We’ve been reading and cooking our way through Marcus Samuelsson’s new cookbook, The Rise: Black Cooks & The Soul of American Food, inspiring us to come up with a new drink recipe.
Back when we lived in Los Angeles, we—well, OK, Cindy—consumed A LOT of fried chicken at local faves like Roscoe’s, Dinah’s and Aunt Kizzy’s Back Porch. The beverage of choice was always lemonade. (And dessert was always yellow cake with chocolate frosting!)
We’ve Masi Masa-fied the classic to include honey, ginger, turmeric and a little cayenne pepper. If you want to spike it, may we suggest bourbon to keep real?
Makes about 4 pint glasses of lemonade.
