Oh the weather outside is frightful / And this booze (in my shot ski) is damn delightful
So, have you ever heard of Slow Cooker-Mulled Wine With Cranberries and Rosemary? Or how about Maple-Bourbon Chai Tea Toddy?
If you have heard of either you're likely a bartender, a roommate of a bartender, a borderline alcoholic (aren't we all?), or you know damn well how to party when the snow beings to fly! (Hot Dog!)
Here are some tasty beverages you can try this winter... and might we recommend a celebratory shot ski once you've finished crafting these delicious drinks?
Slow Cooker-Mulled Wine With Cranberries and Rosemary
Harvest Mulled Wine
1 bottle red wine
1/2 cup water
1/2 cup sugar
1/4 cup brandy
2 cinnamon sticks
1 tsp whole allspice berries
4 star anise
1/2 tsp whole cloves
5 whole cardamom pods, lightly crushed with the back of a spoon to expose the seeds
1/2 vanilla bean, slit down the center (if you save pods this is a good time to reuse one)
a good grating of fresh nutmeg (about 1/4 tsp)
8 clementines, cut in half (remove any seeds)
garnish each glass with a cinnamon stick and a star anise
Holiday Mulled Wine
switch out the clementines for 1/2 cup cranberry juice and 1/2 cup whole fresh cranberries
add 5 sprigs fresh rosemary
garnish each glass with a sprig of rosemary and a few cranberries
Now... the 'How To' Part!
- Put the water and sugar in the crock pot and turn on high. Stir to dissolve the sugar. Juice 4 of the clementines and add to the pot.
- Add the rest of the ingredients and heat until the wine just gets to a simmer. Then turn the dial to the 'keep warm' setting and let it sit for about 30 minutes before serving.
- You can strain the wine before serving, or not.
- For the Holiday version, the process is the same, omit the clementines and use cranberries and rosemary.
(shoutout to http://theviewfromgreatisland.com/ for the original recipe)
see… easy as pulling straight from the bottle!
If that one didn’t quite strike your fancy, how about…
Smoked Maple Bourbon Chai Tea
6 ounces steaming hot water
2 chai tea bags
3 ounces Knob Creek Maple Bourbon
1 ounce half-and-half
Cinnamon stick for garnish
Pour the steaming water over the chai tea bags in a heatproof mug. Let steep for 3 minutes, then remove the tea bags. Add the maple bourbon and half-and-half and stir to combine. Garnish with a cinnamon stick.
- This recipe calls for two tea bags because I prefer stronger chai spice flavors with this maple bourbon, but feel free to scale back to one tea bag to suit your preference.
- Though not as creamy as half-and-half, you can also substitute Parmalat when camping. Parmalat is a shelf-stable milk product that is perfect for camping because no refrigeration is required.
(shoutout to http://www.thekitchn.com/ for the original recipe)
We’ll be back with more ideas for you to try, and shot ski out of, soon!
O who are we kidding, just go grab your bottle of Jamo and be done :)