Gail South


Start Glogg 3-6 days ahead. Combine wines, orange peel, whole spices and sugar in large saucepan. Simmer, but do not boil, about 5 min. Pour mixture back in bottles, cork, and let stand until serving day. At serving time, strain brew into large saucepan, add almonds, raisins and liquor. Heat until steaming, but do not boil. Pour hot liquid into glogg pot or fondue pot. Float orange slices, studded w cloves on top. Ladle into mugs, including fruit, and serve w spoons.

Wine, Red   1bottle Burgundy

Wine, Port   1bottle

Orange Peel   from 1/2 orange

Cloves1T whole

Cardamom1T shelled seeds

Sugar   0.25c

Nuts, Almonds   0.5c whole, blanched

Raisins   0.5c dark

Brandy   1c or use aquavit or vodka 

Leland Palmer   Serves 6

Stir honey and .5 c hot water in small bowl until honey dissolves. Cool completely. Combine honey water, jasmine tea, gin, limoncello, lemon juice, and grapefruit juice in large pitcher. Add club soda and stir. Fill six 1-pint mason jars or tall glasses w ice cubes. Pour in juice and top w lemon slice.

Honey  0.5c

Water   0.5c hot

Tea   3c freshly brewed jasmine

Gin   0.75c

Limoncello   0.75c

Lemon Juice, Fresh   0.75c

Grapefruit juice   0.5c

Club Soda   1c

Lemon Gelato w Vodka and Sparkles
Put everything except lemon zest in food processor and whirl until it's thick and creamy. transfer to iced wine glasses and sprinkle with zest.
Lemon sorbet   1 pint
Ice Cubes     8-12
Vodka     8 oz
Sparkling Wine     2 cups
‚ÄčLemon Zest

Lime Syrup

In saucepan combine sugar w 2 c water; bring to boil over moderate heat, stirring until sugar is dissolved, and add lime zest. Cook, undisturbed, for 10 min. Let cool until it is lukewarm and strain into jar, pressing hard on the zest w back of a spoon. Keeps indefinitely, covered and chilled. Makes 2.5 c.

Sugar   2c

Lime Zest   from 4 limes

Lime Tonic

Syrup: boil 2 c sugar and 2 c water w zest from 4 limes. Cook, undisturbed for 10 min. Strain into jar, pressing hard on zest.

Tonic:Combine ingredients in pitcher. Pour into 6 tall glasses filled w ice. Garnish w lime slices.

Lime Juice   1c fresh

Lime Syrup   1c

Tonic Water   4c


Peel lemons, leaving a little white attached to the peel. Reserve lemons for other uses. Put peels in large container with 1 qt 90% alcohol and 4 lemon leaves. Close well and leave in a cool place for at least 4 days, preferably a week. Gently shake a couple of times a day. On the 5th day, prepare a syrup of 14 oz sugar and 1 qt. Hot water (do not boil). Stir and simmer 5 min, then cool. Strain alcohol and mix in syrup. Shake well and let sit 2-3 days. Serve cold.

Lemon   8 organic

Alcohol   1qt 90%

Sugar   14oz


Squeeze juice from both lime halves into a 12 oz highball glass. Add mint and sugar and crush with back of a spoon until sugar is dissolved. Add lime halves. Add rum ad stir. Add ice, then top off with sparkling water and stir well.

Lime    1 halved crosswise

Mint   3 fresh sprigs

Sugar   1.5 tsp

Rum   2 oz

Club Soda  

Rose Hip Tea

If hips are large, cut them in half. Steep hips in boiling water for 5-10 min. Strain.

Sparkling Punch

Mix all ingredients and serve in punch bowl w ice ring.

Fruit   3 c

Cognac   2 c

Wine   3 bottles, chilled (Freixinet)

Club Soda   24oz

Strawberry Daiquiris, Frozen

Thaw strawberries enough to cut block into cubes. In blender, blend all ingredients. While blender is running, add 3 c ice cubes, a few at a time, blending until ice is melted. Pour into 2 refrigerator trays or half gallon container. Cover and freeze overnight. To serve, spoon into cocktail glasses. Garnish w fresh whole berries. Makes 5 c.

Berries, Strawberries   10oz frozen pkg

Daiquiri Mix   6oz frozen

Rum   0.75c

Strawberry Lime Cooler

Blend all until smooth and pour into 4 chilled glasses.

Berries, Strawberries   1pt, hulled and sliced

Club Soda   1.5c

Lime Syrup  0.5c

Lime Juice   0.5c fresh

Ice Cubes   0.5c

Wassail Bowl

Heat cider, place in bowl. Add spices and lemon juice. Prepare lemon peel by slicing in long spirals, as thin as possible. Add to punch. Core apples before roasting. Add whole roasted apples or pulp. Sugar to taste

Cider   2qts

Ginger   1T

Nutmeg   1T

Cinnamon   1T

Lemon   1 juice and peel

Apples   2  roasted

Watermelon Margarita

Coat the rim of glass w lime juice and dip in salt. Combine all ingredients in blender. Process til smooth

Lime Juice  from 1.5 limes

Tequila   3T

Vodka   1T

Liqueur, Triple Sec   1tsp

Melon, Watermelon   2c

Sugar   1T

Ice Cubes   3c crushed

Bubbling Holiday Punch

Mix frozen mix w rum. Add berries and limes and cold duck. Serve in punch bowl w ice ring.

Daiquiri Mix   12oz

Rum   2c

Berries, Strawberries   10 oz frozen

Lime   2 thinly sliced

Wine, Cold Duck   3 bottles

Celebration Punch

Mix lemonade, brandy & sugar until sugar is dissolved. Cut fruit slices into quarters, add to punch w ice. Mix thoroughly. Pour one part mix to 2 parts wine.Lemonade12oz frozen, thawed

Brandy  1c

Sugar    6 T

Orange   0.5 thinly sliced

Lemon   0.5 thinly sliced

Ice Cubes   3 c

Wine    2bottles Freixenet

Cherry Bounce

Mix sugar and spices. Alternately layer w fruit in wide mouth 2 qt jar. Pour in whiskey. Store two or more months.

Cherries   2 qts black

Sugar   1lb

Allspice   2T whole

Cinnamon   2" stick

Cloves   1T whole

Whiskey   1qt

Christmas Punch

Mix all and serve in bowl w cake of ice. Pass rum or vodka.

Lemonade  3   6 oz cans (or use Daiquiri Mix)

Berries, Strawberries   10oz frozen

Ginger ale   1qt

Cocoa   Serves 12

In a large kettle, combine the milk, cream, sugar and salt. Place over medium heat, whisking occasionally, until hot but not boiling. Whisk in the cocoa until no lumps remain. Continue heating until small bubbles just begin to form around the edges of the pan. Remove from the heat and stir in the whiskey. Serve immediately in mugs, garnished w whipped cream.

Milk   10c

Heavy Cream   1c

Sugar   1c

Salt  1 pinch

Cocoa   1c powder

Whiskey   1.5c

Cranberry Wine Punch

Combine all ingredients and garnish punch bowl w sliced orange and fresh strawberries.

Vodka   3c

Wine, Red   1c Burgundy, chilled

Cranberry Juice   4c, chilled

Fish House Punch

Dissolve sugar in 2 qts water. Add 1 qt lemon juice and let stand. Elsewhere, combine whiskeys. Two hours before serving, pour both in bowl w large cake of ice.

Sugar   1lb

Lemon Juice, Fresh   1qt

Rum   2qts

Cognac   1qt

Brandy   4oz peach