French Lift

French Lift

Ingredients:

3 oz chilled dry, sparkling Wine

1/2 oz Grenadine

2 oz Perrier

3 or 4 fresh Blueberries

Fill a chilled Champagne glass halfway with the sparkling Wine.  Add the Grenadine.  Top off with the Perrier.  Drop the Blueberries into the drink and serve.

Drawbridge

Drawbridge 

    Ingredients:

5 oz dry white Wine

Club Soda

splash of Blue Curacao

Fill a wineglass with ice.  Pour in the white Wine.  Top with club soda and a splash of Blue Curacao.  Garnish with a Lemon twist.

Eve

Eve

Ingredients:

1/2 tsp Pernod

1 tbsp Cognac

2 tsp sugar

2 tsp Curacao

chilled pink Sparkling Wine

Add the Pernod to a large wineglass. Turn the glass around so that the Pernod coats the sides. Add the Cognac. In a small bowl, combine the sugar and Curacao, allowing the sugar to dissolve. Pour this into the wineglass. Stir. Add 3 or 4 ice cubes. Fill with the pink Sparkling Wine.

Alto Palarle

Alto Parlarle

Ingredients:

1 oz Orange Sherbet

1/2 oz Cointreau

chilled dry Italian sparkling Wine

dash Grenadine

In a chilled, 8 oz wineglass, combine the Orange Sherbet and Cointreau. Blend together with a spoon or wire wisk. Top with the chilled dry Italian sparkling Wine. Add a dash of Grenadine to the top before serving.

Fresh Peach Bellini

Fresh Peach Bellini

I got this from the show Barefoot Contessa show on the Food Network. Please credit her for this one.

Ingredients:

1 bottle sparkling Wine

1 tbsp fresh squeezed Lemon juice

1 tsp sugar

2 ripe Peaches, diced and seeded

Blend Peaches, Lemon juice and sugar in a food processor. Press the mixture through a sieve to get rid of any chewy skin pieces. Place two tablespoons of the puree into each Champagne glass and fill with sparkling Wine.

Artillery Punch

Artillery Punch

1 qt Bourbon
1 qt Red Wine
1 qt Black Tea
1 pint dark Rum
1 pint Orange juice
1 cup Brandy
1 cup Gin
1 cup Lemon  juice
sugar syrup (to taste)

Combine all the ingredients in a jug or other large container and refrigerate.  When ready to serve, add ice to a large punch bowl and pour the mix over the ice.  Add sugar syrup to taste and garnish with Lemon twists.

Homemade Dandelion Wine

Here's some summer fun for everyone. If you've never made your own homemade wine, don't be mistaken, it isn't easy. But, then again, it isn't hard, either. It does take a bit of effort, a few tools and patience. But there is a big plus: the dandelions are free. Feel free to pick any kind of dandelion you can locate, from your yard, the neighbors yard, wild fields or someone's garden. It actually doesn't matter if it's a pretty one or a ratty one, but be sure they haven't been treated with pesticides or fertilizers. It's worth the money if you have a local organic farmer that grows them or florist that has organic flowers; the cleaner, the better. You can sometimes buy them dried in health food stores but fresh is much better. What you will need is fresh blossoms and it doesn't matter what genus or strain of flower. Wild or cultivated. Just pick or otherwise obtain fresh flowers and you are ready for wine!



Ingredients:

3 quarts Dandelion Blossoms
Confectioners Sugar
2 Lemons
2 Oranges
1/2 tsp Grape Tannin
Montrachet Wine Yeast (follow package directions)
Yeast Nutrient
1 gallon fermentation container (made of wood, plastic, glass or stainless steel)
fermentation locks (for the wine bottles and gallon container)
Wooden Utensils (including a dowel)
Saccharometer or Hydrometer
Corking Device
Corks
Sterlized Glass Wine Bottles

You can get the tannin, saccharometer, corking device, corks, fermentation locks, yeast nutrient and the yeast in speciality shops, from a winemaking supplier or from various vendors on the net. Shop for the best prices. You can get a wooden utensils set at Walmart for a few pennies. Once you have the various sundries you can then go looking for flowers. Pick the blossoms while they are fresh and fully open. Fading blooms lose their flavor. Discard the stems and leaves as you go, putting the blossoms into the bucket or hat or basket you brought along. Do not pick flowers from lawns or byways where you are not sure if they have been sprayed with chemicals. If you are not sure you will need to wash the flowers carefully but even such washing does not guarantee that there are no chemicals in the genus itself. Some chemicals take up residence in the actual cell structure of the plant. I would suggest for those of you who can grow stuff to grow your own dandelions. They are weeds, after all, and don't need a lot of talent. They grow pretty much on their own even under the worst of conditions.

Once you have the blooms and the sundries, rinse the flowers in cold water and then place them in a fermentation container. Pour one gallon of boiling water over the blossoms. Cover the container with plastic wrap. You must leave them to steep in this water for five entire days; no shorter. No hurrying. This will extract the essence from the blossoms for use in the wine. As well, you must stir the blossoms every single day and always replace the plastic wrap after every stirring.




After five days, remove the dandelions and wring them through double folded cheesecloth until they are dry. Return the pressed out liquid to the fermentation container along with the remaining water. Throw away the flowers. You are done with them. Peel the lemons and oranges thinly (without the pith) and add the peel to the must. Cut the lemons and oranges and squeeze the juice into the must as well. Remove the seeds and skin the pith off and toss the rest of the oranges and lemons into the must. Be careful not to add the seeds or pith as this will make the wine tart.

Take a saccharometer reading and adjust the sugar level per instructions. This is done by pouring the must into the cylinder until the saccharometer floats. The higher it rides, the more sugar is present. If it floats near the bottom, add sugar to the must and test it again. If it is riding high, then no more sugar is needed. Just follow the instructions that come with the equipment. Once the sugar level is adjusted, add the wine yeast in a starter solution. Follow package instructions for the yeast. The starter solution is made by boiling 1/2 cup of water and then allowing to cool to a tepid temperature. Add 1/2 tsp of the confectioners sugar, stir it in and then add the wine yeast, using the full amount that is needed for the must (directions are on the package). Add a pinch of yeast nutrient and then let the mixture sit until it starts to foam and smell like yeast. Once it is foaming, add it to the sample of sugar corrected must that you used for the saccharometer readings. Put the whole solution in a bottle and stop up the bottle with either sterlized cotton, a clean cork or a plastic cap. Then let it sit in a warm area for 24 hours.




Sterilize the bottles before using. You can be doing this while you are waiting on the starter solution. You can sterilize them with tablets of potassium metabisulfite (available from winemaking suppliers; follow package directions) or by boiling each one in a large pot of water and then soaking in cold water treated with bleach. Once they've been soaked in the bleach, they must be rinsed completely until the slickness and smell of the bleach is entirely gone. You can also place the bottles in a dishwasher with no soap and run them through a hot cycle to remove the last of the bleach. Set them aside to dry completely.

After the 24 hours has passed, add the starter solution to the must. Recover the fermentation containter with the plastic wrap after adding the solution. Once this is done, start preparing to rack the wine. Once the bottles are clean and dry the wine can be racked directly into these bottles. While filling each bottle, allow for a small amount of air between the level of the wine and the cork. Drive the corks in as far as you can but don't get too rough or you can crack the bottle. Store the bottles by laying on their sides so that the corks remain wet with wine at all times. Wine racks are ideal for storing wine this way. This wine, made this way, should be aged for up to a year but no longer. In fact, it should be ready to drink within 8 - 10 months.

Variations on this wine can be made. You can use 1/4 oz of Ginger Root per gallon of wine for a different flavor. You can also use 1 lb of Raisins in place of the Lemons and Oranges. You can also use other kinds of citrus fruits like Mango or Kiwi.

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Homemade Strawberry Wine

Homemade Strawberry Wine

Recipe Makes 1 Gallon

Ingredients:

2 lb Strawberries
8 oz Raisins
Confectioners Sugar
1/2 cup Grape Tannin
1 tsp Pectic Enzyme
Sauterne Wine Yeast

Method:

First of all, select or purchase your fermentation container, a large funnel, a large amount of cheesecloth, a box of plain gelatin, saccharometer (hydrometer), a bottle of yeast nutrient, fermentation locks and a gallon glass container with cork or stopper. Two half gallon glass containers may be substituted and if you choose to go for smaller bottles, then use 4 one liter sized glass bottles and settle for the 4th being only about half full. Just be sure that all of your glass bottles are stoppable and have locking stoppers or corks. Any unfamiliar items I have mentioned can be purchased in large liquor stores, online or in brewery supply shops.

Wash all the strawberries and cut off the stems and leaves. Cut the strawberries into quarters and place them in the fermentation container. Cut the raisins into small pieces and add them to the mix. Crush the berries and raisins with a wooden utensil like a meat hammer or potato masher. After it is well mashed, pour over with 1 gallon of boiling water (use distilled, purified or filtered water). Cover the container at this time with plastic wrap and leave it to ferment for 24 hours. Stir the mix well late the next day and then recover it. Leave it sit for another 3 whole days.

On the second day, prepare the wine yeast according to the package directions. Make your starter solution by first boiling a half cup of water and then letting it cool back down to tepid and add 1/2 tsp of the confectioners sugar. Add the wine yeast to the sugar water for the full amount needed for the must (check package directions). Add a pinch of yeast nutrient to the mix and let it sit for an hour or until it starts to foam and smell like bread

Late into the third day what you have is the must. Add the pectic enzyme and the grape tannin to it and stir them in. Make the sugar correction at this point, using the saccharometer and a sample of the mix. This keeps the wine from ending up like kool aid. Add the sample of must that was used for the readings to the starter solution you made yesterday and stop it all up in a bottle overnight. Once you have corrected the sugar level, leave the mix until the next day (another 24 hours) and then add the starter solution. Once all of it is in the fermentation container, cover it over with plastic wrap and leave it to ferment. When the fermentation slows down and sediment starts to collect, it is time to bottle the wine.

Because the strawberries have pulp and seeds that are undesirable in the wine, they will have to be strained out over the cheesecloth. Place small amounts of the pulp into a double layer of cheesecloth using a small plastic cup or spoon, without stirring up the sediment that is collecting on the bottom of the fermentation container. Squeeze the pulp through the cheesecloth into a glass bottle. If some of the pulp or seeds get through into the bottle, strain the liquid from the first bottle into a second bottle through a cheesecloth lined funnel. You will just have to repeat the straining process as many times as it takes to remove the seeds and pulp. Once the liquid is clear in the bottle, then it can be corked and racked.

Once the wine has been transferred into the chosen bottles, the bottles should be capped with fermentation locks that are filled with water. If you have not been able to find fermentation locks, then plastic wrap around the top and held in place with rubber bands is a doable substitute. The wine is continuing to ferment at this stage and bubbles will be seen in the water inside the locks or at the surface of the plastic wrap. When the bubbles cease to appear, take another saccharometer reading. You should get a gravity reading of 1000 or a alcohol level reading near 0. At this point, you are ready for the second racking.




Move the wine into new bottles that have been sterilized and are very clean. Use a siphon to move the wine from one bottle to the other, making an effort to "splash" it along the sides of the bottle as it's poured in, so as to stimulate aeration. Cap the bottles with fermentation locks. There will be less fermentation at this point so the bubbles will come slower. Leave for a month. After the month has passed, redo the saccharometer test and look for a gravity reading of .990 or .995. Keep testing every 4 days until this reading is acheived. Once it has reached this level, the wine is ready for final bottling.

Dissolve the box of gelatin in warm water and then add it to the wine. This will force all the remaining sediment, seeds, pulp and other debris to sink to the bottom of each bottle and remain behind as the wine is tranferred to the final bottle. If you wish, now is the time to test to acidity level of your wine. Wine that is too acid is unpleasant to the taste. Use a standard pH kit, putting the strip into the bottle and then setting it aside to dry. If the pH is less than 3.5 then the wine is way too acid. This can be fixed by simply placing the bottle into a refrigerator for a week. Test it to be sure it is at 3.5 and no higher than 4.0. If in the initial test you have the opposite problem and the test reads a pH of 4.5, the wine is not acid enough. For this, you need to add small amounts of tartaric acid to the wine until the test shows a pH of 3.5- 4.5. Also, to prevent oxidation of the wine while it's aging, you will want to add Vitamin C to the bottle, at a rate of 50 mg per gallon of wine.



Now, at last, the wine is ready to be bottled. The final bottles should be sterilized before use. This can be done by boiling the bottles in hot water and then pouring the hot water into a sink or large container along with the bottles and adding a small amount of bleach. Let sit until the water cools. Then place the bottles in a dishwasher with no soap and run them through a hot cycle to remove the last of the bleach. This is as clean and sterile as it gets. You should also sterilize the corks you plan to use by boiling them in hot water as well.

Once the bottles are clean and dry the wine can be racked directly into these bottles. While filling each bottle, allow for a small amount of air between the level of the wine and the cork. Drive the corks in as far as you can but don't get too rough or you can crack the bottle. Store the bottles by laying on their sides so that the corks remain wet with wine at all times. Wine racks are ideal for storing wine this way. This wine, made this way, should be aged for up to a year but no longer. In fact, it should be ready to drink within 8 - 10 months.

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Making Wine with Herbs & Flowers

Wines made from flowers, herbs and fruits other than grapes are often just as tasty as the store bought stuff. There is a long tradition in homemade wines and there are quite a few recipes for homemade wines, some of which are unusual. As a bartender or a great party host, you might want to perfect a special wine that you can serve as your own. The methods are a bit complex but not really difficult and can be mastered with a little practice. The ingredients are exchangeable in many cases, where a fruit or herb is not available at the time there is often another similar fruit or herb that can be used instead, with no great adjustments than changing the amount of yeast that is used. This means that wine making can go on year round and the possibility of perfecting a personal wine is within reach.

Some common substitutes include using blackberries, loganberries or mulberries instead of elderberries, which is a huge relief for those of who live in arid areas like Florida and southern Cal. Elderberries are a rare find for us. Plums can be used when Peaches are a hard find. And, believe it or not, pansies, clover, primroses, mints or marigolds can be substituted for dandelions. However, if you have weeds in the yard you can find a dandelion. Just take a look and see.


Of course, experience and experimentation will reveal many other possible ingredients that excite you; your own wine can be a personal pleasure that you, and only you, create.

Most of the traditional wine making procedures that are used for making the grape wines you buy at the store are also used in making these wines from herbs and flowers. The only important difference you will encounter is in the preparation of the must. In most cases, the fermentation and racking of the wines is the same across the board and where there are minor variances, they are noted in the recipes.


I guess you realize by now that I am going to give you recipes. In this post, I am going to give you what I call "quickie" recipes that will give you a fast wine you will enjoy. But in the next few posts, I am going to give you a big variety of wines that you can practice with, from strawberry wine to coffee wine. So you should dial back in over the next few weeks if you are interested in making homemade wines. You will certainly find something interesting here.

Here is some information you will need as you move through the learning process. Remember these rules if you want to get going and get it done quickly.


1. Flowers are often too low in the nutrients necessary for the healthy activity of wine yeasts so raisins are always added to those recipes that use flowers as the main ingredient.

2. Many fruits and flowers lack sufficient acidity to promote the growth of yeasts, so lemon or orange rinds are often called for and should be added to the mix. When adding citrus rinds, leave it at the rind only and do not include the white lining (or "pith") of the fruit or the wine will be too bitter. The best method for adding citrus rind is to use graters and simply "scrub" off the zest.

3. Some fruits, such as apples, strawberries, plums and peaches contain too much pectin and cause the finished wine to be too cloudy. You will have to use pectic enzymes with these wines to get rid of the haze.

So here are a few small time starter recipes that won't take you long to finish. Get started with these and see how they come out. After that, come back here in a week or so for the first of many homemade wine recipes to come.

Dandelion Wine


Ingredients:

10 cups Dandelion Flowers
1 tbsp bruised Ginger Root
thinly pared peel or grated zest of 1 Orange
thinly pared peel or grated zest of 1 Lemon
4 cups brown sugar
juice of 1 Lemon
1 tsp Wine Yeast

Method:

Bring 5 pints of filtered or distilled water to a boil. Once boiling, remove from heat and allow it to cool.

Remove the bitter stalk, stems and calyx from each Dandelion flower and put the cleaned flowers into a large bowl or bucket. Pour the cooling water (all 5 pints) over the flowers and then cover it all with a cloth. Leave covered this way for 24 hours, stirring once in awhile.

After 24 hours, move the water to a large cooking pan or pot. Add the Ginger and citrus rinds or zests (both orange and lemon) and return to a boil. Boil for 30 minutes.

Strain the liquid to remove the zest and the flowers. Rinse out the large bowl and pour this liquid back into it. Stir in the sugar and Lemon juice. Allow to cool. Add a small spoonful of this water to a small bowl and add the Wine Yeast. Cream it into the liquid, making a paste. After creaming, add the yeast to the main bowl and cover the entire bowl with a cloth. Set the bowl on a large saucer. Leave it this way for 2 days. There will be frothing liquid coming over the brim and should be caught in the saucer.

After 2 days the frothing should have ceased, and when it does pour the contents of the bowl (and saucer) into a cask. Stopper it with cotton wool and NOT a cork. You may use a large bottle with an airlock if you have one. But you must allow gas to escape as it forms. Leave the blend this way until all fermentation ceases and there are no more gas bubbles forming. Once the fermentation ceases, then you can use a cork. Cork the bottle or jar tightly and leave in a cool, dark place for 2 months.

After 2 months, siphon off the liquid and bottle it in wine bottles or similar containers. These containers should be the bottles you wish to serve the wine from when it's ready. Just make sure the container is sealed or corked tightly. Leave the bottle of wine for at least 6 months before drinking. The longer you store it, the better it will be.

Methelgin


Ingredients:

1 bunch of Lemon Thyme
1 branch of Lemon Balm
1 branch of Rosemary
10 Cloves
6 crushed Allspice Berries
1 Cinnamon stick
a piece of bruised Ginger Root
1 Mace blade
5 lbs Honey (Lime Blossom Honey is recommended)
Wine Yeast to make 5 Pints

Method:

Pour 1 1/4 gallons of water into a large pot or pan. Add the herbs and spices and then let simmer for 1 hour. Add the Honey to a large bowl. Strain the water and pour it warm over the Honey. Remove it from heat and as it cools, add the Wine Yeast.

Obtain a cleaned, sterilized jar. Pour all but 2 tbsp of the water and yeast mix into the jar. Set aside the 2 tbsp in a glass or bowl. Place the jar on a large saucer or plate and cover. Leave the jar in a warm room and let it ferment. The overflow should end up in the saucer. As the liquid lowers in volume, add from the 2 tbsp of water to fill as needed.

When the frothing stops, insert an air lock. Watch closely until the bubbles stop forming and then move the bottle to a cool or cold place (such a refrigerator or cooler) and leave it there for 2 weeks. Make sure the air lock is tight. After 2 weeks, siphon off into a clean bottle, cork tightly and seal up with wax.

Store the bottle this way for 6 months. After 6 months, siphon off again and pour into the serving bottles. Cork the bottles tightly and wire the corks down. Then store these bottles on their sides for at least 2 years before cracking. You have to wait for 2 years or more or the wine will be too sweet.

NOTE: Do not use Australian Honey because the Eucalyptus makes the wine bitter.

Elderflower Wine


Ingredients:

2.5 lbs Sugar
3 whole Lemons
4 oz of uncoated raisins or sultanas
1 pkg Champagne Wine Yeast
2 quart containers full of Elderflowers

You will also need: 3 gallon glass or enamel container, 1 gallon glass flagon, fermentation lock (airlock) and siphon tube. You get all this stuff online at home brewing supply shops.

Sort through the Elderflowers and pick the nicest ones. Remove and discard all green parts at the base of the flowers. Make sure you remove all insects, dead or alive, and rinse off any dirt. Spend some time sterlizing your equipment and bottles, dunking them into boiling water or putting them in a sink and pouring over with boiling water. Make sure they are clean. Dirty bottles and utensils can spoil the end product.

Place the Elderflowers into the large container. Add the juice from the three lemons and the washed raisins or sultanas. Boil some water in a large pot or pan and then pour the rapidly boiling water over the blowers and raisins. Stir it all up with a sterilized spoon, cover the container with a sterilized lid or clean cloth and leave it to stand for twenty four hours. During this time, prepare the yeast as per package instructions.

After a day has passed, strain out the liquid into a clean pot or pan. Rinse out your original container so that it's clean and then immediately pour the strained liquid back in. Now, add the sugar and two additional pints of boiling water, stirring to dissolve the sugar. Once the sugar has dissolved, add the prepared yeast. Stir it again, cover with a cloth or lid and put it away in a warm spot for an entire month.

After 30 days have passed, siphon the contents of your brewing bin into the flagon. Set up the fermentation lock as per the manufacturer's instructions, pop it on top of the flagon and now take it back to that warm place and leave it there for 6 whole months. After 6 months, the wine is ready to be bottled. This mix should make a gallon or so of wine so you will need 6 or 7 bottles. Use old wine or champagne bottles that have been sterilized in boiling water. Now, carefully siphon off the liquid from the flagon into the bottles one at a time, using the siphon tube. Try not to disturb the sediment in the bottom of the flagon and leave it there.. you don't want it in the wine!

To make your wine just a little sparkling add no more than a half teaspoon of sugar to each bottle. Seal the bottles well and let them stand in a warm place for three days. Then place them in the coolest part of the house and wait six more weeks. It will then be just about ready to drink and if you drink it now it will taste fine. But the longer you wait, the sweeter it will be, so give it as long as you can stand it before cracking it and serving it up.

After you are done attempting these recipes, come back here for more next week.

Technorati Tags: wine, winemaking, winery, homemade, diy, how to, recipes, bartending

Mountain Red Punch

Mountain Red Punch

3 bottles chilled red Wine
4 1/2 oz Amaretto
4 1/2 oz Brandy
4 1/2 oz cherry flavored Brandy
16 oz Ginger Ale

Pour the red Wine, Amaretto, Brandy and Cherry Brandy over a block of ice in a large Punch Bowl. Place in the refrigerator for one hour. When ready to serve, pour in the Ginger Ale. Stir gently (swirl it a little with a spoon or straw). Chop up some Almonds julienne style and toss them on top for a garnish or float orange slices and cherries on top.

Technorati Tags: wine, red wine, amaretto, brandy, cherry brandy, ginger ale, punch, recipe, bartending

Czar

Czar

1 oz Vodka
1 oz Grand Marnier
1/2 oz lime juice
dash orange bitters
3 oz dry sparkling white Wine

Fill a mixing glass with ice and add in everything but the Wine. Shake well and strain into a large wineglass. Pour over with the Wine.

Technorati Tags: vodka, grand marnier, lime, bitters, wine, white wine, cocktail, mixed drink, recipe, bartending

Chablis Cooler

Chablis Cooler

1 oz Vodka
1 tsp Grenadine
1/2 oz Lemon juice
dash Vanilla extract
3 oz California Chablis
Club soda

Put 4 icecubes in a Wineglass. Add the Vodka, Grenadine, Lemon juice and Vanilla. Pour over with the Chablis. Stir gently. Top off with club soda.

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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.

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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

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