Its invigorating aroma, distinct flavor, and strong medicinal properties make ginger a powerful root. Known for centuries as an effective aid to digestion, it calms the stomach, eases nervousness, alleviates migraines, thins the blood, and improves the metabolism. An excellent remedy for people troubled with indigestion after eating or for pregnant women who suffer from morning sickness. However, it’s ability to increase circulation and send oxygen-rich blood to sensitive areas is the reason behind it classification as an aphrodisiac.
A number of ancient physicians, philosophers, and famous lovers wrote of this amorous spice. Pliny concluded it worked as a natural male stimulate. The Koran envisions ginger at feasts in paradise. The Karma Sutra, under the chapter occult practices, eludes that ginger can improve sexual and romantic satisfaction. And how could I forget to mention that even French paramour of King Louis XV, Madame du Barry, served ginger to all her lovers, including her beloved king.
In this month’s recipe I simmer ginger for an hour to make an elixir that can be served over ice with smashed strawberries or shaken in a cocktail shaker with lime, ice, and dark rum. Either way you serve this zingy brew it is a sure crowd-pleaser that will be requested numerous times.
Ginger Elixir (adapted from Bon Appetit June 2014)
- 8 ounces of ginger, minced
- 6 cups of water
- 1/2 cup fresh lemon juice
- 1/4 cup agave
Serve over ice with muddled strawberries or make it an adult beverage by shaking with
dark rum, ice, and lime.
1. Mince ginger, turn a chef’s knife flat with pressure on the blade, and scrape across the minced ginger.
2. Put water in large pot over high heat. Put the ginger in the water and bring to a boil.
3. Once the water begins to boil turn down to a simmer. Let simmer for 1 hour.
4. Remove pot from heat and strain the water into a heat-safe container.
5. Add the lemon and agave. Stir to combine the ingredients.
6. Serve over ice with muddled strawberries or make it an adult beverage by shaking with dark rum, ice, and lime.