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    • CommentTimeDec 1st 2007
    As much as I love Vancouver, it doesn't snow nearly as much as I'd like. This is enough snow to cause panic in my neighborhood. Unfortunately this will probably be the most snow that we'll get in one day. So in honour of winter and all her beauty, I give you a recipe for cockle-juice. Named so because it warms the cockles of your heart, not the danglebit in your pants.

    1 pot hot tea, Orange Pekoe is my favourite.
    30cm sliced ginger
    2-3 lemons.
    Whiskey or scotch to taste.

    Let it steep, but not too long, this stuff is great hot and not at all good cold. If it is too bitter, honey is the cure.

    Anyone else have any good hot booze recipes?
  1.  (89.2)
    • CommentTimeDec 1st 2007
    Man our snow in Seattle is already melted away. But for like a half hour it was awesome!
  2.  (89.4)
    WHich is actually spelled Gluhwein, I think, but I've had a bottle of mead.
  3.  (89.5)
    A good simple one I've always used is the Peppermint Patty which is just hot chocolate with peppermint schnaps to taste

    My dad taught me to make Hot Toddy's by combining boiling water, sugar and bourban (Makers Mark if you can get it.)
    • CommentTimeDec 1st 2007
    Wicked. Time to see if there's any red wine left in the cabinet.

    I've never really been a mead fan, but the only stuff I've had was made in Montana. Not exactly authentic mead country.


    Stupid Pacific ocean! Stop fucking with our winter fun!
    • CommentTimeDec 1st 2007
    I always thought hot toddy's had some sort of lemon/lime in them. Plus you have to be able to sing this in order to drink them.

    Mm. Buffalo Trace is my choice for bourbon. Maker's Mark is overpriced booze in a pretty bottle.
    • CommentTimeDec 1st 2007 edited
    Speak for yourself JaredRules, it's 11:00 p.m. and I've still got some on the back side of CapHill, although it does seem to be raining again, so will be gone by morning.

    And here's what I drink on a snowy early December evening:

    Muddled Christmas Mead

    One bottle dry mead (some people prefer sweet mead for this recipe, so whatever floats your boat)

    Half cinnamon stick

    2 cloves

    Pinch nutmeg

    Heat mead (do not boil), add spices, let steep approx. 10 min. Serve hot.
    • CommentTimeDec 2nd 2007
    Aahh, a picture of an authentic west coast blizzard, I see. I'm a hot toddy man, myself, or black tea + Bailey's.
    • CommentAuthorpygmy
    • CommentTimeDec 2nd 2007
    Hot toddies always remind me of being a sick little kid. My godmother (god rest her boozy soul) used to dose me with 'em when I got dropped off at her house sick from school. They basically just knocked me out and kept me out of her hair while I slept off my bronchitis or earache or whatever.

    Me, I like Abuelita (mexican hot chocolate drink with lots of cinnamon) with a little orange liquer or Bailey's or Frangelico or whatever's around, really.

    Guinness purists will probably string me up for this one, but I really like to make kind of a shandy with Guinness and Reed's Extra Spicy Ginger Beer. It has to be Reed's, though, no wimpy ginger ale. The nuttiness of the Guinness and the ginger go really well together, and the Reed's cuts the ...thickness of the Guinness (which I like, but can never drink more than half of one before I feel all bloaty).
    • CommentTimeDec 2nd 2007 edited
    I posted a Mulled Wine recipe in the other thread. It's basically the same idea as Gluhwein, but in a big pot with fruit in. And (the way I usually make it) brandy too.

    Every single time I've come across a hot wine drink the recipe has been different, it seems to be one of those things everyone likes different. But it's hard to fuck it up, as long as you follow the basic formula of wine + sugar + spices + fire-for-make-drink-hot-yum.
    • CommentTimeDec 2nd 2007
    My urge to brew some strong dark beer is just about killing me.
    • CommentTimeDec 2nd 2007
    What's a good red to use as a base for mulled wine?
    • CommentTimeDec 2nd 2007
    Nothing too expensive, that's the joy!
    A medium bodied cheapish wine is just great! I go for bottles around the £3.00 mark, because it's pretty much the bottom note of a warmth and spices vessel. Something like a merlot, maybe?
    And mulled wine really is a personal tastes thing :) Unlike turing, I don't use sugar, but a base of red wine, orange juice and alcoholic cider (to taste, with a majority of red wine) which gives a sweet and citrusy note, without being too sugary :)
    • CommentTimeDec 2nd 2007
    hmm yes, the cider addition would be rather tasty I'd imagine.
    • CommentTimeDec 2nd 2007
    Trust me to find the booze-thread (almost) first.
    Winter special thingies:

    Mumma 2 Liters (I don't do gallons), or 6-10 tall glasses.

    2 bottles of beer, 33 centiliters Heineken.
    1 - 2 deciliters of Port or Madeira wine
    1 bottle of soda (the big bottles) 7-up or Sprite will do, though not the kind that taste like Lemon.
    3x33 centiliter bottles of dark beer, though not Guiness. 3x33 centiliter bottles.
    Lemon peel or orange peels.
    Mix all in a large canister, sprinkle orange or lemon peel on top. See foam.

    Saffronschnapps (takes a few weeks to produce)
    1 package of saffron in powderform.
    1 vanilla stick.
    Vodka, or other similar clear spirits, though not with any added tastes like blackcurrant.

    Put the saffron in a glass jar(that has a lid) and add a small bit of vodka/what have you so that the drink turns
    Cut up the vanilla stick and get rid of the seeds. Put this in the glass jar. Let this stand for about 2 weeks.

    Sift everything through a coffee filter to get rid of the grainy stuff and mix with more vodka until the taste is
    good (taste is relative, mix away). Boil and add honey.
    Let stand for another week and sift again.
    Read to drink when it has a clear yellow colour.

    • CommentTimeDec 2nd 2007
    The way we made Hot Toddy's at the bar I worked at: A bag of black tea (optional, but if you caffeinate while you booze a nice balance can be struck), steeped in near boiling water with a couple cloves and a cinnamon stick, add an overflowing tablespoon of honey (and maybe a little more if you're making them in a pint glass, which we did), a quarter to half a lemon's worth of juice, and enough whiskey (enough is a personal decision to be made by the mixer of the Toddy), Makers *is* yummy in these.

    It's a really good excuse for drinking while you've got a cold.
    • CommentTimeDec 2nd 2007
    Snow this morning in West Seattle. Not enought though and I have too much to do today. Perhaps just a small whiskey and a double shot in the dark to wash it down with? Got a couple of bottles of mead and some decent port though for the evening...when it will be raining again.
    • CommentTimeDec 2nd 2007
    Good morning, by which I mean afternoon. I'm hungover. Where's Warren's column?
    • CommentTimeDec 2nd 2007
    My urge to brew some strong dark beer is just about killing me.
    * Chris Hickey

    Got any good recipes?

    Shirley's Nutbrown is pretty damned tasty.

    I've always wondered if making a dark dubbel would be worth it.

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