We felt it was high past time to reprise our exploration of season beverages. Back again is Eron Rauch, cocktail enthusiast, photographer, food blogger and friend. We sit down around the microphones to warm up in spirit of the season with some seasonal spirits! Following that, we discuss some simple DIY style gifts ideas.
Mulled Wine
- One bottle of wine
- 2 tblsp whole allspice
- 2 tblsp whole clove
- 2 tblsp dried orange rind
- 2 tblsp cinnamon
- 1/3 cup sugar or honey
- 2 cups orange juice/Triple Sec/brandy (optional)
- 2 tblsp vanilla extract or 1 bean (optional)
- 2 tblsp star anise (optional)
Place all ingredients in a pan over low heat. Do not let it boil, you'll lose your alcohol! Allow it to mull for at least 30 minutes. A crock pot will work quite well. Ladle into mugs, and enjoy!
Hot Port Sangaree
- 15 oz of ruby port
- 2 oz pomegranate molasses
- 3 1/2 oz simple syrup
- 3/4 oz lemon juice
- 3 dashes Angostura Bitters
- 5 dashes Orange Bitters
Combine ingredients in a 750 ml bottle. If not being served immediately it will keep, tightly corked, for up to a week in a refrigerator. Pour 4 ounces of sangaree and one lemon twist for each serving into a pan over low heat. Allow to heat to just under boiling and strain into a mug. Garnish with a strip of lemon peel and some fresh grated nutmeg.
Hot Buttered Rum
- 1 stick unsalted butter
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 2 cups brown or raw sugar
- dark or spiced rum
Cream together all ingredients except the rum with a spoon or a mixer to form the batter.
Put on a kettle and bring to a boil. Place a heaping tablespoon of the batter in a mug, add an ounce or two of the rum, and top with 2-3 ounces of hot water from the the kettle.
The Stinger
- 2 parts Brandy or Cognac
- 1 part White Creme de Menthe
Add spirits to an ice filled cocktail shaker and give it a good shake for about 20-30 seconds. Strain into an ice filled rocks glass and serve.