John's Winter Drinks
Almond Posset
1/2 cup almonds
sugar
white wine
Boil 1 cup water. When boiling add 1/2 cup almonds and let cook for a few minutes to soften. Remove almonds to pound and crumble them. Place almonds back in the boiling water then strain off water. Discard larger pieces of almonds. Sweeten water with a little sugar. Add hot white wine, mix and serve.
Gandy Glog
8 ounces red wine
one or two dashes of cinnamon
1/2 ounce creame d'almond
1/2 ounce brandy
Raisins
orange
optional dash of sugar
Simmer all ingredients in a saucepan until flavors blend.
Grog
2 ounces dark rum
1 sugar cube
3 cloves
1 Cinnamon Stick
1 tablespoon lemon juice
Boiling Water
Place all ingredients save the boiling water in a 8 ounce mug. Sir to dissolve sugar, leaving the spoon in the mug. Fill with boiling water.
If you want to make this with Whiskey
Change out the rum with Whiskey
add one teaspoon of honey.
Hot Buttered Rum
2 to 3 ounces dark rum
Twisted lemon peel
1 Cinnamon Stick
2 Cloves
Sweet Cider or water
1 tablespoon butter
Nutmeg
Mix Rum, lemon peel in a warmed 12 once mug. Heat the cider or water to boiling and pour into the spiced rum. Add the butter and stir well. Sprinkle nutmeg on top.
Hot Mulled Cider
1 gallon cider
2 large oranges
1/2 cup raisins
1 quart brandy
3/4 cup brown sugar
2 cinnamon sticks
1/4 teaspoon nutmeg
8 whole cloves
Peel and slice oranges. Add the oranges, raisins and 1/2 cup of brandy to bowl and let sit overnight. Mix cider, remaining brandy, sugar, cinnamon sticks, nutmeg and cloves to a large container and simmer for 10 minutes. Add fruit and stir.
Irish Coffee
Whipped Cream
Coffee
Sugar
Whiskey
Preheat a steamed Whiskey goblet by rinsing it in very hot water. Pour 1 jigger of Irish whiskey. Add 3 sugar cubes. Fill goblet with strong black coffee to within a inch fo the top. Stir to dissolve sugar. Top with Whipped Cream.
Smoking Bishop (12 Servings)
2 oranges
10 to 12 cloves
12 sugar cubes
1 lemon
3 bottles of ruby port
Grated nutmeg
Stud oranges with cloves, then roast in a preheated 400-degree F over for 30 minute. Rub sugar cubes into the skin of the lemon. Quarter oranges, put in a saucepan with the sugar and juice of the lemon. Add port and heat to boiling. Simmer for 1 to 2 minutes. Serve in heated mugs with a dusting of nutmeg.