epicurious5.0
Spicy Lemon-Ginger Tonic, Two Ways
Top this concentrate with hot water to make a steamy, cold-busting elixir, or pour it over ice with sparkling water for a sweet-spicy refresher.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
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.
. ginger, peeled, coarsely chopped10 ozwide strips lemon zest5fresh lemon juice (from 5–6 lemons)1 cupPinch of cayenne pepperPinch of kosher salt
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).
3
To serve hot, pour 2 Tbsp. tonic into each mug. Top with hot water as desired and garnish with lemon wheels or twists.
Lemon wheels or twists (for serving)
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.
Seltzer (optional; for serving)Lemon wheels or twists (for serving)
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