Wednesday, May 17, 2006
Ginger Blast Tea makes a great summertime cooler
By REBEKAH DENN
Chef Stephanie Speer gave us this account of how to make the Ginger Blast drink that fans remember from the old Green Cat Cafe on Capitol Hill:
Take a quarter-pound of ginger, take all the skin off, and slice it into circles. Cuisinart it “so it’s nice and edible.” Then mix the puree with four cups of lemon juice, one cup of honey, and a teaspoon of cayenne. “It’s as simple as that!”
Speer recommends several ways to serve the blast: Drink it straight as shots, brew it with hot water for Ginger Blast Tea, or mix it with soda water and ice for a summertime cooler.