The history of Dry Ginger Ale goes back further than you might think. It was added to the Schweppes line-up in the 1870s. This was also right around the time that Schweppes launched their first Australian factory and it has been a stalwart mixer in bars from across the country since.
Grandma’s have long upheld the tradition of Dry Ginger Ale with their love of the ‘Brandy and Dry’. In a more refined version, it’s paired with Whiskey for a gentleman’s tipple with a slice of lime for balance (some may say semi-sacrilegiously). However you take it, it’s clear that Dry Ginger Ale isn’t going to fade into obscurity any time soon.
The secret to a good ginger ale is ginger root with a peppery note. Sourced locally or abroad, the best quality ginger root always comes from close to the equator. A touch of citrus for balance and an addition of spices to give it a pleasant, lingering finish and spiciness, make it unmistakably Schweppes Dry Ginger Ale.
For a nice twist on the use of Dry, try the New Orleans Buck:
60ml Dark Rum
25ml Orange Juice
15ml Lime Juice
Top with Schweppes Dry Ginger Ale
2 Dashes Angostura Bitters
Add all ingredients into a shaker with ice. Shake and strain into a highball glass with ice. Top with Schweppes Dry Ginger Ale.