A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
A top fermented beer brewed with large portions of wheat to malted barley. Wheat beers are often hazy due to suspended wheat protiens and yeast.
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 primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
Pour the beer into a kettle and add the raisins, prunes, figs, cardamom, cinnamon stick and cloves. Cook down until the liquid is reduced to about one-half cup. Add the honey and wine and remove immediately from the heat. Let stand until cool. Refrigerate until ready to serve.
To Make: Combine the almonds and brandy with the wine mixture. Bring the liquid to an almost-boil and serve.
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For the spice mix: 12 prunes, 6 dried figs, 4 whole cardamom pods, 1 cinnamon stick, 4 whole cloves, 5 tbls honey, 1/2 cup almond slivers.
NYT Book Of Cocktails
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