In 1984, Bruce Cost wrote, "Ginger East to West," a small, award-winning cookbook that traced ginger's origins and its journey around the world. In it he tells the origins of ginger ale.

In 1989, Mr. Cost introduced his own herbal version to patrons of his Monsoon restaurant in San Francisco. Later, minus the herbs, it became a staple of Cost's Ginger Island in Berkeley and Ginger Club in Palo Alto, California.

In 1995, Mr. Cost moved to Chicago to start the Big Bowl and Wow Bao restaurants with Lettuce Entertain You Enterprises, and brought his recipe for fresh ginger ale. Handmade on the premises of 11 restaurants, it became a signature item that has since sold an estimated 3 million drinks, outselling all soft drinks.

Finally, 14 restaurants later and after selling over 4 million glasses, he bottled his all-fresh ginger product under his name with his partners Joseph and Terry Tang in Brooklyn, NY.