Your whole cracked spice version sounds delicious! I will have to try this because I think the freshly grated ginger would be great. I love ginger ales and my favorite is Blenheim’s ginger ale from South Carolina. They have a bottle with a yellow cap that gets most of its flavor and a relatively gentle ‘kick’ from ginger. However, they also have one with a pink cap that has a hot burn to it that I read is from the addition of capsaicin (sp?). That’s my favorite though I know it’s not all coming from the ginger.
I’ll try all of this with an assam and tinker around with it. Thanks for the advice!
