If we were musicians, we'd write a torch song about ginger and lemon, a match made in heaven. And though we've been drinking fresh lemonade as long as we can remember (Coca-Cola was taboo at 83 East Bay Street), we never thought to make a cold fresh-ginger lemonade until recently. Now we're making up for lost time. This drink is easy to make, super-refreshing, and happens to be a kick-ass mixer with bourbon and tequila, so those of you who are of age should mix up the Ginger Lemon Drop and the Lemon Gingerita variations that follow.
For hot coffee, just add hot water to taste; for iced coffee, ice and water or milk.
Notes from Ruth Alegria: Mexican chocolate is composed of bitter chocolate, sugar, cinnamon (soft bark) and almonds. Well-known brands available in the United States are Ibarra and Abuelita.
Because the quality of this drink depends on the quality of the fruit, buy a ripe, deep colored watermelon in season.
Iced coffee is a deliciously refreshing way to enjoy your favorite coffees in warmer weather.
Close to a homemade ginger ale but with more of a nip, this is a formula for an icy spiced drink made to order. Simple Syrup is steeped with fresh ginger and fresh lemon juice then mixed with sparkling water for an effervescent kick. To mellow that kick out, turn it into a punch by adding a little light rum, then relax. Drink it over ice with lemon slices and, if you like, halved stalks of lemongrass as stir sticks.
I adore making rhubarb pies (I prefer mine without strawberries and with a made-from-scratch crust.) But sometimes a girl needs something a little stronger than pie to get through the rest of the day. This is an especially nice way to celebrate a birthday that falls during rhubarb season. Mine is June 3rd, the height of rhubarb season and here is how I make birthday Rhubarbaritas:
This potent potion helps break up congestion in the lungs. It's a good alternative cough syrup for people who react to the artificial colors and flavors in some commercial syrups.
This is the perfect potion to sip when experiencing winter flu. It nourishes and hydrates the body without disrupting digestion.
This is hardly a recipe! But this beautifully flavored elixir is well worth the trouble. If you are making the aspic variation, use the ratio of 1 packet gelatin to 3 cups tomato-cucumber water. It will be soft and delicate, cool and refreshing with the flavor of an ethereal gazpacho.