Fresh ginger adds a vaguely spicy but surprisingly soothing note to food and beverages, but getting it into a drink usually involves making a syrup or, if you want a little funk, splashing in some brine. But if it’s pure, unsweetened, fresh ginger you’re after, all you need to do is grab your microplane.
Just grate the root until you’ve got a nice glob of juice and pulp collected on the microplane, then swirl it into your liquid of choice.
I like to strain it through a sieve to remove the fibrous bits, but you don’t have to. It’s a great way to add ginger to cocktails – just stir the microplane around in the mixing glass or shaker – but it’s a fantastic way to add stomach-soothing properties to a glass of lemon water (or juice) which, as someone who is always nauseated upon waking, I have been taking advantage of.
How much ginger you should grate is up to you. I’ve found that roughly a quarter inch of root is enough to impart a definite but not overwhelming amount of ginger flavour, but real ginger heads may want to double, or even triple, that amount.
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