Drink Recipes

October 20, 2007


In a saucepan, bring 4-1/2 cups of water to boil. Turn off the heat and add

1 tablespoon fresh ginger, peeled and roughly choppe(o1

teaspoon ground ginger, fresh is best), 2 tablespoons fresh, chopped lemon

grass (or 1 teaspoon dried lemon grass), 5 cardamom pods, 1 teaspoon anise

seed, 2 cloves and 1 cinnamon stick, broken in half. Mix lightly, cover and

let the mixture infuse for 5 minutes. Next add 1 tablespoon dried peppermint

and 1 teaspoon each Earl Grey and green tea. Allow to infuse for 5 more


To serve, pour into each glass 3/4 teaspoon of honey, 1/2 teaspoon rosewater

and 1 teaspoon orange-blossom water. Strain the tea and pour into each mug

and stir. Serve immediately.

Love potion: Eric Ripert, executive chef of Manhattan’s Le Bernardin


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