Spicy Lemon-Ginger Tonic, Two Ways
Lemon, ginger, and honey are a time-tested trifecta. Here they make up the base of a flavor-packed concentrate that you’ll find yourself making all year round. Top a few tablespoons with hot water to make a steamy, cold-busting elixir during winter months, and pour it over ice with sparkling water for a sweet-spicy refresher in spring and summer.
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What you’ll need
Small Saucepan
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Mesh Sieve
$15 At Amazon
Vegetable Peeler
$12 At Amazon
Citrus Juicer
$15 At Amazon
Recipe information
Yield
4–5 servings
Ingredients
Preparation
Step 1
Bring 10 oz. ginger, peeled, coarsely chopped, 5 wide strips lemon zest, 1 cup fresh lemon juice (from 5–6 lemons), ¼ cup honey, pinch of cayenne pepper, pinch of kosher salt, and ½ cup water to a boil in a small saucepan. Reduce heat and simmer until mixture is darkened in color and reduced by about one third, 30–40 minutes.
Step 2
Strain tonic through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; discard solids (you should have ½–⅔ cup tonic).
Step 3
To serve hot, pour 2 Tbsp. tonic into each mug. Top with hot water as desired and garnish with lemon wheels or twists.
Step 4
To serve cold, pour 2 Tbsp. tonic into each ice-filled glass. Top with seltzer as desired and garnish with lemon wheels or twists.
Do ahead: Tonic can be made 1 week ahead. Cover and chill.
Recipe notes
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