News & Reviews
“Thanks to Ashley English and her new book, beverages will never again be an afterthought. Quench is bursting with homemade sips (soft, hard, and in-between) that are certain to soothe the throat, slake a thirst, and stir one’s spirit.”—Marisa McClellan, author of Food in Jars
Lemongrass and Ginger Iced Tea
I came a bit late to lemongrass. Growing up in the southeastern United States in the 1980s, it just wasn’t really part of the culinary lexicon. Nowadays, it’s easy to source a stalk or two at area grocery stores and foreign foods stores. Married to a healthy bit of ginger, some black tea, and a generous lashing of honey, this iced tea is aromatic, fragrant, zesty, and cooling, all at once—all good things.
While not typically a bar staple, the appearance of cherry liqueur enhances the contents of a cocktail considerably. Mix a bit with gin and a dash of lemon juice, or Spiced Rum and orange juice, for cocktails reaching beyond the usual and expected.