Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this recipe inspired by his previous restaurant, Red Lotus. Skip the rum, and you've got a good virgin option.
Put 2 tsp. ginger, 1/2 tsp. bitters, and 1 tsp. juice into each of 2 tall cocktail glasses. Fill both glasses with ice. Add rum (if using), dividing evenly, and top each glass with ginger beer.
Note: Nutritional analysis is per serving.
Kru, Sacramento, California
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