Sangria #1
How to make the Sangria #1 – Mix all together in a pitcher and refrigerate. Add Clovess and Cinnamon sticks to taste. Serve in wine glasses.
Menu
RECIPES THAT INCLUDE:
How to make the Sangria #1 – Mix all together in a pitcher and refrigerate. Add Clovess and Cinnamon sticks to taste. Serve in wine glasses.
How to make the Peach Punch – Get a big bowl (40 litres) and put everything in. Mix until all the Sugar is dissolved, then let it rest for not less than 12 hours. Before drinking you can add some more Sugar or Brandy depending on your taste.
How to make the Glogg – Christmas – Stir half a bottle of the wine with the spIcesand Sugar under heating, close to boiling. Remove casserole from heat. Set aside for 24 hours. Strain off spIces, and add remaining wine, Vodka, and Sherry. Add appx. 10 dashed aromatic tincture (this is a spIce concentrate). Bottle your glogg, seal well, and let mature for a week. Mix with Red Wine or Water, heat and serve in irish Coffee Collins Glass.
How to make the Glogg – Grandfather’s – Mix wine and spIces, and heat it under cover some minutes on low heat – DO NOT BOIL. Add Sugar, Lemon Peel and stir. Keep on heat and covered for a few more minutes. Serve with raisins and Almonds. (You have to throw the Almonds in boiling Water for maybe a minute, and peel of the brown ‘coating’. They should be white for use with glogg.) Serve in irish Coffee Collins Glass.
How to make the Glogg – Grandmother’s – Mix everything in a casserole. Keep overnight. Heat the Mixture – do NOT boil. Strain and serve hot with raisins and Almonds. (You have to throw the Almonds in boiling Water for maybe a minute, and peel of the brown ‘coating’. They should be white for use with glogg.) Serve in irish Coffee Collins Glass.
How to make the Glogg – Swedish – Put cardamom seeds, Cinnamon, Clovess and Orange parts in nylon bag and tie top. In large saucepan put bag, half bottle of the wine, and the raisins. Cover and simmer for 15 minutes. Add remaining wine and the almond, heat through. In another saucepan warm about 1/3 of the Brandy (or Aquavit), pour in Sugar and light with match to flame. When Sugar has melted, pour in the reminder of Brandy. If necessary extinguish flame with cover lid. Add Sugar Mixture to wine Mixture. Pour in Collins Glasss with raisins and Almonds in each serving. Serve in irish Coffee Collins Glass. A hot Collins Glass of glogg is the Scandinavian way of offering a warm welcome to a friend on a wintery evening.
How to make the Glogg #1 – Pour the wine & Vodka into a large pot. Add spIces, fruit and nuts. Turn on the heat and bring the ingredients to a temperature just below the boil. Now for the fun part. Invite all of your guests into the kitchen. Place the Sugar cubes in a sieve (one that you don’t mind sacrificing to the greater good). Don oven mitts and set the glogg on fire. Ladle the burning glogg over the Sugar cubes until it has all melted. I usually do this with the overhead lights off for greater theatrics. When the Sugar is melted, cover the pot to extinguish the flame. Ladle glogg, fruit and nuts into irish Coffee Collins Glasss and serve.
How to make the Glogg in the Microwave – Mix all ingredients, except for the LemonslIces, in a Coffee mug. Heat it (using a lid) on full power for 5-6 minutes or, if you are using a temperature meter, 75’C. Stir, until the Sugar is dissolved. Serve in a small Collins Glass, with a slIce of Lemon for decoration.
How to make the Gluehwein – Boil Sugar and spIces in Water, leave in the Water for 30 minutes. Strain the spIced Water and Mix with the wine. Heat slowly until short of boiling temperature. (To remove alcohol, let it boil for a while.) You may add Lemon or Orange Juice to taste. Serve in irish Coffee Collins Glass.
How to make the Cabernet Cobbler – Dissolve the Sugar in the Lemon Juice and the Water in a large wine glass. Add cracked Ice and pour the Cabernet Sauvignon wine. Stir gently. Garnish with an Orange slIce, and serve.
How to make the Black Samurai – Add the one oz. of Sake RIce Wine to a Shot Glass, followed by the 1/2 oz. of Soy Sauce…Let settle for 30 sec…
How to make the Bloody Maru – Pour Sake RIce Wine, Worcestershire Sauce, Hot Pepper Sauce, Horseradish, Salt and Pepper into a Old Fashioned Glass half-filled with Ice Cubes. Stir well. Add Tomato Juice, to taste. Stir again, and serve.
COCKTAIL
RECIPES
How to make the Black and Blue #2 – Gently shake ingredients with Ice and strain into Cocktail Glass.
How to make the Zadarade – Fill glass with Ice Cubes. Add Absolut Mandarin, Triple Sec, and Sour Mix. Add
How to make the Wild Sex – Fill glass with Ice and pour Malibu, Peach Schnapps and 151 into glass.
How to make the Whitecap Margarita – Place all ingredients in a blender and blend until smooth. This makes one
How to make the White Mistress – Half fill glass with Ice. Pour Liqueurs into beaker, half full with Ice.
Copyright 2014-2024 : GreatBartender.com : All Rights Reserved.
Great Bartender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com