Jamaican Ginger Beer

Fresh Jamaican ginger, sugar, and carbonation — the fiery island version of the English mid-18th century ginger beer, popularized globally by the Moscow Mule.

Ginger beer originated in England in the mid-18th century, where it was produced as a fermented beverage combining ginger, sugar, and water. The drink — genuinely alcoholic in its traditional form — was exported widely through the British Empire and became especially popular in Jamaica, where the island's warm climate and abundant spice trade made it a natural fit. Jamaican ginger, prized for its exceptional pungency and heat, produces a ginger beer distinctly hotter and more aromatic than commercial British versions. The non-alcoholic ginger beer sold today is technically a carbonated soft drink rather than a fermented beverage, though craft producers have revived the traditional fermented version. Jamaican ginger beer became widely recognized internationally through its role as the mixer in the Moscow Mule (1941) and the Dark and Stormy, exposing its intense, spicy character to cocktail drinkers worldwide.