Wines Available
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Cocktails & Punches IVScandinavian Mulled Wine
 This is adapted from Beatrice Ojakangas' 1992 book "Scandinavian Feasts".1 1/2 cups water 1/2 cup sugar 6 whole cloves 1 stick cinnamon 1/2 tsp cardamom seeds, crushed 1 bottle red wine 12 blanched almonds 2 tbsp raisins Combine the water, sugar, vloves, cinnamon and cardamom in a pan. Bring to the boil. Cover, remove from heat and let it cool for between 1 - 7 days. Strain, combine with the wine and heat gently. Add the almonds and raisins to serve. Grog  This is a basic recipe to which you can add the spices of your choice.1 1/2 tsp sugar 6oz boiling water 1/2 tsp lemon juice 2 oz dark rum 1 cinnamon stick Place sugar in the bottom of a glass or mug, add half the boiling water until it is dissolved. Stir in the lemon juice, add the rum and remaining water. Add the cinnamon stick. Variations: you can add slices of lemon, cloves, a tsp of Grand Marnier or any other orange flavoured liqueur and a few drops of vanilla extract. Baerenfang (Bear Catcher)  1/2 cup orange blossom honey3 1/2 cups vodka 6 whole cloves 4 black peppercorns lemon zest 1 vanilla bean You add add this to strong hot tea as it is a great warmer - upper! Vin Chaud - Hot Mulled Beaujolais  2 bottles Beaujolaiszest of 1 orange zest of 1 lemon Wrap into a cheese cloth bag 2 cinnamon sticks, 6 whole cardamoms, 6 whole cloves, 6 allspice berries and 1 tsp nutmeg. Heat. |
