Ginger Punch

 

 "Take 1 quart of water, 1 cup of sugar, juice of 5 lemons, and 1 dozen mint sprigs,  slightly bruised, and put these in a bowl.  Add quart of ginger ale. Add ice."

Mint Frappe

 

Is this like a Shamrock Shake for SP's birthday? 

 

 "Mix 1 quart water and 1/2 pound sugar and boil for 5 minutes. Remove leaves from 10 stalks of mint and mash/chop to a pulp. Work the pulp into the hot syrup. Cool and strain. Add juice of 2 lemons. Freeze."

The making of a Shrub. Drink Mixology on a whole new level. Blood Orange Shrub.

Let me take a sec and fall back on some classic Monty Python: “First you must find... another shrubbery! Then, when you have found the shrubbery, you must place it here, beside this shrubbery, only slightly higher so you get a two layer effect with a little path running down the middle. ("A path! A path!") Then, you must cut down the mightiest tree in the forrest... with... a herring!” 

Now seriously, who knew that a Shrub is a food item!? A shrub is " a combination of fruit, sugar and vinegar. When left to sit for a few days (or even longer), they develop a deep, sweet-tart flavor that is a wonderful addition to a glass of sparkling water, a batch of salad dressing, a fancy homemade cocktail, a marinade for meat or vegetables, or to a pan sauce. If you remember the essential ratio of one part sugar, one part vinegar, and a generous handful of fruit of some kind, you’ll be good." 

Today I made two shrubs. I first made a blood orange shrub because of its beauty and Vitamin C boost, much sought after when I have been plagued by illness after illness this winter. 

The beauty of the blood orange is the  other reason I chose this shrub! I used THIS recipe at Food in Jars.

I juiced four blood oranges and yielded about 1 cup of gorgeous red juice. I used a wire sieve to filter out the pulp.  I then added one cup sugar  and let it sit for about an hour, stirring when ever I had the chance.

At the end of the hour, when all the granulated sugar had dissolved, I added 3/4 cup of Bragg's Apple Cider vinegar. It is resting in the fridge until next weekend when I will break it out for some sparkling cocktails during our pasta party to try out the salt preserved eggs!

Homemade Pink Lemonade

16 cups water
2 cups lemon juice
The seedless pulp from a package of raspberries (I squeezed mine through a wire strainer)
I cup + simple syrup (boil equal parts water and sugar)

Enjoy!

Razzle Dazzle

The Perfect summer drink!
Home made lemonade
Bacardi Razz Rum
And freshly picked home grown black raspberries!

Garro's Egg Nog

This Eggnog is legendary! There are countless stories out there from the numerous people that have consumed this on Christmas Eve at our house. Please, if you have a memory to share, leave a comment and share a story. Also, don't question the measurements - they are tried and true.  

Ingredients

75 oz eggnog

25 oz. whiskey

12.5 oz rum

12.5 oz brandy

3 oz. meyers

 

Process 1. Reserve plastic milk jugs to store egg nog in. 2. Combine ingredients. 3. Make a nutmeg ice ring, placing water and ground nutmeg in a bunt pan, and place in freezer. 4. When ready, place Eggnog and ice ring in punch bowl. 5. Establish your designated driver, and drink accordingly.

Hot Buttered Rum

No... not the band silly... the DRINK!


Ingredients
1 stick unsalted butter, softened
2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground clove
pinch of salt
bottle of dark rum
boiling water

Process
1. In a bowl, cream the first 6 ingredients.
2. Refrigerate until almost firm.
3. Spoon 2 tablespoons of butter mixture into a mug.
4. Pour 3 ounces of rum into mug.
5. Top with boiling water, stir well, and serve!

Mulled Cider

This is an adult version of the classic warm drink and proportions make enough to serve a large number of people.
Ingredients
2 gallons fresh cider
2 whole lemons, sliced
2 whole oranges, sliced
10 whole cloves
1 box cinnamon sticks
1 Tablespoon cinnamon
1 Tablespoon nutmeg
2 cups light rum

Process

1. Pour cider in a large cooking pot.
   
2. Add all remaining ingredients to the pot and stir well.
   
3. Heat until it boils and serve in mugs, straining if wanted.
   

Warm Weather Coffee

This tasty recipe makes wonderful iced coffee for the morning, if made the night before.

Ingredients
Coffee
water
cinnamon sticks
ground cloves
ground nutmeg

Process

1. Brew a pot of coffee as you usually would.
   
2. Pour hot coffee into a heat safe bowl.
   
3. Add one or two sticks of cinnamon, and a few dashes of cloves and nutmeg.
   
4. Refrigerate over night.
   
5. In the morning, fill large glass with ice and strain chilled spiced coffee over it.
   
6. Dress coffee as you would like and enjoy on a hot, hazy, and humid August morning.
   

Swedish Glog

Glog is a mulled wine. This adult winter warmer comes straight from Lincoln, Maine and is written on one of Baba's recipe cards.

Ingredients
1 pint burgundy or claret
1 pint sherry
1/2 pint brandy
2 Tablespoons bitters
3/4 cup sugar
raisins
unsalted almonds

Process

1. Place all ingredients, except nuts and raisins, in a cookpot.
   
2. Place over medium heat and bring to a simmer.
   
3. In cup, put one raisin and one almond and fill with glog.
   
4. Serve with thin bread and butter sandwiches or a simple cookie.
   

Twigger's Cold Weather Cure

HiHo's cousin, who share's the same first name as I, is known as Twigger. Clearly my family has a penchant for uncanny nicknames. On this cold February day, this recipe fits in perfectly!
Twigger's Cold Weather Cure
Ingredients
32 ounces cranberry juice
16 ounces pineapple juice
1 teaspoon allspice
1 teaspoon cloves
dash of nutmeg
1 3" stick of cinnamon

Process

1. Combine all ingredients and bring to a boil.
   
2. Reduce heat, cover and simmer until ready to serve.
   
3. Strain into mugs and enjoy! Bottoms up!
   

Cathy's Stupendous Fruit Punch

This was another bridal shower recipe given to me by my blue bridesmaid Cathy!

Ingredients
1 package jello
2 cups water
2 cups grapefruit juice
2 cups mango juice
1 pint rasberries
1 pint sorbet
2 liters Perrier
ice

Process

1. Bring 2 cups water.
2. In a bowl add boiling water to jello and cool.
   
3. Transfer jello to punch bowl. Take sorbet out to soften.
   
4. Add juice to punch bowl and stir.
   
5. Add berries and Perrier and stir.
   
6. Add ice.
   
7. Scoop sorbet and add to punch bowl.
   

Enjoy!