Gail South
Glogg
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
Lemon 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
Limoncello
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
Mojito
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