Rum-spiced cider

Ingredients

2 qts apple cider, preferably fresh and unfiltered
1/3 cup packed light brown sugar
2 pieces (2″ each) cinnamon stick
12 whole cloves
12 allspice berries
2 cup dark rum
1/2 stick (4 tbsp ) unsalted butter, sliced into 8 pats (optional)
8 long cinnamon sticks, for garnish

How to prepare

In a nonreactive pan combine the cider, brown sugar, short cinnamon sticks, cloves, And all-spice set over medium-low heat, partially cover, and slowly bring just to a Boil, stirring occasionally and skimming any scum that forms on the surface Meanwhile, divide the rum among 8 lg mugs drop a pat of butter and a cinnamon Stick into each mug if desired strain the cider into the mugs and serve immediately Serve 8.

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Home-made ginger beer

Ingredients

2 oz fresh ginger
2 lemons
1 tsp cream of tartar
1 lb sugar
1 gal boiling water
1 oz yeast

How to prepare

They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid – it’s more explosive than champagne. Makes 1 gallon
roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. Yield: 1 servings

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Thai tea

Ingredients

8 cup water
6 tbsp thai tea (cha thai)
sugar
ice cubes
sweetened condensed milk

How to prepare

Bring water to boil. Add tea and steep 5 minutes. Strain and season to taste with sugar. Cool, then chill in refrigerator. When ready to serve, place ice cubes in each of 6 tall glasses. Pour tea over ice, leaving room to add half and half to taste. Yield: 6 servings

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Melon or watermelon granita

Ingredients

4 1/2 cup melon or watermelon juice*
1/4 cup sugar (or to taste)
Lemon juice to taste
1/4 cup midori (melon-flavored liqueur)

How to prepare

Add sugar and lemon to melon juice to correct flavor add liqueur pour mixture into jelly roll pans to a depth of approximately 1/4″ (if you pour any deeper, ice crystals will not form properly ) when you see a layer of ice on the surface, scrape to break it up and put pan back in freezer continue this process until completely frozen final product should look like sequins serves 6 *make juice by pureeing melon and straining out solids copyright c 1993 by wolfgang puck.

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Ginger tea

Ingredients

4 cups water
1 finger-length piece of ginger, grated or chopped fine
4 tbsp honey
Juice of half a lemon
4 cloves

How to prepare

Bring all ingredients to a boil and simmer it, covered, for 15 minutes (or to the desired gingery concentration!) Strain and drink it hot or leave to cool and strain into a jug to keep in the fridge.
To make ginger beer/ale, dilute cooled tea with soda water.

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Summer citrus punch

Ingredients

7 cups orange juice
3 cups vodka
1 1/2 cups grapefruit juice
3/4 cup fresh lime juice
3/4 cup fresh lemon juice
1/3 cup sugar
50 ice cubes

1 orange, sliced
1 lemon, sliced
1 pint strawberries
additional ice cubes

How to prepare

Combine first to ingredients in punch bowl. Stir until sugar dissolves. Add 50 ice cubes, orange slices, lemon slices and berries and stir gently to combine. Fill glasses with add it ice. Ladle punch into glasses and serve. Makes about 13 cups.

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Iced lemongrass tea

Ingredients

1/4 cup chopped fresh lemongrass
4 cup boiling water
Sugar to taste

How to prepare

Preheat teapot with boiling water, discard water. Add lemongrass and boiling water, steep 8 to 10 minutes, strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. Yield: 4 servings

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