a A festive bottle is a never welcome gift, and if you had a hand in making it, chances are you’d make someone very happy. Sloe gin may be the classic homemade infusion, but there are many other big flavor twists to try. Here are a few of my favorites, all of which ensure that while the idea is important, the contents matter the most.
Make the recipes exactly as they are first, to make them friends, then treat each one as an essence to decorate around: Krupnic warmth can come from star anise instead of cinnamon, for example, or try cello with pink grapefruit instead of lemon and lime. . Meanwhile, aquavit is differently tasty when made with black pepper instead of grains of paradise…etc.
You may not be aware cream punch, but you are likely familiar with one of its many cousins, perhaps in the form of advocacy. Be prepared to be suspicious of the recipient as soon as the eggnog is mentioned, but, I promise, they’ll be singing your name into the new year. Shrubs are a fruity vinegar drink that promotes gut health, and are as delicious with sparkling water as they are with Prosecco; Use the recipe as a blueprint to experiment around with, say, blueberries, Thai basil, or whatever else you fancy. Smoothies, meanwhile, are super easy to make and go with everything from cocktails to breakfast pancakes: try rosemary, white pepper, lemon verbena, or celery seed in place of the nutmeg in the recipe below.
Krupnik, or Polish vodka spiced with honey
In many ways, this recipe, from my new book Spice, is a vodka hit: Try a sheriff’s dash of star anise in place of cinnamon, if you’d like, or crushed nutmeg in place of mace. I like to drink this as soon as I get a chance to cool right after making it, but it’s delicious differently after a few months, when it gets weaker. Enjoy stone cold as a tortilla, simmer with fizz or bring to a simmer in a skillet nearly and use as a winter warmer.
Make
Memorizes indefinitely
Put everything except the lemon and vodka into a large saucepan with
Depending on your enthusiasm for a clear liquid or otherwise, strain it through a fine sieve or a double layer of muslin into a funnel that is held over a clean bottle or bowl. Sealing and storage. It will remain indefinitely.
cream punch
The Dutch are advocates, Trinidad and Tobago has it The undercoat is cream, and my childhood contained ads advocating Warninks that promised a life of evolution. Almost all eggnog is based on the essence of spices, egg yolks and dairy products. Some use brandy, others whiskey, many contain cream, and still others only condensed milk. This release, from Venezuela, as well as from my new book, is fun.
Make
Memorizes
1
zest
Heat whole milk in a medium skillet over low heat. Add condensed milk and spices, bring to a simmer, then remove from heat. Pour a little of the hot milk mixture into the beaten yolks, whisking constantly to avoid stirring them, then gradually add more until a quarter of the milk is mixed with the whites. Pour the batch back into the pot of milk, bring it back to a low heat and whisk constantly until it thickens. When the mixture reaches the consistency of a thick coating, raise the heat and whisk in the rum and lime zest until just combined.
Pour into a blender, eliminating any clumps and to stir the spices a bit. Using a funnel and sieve, pour into a bottle, allow to cool, then seal. Cold. If you overcook the mixture and it becomes too thick once it cools, as easy as it gets, stir in a little cold milk to thin it out when serving. Serve it cold over ice, with a little cocoa on top, if you’d like. It will keep in the refrigerator for up to six months.
An alcoholic drink
A Scandinavian festive drink in which cold spices bring the warmth of winter. Variations abound—dill and orange peel are common flavours—though it’s usual for caraway to be prominent. You can get kernels of paradise at many health food stores, African and Asian specialty food stores, and online; It’s a great seasoning, but black pepper would work just as well, if it was different.
Make
Memorizes indefinitely
Gently crush all the spices in a mortar to help release their flavour, then put everything into a jar, seal, and shake well. Let it steep for three days, and then taste it: if that is to your liking, then filter out the flavours; If you prefer a stronger infusion, give it a little longer. Serves cooler than a penguin backpack. Like a krupnik, this one will also remain indefinitely.
Saint Clementello
A delicious, refreshing variation on the classic limoncello, which, when bought at the store, is often closer to clean than anything you’ll actually want to drink. Enjoy cool as a digestif or (if you intend to sleep where you are sitting) “diluted” with sparkling wine.
Make
Memorizes indefinitely
zest from
zest from
Pour the vodka or gin into a one-liter jar, add the lemon, citrus zest, and lime leaves, stir well, seal and let it steep for a week.
We put sugar and
Nutmeg syrup
Try it in cocktails (both festive and not so festive), sprinkled on top of pancakes or ice cream, or in the form of a lingering drink with sparkling water. You can scoop out the nutmeg when it comes to the filling, but I like to keep it, so the infusion goes on and on (you can always separate it later if it’s in danger of getting too strong). Store it in the refrigerator.
Make
Memorizes
Put all of the sugars and
Raspberry bush and lemon
A small amount of this drinking vinegar, dressed like a smooth whiskey for a long time, gives me great pleasure, but it’s also good diluted with sparkling water or sparkling or sparkling apple juice to prolong it. Keep the sifted raspberries out of the mix: They’re great on yogurt or pancakes for breakfast.
Make Around
Memorizes
Put the sugar and vinegar in a saucepan over low heat, stirring frequently, until it slowly boils, then turn off the heat. Gently mash the lemongrass with a rolling pin to bring out its flavor and aroma, then put it with the berries in a jar. Warm sweetened vinegar is poured over the face and covered with gauze (or similar), then allowed to cool and soak for at least 24 hours.
Pour the mixture through a strainer into a pitcher, then pour it into a sterilized jar or bottle. You can use the shrub right away, but it’s best to leave it to ripen for a week in the refrigerator, where it will keep for three weeks or so.
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Mark Diacono’s latest book, Spice: A Cook’s Companion, is published by Quadrille for £25. To order a copy for £21.75, go to guardianbookshop.com