Enso was so taken by the strong, noncarbonated ginger drink he had at a West Indian restaurant, he’s dying to re-create it at home. taizhu comes to the rescue with his West Indian family’s method: Grate 1 pound of fresh ginger and pour 8 cups of boiling water over it. Let the ginger steep at least until the mixture is cool (steep up to a day for stronger flavor, but refrigerate the mixture after it has cooled in that case), then strain through cheesecloth. Add sugar to taste, and a few drops of angostura bitters.

Old E. is a fan of Jean-Georges Vongerichten’s homemade ginger ale, which includes lemon grass and chile. “I loved the bite of the chiles!” he says. “It was strong, but you dilute to taste.”

Discuss: Ginger “Beer” recipe wanted

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