Loving Cup

Loving Cup

2 fresh Lemons
6 sprigs of Lemon Balm
6 sprigs and flowers of Borage or Vipers Blugloss
1/2 cup sugar
3 1/2 cups water
1/2 bottle Dessert Wine
1/2 cup Brandy
1 bottle Champagne or sparkling white Wine

Peel and thinly slice the Lemons. Put the sliced Lemons with the Lemon Balm, Borage, Lemon zest and sugar into a punch bowl. Stir in the water, Wine and Brandy. Cover and chill for an hour.

Chill the Champagne or Sparkling Wine separately. Just before serving, pour over the mix with the Champagne and stir. Float sprigs of herbs or flowers on top.

Technorati Tags: lemon, lemon balm, borage, dessert wine, brandy, champagne, sparkling wine, punch, recipe, bartending

Americana

Americana

1 tsp Bourbon
dash Orange Bitters
1/2 tsp superfine Sugar
Dry Sparkling Wine
1 slice brandied Peach

If you cannot find brandied Peaches, then marinate sliced Peaches in Brandy overnight. This will make brandied Peaches. To make the drink, combine the Bourbon, Bitters and Sugar in a mixing glass. Shake well and then pour into a chilled champagne glass. Top off with the sparkling Wine. DO NOT STIR. Garnish with a slice of brandied Peach.

Technorati Tags: bourbon, bitters, wine, mixed drink, cocktail, liquor, recipe, bartending

Elderflower Fizz

Elderflower Fizz

5 quarts of Water
3 1/2 cups of Sugar
Juice and thinly peeled rind of 1 Lemon
2 Tbsp Cider or Wine Vinegar
12 Elderflower Heads (preferably fresh)
-- makes about 5 Quarts--

Bring the water to a boil in a pot over medium heat. Pour the boiling water into a sterilized glass container, add the Sugar and stir until dissolved. When cool, add the juice and rind of lemon, the vinegar and Elderflowers. Cover with layers of cheesecloth and leave for 24 hours. Filter through the cheesecloth into glass or ceramic bottles or jugs and discard the flowers. Let the mixture age for 2 weeks and then serve very cold on ice.

Technorati Tags: wine, cider, elderflowers, recipe, cocktail, liquor, mixed drink, bartending

Hock Cup

Hock Cup

1 bottle Hock or any dry White Wine
6 cups of Club Soda
2 oz Brandy
1 shot Curacao or Benedictine
Finely grated rind of 1 Lemon
Finely grated rind of 1 Orange
12 young Salad Burnet leaves
Sprinkling of Calendula petals
--serves 8--

Chill the Hock and the club soda for 1 hour. After chilling, put all of the ingredients, including the hock, in a pitcher or jug and sprinkle the calendula petals on the surface. Serve immediately while still cold

Technorati Tags: hock, wine, white wine, dry wine, club soda, curacao, benedictine, mixed drink, cup, cocktail, liquor, alcohol, recipe, bartending

Aspi

Aspi

3 Tbsp Lavender Flowers, dried or fresh
1 bottle of dry White Wine
1 Tbsp granulated Sugar
4oz Brandy
6 Tbsp Water
-- makes 4 servings--

Steep the flowers in the Wine for 24 hours. Simmer the sugar in the water for 10 minutes. After completely dissolved, allow the Sugar mixture to cool. Strain the Wine to remove the flowers and then add the sugar mixture. Stir in the Brandy, chill and serve cold in 4oz glasses.

Technorati Tags: wine, winemaking, white wine, lavender, brandy, cocktail, recipe, mixed drink, bartending

Maywine

Maywine

1 bottle of Dry White Wine
5 thin Orange slices or 5 Strawberries
12 sprigs of Woodruff
1 Tsp white Sugar
--serves 4--

Put all the ingredients in a jug and leave for 1 hour. Strain and serve chilled- keep cold by submerging the pitcher or jug in crushed ice. Serve in 4oz Wine glasses with an Orange slice or a Strawberry.

Technorati Tags: wine, white wine, dry wine, strawberries, woodruff, cocktail, mixed drink, recipe, alcohol, bartending

Metheglin

Metheglin

1 bunch of Lemon Thyme
1 branch of Lemon Balm
1 branch of Rosemary
10 Cloves
6 crushed Allspice berries
1 Cinnamon stick
1 piece of bruised Ginger Root
1 Mace blade
6 2/3 cups of Honey
5 pints of Wine Yeast (quantities are shown on packages)
1 1/4 gallons of Water
--makes 1 gallon--

1. Put water, herbs and spices in a pan and simmer for 1 hour
2. Strain; add the honey and stir
3. Allow to cool and then add the Wine yeast
4. Pour into clean jar; save a little for topping off later
5. Leave to ferment in a warm room (use a coaster to catch foam)
6. Add the reserved liquid if a lot is lost to foaming over
7. When the foaming stops, jar and insert an airlock
8. When the bubbles stop, put in bottles, cork and put in a cool place
9. After two weeks, siphon off and rebottle; cork bottles tightly
10. Store for 6 months
11. Siphon off again and bottle with corks wired shut
12. Store the bottles on their side for at least 2 years

Technorati Tags: wine, homemade, winemaking, recipe, bartending

Loving Cup

Loving Cup

2 Lemons
3 1/2 cups of Water
6 sprigs of Lemon Balm
1/2 bottle of Dessert Wine
6 sprigs & flowers of Borage or Vipers' Bugloss
1/2 cup Brandy
1/2 cup Sugar
1 bottle Champagne or Sparkling Dry White Wine


Put Borage Flowers into ice cube trays with water and freeze. Remove the zest from one of the Lemons. Peel the remaining Lemon and slice both of them into slivers. Put the Lemon Balm, Borage sprigs, Lemon slices, Lemon zest and Sugar into a large jug or pitcher & then stir in the 3 1/2 cups of Water, the Dessert Wine and the Brandy. Cover and chill for one hour. Chill the Champagne and mix in just before serving. Decorate with the Borage flower ice cubes.

Technorati Tags: wine, dessert wine, herbs, brandy, champagne, dry white wine, cocktail, mixed drink, recipe, bartending