The Liquid Muse

Swinging Sipster!

Hailed as one of the “top ten recipes” published in past year, Chef Aulie Bunyarataphan’s Ginger-Lemon Iced Tea immediately became her customers’ drink of choice at both of her Washington, DC area restaurants.

“In Thailand, there is a popular beverage made out of boiled ginger, that most people here find too strong,” said Chef Aulie. “Adding the lemon and tea softens and complements the ginger flavor very well.” By adding liquor, the Ginger-Lemon Tea becomes a tempting and tasty libation.

Bangkok Swing
(created by Aulie Bunyarataphan of Bangkok Joes, Washington DC)

Start by making Ginger-Lemon Iced Tea:
3 black or Lipton Teabags
1 medium size fresh ginger root, crushed and cut into chunks (about ¾ cup)
8 cups water
1 cups sugar
½ cup fresh squeezed lemon juice
Lemon wedges and/or slices fresh ginger root for garnish

Bring the water, tea bags and ginger to a gentle boil. Simmer for 15 minutes. Add sugar and lemon juice, stir until sugar dissolves. Remove from heat and strain into bowl or pitcher.
(Yields: Approximately 8 cups)

Cover and refrigerate until chilled through, at least 2 to 3 hours. Then, fill tall glasses with ice and add:

2 oz. Absolute Citron
2 oz. Southern Comfort
Fill to the top with Ginger-Lemon Iced Tea
Garnish with a lemon wedge and slice of fresh ginger.