Aperol spritz cocktail

July 5, 2017

WSJ July 2017

usual aperol spritz is 3:2:1.   3 parts prosecco, 2 parts aperol, 1 part soda water, over ice, slice of citrus garnish esp orange or pink grapefruit.

To make a pitcher to serve 8-10 . Add ice cubes to glasses or to pitcher.

  • 1 (750 ml) bottle Aperol
  • 1 (750 ml) bottle  prosecco or sparkling rosé
  • 3 c fresh pink grapefruit juice
  • 8 oz/1cup tonic water

notes:750 ml = 3 cups

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Aquavit

December 9, 2014

“Mock Aquavit” by Andreas Viestad 2014

Fylgia #119 Norcal scandi.

try playing with spices to get that OP Anderson taste for a Julbord

  • 2 tsp caraway seeds
  • 1 TB coriander seeds
  • 2 tsp dill seeds
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 star anise
  • 1 whole clove
  • 2 tsp cumin seeds (optional)
  • 1 750 ml /liter bottle potato or other good vodka

Open the vodka bottle, add all the remaining ingredients and cover tightly (Note: option  to warm all the spices in a dry frying pan until they begin to release their essence)

Let stand in a cool, dark place for 1 to 2 weeks, gently shake every 2 or 3 days. How long you let it sit depends on how strong you want it, so taste it after 7 days to see if you want to let it go longer. Strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle.  If it becomes too strong, you can dilute it with a little plain Absolut or other vodka. (optional- add dash Marsala wine)

You can add a little orange or lemon rind.  A little goes a long way.

To serve: place your aquavit in the freezer until chilled.

Aquavit Ginger Snap

December 9, 2014

WSJ dec 2014 … NYC Aquavit restaurant makes 1 bottle, serve with spiced hot chocolate

Aquavit

  • scrub 1 thumb size piece ginger, slice into coins. Add sliced ginger to a glass mason jar or bottle.
  • 5 cinnamon sticks
  • 30 cloves
  • zest of ½ orange (use vegetable peeler)
  • 750 ml good vodka.
  • Seal and store in cool place out of direct light 5-7 days. turn bottle every couple days. Strain away all spices. fine sieve or coffee filter.

Spiced Hot Chocolate – serves 2

  • Into a med pot add:
  • 1¼C milk
  • Zest of ¼ orange
  • 1 cinnamon stick crushed into large fragments
  • 10 cloves
  • 1½ TB peeled and coarsely chopped ginger

Simmer gently 15 minutes, do not scald milk. Then add:

  • Add 1 TB cocoa powder
  • 3 TB light brown sugar
  • 1¼ oz dark chocolate

Whisk until chocolate melts and cocoa is completely mixed. Turn off heat. Add 1 to 2 oz of Ginger Snap aquavit to hot chocolate. Strain into 2 cups/glasses.

Whip ½ C heavy cream until soft peaks form.

top cups/glasses with whipped cream, sprinkle with cocoa powder.

Ted’s Glögg

November 20, 2014

Glögg Serves 15

Need large stainless steel pot, steel strainer to flame sugar cubes, small steel pot to warm vodka to flame sugar, medium strainer to filter wine if cheese cloth not used.

Basically equal parts red wine and port, (e.g. 1 750 ml bottle wine and 1 750 ml bottle port and up to 1 bottle 750 ml vodka). Simmer with spices:cinnamon stick, cardamom seeds or pods, cloves, orange peel, vanilla bean, fresh ginger. Caramelize some sugar either flaming cubed sugar with vodka or simmer in a pot to caramelize sugar. Serve with raisins soaked in brandy and slivered blanched almonds.

WINES warm wine and spices in large stainless steel pot for 1 hour. Do not boil.

  • 1 bottle 750 ml red wine (burgundy or merlot or claret)
  • 1 bottle 750 ml ruby port

SPICES – put all (except whole orange) into cheese cloth or strain later using a medium sieve .

  • 1 tsp about 20 Cardamom seeds, crushed with pestle
  • 1 vanilla bean sliced open and scrape seeds
  • 15 whole cloves
  • 1 stick cinnamon
  • 1 inch fresh ginger (grate or slice thin)- optional
  • thin peel of an orange (save some peel to caramelize  with sugar)- stud peeled orange with cloves and put orange into pot of wine

Carmelize Sugar – Two options: use stainless strainer, small stainless pot to warm vodka OR caramelize in saucepan

  •  750 ml vodka
  • ½ LB sugar cubes
  • Option One:   Flame sugar cubes in strainer method: stack some cubes sugar in flat strainer over pot of wine. Pour warmed vodka over sugar, light with BBQ lighter. wait until all blue flames gone, repeat sugar stack, vodka, lighting flame until all sugar carmelized. OR
  • Option Two: Carmelize sugar in in pot with vodka. Warm over med-low, stir until golden syrupy. Simmer 15 min until large bubble form – now you have carmelized sugar, pour into warm wine quickly before sugar gets hard.

Garnish – serve Glögg warm, let guests add almonds & raisins.

  • 1C raisins (cover with vodka or brandy, warm in microwave, store in jar in refrigerator)
  • 1 cup slivered almonds

 

Aperol Citrus Granita

July 25, 2014

WSJ 2014, 3 hrs chill serves 4

  • 1 C fresh orange juice
  • 1 C fresh grapefruit juice
  • ½ C Aperol
  • ½ C vanilla sugar/regular sugar
  • ¼ C water
  • ¼ tsp orange bitters
  • finely grated orange zest

Mix all ingredients until sugar dissolved, place in 9 by 13 inch baking dish.

Cover with plastic wrap, place in freezer. Use fork to stir every 30 minutes. Break up ice chunks until all frozen.

Scoop granita into chilled serving glasses. Garnish with orange zest.

White wine Sangria

July 25, 2014

WSJ 2014 Washington DC

Dry white wine, St Germain liqueur (elder flower), fresh pineapple, strawberries,oranges,lemons.

Serve in wine glass.

Watermelon Martini

July 25, 2014

WSJ July 2014 (Barcelona Eclipse)

Vodka, simple syrup,watermelon

Serve in martini style glass