A wine made from dark grape varieties that is allowed to stay in contact with the grape skins, pigments in the skin give the wine its color.
A tree bark spice, commonly used as a grated garnish in cocktails, an ingredient in the cocktail, or floating as a whole piece as a garnish.
The aromatic flower buds of a tree native to the Maluku Islands in Indonesia. Commonly used as a spice in cooking, but sometimes in cocktails too, apparently.
A spice from the seed of a native plant found in India and Indonesia. Commonly used as a spice in cooking, and less common in cocktials.
An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.
A root with a spicy taste used as a medicinal ingredient in cocktails, sometimes muddled.
Bring 1 bottle of wine and all spices to a boil in a large pot. Simmer for 30 minutes. Strain liquid through a sieve into a bowl, tie solid ingredients in cheese cloth and return to the pot. Add 4 or 5 more bottles of wine and let steep, preferably overnight. When reheating, don’t let the mix come to a boil. Garnish with blanched almonds and black raisins.
#straight #batch #punch #makeinadvance #hot
NYT Book Of Cocktails
avg. 1.5 (2)
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