Month: November 2020

• Fill mixing glass 1/4 of the way with ice.
• Combine liquors and stir until properly diluted and chilled.
• Strain over into a Coupe Glass.
• Garnish with lemon twist.

• Fill mixing glass 1/4 of the way with ice.
• Combine liquors and stir until properly diluted and chilled.
• Strain over into a Coupe Glass.
• Garnish with chocolate balanced on rim.

• Crush cardamon seeds.
• Pour red wine and port into a stainless steel pot. Do not use aluminum or copper.
• Add cinnamon, cardamom, cloves, orange peel, raisins and almonds.
• Cover and simmer.
• Put the sugar in a pan and soak it with half the brandy. Warm over a medium-low flame and stir occasionally until all sugar is dissolved. Let simmer for about 15 minutes until the tiny bubbles become large bubbles.
• Add the sugar syrup to the spiced wine mix. Cover and let it simmer over a low heat for an hour.
• Strain to remove the spices. Serve immediately or bottle in sterilized bottles. Age for a month or a year. If you are aging be sure to fill bottles to the top.

• Wash eggs and separate yolks. Store whites for another recipe. I love making Angel Food Cake.
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture falls off the whisk in a solid ribbon.
• Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat in the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the refrigerator for a minimum of 2 weeks. A month would be better and 2 months better still.
• Serve in mugs or cups topped with a little extra grated nutmeg. You may also add a dollop of freshly whipped cream.

• Pour ingredients into a 1 liter glass bottle and place cap on the bottle. Shake the bottle to mix ingredients. Pour into a cured barrel cask. Store in a cool dark place for at least a week.

Served

• Stir cocktail over ice, strain straight up in a chilled Coupe Glass or server with a large ice cube in an Old Fashioned Glass.
• Garnish with Orange Twist