Nikki introduced me to Burma Superstar a couple of months ago. I’ve never had Burmese food, but it’s like a combination of Indian and Thai –and it’s delicious. One of my favorite things to get is the beer cooler, which is a refreshing summer drink. I did a little experimentation, and came up with a reasonable approximation, which I will share with the world. So, without further delay, here it is, the recipe for Burmese Beer coolers.

For each 12 oz of beer, add:
2 tbsp. Sugar
The juice from one lemon (pulp optional)
1/4 tsp freshly grated ginger

The cooler is very sensitive to which beer you use. You’ll want something that has no chance of being ’skunky’ –a skunky beer makes the cooler taste like vomit. I tried Pilsner Urquell, but that caused the vomit smell –Heineken and rolling rock are also out. I went with Corona Extra and that seemed to work just fine, but you should be able to get away with any non-smelly light tasting pilsner. First add the sugar, which not only sweetens the drink, but removes a lot of the bubbles. Then grate the ginger with a micro-plane grater (anything else will leave the ginger very stringy). Add the ginger, then the lemon juice (you may filter the juice if you don’t like pulp. The drink at Superstar has a little pulp in it). Stir until all ingredients are mixed and the bubbles go down. Refrigerate and serve. This drink is best served very cold.

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