Six DIY Gifting Drinks – Recipes | food

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 500 ml
Memorizes indefinitely

170 ml honey
2 cloves
1 full mace
1 cinnamon Stick
3 spices berries
1 vanilla podundivided
1 unwaxed Lemoncut in half lengthwise and then into half-moons
340ml vodka

Put everything except the lemon and vodka into a large saucepan with 170 ml Water On medium heat and bring to a simmer slowly, stirring to dissolve the honey. Remove from heat and let cool for 10 minutes, then add lemon and vodka, cover and let it steep overnight.

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 1 liter
Memorizes 6 months

400 ml Pure milk
400 ml condensed milk
1 full Nutmeg
a land
1½ tsp ground cinnamon
6 eggs yolk
to beat gently
180 ml Dark wine
zest 1 lemon

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 700 ml
Memorizes indefinitely

2 tsp caraway seeds
2 tsp vinyl seeds
2 tsp dill beans
1 tsp anise seeds
1 tsp Heaven’s grains
700 ml vodka
2 fats Slices of lemon peel

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 1 liter
Memorizes indefinitely

600 ml vodka or gin
2 sticks Lemongrassbrittleness
zest from 3 unwaxed Lemon
zest from 3 unwaxed Lemon
4 microns lemon leaves
500 gr white sugar

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 400 ml water in a large saucepan over moderate heat and stir until the sugar dissolves. Turn off the heat and allow to cool for five minutes, then pour in as much warm syrup as will fill the infusion container. Seal, let it steep for another week, then strain into a bottle. It will be bright and lively now, and will wilt and deepen in flavor over time: both excellent. Again, this will continue indefinitely.

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 400 ml or so
Memorizes one month

330 gr caster sugar
170 gr light brown sugar
2 full Nutmeg

Put all of the sugars and 350 ml water in a medium saucepan and bring to a simmer, stirring to dissolve the sugar. Add the nutmeg, let it simmer for a few minutes, then remove the heat and allow it to cool slightly. Chop it all up into a clean bottle, seal it and put it in the fridge. It will keep in the refrigerator for at least a month.

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 250 ml
Memorizes 3 weeks

200 gr caster sugar
240 ml Apple cider vinegar
1 stick Lemongrass
the outer skin removed
250 gr raspberrygently crushed

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.

  • 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

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