Salts / Sugars / Spices / Herbs / Condiments

Hot Cider

How to make the Hot Cider – Stud the Oranges with Clovess. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per Orange. You may want to peel the top layer of skin off the Orange if you don’t want to ingest the dyes they put on them to make them Orange. Put the cider into a large saucepan, and add the Oranges and some Cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low.

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Limeade

How to make the Limeade – In a large glass, put the Lime Juice and Sugar, and stir well. Add cold seltzer Water to fill. Put the Lime Peels in the glass. Drink. Repeat until Limes or Soda run out.

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Lassi – Mango

How to make the Lassi – Mango – Put it all in a blender and pour over Crushed Ice. You can also use other fruits like Strawberries and Bananas.

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Irish Coffee #3

How to make the Irish Coffee #3 – Stud the strips of Orange and Lemon Peel with 2 Clovess each and place them in a frying pan or chafing dish with the stick of Cinnamon and the 2 Teaspoons of Sugar. Place over moderate heat, stirring occasionally with a wooden spoon, until the Sugar has melted. Pour the Irish Whiskey into the pan and light a match to the liquid. (Be sure to step back since the flame will flare up instantly.) Shake the pan to and fro slowly until the flame dies out. Pour in the hot Coffee all at once and let it come to a simmer. Remove from the heat. Rub the cut edge of a strip of Lemon Peel around the inside of each the irish Coffee Collins Glass and dip it into a dish of Sugar so that the Sugar adheres to the inside rim. Pour in the Coffee, trying not to disturb the Sugar. Top each serving with a dollop of Whipped Cream.

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Homemade Southern Comfort®

How to make the Homemade Southern Comfort® – Peel, pit and slIce Peaches. Place in saucepan. Add Sugar, stir well to combine. Warm over low heat until Sugar is well dissolved and Peaches are juicy. Place Mixture into aGing container. Add Lemon Peels and alcohol, stirring to combine. Cover container and put in a cool, dark place (or refrigerate if necessary). Stand for 1 week, stirring occasionally. Strain and filter: press out liquid from Peaches with the back of a wooden spoon. Strain again. Ready for cooking now, ready for drinking in another month.

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Jungle Juice #2

How to make the Jungle Juice #2 – Place all ingredients in the blender jar – cover and whiz on medium speed until well blended. Pour in one tall, 2 medium or 3 small glasses and drink up.

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Hot Lemonade

How to make the Hot Lemonade – Squeeze the Juice of the Lemon into a 10-oz. glass. Add Maple Syrup and a dash of cayenne Pepper. Fill with Ice Water. Stir. Drink.

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Italian Limoncello

How to make the Italian Limoncello – Wash the Lemons with a vegetable brush and hot Water to remove any residue of pesticides or wax. Carefully zest the Lemons with a zester or vegetable peeler so there is no white pith on the peel. — In a 1-gallon glass jar, add one fifth Vodka and the Lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place. — In a large saucepan, combine the Sugar and Water and cook until thickened, appx. 5 to 7 minutes. Let the Syrup cool before adding it to the limoncello Mixture. Add the additional fifth of Vodka. Allow to rest for another 10 to 40 days. — After the rest period, strain and bottle, discarding the Lemon zest. Keep in the freezer until ready to serve.

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Grand Orange-Cognac Liqueur

How to make the Grand Orange-Cognac Liqueur – Place zest and Sugar in a small bowl. Mash and Mix together with the back of a wooden spoon or a pestle. Continue mashing until Sugar is absorbed into the Orange zest and is no longer distinct. Place into aGing container. Add Cognac. Stir, cap and let age in a cool dark place 2 to 3 months, shaking monthly. After initial aGing, pour through fine mesh strainer placed over medium bowl. Rinse out aGing container. Pour glycerine into aGing container and place cloth bag inside strainer. Pour Liqueur through cloth bag. Stir with a wooden spoon to combine. Cap and age 3 more months before serving.

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Brandy Collins

How to make the Brandy Collins – Shake Juice of Lemon, Brandy, and Powdered Sugar with cracked Ice and strain into a Collins Glass. Add Ice Cubes, fill with carbonated Water, and stir. Garnish with a slIce of Orange and top with a Cherry. Serve with a straw.

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Cranberry Juice Cocktail

How to make the Cranberry Juice Cocktail – Wash the cranberries and put them into a nonreactive saucepan with the Water, a pinch of Salt and if you wish, the Orange slIces. Cook over medium heat until all the berries burst — about 10 minutes. Pour the fruit and liquid into a Cheesecloth-lined sieve. Strain the Juice to the saucepan, add the Sugar and boil for two or three minutes. Taste and add more Sugar if it is needed. Cool and chill the Juice before serving.

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Cranberry Cordial

How to make the Cranberry Cordial – Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the Sugar and Rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks. Strain the Cordial into bottles and seal with corks.

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