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Beverage Recipes

Apple & Ale Mull

Ingredients:

Directions:

2 lb cooking apples
5 cups ginger ale or ginger beer
6 whole cloves
1 blade mace
1 teaspoon grated nutmeg
1/2 teaspoon ground ginger
3 strips orange rind
red apple slices
green apple slices
lemon slices

Preheat oven to 400F (205C).
Wash apples and remove stems.
Arrange on a baking sheet and bake
in oven 30 to 40 minutes or until soft.
Place apples in a saucepan and mash to break up apples.
Add ginger ale or ginger beer, cloves,
mace, ginger and orange rind.
Bring to a boil.
Remove from heat and cool.
Strain apple mixture through a nylon sieve into a bowl,
pressing through as much apple as possible.
Just before serving, return apple
and ale mixture to a clean saucepan.
Heat until hot enough to drink.
Float apple and lemon slices on top
and serve in heatproof glasses or mugs.
Makes 10 servings.

Cafe Brulot
Ingredients:	Directions:
4 cloves lemon rind strips orange rind strips 1/2 stick cinnamon (1 1/2-inches) 3 teaspoons brown sugar 1/4 cup brandy,br>2 cups hot freshly made coffee	In a bowl, put cloves, lemon and orange rind, cinnamon and sugar. In a metal ladle, warm brandy; set light to it and pour into bowl. Stir until sugar has dissolved. Slowly pour in hot coffee, stirring. Ladle into warmed cups and serve. Serves 4.

Individual Cafe Alexander
Ingredients:	Directions:
crushed ice 6 teaspoons strong coffee, chilled, sweetened to taste 6 teaspoons creme de cacao 2 tablespoons brandy, plus 2 teaspoons (additional) brandy 6 teaspoons whipping cream, chilled chocolate curls	Put crushed ice into a cocktail shaker. Add coffee, creme de cacao, brandy and cream. Shake well; strain into a glass. Top with chocolate curls to serve. Serves 1.

Ginger Champagne Punch

Ingredients:

Directions:

4 bottles champagne or dry sparkling white wine
few handfuls borage flowers
2 teaspoons ground ginger
1/2 cup superfine sugar
1 1/4 cups water
juice of 1 lemon
40 fl oz pineapple juice
40 fl oz ginger ale

Pour 1 bottle of champagne or sparkling wine into ice-cube trays;
put a borage flower into each cube and freeze.
Place a large punch bowl in the freezer to chill.
To prepare syrup, put ginger, sugar and water in a saucepan.
cook over low heat to a low simmer;
simmer gently 5 minutes.
Remove from heat and cool.
Just before serving, take punch bowl
from freezer and pour in syrup and lemon and pineapple juices.
Stir, then add ginger ale and remaining champagne.
Decorate each glass with a borage flower ice cube before serving.
Makes about 4 quarts.

Variation:
For a more alcoholic punch, replace ginger syrup with ginger wine.
Instead of freezing borage flowers in ice cubes,
float them on top of punch.