

I love working with a brand that has a great, local story – born in LA over 30 years ago! – is an incredibly versatile cocktail mixer,  and  the leading all-natural craft ginger beer in the country. Interesting, delicious, all-natural  and the people love it? Sounds like a real winner to me! 

I also love the fact that they are NOT afraid of packing in the ginger. I’ve found their  Reed’s Strongest Ginger Beer is one of the most fun to play with  in  cocktails because it can really hold up to the booze. Especially when working with brown spirits. Ginger and whiskey, yes please!

This year, Reed’s is the  official  ginger beer for the  Rose Bowl Stadium  here in Los Angeles, so naturally, they need a special cocktail, no?! This is where the  Rose Bowl Buck  comes in.  

It’s got that familiar kick you’ll find in a Buck cocktail – the pre-cursor to the Mule – but with a little added depth, and bittersweetness coming from the Amaro. Adding a squeeze of lemon juice brightens the overall flavors and balances out the sweetness for a refreshing and crushable cocktail. Exactly what you need when you’re cheering on your favorites. 

Simple to make but with beautifully complex flavors, the Rose Bowl Buck might just be your new favorite game day crusher. 

Rose Bowl Buck 
2 oz Four Roses Bourbon 
1 oz Amaro Nonino 
4 oz Reed’s Strongest Ginger Beer 
1/2 oz Lemon Juice  
Garnish: mini roses 

Fill a shaker with ice, bourbon, amaro, and lemon juice. Shake until well chilled. Strain into an ice-filled copper mug, Collins glass or large rocks glass. Top with Reed’s Strongest Ginger Beer. Garnish with mini roses. 

This post was sponsored (and powered!) by  Reed’s Ginger Beer. As always, all opinions are my own.

Keto Spicy Margarita

Is it possible to avoid sugar in cocktails without sacrificing the balance and flavor? Coming from a fan of sugar AND cocktails, the short answer is…YES.

Sugar! As a hippy kid who wasn’t allowed to have much of it, I worshipped at the altar of the candy aisle at the corner 7-11; At friends’ houses growing up, I gave into the siren song of cookie jars brimming with freshly baked goods. I’ve been seduced by sugar-filled sweeties for most of my life, but, luckily, I’ve found balance along the way. I no longer stockpile Nerds and Hot Tamales at the bottom of my backpack. My dependence on the sweet stuff now looks like a dark chocolate bar in the freezer that gets broken off in baby increments throughout the week….and the occasional cocktail, of course!

If you are a regular follower of this here blog, you’ve probably noticed that I often write about the importance of balance in a cocktail and that sweetness is a key component when countering the acidic parts of a drink. But when it comes to creating original cocktails, I try to use refined sugar sparingly, often substituting maple syrup or alternative sweeteners instead.

I’ve also found that over time my palate tends to err in favor of drier concoctions. The one thing I regularly stay away from is fake sugar and diet foods – mostly because they often don’t taste as good as the real stuff!

As a drinks blogger and recipe creator, yumminess will always be the priority! But for those trying to avoid sugar altogether AND imbibe in boozy deliciousness, what are you to do?

Leave it to the folks at Reed’s – the company behind the most popular all-natural craft ginger beer in the country – to create a product that is sugar free, has the familiar Jamaican-inspired ginger-y kick they are known for, and, most importantly, is delicious! 

With the continued interest in eliminating sugar and the popularity of ketogenic-style diets, Reed’s has developed their first product with a proprietary all-natural sweetener that has zero-sugar and zero-calories – Reed’s Zero Sugar Ginger Beer. I’m ALWAYS skeptical of these types of things, but I’m honestly blown away by how good this new product tastes, and how versatile it is in cocktails. Plus, because it is made with fresh organic ginger, I can feel even better about it! My inner hippy kid is satisfied in all the ways!

Speaking of cocktails…one of the first drinks I thought of to make this with was a twist on a spicy ginger margarita. It IS the middle of August, after all, and margarita season is still in full swing!

The generous addition of Reed’s Zero Sugar Ginger Beer adds a refreshing effervescence and real ginger spice to this recipe. I’ve also replaced the traditional sugary sweet orange liqueur with orange extract for that necessary orange flavor. I made sure to keep plenty of lime juice for brightness and used a quality tequila, of course. The extra zing in this drink is a dash of habanero bitters!

Easy, refreshing, delicious AND won’t put you in a sugar coma? Make it 2! Look out for this new and exciting new launch coming to a store near you.


2 oz Tequila
3/4 oz lime juice
4 oz Reed’s Zero Sugar Ginger Beer
1/2 tsp orange extract
Dash habanero bitters

In an ice-filled shaker add tequila, lime juice, orange extract and bitters. Shake until well chilled. Strain into an ice filled margarita glass with a half salted rim. Top with Reed’s Zero Sugar Ginger Beer.

This post was sponsored (and powered!) by Reed’s Ginger Beer. As always, all opinions are my own.