recipe makes 4 drinks

The base:
10 strawberries (more or less)
1 1/2 T  Fattoria Estense balsamic vinegar

The syrup:
1/2 cup light agave syrup
1/2 cup water
4-5 basil stems
1/2 cup minced basil leaves

To make the syrup: Place the water and syrup into a pan along with the basil stems. Give it a stir to evenly distribute the syrup. After the liquids come to a rolling simmer for about a minute, turn off the heat. Let it cool for 5-10 minutes and then add minced basil. Let stand for at least 30 minutes. Remove stems and place liquid with basil in a container. Cool in the fridge (the basil flavor becomes more concentrated the longer it hangs out. Overnight is best.)

Distribute the balsamic and strawberry “puree” into each glass. Add 1 cup of seltzer or club soda and heaping tablespoon of basil syrup per drink. A mound of crushed ice, a squeeze of lemon (optional) and a sprig of basil will finish the drink.

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SPECIAL EQUIPMENT:
2 5-liter (or five-quart) jars with a sealable lids.
5 750 ml bottles with stoppers

INGREDIENTS
6 yellow grapefruits (please try to find organic fruit, since the peel macerates for a long time in liquid you will want to drink)
6 pink grapefruits
2 limes (or lemons)
6 bottles light, crisp white wine
1 750 ml bottle good vodka
5 cups sugar
2 vanilla beans, split lengthwise
2 8″ chamomile branches with flowers, or 2 bags of chamomile tea
honey

TECHNIQUE

1.  Trim the grapefruits by cutting a round slice off either end, going deep enough to reveal the fruity core beneath the thick pith. Set aside these endcaps. Cut each trimmed grapefruit in half and then cut the halves into 1/2″ slices. Cut the limes or lemons into thin rounds.
2. Thoroughly wash your two large jars in hot, soapy water and rise well. Scald with boiling water and drain.
3. Divide the sugar evenly between the two jars. Add a split vanilla bean to each.
4. Layer the grapefruit slices into the jars, alternating yellow and red slices and mashing them down as you go. Distribute the lime or lemon evenly as you put in the layers. Once the jars are almost full, poke a chamomile branch down the inside or lay the teabag on top. Now take a few of the reserved rounds cut from the grapefruit and lay them over the top of the fruit, peel side up, to make the final layer.
5. Pour the vodka in over the fruit, evenly dividing the bottle between the two jars.
6. Top up each bottle with white wine. You should have about a bottle left over, which you will need to keep for later use.
7. Seal the jars and invert them a time or two to make sure you have no air pockets. Don’t worry about the undissolved sugar on the bottom.
8. Place the jars in a cool, dark place. Invert the jars to agitate the contents once a day for the first week. At the end of the week, the level of liquid will have gone down a bit. Top up each jar from the reserved bottle of wine. Over the next month, check on the jars and agitate every few days. Once a week, top up with wine.
9. At the end of 40 days, unseal the jars and pour the contents through a colander to capture the liquid. Allow the soggy fruit to drip for an hour and then gently press to extract more liquid. Taste it and adjust the sweetness, if you like, with a few tablespoons of honey. Allow the captured liquid to settle overnight in the refrigerator, then pour it through a double-thickness of damp cheesecloth, trying to avoid disturbing the sediment. Bottle the wine and then stopper the bottles. Keep bottles in the fridge for as long as it lasts. Over time, more sediment will settle out. If it bothers you, and it doesn’t me, just pour gently so as to leave it in the bottle. 

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1 pound of strong flavored Bacon
1 Bottle(a fifth) of Vodka
Bloody Mary Mix
Bacon Salt
Mason Jars
Decorative Bottle
Extra Bacon Pieces for garnish

Bacon Vodka
Fry the strips of Bacon in a pan, until crisp but not burned. Add cooked Bacon to 2 clean pint sized mason jars. Fill the jars with vodka. Cap and place in a dark cupboard for at least two to three weeks.  Rotate/shake every few days. Do not refrigerate it. At the end of the three week resting period, place the Bacon Vodka in the freezer for 1 hour to solidify the fats. Strain out the fats through a coffee filter to yield a clear filtered pale yellow Bacon Vodka.

Bacon Marys
Add Bacon Vodka to Bloody Mary Mix to taste and shake. Rim Glass with Bacon Salt. Pour Bacon Mary mix into glass. Garnish with piece of Bacon on rim.

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[a.k.a. COFFEE ‘COCKTAIL’1]
Genre: POSSETS | Subgenre: CREAMED FLIPS
Family: FANCY CREAMED FLIPS
Group: FORTIFIEDLY-FANCY CREAMED FLIPS
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY CREAMED FLIPS
Preparation-ware: Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Tong, Grater
Service-ware: 6 fl-oz. Punch Cup
Service-ware preparation: Chill
Garniture: Nutmeg
Method: Shake     Service: Down

In mixing glass:
1 whole  Egg
1 tbsp.    | 15 ml.   Superfine Sugar
1/2 fl-oz.  | 15 ml.   Heavy Cream
Cover with mixing tin, dry shake, remove tin & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
10           Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish & serve.

1. “The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients…”
- Bartenders’ Guide by Jerry Thomas – 1887 edition

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SAINT CHARLES PUNCH (one serving)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoon: Standard 1 tsp. (5 ml.) size, Jiggers, Mixing Glass & Tin, Ice Tong, Barspoon
Service-ware: 101/2 fl-oz. Collins Glass
Garniture: Lemon Half-wheel
Method: Shake     Service: Down + On-the-rocks

In service-ware:
4   Full-ounce Cubes of Ice
In mixing glass:
3   Cubes of Sugar (rubbed against lemon peel)
1 fl-oz.    | 30 ml.   Lemon Juice (freshly-pressed)
Muddle, stir & add:
1 fl-oz.    | 30 ml.   Brandy (desired type)
1 fl-oz.    | 30 ml.   Ruby Porto
11/2 fl-oz.                | 45 ml.   Strongly-brewed Tea (chilled)
9   Half-ounce Cubes of Ice
Cover with mixing tin, shake & strain into service-ware. Garnish, insert straws & serve.

SAINT CHARLES PUNCH (twelve-and-a-half servings)
Genre: PUNCHES | Subgenre: TRADITIONAL PUNCHES
Family: FANCY PUNCHES
Group: FORTIFIEDLY-FANCY PUNCHES
Subgroup: SPIRIT-BASED FORTIFIEDLY-FANCY PUNCHES
Preparation-ware: Paring Knife, Muddler, Juice Press, Mixing Spoon: Standard 1 tsp. (5 ml.) size, Measuring Cups, Ice Tong
Presentation-ware: 2 qt. Pitcher
Service-ware: 6 fl-oz. Punch Cups
Service-ware preparation: Chill (just prior to service)
Garniture: Lemon Half-wheels
Method: Batch      Service: Down
In presentation-ware:
38           Cubes of Sugar (rubbed against lemon peel)
11/2 cups                | 375 ml. Lemon Juice (freshly-pressed)

Muddle, stir & add:
11/2 cups                | 375 ml. Brandy (desired type)
11/2 cups                | 375 ml. Ruby Porto
21/4 cups                | 562.5 ml.  Strongly-brewed Tea (chilled)
Stir & add garniture. Chill 2 hours or more.
Fill with full-ounce cubes of ice. For service, pour into service-ware (with some garniture) & serve.

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 Makes 4 – 5 drinks

1 Large bottle of sparkling mineral water, chilled
4 Fresh Organic Peaches
2 Tsp Honey (or more to taste)
4 Sprigs of Fresh Mint

1.  Pit and slice peaches and put in a blender with a splash or two of the mineral water and honey.  Blend well.
2.  Strain juice from blender and chill.
3.  In a large pitcher, add mineral water, peach mixture and mint leaves.
4.  Add honey to taste and pour over ice into individual glasses.
5.  Garnish with Mint sprigs and/or peach slices.  Serve.

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2 cups whole milk
dried chilis
1/2 cup sugar
1/4 cup water
1 tbs honey
4oz chocolate

Bring milk to a boil, add chopped chilis and cover. Steep for five minutes. Place sugar, water, and honey in a covered sauce pan and bring to a boil. Remove lid and boil until the first wisps of smoke appear. Pour into strained milk. Add chocolate and whisk. Enjoy!

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2 cups whole milk
1 tbs dried lavender blossoms
4oz milk chocolate
Fleur du sal crystals

Bring milk to a boil, add lavender and cover. Steep for five minutes. Strain and reheat to a boil. Add chocolate and whisk. Serve in salt-rimmed glasses.

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MULLED WINE
6 servings
In a saucepan, muddle one whole Lemon or Orange Peel paring with 1/2 cup granulated or superfine sugar.

Remove lemon peel paring & add 3 cups/750 ml Red wine.

Place over low heat, stir until sugar dissolves & add:
3 whole Allspice Berries
1 stick Cinnamon (6”)
12 whole Cloves

Simmer & stir for 20 minutes.

Do not let boil. Remove from heat. Ladle into cups and serve.

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For ONE Serving:

Genre: PUNCHES | Subgenre: CHARGED PUNCHES
Family: SODA PUNCHES | Group: CLASSIC SODA PUNCHES

Preparation-ware: Paring Knife, Muddler, Juice Press, Measuring Spoons, Jiggers, Mixing Glass & Tin, Ice Tongs, Barspoon

Service-ware: 101/2 fl-oz. Collins Glass

Garniture: Lemon Half-wheel

Method: Shake

Service: Down + On-the-rocks

In service-ware:
4 Full-ounce Cubes of Ice

In mixing glass:
1 Lemon Twist
1 tbsp.| 15 ml.Superfine Sugar
Muddle & add:
1 fl-oz.| 30 ml. Lemon Juice (freshly-pressed)
Stir, remove lemon twist with barspoon & add:
5 Half-ounce Cubes of Ice
Cover with mixing tin, shake, strain into service-ware & add:
1 fl-oz.| 30 ml.     Cava or Proseco (chilled)
1 fl-oz.| 30 ml.     Ruby Port
11/2 fl-oz. | 45 ml.     Soda Water (chilled)

Garnish, insert straws & serve.

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