Serves 4.
Note: We like this Scandinavian mulled wine with aquavit — a traditional, caraway-forward Nordic spirit.
• 1 bottle of full-bodied red wine
• 1/3 c. raisins, and more for garnish, if desired
• 1/3 c. blanched almonds, and more for garnish, if desired
• 5 cardamom pods, crushed
• 5 cloves, whole
• 1 cinnamon stick
• Peel of 1 small orange
• 1/2 c. brown sugar
• 4 oz. (1/2 c.) aquavit
Directions
In a large pot, add wine, 1/3 cup raisins, 1/3 cup almonds, cardamom, cloves, cinnamon, orange peel and brown sugar. Bring to a simmer and reduce heat to low. Steep over low heat for 20 to 30 minutes, strain and stir in aquavit.
Reheat before serving if needed, serve in a mug or wine glass and garnish with additional raisins and almonds, as desired.
Nutrition information per serving:
Calories260Fat0 gSodium13 mgSaturated fat0 g
Carbohydrates23 gCalcium33 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Serves 1.
Note: Think of this as a pirate's hot toddy. Soothing, round and robust with the right rum (Plantation Grande Reserve is particularly good). Adapted from "Diffordsguide," by Simon Difford.
• 1/2 to 3/4 c. water
• 2 oz. (1/4 c.) aged rum
• 0.25 oz. (1 1/2 tsp.) fresh lime juice
• 1 tbsp. honey
Directions
Bring 1/2 to 3/4 cup water to boil.
Pour rum, lime juice and honey in a toddy glass or mug. Top with the hot water, and stir until honey dissolves.
Nutrition information per serving:
Calories194Fat0 gSodium6 mgSaturated fat0 g
Carbohydrates18 gCalcium6 mg
Protein0 gCholesterol0 mgDietary fiber0 g
Serves 1.
Note: This beefy Bloody Mary riff isn't for everyone, but makes a savory ice-fishing companion for carnivorous imbibers. Some prefer it cold, but we like it warm with a shot of sweet vermouth for depth and body.
• 1/2 c. beef broth
• 1 1/2 tsp. lemon juice
• 2 dashes Worcestershire sauce
• 2 dashes hot sauce
• 2 pinches salt
• 3 pinches black peppercorn
• 1 dash garlic powder
• 1.5 oz. (3 tbsp.) vodka
• 1 oz. (2 tbsp.) sweet vermouth
Directions
In a saucepan, heat broth, lemon juice, Worcestershire, hot sauce, salt, black pepper and garlic powder; stir often. Pour the vodka and vermouth into a mug, top with broth, and stir.
Nutrition information per serving:
Calories155Fat0 gSodium750 mgSaturated fat0 g
Carbohydrates5 gCalcium12 mg
Protein1 gCholesterol0 mgDietary fiber0 g
Serves 1 (with batter for much more).
Note: It's not winter in the Upper Midwest without a batch of this frothy concoction. Skip the store-bought stuff and go DIY. This uses a fairly conservative amount of sugar. Adjust to individual tastes by adding a dash or two of simple syrup (equal parts sugar and water, heat and stir until dissolved) per serving. It's harder to correct a sugary drink after the fact. Adapted from "The Fine Art of Mixing Drinks," by David Embury.
• 3 eggs
• 1/4 c. sugar (see Note)
• 1 scant tsp. ground allspice
• 1 scant tsp. ground cinnamon
• 1 scant tsp. ground cloves
• 2 oz. (1/4 c.) aged rum, divided
• 1 oz. (2 tbsp.) brandy per serving
• Steamed milk
• Ground nutmeg, for garnish
Directions
To make the batter (which will be sufficient for many drinks): Separate the egg whites from the yolks. Beat yolks with sugar and spices. Gradually add 1 ounce rum.
Whip egg whites to stiff peaks and fold into the yolk mix.
Place 1 to 2 heaping tablespoons of the batter into a mug (saving remaining batter for any additional drinks the same day; enough for about 10). Add 1 ounce (2 tablespoons) each of rum and brandy to each serving. Top with steamed milk and stir vigorously. Garnish with ground nutmeg, if desired.
Nutrition information per serving with 1-percent milk:
Calories250Fat4 gSodium100 mg
Carbohydrates13 gSaturated fat2 g Calcium230 mg
Protein8 gCholesterol80 mgDietary fiber0 g
It’s too soon to tell how much the immigration crackdown is to blame.
