Hot Mulled Cider

1 gallon apple cider
3/4 cup dry white wine, such as Chardonnay
1/4 cup honey 2 quince—peeled, cored and finely chopped
One 4-inch rosemary sprig
Two 3- to 4-inch cinnamon sticks, broken
4 cloves
1 star anise
1/2 teaspoon grated lemon zest

Combine the cider, wine, honey, quince, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.


For one, follow the 1-2-3-4 model:
1 part lime juice (sour)
2 parts cream of coconut (sweet)
3 parts Cruzan Rum (strong)
4 parts pineapple juice, perhaps diluted with some water (weak)

For a batch:
1 empty gallon jug
Either 2 cups Cruzan dark rum or 1 cup dark rum and 2 cups vanilla rum (for the Nilla Killa)
1 15oz can of Coco Lopez Cream of Coconut
32 oz of Orange Juice
32 oz of Pineapple Juice
32 oz of Mango Juice
fresh grated nutmeg

Put tge rum and Coco Lopez in first, then fill up the jug with the juices.

You can also leave the rum out and let people mix their own.

1-2-3-4 Punch

One of Sour
Two of Sweet
Three of Strong
Four of Weak

For example:

1 part lime juice
2 parts simple syrup or grenadine (or better yet, Campari)
3 parts rum
4 parts juice (orange, pineapple, etc.)
freshly grated nutmeg
a dash or two of bitters

A variation: Maho Bay Rum Punch

1 part lime juice (sour)
2 parts cream of coconut (sweet)
3 parts Cruzan Rum (strong)
4 parts pineapple juice, perhaps diluted with some water (weak)

Cold-Brewed Coffee

1/2cup ground coffee (medium-coarse grind is best)
Milk (optional)

In a jar, stir together coffee and 1 1/2 cups cold water. Cover and let rest at room temperature overnight or 12 hours.

Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Avocado Lassi

2 ripe avocados
1/2 cup plain or Greek-style yogurt
1 cup whole milk
2-3 tablespoons sugar, or to taste
4 green cardamom pods, seeds removed and crushed
1 tablespoon rosewater or gingery syrup (optional)

Slice the avocado in half, lengthwise. Remove the pit, peel and roughly chop.

Add the yogurt, milk, sugar, crushed cardamom seeds, and rosewater to the blender and process to a creamy consistency. Taste and sweeten more, if required.

This lassi can be made ahead and kept refrigerated. Serve chilled.

Recipe Notes
You can replace the yogurt and milk with soy or almond milk for a dairy free and vegan version.You may have to rub the avocados with a little lime juice, if making this version.

Honey can be used in place of sugar.

The rosewater adds a delicate floral note to the lassi (highly recommended)

Alternatively, ginger syrup is a delicious, spicy addition. (you can use syrup from jars of preserved ginger.

Dark Hot Cocoa

3 ounces dark chocolate (70% or higher), chopped
1 tablespoon dark cocoa powder
1/4 cup sweetened condensed milk
3/4 cup whole milk
Pinch salt

Place the dark chocolate and cocoa powder in a heat safe bowl or liquid measuring cup. Bring the sweetened condensed milk and milk to a gentle simmer over medium heat. Pour the hot milk mixture over the dark chocolate and let sit for 15 seconds. Whisk the mixture until the chocolate is fully melted and the cocoa is smooth (if you whisk vigorously, the mixture will get frothy—if you mix slowly, it will stay smoother). Season with salt and cayenne, if using. Pour into a mug and drink warm.

White Chocolate Hot Cocoa

3 ounces white chocolate, chopped
1 cup whole milk
1 tablespoon heavy cream

Fresh grated nutmeg, to taste (optional) Place the white chocolate in a heat safe bowl or liquid measuring cup. Bring the milk, cream, and nutmeg if using, to a gentle simmer over medium heat. Pour the hot milk over the white chocolate and let sit for 15 seconds. Whisk the mixture until the chocolate is fully melted and the cocoa is smooth (if you whisk vigorously, the mixture will get frothy and if you mix slowly, it will stay smoother). Pour into a mug and drink warm.

Turmeric Tea

1/4 cup water
1/2 teaspoon dried turmeric (or a 1/2-inch piece fresh turmeric, peeled and grated)
1 1/2-inch piece ginger, peeled and grated
1 cardamom pod
1 cinnamon stick
3 black peppercorns
1/2 tablespoon honey
1 cup milk (or nut milk)
1 black tea bag

In a small pan over low heat, add the water, turmeric, ginger, cardamom, cinnamon, peppercorns and honey. Bring to a simmer, then pour in milk, and add the tea bag. When milk is steaming, use a spoon to taste, and add more honey if you like. Pour through a fine-mesh strainer right into a cup, and drink while hot.

Apple Peel Tea

Peels and cores of 5 apples
4 cups water
2 1/2 tablespoons brown sugar
2 whole cloves
1 cinnamon stick

Place the apple peels and cores, water, and brown sugar in a medium saucepan. Bring to a full boil, then reduce to a simmer/low boil and add the cloves. Let simmer for one hour.

After one hour, turn off the heat, add the cinnamon stick, and let sit for 45 minutes to an hour. You can also taste for sweetness when you add the cinnamon stick, adding more brown sugar if you like a sweeter tea.

Pour the tea through a fine strainer, and discard the strained apple mush. The liquid can be stored in a container in the fridge (I generally use a mason jar), and leftovers can be drunk cold, or reheated on the stove or in a microwave.


2 bottles of dry red wine
2nbottles of ruby port
Zest of one whole navel orange, peeled with a vegetable peeler
1/2 cup raisins
1 cup blanched, sliced almonds
5 cinnamon sticks
12 whole cloves
12 cardamom pods, cracked (use the flat end of a knife)
12 black peppercorns
1 to 2 star anise
One 2-inch piece of ginger, peeled and sliced into 1/2-inch coins
2 cups brandy, divided, plus more to taste
1 to 2 cups sugar

In a nonreactive pan, heat the wine, port, zest, raisins, nuts, spices, and ginger over medium-low heat until simmering, then lower the heat and cover. In another nonreactive pan, heat 1 cup of the sugar and 1 cup of the brandy. Stir to dissolve the sugar, then simmer over medium-low heat until the mixture thickens, about 20 minutes. Combine the syrup with the mulled wine and add another cup of brandy. Allow to simmer for an hour, then taste for sugar and brandy adding more of either if necessary. Remove from heat and allow to cool, then strain and bottle — or enjoy immediately!

Grilled Lemonade

16 lemons, halved
1 cup sugar, plus more add needed
5 cups water, divided
1/2 cup honey
2 sprigs rosemary

Type of fire: Direct
Grill heat: high

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place sugar in a medium-sized disposable aluminum pan. Dip each of the lemons, cut side down, into sugar. Place lemons on grill, cut side down, and cook until browned, about 5 minutes. Remove from grill.

Add 2 cups of water, honey, and rosemary to pan with sugar. Place pan on grill and whisk until sugar is completely dissolved. Remove from grill and discard rosemary sprigs.

Squeeze lemons into a large large bowl. Pour in honey and sugar syrup and 3 additional cups of cold water and stir to combine. Add additional water or sugar to taste. Transfer to large pitcher, pouring through a fine mesh strainer for a smoother lemonade, if desired. Add in ice to cool, then serve.


The ingredients:
1. fresh fruit (approximately 1 pound)
2. sugar (approximately 1/2 pound)
3. Good quality (unflavored) dark rum to cover the fruit by 1 inch

It’s traditional to begin with the first fresh fruit of the new growing season. However, since many fresh fruits are now available all year round in supermarkets, you may begin the process at any time.

Start with your favorite fresh fruit. Choose fruit which is ripe (not over-ripe) and full of flavor.

Ideal fruits are:
Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, stemmed and pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don’t wash, just remove stem & leaves). Strawberries will soften and lose their bright red color as the soak up the rum.
Raspberries (don’t wash). Raspberries will lose some of their bright red color.
Red currants (removed from stem)
Gooseberries (remove stems)

The following fruits are not recommended but may be added if you insist:
Blackberries or Blueberries (they can be bitter and can discolor the other fruits)
Watermelon and Cantaloupe chunks (can make the mixture watery)
Rhubarb (can make mixture sour)
Bananas (too mushy)
Citrus (too acidic)
Apples (take on an odd texture)

Wash and dry the inside of the Rumtopf.

Wash and dry the first chosen fruit.

Remove any stems, seed and pits.

Place the one pound of fruit and a half pound of sugar into the Rumtopf.

Pour in enough rum to cover the fruit by at least one inch.

Cover the opening of the Rumtopf with tightly with plastic (to avoid evaporation) and place the lid firmly on top.

Store in a cool place away from heat and direct sunlight.

You may even store the Rumtopf in the refrigerator.

Every month add an additional layer of fruit:
For each additional layer of fruit follow the instructions above.

Throughout the summer, repeat the process for each new fruit layer until your Rumtopf is full.

If all the fruit you want to use is available on the same day, you may fill up the Rumtopf with layers of fruit and sugar and rum.

Then allow the entire mixture to sit for another 4 to 6 weeks. By all means feel free to “test” the fruit along the way for “Yumminess”.

Check periodically to make sure their is no extra fermentation taking place. If you see bubbles beginning to develop, you have fermentation. If this happens, add rum that is 151 proof to suppress the fermentation.

How to serve:
Serve the Rumtopf fruits with its syrup (hot or cold) over ice-cream, cake, flan, puddings, or cheese cake. Serve in an elegant dish topped with whipped cream or crème frâiche.

Serve as a side dish with any game meat.

Serve the strained liquid as a liquor or after-dinner cordial.

Add two tablespoons of the strained liquid to Champagne for a unique and elegant cocktail.
Lay some of the warmed fruit onto a thin crepe-like pancake and roll up. Add whipped cream or ice cream, if desired.

Vin d’Orange

3 tangerines or oranges
2 lemons or grapefruit, or one of each
1 1/2 cups sugar
Half a vanilla bean, split lengthwise
Cinnamon stick
2 liters rose
1 cup vodka
1/4 cup dark rum

Slice citrus in thick wheels and place them in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add sugar, vanilla bean, cinnamon stick, rosé, and vodka.

Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely. Lovely plain or mixed with sparkling wine or water.

Masala Chai

2 cups water
1/2 tsp. freshly grated ginger
1/8 tsp. freshly ground black peppercorns
4 whole cloves
4 cardamom pods, bruised
1 cinnamon stick, broken into pieces
2 cup whole milk
2 tbsp. demerara sugar, to taste
2 tbsp. loose black tea, preferably a malty Assam

In a small saucepan, bring water, ginger, pepper, cloves, cardamom pods and cinnamon to a boil. Add the milk and sugar to the pan and bring to a boil once again.

Remove pan from heat and add the loose black tea. Cover and let steep for at least 3 minutes (or longer, if you prefer a stronger brew). Strain the mixture into a warmed teapot or directly into teacups—or stainless steel tumblers, as the tea is traditionally served.