I have tried to drink/eat tumeric and this is the first recipe that I've made I can say I actually like. I find tumeric to be way too bitter and overwhelming, but I am intrigued by the anti-inflammatory health benefit kudos that tumeric gets.

I also like that this drink can be served with or without alcohol. It tastes like a fancy cocktail I'd order on a girls night out, even without the alcohol.

(I found this recipe surfing the web, it's from the Egg Shop in SoHo, NYC)

Egg Shop's Tumeric Tonic
Makes 8 cups

2 large knobs of ginger, peeled and roughly chopped
1/2 cup honey
1 Tbsp black peppercorns
6 cups hot water
1 Tbsp tumeric (or 7 pieces fresh tumeric, peeled and chopped)
2 cups freshly squeezed lemon juice (4 lemons)
Selzer water for serving
Optional: Gin

1. Combine ginger, honey, black pepper, and hot water in a large, non-reactive container, such as a glass pitcher. Stir to dissolve the honey and allow to steep, covered, for 30 minutes.

2. Cool to room temperature, then stir in turmeric and fresh lemon juice. Refrigerate overnight then strain, discarding solids. Store in airtight glass (it stains) container for up to 10 days.

3. To serve, pour turmeric mixture over ice until the serving glass is three-fourths of the way full. Top off with soda water and garnish with plenty of fresh cracked black pepper.

I garnish with a sprig of Rosemary when I want to feel like I'm having a cocktail, and I add more honey when I drink it otherwise.

CHEERS!
Lisa