Food & Drinkrecipes

Behind the Bar with Aran Goyoaga

by Amy Azzarito

Lately Ryan and I have been posting recipes from inspirational duos but this month we are excited to feature one incredibly talented lady who easily has the creativity and passion of two people. Having been featured several times on Design*Sponge I am sure most of you are familiar with Aran Goyoaga, pastry-chef, food stylist, photographer and blogger extraordinaire. This month’s drink, Ginger and Strawberry Bubbles, is one to make your mouth water. While it sounds seriously complex (I was wary of attempting the homemade ginger ale too) it really isn’t hard and is definitely worth the extra days wait for proper fermentation! Ryan and I débuted the drink earlier this week at a Cinco de Mayo celebration and it was a huge hit. Among my friends I am known as the girl who burned a pop tart (the box said 3 seconds – I assumed it meant 3 minutes, a simple mistake really) and now I am making my own ginger ale! We hope you enjoy! Now on to Aran…-alissa + ryan

“Now that summer is approaching, I was thinking of something classic and refreshing that would be fun to serve guests. A friend told me about homemade ginger ale a couple of years ago and when I made it, I was hooked. The strawberry consommé is sweet, bright and the essence of the strawberries, which are at their peak in Florida. I left the vodka out for myself, but those around me really enjoyed a little bit in there!”

CLICK HERE for more of Aran’s beautiful images & the full drink recipe after the jump!


Homemade Ginger Ale:
2 Tbs grated fresh ginger
1 cup sugar
½ cup water
Juice of 1 lemon
1/8 tsp active dry yeast
8 cups water

In a small pot, add the grated ginger, sugar and ½ cup water. Bring to a boil and let sugar dissolve. Remove pan from heat and let the syrup steep and cool for about 30 minutes.
Strain the syrup through a fine sieve. Mix with the lemon juice, yeast and 2 qts of water. Whisk together and using a funnel, pour into a plastic bottle. Screw the cap on the bottle. Make sure it is a plastic bottle and not glass as the gases from the fermentation can crack the glass jar.

Let it ferment at room temperature for about 2 days until carbonation forms. Make sure to refrigerate after it starts to carbonate.

Strawberry Consommé:
1 lb fresh strawberries, sliced
½ cup sugar

In a bowl, toss together the strawberries and sugar. Cover the bowl and let them macerate for 24 hours. The strawberries will release all their juices.
Strain through a fine sieve. Do not press the strawberries too much as we only want to collect the clear juice.

1/2 cup homemade ginger ale
1 Tbs strawberry consommé
1 Tbs vodka to taste (optional)
Fresh lemon slices

In a rocks glass mix the ingredients.  Add ice to chill.  Squeeze a fresh lemon to taste and garnish with fresh lemon and strawberry slices.  Serve and enjoy!

A little bit about Aran:
Aran Goyoaga, originally from Bilbao in the Basque region of Spain, is the writer, stylist and photographer behind the award-winning blog Cannelle Et Vanille. Her love of food began growing up in her grandparents’ pastry shop and she has always been inspired by her father and brother who are artists and avid photographers. She studied business and economics, but left that field to pursue a career in pastry. After working in professional kitchens for years, she now works as a freelance food writer, stylist and photographer. She is the mother of a 3-year-old boy and a 5-month old girl and works out of her South Florida home studio.

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