Buffalo Rock Ginger Ale

Was it all natural? The fancy natural kinds of GA I've had were really strong, and even listed mustard in the ingredients.

Ginger kicks ass in most any form }:)

That can says "real" ginger and that it has been around since the Civil War, but other than that, the ingredients look much like any other soda you would find today. I was expecting something like Canada Dry Ginger Ale, but this was a surprise.

Surprises can be enjoyable. Did you finish the soda you opened?

I have some ginger root, a couple of chunks. I don't know what to do with it.

Slice 'em up and toss them into hot water for 30 minutes = tea

Cool. Thanks.

Man, Buffalo Rock is the real deal! It is made in Birmingham Alabama and does have more of ginger kick to it than Canada Dry. However,there are spicier ginger ales on the market that truly burn going down. I love Buffalo Rock and try to buy a couple of cases every time I get down south.

Theres a ginger ale and cola in grocery stores here called (interestingly enough) red rock. It tastes exactly like you described it burns all the way down. Good when cold but nearly impossible to down when even slightly warm.

It's even supposed to help allergies, if I recall :)

According to herbalist Joy Mary of www.morethanalive.com, ginger tea offers the following medicinal benefits.
Treating Nausea: The brew has been used in traditional Asian medicine to treat nausea. Pregnant women report relief from morning sickness after consuming small amounts of ginger root, ginger tea, and ginger ale. When given in large doses, ginger also relieves chemotherapy-related nausea.

Relieving Joint Pain: Ginger has been used to treat joint pain by stimulating blood circulation and has been used to relieve symptoms of rheumatoid arthritis and Raynaud's syndrome.

Digestive Disorders: The herb can be used to address flatulence, indigestion, and diarrhea. It does this by mimicking some digestive enzymes used to process protein in the body.

Promoting Heart Health: As little as 5 grams of dried ginger a day has shown to slow the production of triglycerides and LDL (bad) cholesterol in the liver.

Ginger also has been linked to preventing platelets from sticking together, a condition that could increase the risk of heart attack or stroke.

Treating Colds: Drinking ginger herbal tea is sometimes recommended for relief of cold symptoms because it is said to loosen phlegm and fight chills by spreading a warm feeling throughout the body.

[link to www.learn-about-tea.com]

I can see where this might be an acquired taste...kind of grows on you as you drink it. The can says to try it poured on ice cream. These regional drinks/foods are always kind of fun. When I was a kid, Squirt was a regional drink and I was so disappointed that I couldn't get it elsewhere. They've pretty much taken it national the past few years, though. I still can't find my beloved Bing candy bars anywhere but in the upper Midwest.

Man, we can use that down here in Georgia with this heavy pollen right now. The sky was yellow yesterday. Do you suppose that's how the ginger soda got its start?

You need to find a local beekeeper and start taking some honey every morning,that will help knock out the allergies. When I was in Georgia the peanut season was the worst for me.

They sell Blenheim around here.. this stuff is not your average ginger ale either!


[link to www.beveragesdirect.com]

It'd help to know where OP is in Georgia, I know where theres a beekeeper down the road from me.

Blenheim is excellent.Nice burn.

My mom drank this stuff while she was pregnant with me. Craved it the entire time. I've never had any of it, but she said it was very spicy and had a kick to it.

(I lived on grapefruit juice and poured vinegar on everything when I was pregnant - for he same "kick" effect.)

Last Edited by Tawandaaaa on 04/12/2011 11:00 PM

I can see where this might become a quest to taste test all the regional ginger ales. LOL

I'm that way with Grapico (another Buffalo Rock product). Every trip to Alabama results in stocking up on Grapico. I used to think my aunt was nuts when she'd come down from MN and ship back a case of grits and a case of Alaga syrup every year. But, now I understand the cravings from home.

Oh yeah, my wife knows the last day before we leave I'm off to stock up on grits,moon pies,and buffalo rocks. Next time I'm stopping off at Dreamland for a couple of quarts of bar-b-q sauce.

I'm in Fayette County. I purchase wild flower honey at the local Farmer's Market from a guy over in Fayetteville. I use it in my hot tea, which I normally only drink in cooler weather. Guess I'll have to start on a honey regimen during pollen season. Thanks

Try a tablespoon in the morning.

Waffles with non-HFCS peanut butter and some honey drizzled over the top. Yummy breakfast! Whole grain waffles if you want to be healthy.

try any ginger ale or ginger beer from Jamaica if you want to experience a zingy hot ginger ale.

Vernors, made in Michigan, is made from Ginger Tea, aged 7 years in oak barrels. Excellent stuff!

A great recipe--

In a blender, combine your GOOD Ginger Ale with some Breyers Vanilla Ice Cream. Blend until smooth. AWESOMELY refreshing on a hot Summer day!

Some call it a "Boston Cooler". You can make it as a float, too.

MD 20/20

Stir-fried anything. Mixed fruit salad.
A little goes a long way...it packs a punch.

OP: Why don't you just make your own Ginger Ale [as I have done many, many times]? It's not too difficult, has only five ingredients and tastes like the medicinal tonic that was sold over a century ago in pharmacies from spigots on their marble-topped counters.

The ingredients?
Water
Sugar
Freshly-grated Gingerroot.
Yeast
Lemon Juice

Here's a link to an EXCELLENT website that offers up authentic recipes [from a Professor of Biology and Chemisty, no less!] which I have tried. This ginger Ale is AMAZINGLY refreshing, and can clear up the most stubborn case of indegestion [it's original tonic purpose, BTW]. This thoughtful guy even gives you step-by-step pics to follow.

Your first batch of Ginger Ale will be ready to drink in only 3-4 days [The Professor says 24-48hrs, but I've found it takes just a bit longer - but, NOT MUCH!], whereas his Root Beer takes a good week+ to ferment. If you're like me...it's the WAITING to try your brew that is the really HARD part! But, be patient and you'll be glad you did!

TRY IT... and you'll soon discover what PALE IMITATIONS you've been drinking all your life...


[link to biology.clc.uc.edu]


While you're at this site... take a look at Professor Fankhauser's other great recipes for cheeses, breads, yogurt, root beer [I've made this, also!] and a great collection of some pretty fascinating stuff!

Last Edited by GSB/LTD on 05/20/2011 11:02 AM

Yippeeee! One whole week off. The flowers are blooming (finally), the weather is warm, family is visiting. Life is good!