When a British recipe calls for using non-alcoholic ginger beer, what should I use? I'm assuming that something like Old Tyme Ginger Beer or something I can pick up in a Jamaican market would be correct. Is that right?
Yup, that's right. Old Tyme, (Jamaican) Barritt's, (Bermuda) D & G, (Jamaican) or Fentiman's, (Brit export) are some of the better ginger beers. I don't drink the stuff anymore, myself, as it gives me some mean agita.