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Bundaberg Ginger Beer Pairings: 3 Slow-Cooked Recipes & Matching Cocktails
There’s something about autumn that makes you want to slow things down. The days are shorter, the evenings are cooler, and suddenly you’re reaching for the slow cooker instead of the barbecue. If you’ve ever cracked open a Bundaberg Ginger Beer on a warm afternoon, you already know how good it tastes on its own, but have you ever thought about cooking with it?
Bundaberg Ginger Beer isn’t just a drink. It’s a proper ingredient. The craft-brewed ginger flavour adds warmth, sweetness, and a bit of spice to everything from braised meats to sticky puddings. And because the same Bundaberg Ginger Beer that goes into your dinner also goes into some seriously good cocktails, pairing them together just makes sense.
We’ve pulled three Brewed Food recipes and cocktail pairings and matched them up for you. Every pairing is built around Bundaberg Ginger Beer, so there’s a golden thread of that real brewed ginger running through every bite and every sip.
Pairing 1: Ginger Beer Braised Beef Ribs with Mushrooms + Dark and Stormy
The Dish
Ginger Beer Braised Beef Ribs with Mushrooms — This is autumn on a plate. Beef ribs braised low and slow in Bundaberg Ginger Beer until they’re falling apart, with earthy mushrooms soaking up all that rich, ginger-spiced braising liquid. The Ginger Beer does double duty here; it tenderises the meat while adding a gentle sweetness and warmth that you just can’t get from stock alone.
It’s the kind of dish you put on in the afternoon, leave for a few hours, and then walk back into the kitchen wondering what smells so incredible.
The Cocktail
Dark and Stormy — A world favourite for good reason. Dark rum, fresh lime, and Bundaberg Ginger Beer, that’s it. The dark rum brings deep, molasses-like richness that echoes the caramelised edges of the braised ribs, while the lime and Ginger Beer cut straight through the heaviness of the meat.
Why They Work Together
Both the dish and the drink lean into the darker, more savoury side of ginger. The rum mirrors the long, slow depth of the braise, and the citrus keeps your palate fresh between bites. If you’ve ever had a rich stew and wished you had something other than water to wash it down, this is your answer.
Pairing 2: Ginger Beer Pulled Chicken Sliders + Honey, I’m Home
The Dish
Ginger Beer Pulled Chicken Sliders — Lighter than the beef ribs but no less flavourful. Chicken is slow-cooked in Bundaberg Ginger Beer until it pulls apart easily, then piled into soft slider buns. The ginger beer gives the chicken a sweet-spicy glaze that’s somewhere between a marinade and a sauce — sticky, aromatic, and completely moreish.
These are perfect for a casual Friday night dinner or when you’ve got guests coming over and want something easy that still looks good.
The Cocktail
Honey, I’m Home — Vodka, citrus, honey, and Bundaberg Ginger Beer. The honey is the key here; it creates a natural bridge to the caramelised sweetness of the pulled chicken. The vodka keeps things clean without competing with the food, while the citrus and ginger beer add brightness that lifts every mouthful.
Why They Work Together
Honey is the connective tissue between plate and glass. Both the sliders and the cocktail are built on the same sweet-meets-spice foundation, with ginger as the backbone. The cocktail’s citrus acts as a palate cleanser, so each bite of chicken tastes as good as the first.
Pairing 3: Mini Sticky Date Ginger Puddings + Fernley’s Finest
The Dish
Mini Sticky Date Ginger Puddings — Sticky date pudding is already one of the best desserts going around. Add Bundaberg Ginger Beer to the mix, and it gets even better. The ginger adds a warm, spiced layer that takes it from a standard pub dessert to something special. These are individual-sized, which means everyone gets their own.
This is the kind of dessert that earns you a reputation as a good cook, even though it’s far simpler than it looks.
The Cocktail
Fernley’s Finest — Rum, Maraschino liqueur, and Bundaberg Ginger Beer. This cocktail is essentially a dessert drink in disguise. The Maraschino brings a subtle cherry sweetness that pairs beautifully with the toffee-like dates, while the rum amplifies the warm, sticky richness of the pudding. The ginger beer stops it all from becoming too heavy.
Why They Work Together
Think of this as a dessert-and-digestif in one sitting. The warm spice of ginger runs through both, the rum deepens the toffee notes of the sticky date, and the Maraschino adds a fruity twist that lifts the whole combination out of “too rich” territory and into “just right.”
Tips for Your Autumn Pairing Night
If you’re planning to cook and mix your way through all three pairings in one evening, here are a few things worth knowing.
Start with the ribs. They take the longest and the braising is hands-off, so you can get them in the oven early and focus on the sliders and puddings while they do their thing.
Make the puddings ahead. The Mini Sticky Date Ginger Puddings can be prepped in advance and reheated when you’re ready for dessert. They actually get better as they sit.
Batch your cocktails. The Dark and Stormy and Honey, I’m Home are both easy to scale up. Pre-mix the spirits and citrus, then top with Bundaberg Ginger Beer when you’re ready to serve so you keep the fizz.
Keep extra Ginger Beer cold. You’re going to want some on its own between courses — trust us. Shop Bundaberg here.
The Common Thread: Why Bundaberg Ginger Beer Works in Both Food and Drinks
Most ginger beers are made with artificial flavouring or ginger extract. Bundaberg is craft brewed over three days using real ginger, which is why it holds up so well when used for cooking. That real, brewed ginger flavour doesn’t disappear when you heat it; it deepens, and when you pour it over ice in a cocktail, you get that same authentic warmth.
That’s what makes these pairings work. The ginger beer in your glass and the ginger beer in your food are the same product, so the flavours naturally complement each other rather than competing.
All recipes featured in this post are from the official Bundaberg Brewed Food page, and all cocktails are from the Bundaberg Mixology page. Want to explore more? Browse the full range of Bundaberg brews or submit your own recipe to the Bundaberg team.
Frequently Asked Questions
Is Bundaberg Ginger Beer alcoholic?
No. Bundaberg Ginger Beer is a non-alcoholic, craft-brewed soft drink. It’s brewed over three days using real ginger, but it doesn’t contain alcohol. The cocktails featured in this post add spirits separately — the Ginger Beer itself is suitable for all ages and works just as well in mocktails.
What flavours does Bundaberg make besides Ginger Beer?
Bundaberg has a wide range of brewed drinks. Their traditional lineup includes Sarsaparilla, Lemon Lime & Bitters, Traditional Lemonade, Burgundee Creaming Soda, Blood Orange, Pink Grapefruit, Guava, Passionfruit, Peach, Tropical Mango, Pineapple & Coconut, and Dekopon Mandarin. They also have a Refreshingly Light range with lower sugar options.
Where can I find all of Bundaberg’s food recipes?
All of Bundaberg’s brewed food recipes are available on their Brewed Food page. There are over 40 recipes using different Bundaberg brews, from savoury dishes like Ginger Beer Silverside and Guava Chicken Wings to sweets like Ginger Beer Banana Bread and Spiced Ginger Beer Tiramisu. You can filter by brew to find recipes that use your favourite flavour.
Can I make these pairings as mocktail versions instead?
Absolutely. Bundaberg’s Mixology page includes plenty of mocktail options that use Ginger Beer. For the braised beef ribs, try serving a straight Bundaberg Ginger Beer over ice with a squeeze of fresh lime; you get the same flavour bridge without the rum. For the sliders, a Ginger Beer with a drizzle of honey and a splash of lemon juice in a tall glass makes a simple non-alcoholic version of Honey, I’m Home.
Do I have to use Bundaberg Ginger Beer specifically, or will any ginger beer work in the food recipes?
You can technically use any ginger beer, but the results won’t be quite the same. Bundaberg is craft brewed with real ginger over three days, which gives it a depth and complexity that mass-produced ginger beers don’t have. In cooking, especially, that real brewed flavour comes through; cheaper alternatives tend to taste more like sugar and artificial ginger once the carbonation cooks off. The Bundaberg recipes were developed specifically with their Ginger Beer in mind, so it’s worth using the real thing.