YIELD:
   About 1 quart
 
INGREDIENTS:

• 4 quarts crabapples, washed, stemmed and coarsely chopped in food processor
• 4 cups sugar
• 3 cups vodka

DIRECTIONS:

1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
2. Add the 4 cups of sugar and three cups of vodka.
3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.  (I did not store the jar on its side but left it upright and mixed the ingredients once a day)
4. After 16 days, filter out the fruit bits and bottle.

This recipe has its roots in a traditional Negroni.  However, it has been lightened up for summer as well as for this Pride Weekend.  Please be sure to enjoy...to celebrate...

1 shot sweet vermouth  (1 1/2 oz)
1 shot Orangecello (1 1/2 oz.)
Extra Dry Champagne
Orange slice for garnish

Fill a standard white wine glass with ice.  Add 1 shot sweet vermouth, 1 shot Orangecello and then top off the glass with the champagne.  Garnish with orange slice.  To stir or not to stir...that is your choice.

Hot Buttered Rum Batter:

1 cup butter softened
1 cup plus 2 tablespoons packed brown sugar
1 cup whipping (heavy) cream or for a lighter version, use 1/2 & 1/2
2 cups powdered sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Have ready at serving time:
1 oz. to 1 1/2 oz. rum (light rum/and I have actually used brandy)
2 tablespoons batter
boiling water SAVE $
Ground nutmeg

Steps

• 1.  Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
• 2.  Use immediately, or spoon into 1-quart freezer container. Cover, label and freeze up to 3 months.
• 3.  For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug. Stir in boiling water. Sprinkle with nutmeg.

Enjoy.  Enjoy as many as you want...but don't blame me the next morning.  LOL

This is not a recipe but rather a recommendation of a delicious liqueur from Spain.  It definitely has hints of caramel.  I've seen it served as above (as an aperitif) and I've also seen it served with a dollop of heavy cream floating on top.

Here is a little bit of my history with "43":  Many years ago when I lived in the Twin Cities, my dear friend Tom introduced me to this wonderful delicious liqueur called Cuarenta y Tres (43). When I first moved here to the San Francisco Bay Area this liqueur was very hard to find and the only place at the time was Weimax in Burlingame. I’ve not had it since then. Today I Googled it and found that BevMo carries it so I picked up a bottle. Tried it. Delicious as I remember it to be and I plan to share it this weekend with family.

This is actually a Korbel Vineyard recipe that came to me in an email.  When I went to make it, I could not find Korbel Rose at my local market so I had to use another brand.  This recipe is a "keeper" and it is perfect for summer or spring brunches.  Thank you Korbel.

Add 3/4 - oz. Chambord Black Raspberry Liqueur and 2-oz cranberry juice into a shaker with ice.  Shake and strain.  Top with 4-oz Korbel Brute Rose.  Garnish with a strawberry or a raspberry.

​Enjoy

This is kind of a retro holiday drink that has come back into vogue.  Back in the day...in Minnesota...I experienced this drink as a creamy ice cream creation topped off with filberts.  Another version I've experience over the years is simple parts of brandy, creme de cacao and 1/2 & 1/2 served over the rocks, simply stirred.  However, ultimately, this is the best version:

1 shot of brandy (good quality)
1 shot of Creme de Cacao
1 shot of heavy cream
ice

Fill cocktail shaker with ice.  Add the brandy, the Creme de Cacao and the cream.  Shake until chilled.  Strain into a martini glass...dust with a dash of nutmeg.

Enjoy...and then have another one just to verify how good it is.  LOL

On this late winter day as thoughts turn to spring and spring events, I am thinking of White Sangria:

• 3 oranges, finely sliced
• 4 lemons, finely sliced
• 4 limes, finely sliced
• 1 1/2 cups sugar
• 1/2 cup tequila
• 1 bottle dry white wine, chilled
• 1 bottle champagne, chilled
• 2 cups club soda or seltzer water

Place oranges, lemons, and limes in a large bowl or pitcher.  Pour the sugar over the fruit.  Add the tequila to the fuit mixture and mix gently.  Let soak overnight if possible...or at least a few hours.  Add lots of ice to punch bowl.  Pour in white wine and right before serving, add champagned and club soda.  Makes 12 to 14 drinks.