The Faulk’s Tail Punch
Per drink you will need:
1 oz Calvados , Applejack or Brandy
1/2 oz Madeira
1 barspoon Kummel ( Germanic cumin spiced liqueur)
1/2 oz honey
3/4 oz lemon
2 oz hot mulled apple cider ( spiced with cloves, nutmeg, allspice and orange peel)
Heat up your cider in a pot, you can make this a punch bowl or in small batches , throw in your spices as much or as little as you like and let simmer on a low flame covered for about 15 minutes . Meantime add your booze and juice to punch bowl or cup, when cider is ready pour into your bowl or mug and garnish with a cinnamon stick or a couple of whole cloves.
We have a cold version of this drink at Ink that is mixed with buttermilk and tastes like liquid apple pie
Sweet Bowl of Fire
This one takes some time, so be prepared.
1 bottle of average red wine, a good Syrah or Pinot Noir picks up the flavors of the fruit beautifully
1 /2 cup toasted almonds
1/2 cup of raisins
peel of 2 oranges plus the juice for some tartness
1/2 cup of molasses ( pomegranate molasses works too but adds a real tartness to the finish)
2 cinnamon sticks
1 tablespoon crushed pink peppercorns
6 whole cloves
1/2 a whole vanilla bean with the seeds scraped out
1/2 cup Smith & Cross rum ( 1 cup if you want to make a lively gathering)
3 oz st. Elizabeth Allspice dram
Toss everything except the rum and allspice dram into a pot and allow to simmer covered for an hour. Let sit for a further 2-3 hours covered but off the flame to fully infuse. When ready strain out all the fruit and pour the infused wine back into a pot to reheat, when ready to serve pour in rum and allspice, for each cup slice half an orange, add a couple of whole cloves and pour in a generous ladle full of the wine mixture. Great with a slice of gingerbread or a biscotti for dunking.