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Ginger, agave, lemon, and rye whiskey come together in a spicy cocktail that can be served straight up or over ice.
In France, there’s an after-dinner tradition called the tisane. Tisane is another way of saying “tea,” and more specifically, “herbal infusion.” I’ve adopted the ritual for several reasons, beginning with the fact that it tastes good, but I also love that I can use almost any herb for the job.