Yesterday, I mixed up a batch of ginger beer from a recipe in the New York Times. This non-alcoholic, non-carbonated brew is just ginger and a bay leaf steeped in hot water for a few hours and then cut with simple syrup. It's spicy, sweet, and oh-so-good.

Of course, as with many beverages, a splash of whisky makes it even better...

Update: Gin does not make the ginger beer better.