- 1 1/2 cups water
- 2 tablespoons plus 2 teaspoons honey
- 1/2 cup fresh lemon juice
- 2 cups apple brandy, preferably Calvados
- Eight cinnamon sticks
In small saucepan, bring the water to a boil. Remove from the heat and stir in the honey until dissolved. Stir in the lemon juice and apple brandy. Set a cinnamon stick in each of 8 mugs or heatproof glasses, pour in the hot liquid and serve.
With the weather warming up and racing around the corner what better way then to relax and enjoy some cocktails between friends.
My favourite for the spring are
30ml Lemon juice
15 ml Honey
Combine all ingredients into a cocktail shaker with ice and shake well.
strain into a martini glass. Garnish with a lemon
60 ml citrus vodka
30 ml cranberry juice
30 ml elderflower syrup
Combine all ingredients into a shaker with ice.
strain into a martini glass.
Scoop of sorbet
Add sorbet into in a champaign flute and add champaign
Hot Spiced Wine
750ml red wine
150g castor sugar
1/2 cup orange juice
peel of one lemon
peel of one orange
1 star anise
1 cinnamon stick
1 tsp fresh nutmeg
pinch of ginger
1. Place all ingredient except the wine into a large saucepan and place on medium heat. Add just a small glug of red wine to the pan to ensure the sugar is covered and let it cook for 4-5 minutes until it becomes thick and sticky. This should let all the spices infuse well.
2. Once the mixture has become sticky enough, add the rest of the wine and turn down the heat. You don’t want the wine to boil otherwise all the alcohol will evaporate!!! Let cook for 5 minutes and serve hot with slices with fresh orange.
- raspberries (about 2 1/2 cups)
- 2 cups dry red wine
- 1/2 cup brandy
- 1 whole vanilla bean, split and scraped, seeds and pod reserved
- 1 tablespoon zest from 1 lemon
- 1 cup sugar
Place the raspberries in a sealable glass jar and mash them with a spoon or muddler until just broken up enough to release juice. Add wine, seal, and shake the jar. Let steep for 2 days.
Pour brandy in pint-sized sealable glass jar along with the vanilla bean, split and scraped, and the lemon zest. Seal and shake the jar, then let steep for 2 days.
Strain the raspberry-wine mixture through strainer lined with cheesecloth. Reserve the raspberries for another use, if desired. Set aside one cup of infused wine and pour remainder into small saucepan. Add sugar. Heat over medium heat until sugar is dissolved and mixture is syrupy, 5 to 7 minutes. Let syrup cool to room temperature.
Strain brandy through fine mesh strainer lined with cheesecloth. Combine infused brandy with raspberry syrup in quart-sized sealable jar. Add reserved cup raspberry wine. Seal and shake, then let rest at room temperature for 2 days. Refrigerate and store for up to 1 month.
30 ml captain morgan
30 ml butterscotch snaps
5 ml cinnamon syrup
1 egg white
shake and strain into martini glass
15 ml southern comfort
15 ml peach snaps
15 ml captain morgan spiced rums
15 ml vodka
build over ice top with ice tea
Need a coffee but don’t want the hustle and bustle of the city while you relax.
Ca De Vin is the perfect hide away for you.
Positioned between Myer and H&M on Bourke st mall Melbourne, Ca De Vin has something for everyone.
Serving Breakfast, Lunch and Dinner you can enjoy the the cosy laneway setting anytime of the day.
Known for their pizza and extensive wine menu, Ca De Vin is the first choice when it comes to a cosy romantic dinner or just a casual coffee and cake catch up with friends.
Be sure to remember this one.
With the weekend coming up and the work week over, there is nothing more refreshing then a fresh juice.
Serve cold with ice.
The refreshing mix of fresh fruits will have you ready for the weekend. If you have a little left over you could always add a shot of vodka and start your weekend early.
All in good health