Alcoholic Mead

1/2 gallon of water

2 cups of honey
1/4 cup lemon juice
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 package brewer's yeast
eat water! honey! lemon juice! nutmeg! and allspice together in a
large stock pot" #lend well and remo$e from the heat" %tir in
brewer's yeast and pour the mead into a wooden cask" Allow to ferment
for & months" 'uring this time the cask should be aired daily to
allow gasses to escape" At least once a month it should be poured
into a fresh cask"
#ottle the mead after that time and cork the bottles well" %eal them
if possible with wa("
Antichill ) *old +inger ,ine / ,hiskey
1pt" brandy
se$eral pieces fresh bruised ginger root
%teep 1)2 t" root in brandy or whiskey for -)1. days"
%train! use in tsp" doses when you ha$e a cold or chill or add a tsp" to hot
peppermint tea or sage tea"
Apple #eer
/our 4 gallons of boiling water o$er 4 pounds of grated apples in a pan and
stir each day for two weeks" 0hen strain and add 2 pounds of sugar! 2 ounces
of root ginger and a le$al teaspoonful each of cinnamon stick and whole
clo$es" /our into a cask and bung tightly at once"
1n & weeks it will be ready to bottle"
#asic ,ildflower Mead
1ngredients
2 2uarts honey 3preferrably wildflower4
1 gallon water
1 cup white raisins
1 egg
0o one gallon of water add two 2uarts of honey and the white of one! egg!
mi(ing ,566" *ook the mi(ture at medium heat on the sto$e! stirring
continuously" ,hen the mi( comes to a boil all the scum rises to the top to be
skimmed! assisted by the egg white! just like you clear stock" ,hen no more
scum rises add the raisin! turn off the heat! and co$er o$ernight" 1n the
morning crush and strain out the raisins! add the yeast! and transfer the
li2uid 3called 'must'4 to a glass jug with a fermentation lock" 7eep any
e(cess to top off the mead after racking"
0he first racking should be done after one month and the ne(t when
fermentation stops" 8ack again about three! months later" 1t is important to
keep the mead topped off to keep the airspace in the bottle to a minimum" ,hen
you can read newsprint through the jug of mead! bottle and cork" 'on't touch
for at least a year"
#lack ,itch *ocktail
1 1/2 o9 +old rum
1/4o9 'ark rum
1/4 o9 Apricot brandy
1/2o9 /ineapple juice
%hake well with crushed ice! strain into a cocktail glass"
#lue#elly Mead
%i9e : gallons
; lbs Madha$a *olorado *lo$er honey
1. lbs 3appro(4 fresh blueberries
1 o9 *ascade pellet hops 3boil4
2 tbsp gypsum
1 tsp citric acid
1 big pinch 1rish moss
2 lb corn sugar 3to must4
</4 cup corn sugar 3bottling4
=nknown yeast probably champagne style
>+ 1".4 ? 1.: deg @
@+ 1".1 ? -. deg @
*ommentsA Bery sweet at bottling time! this produced a slightly
sweet finished product with a tendency to foam o$er when opened!
like champagne! $erry! $erry yummy"
0his was the first of a long line of great blueberry meads"
#orage /unch
#orage is said to make the heart glad and passions roarC
1 gallon dry red wine
1 cup lemon juice
1 cup sugar
1 borage stalk
1n a large nonmetal container! pour the red wine! lemon juice and sugar"
Add a stalk of borage! co$er and refrigerate o$ernight"
0o ser$e! remo$e the borage! pour into a punch bowl and decorate with borage
flowers and lemon slices! and set the punch bowl in ice"
<. ser$ings
*at's *law #lackberry Ale
*lassificationA fruit beer! blackberry ale! e(tract
%ourceA +uy Mc*onnell 3gdmcconn?mspe:"b11"ingr"com4
0his brew turned out 2uite well too with a nice blackberry nose complimented
by a floral note from the *ascade hop tea added at bottling" 5njoyC
1ngredientsA
& pounds Ale(ander's /ale e(tract syrup
1 pound >range #lossom oney
1 pound 3 4 cups 4*rystal Malt! 1.6
1/4 pound 3 1 cup 4 Bictory Malt
1 ounce *ascade /ellets 3 bittering ) &. mins 4
1/2 ounce *ascade /ellets 3 finishing 4
1 pint ,Deast E1.84 1rish Ale Deast 3 recultured 4
8 pounds #lackberries
2/< cup >range #lossom oney 3 for priming 4
/rocedureA
/lace crushed grain in cold water and steep for 4: minutes at 1:: degrees"
%parge into brewpot and bring to a boil" Add e(tract and bittering hops and
boil for :. minutes" 'uring the boil! mash berries through a strainer to
e(tract the juice" Add honey and boil for 1. more minutes! skimming off any
scum that forms" 8emo$e from heat and pour blackberry juice into the hot
wort" %tir well and allow to steep for 1: minutes" *ool and pour into
primary containing < gallons cold 3pre$iously boiled4 water" /itch yeast and
aerate well" 8ack to secondary when $igorous fermentation subsides" ,hen
fermentation completes! make a Fhop teaF with the finishing hops" *ool! add
to bottling bucket along with honey priming solution! and bottle
*herry 7irshe
1< lbs fresh fro9en pitted cherries 3sweets4
4 gal water
<)4 lbs honey
< tbsp molasses
4): tsp brandy per gallon of mead
mahlab 3crushed denatured cherry pits! obtained from /en9eys %pice"
*hampagne yeast
*rush thawed fruit" eat 1 gal water to 1&. d" @" Add honey and molasses and
simmer 1: minutes! stirring to dissol$e" /our into fermenter o$er bagged
fruit! letting cool to below 8. d" @" Add < gal water" /itch yeast and
nutrient! agitating to mi( well"
6et ferment out to 1-G alcohol! then rack off fruit and add 1 handful
crushed mahlab and boiled honey water to top up" 6et sit on pits for at
least 2 months! tasting until fla$or is smoky with a definite cherry
o$ertones" 8ack off pits and add brandy" #ottle"
*lo$e Metheglin
/ersians used clo$es to rekindle relationships gone cold" 0he potent
fla$our and scent of the clo$e gi$es it associations with energy for
protection"
1 gallon water
< pounds dark honey
2 oranges! sliced with rind
1 lemon! sliced with rind
1 1/2 ounces clo$e 3adjust to taste4
1/2 package y east
/lace all the ingredients e(cept the yeast in a large pot and boil for
1 hour! skimming as needed" *ool to lukewarm! remo$e clo$es and fruit!
s2uee9ing to e(tract the juice" He(t add the yeast! and lea$e the
mi(ture co$ered in a warm area for 2 weeks" %iphon off the clear fluid
into bottles and age - months for sweet wine! 1 year for dry"
Magical AttributesA /rotecting marriages! close friendships! and
kinship"
BariationsA 1nstead of water! try apple juice! or half water! half
orange juice"
*owslip ,ine
#oil 2 pounds of white sugar with : 2uarts of water and! while boiling! pour
o$er a 2uart of the yellow part of fresh cowslip and 2 tablespoonsful of
yeast! spread on a piece of toast" 6ea$e! co$ered! for 1. days! stirring two
or three times each day for the first four days" 0hen strain and bottle"
'andelion #eer
1ngredientsA
1/2 2uart dandelion blossoms
1/2 inch ginger root! bruised
1/2 lemon! diced finely
2 2uarts water
1 cup brown sugar
1/4 cup white sugar
1/8 cup cream of tartar
1/8 ounce beer yeast 3top fermenting4
,ash the dandelion blossoms and place in a large pot along with the ginger!
lemon! and water" #oil this together for 1: minutes" 1n another large
container! mi( the sugars and cream of tartar together! slowly pouring in the
hot li2uid to dissol$e" %train and cool to lukewarm" %uspend the yeast in 1/4
cup warm water" Add this to the cooled li2uid to begin fermentation" 7eep in
a warm place with a hea$y cloth o$er the top for < days before straining and
bottling"
Age for 1 week! then enjoy" %helf life is short ) about & weeks before it
turns bitter"
Magical AssociationA /rophesy! psychic $isions! dream oracles"
BariationsA %trawberries are a good substitute in this recipe" Add about 1
pint during the initial boiling process for a sweeter! slightly pink beer!
which is magically good for health and happiness" 1f you plan to eliminate the
dandelions! use the juice of two large citrons instead! to maintain magical
significance"
HoteA 0he most lo$ed and hated plant of all time! dandelions are rich in
$itamins and minerals" 0hey are also known to mark the sun by closing their
petals when it is dark" 0hey are symbolic of ancient prognostication! and were
often used for lo$e augury"
'andelion 'elight
0his lo$ely spring tonic makes good use of pesky weeds to reju$enate the body
with earth's reawakening" 'andelions are high in $itamins! and legends claim
that ectate once entertained 0heseus with dandelion water"
< cups dandelion petals
1 gallon orange juice
juice of 1 lemon
1/4 cup of sugar
+inger Ale 3optional4
*lean off the dandelion petals with cool water" 1n the meantime! warm the
orange juice and lemon together! then add dandelions"Make certain you only
ha$e petals 3no green parts4" Add the sugar! stirring constantly until
dissol$edI strain juices and chill" Add ginger ale for a light! bubblydrink"
BA81A01>H%A /repare this recipe with lemonade instead of orange juice! and the
juice of one orange instead of a lemon" 0his is a refreshing! purifying
2uality and! poured o$er crushed ice! is wonderful on a hot summer day"
MA+1*7A6 A0081#=05%A di$ination! wind magic! wishes and goals! communicating
with the %pirit world"
'andelion ,ine
1 2uart dandelion blooms! washed and checked for imperfections
4 lbs" of %ugar
< 6emons
1 gallon of ,ater
1 package Deast
1 slice 0oast
14 #oil your blooms for 2. minutes in 1 gallon of water"
24 %train the blooms from the li2uor and add sugar"
<4 %tir well! until all sugar is dissol$ed"
44 al$e the lemons! remo$e the peel and seeds! and put into the
li2uor"
%a$e the peel"
:4 Allow li2uor to cool to body temperature 3blood warm4"
&4 /lace yeast on a small piece of toast and lay it on the li2uor"
-4 *o$er with cheese cloth and allow it to sit for two days"
84 %kim off the yeast and the toast" 'iscard" #ottle the wine and add
lemon peel to each bottle"
BariationA
Add a 1 inch piece of ginger root to the boiling process for a slightly
different fla$our" 5$en those who think they don't like rhubarb will
find this a tasty treatC
'ragon's #lood ,ine
All herbs are dried
2 tsp peppermintI
2 tsp dried wormwoodI
2 tsp thymeI
2 tsp la$enderI
2 tsp hyssopI
2 tsp marjoramI
2 tsp sageI
2 pints portI
1 piece red garnet
%teep herbs one week! remo$e stone! filter and bottle"
Hote that much of your result will depend on the port you started with"
5asy J Kuick May ,ine
1 bottle of ,hite ,ine 1/2 cup @resh %trawberries! sliced 12 sprigs of fresh woodruff
/our wine into carafe or wide mouth bottle" Add strawberries and woodruff and allow to
blend for at least an hour" %train and ser$e well chilled" +arnish with thin orange slice"
0he strawberries add a wonderful fla$our and the woodruff adds sweetness"
5asy Mulled ,ine ) Mabon/@all 52uino( recipe
1 bottle 8ed wine
1 stick *innamon
& whole *lo$es
L cup water
M cup sugar
1 slice of 6emon
1 dash Hutmeg
M cup #randy
Mi( sugar with water and add to medium si9ed potI simmer until sugar is
dissol$ed"
Add *innamon stick! 6emon slice studded with the & *lo$es and Hutmeg"
%immer and add 8ed wine and heat but 'do not' boil"
Add brandyand ser$e"
5gg Hog
,hat you needA
< eggs
1/4 c" sugar
1/8 tsp" salt
1 1/2 tbsp" $anilla
< c" milk! chilled
'ash of nutmeg
,hat you doA
#eat eggs well! until light and fluffy"
+radually stir in sugar and salt"
0hen slowly beat in $anilla"
%tir in milk that has been well chilled"
%prinkle each glass of eggnog with nutmeg! if desired"
5nchantress 6o$e #rew
Dou will needA
& mint lea$es
1/2 liter of orange juice
juice from 2 limes
As you make this mi(ture! imagine your body filling up with se(ual
energy! infuse your energy into the brew" Mi( on a @riday! on the
wa(ing moon" %er$e chilled in beautiful glasses and add e(tra mint
lea$es to the glasses" +i$e to your lo$er when he/she gets home! and
be ready for a night of passion"
@aerie ,ine
1 1/2 * milk per ser$ing
1 tsp honey
1/8 tsp $anilla e(tract
cinnamon
,arm milk 3don't boilC4" 0o each glass or mug! add honey and $anilla"
%prinkle tops with cinnamon"
@all Metheglin
0his mulled be$erage is traditionally made for enjoyment during 6ammas!
the @all 52uino(! and from 0hanksgi$ing into the Dule season" 1t has
all the scents and fla$ours of the holidays to inspire magic for the season"
#egin this in Ho$ember to ha$e ready for the ne(t fall's celebrations"
1 cup dried apples
2 large cinnamon sticks
1 tablespoon dried lemon peel 3or fresh from 1 whole fruit4
12 whole clo$es
1 teaspoon nutmeg
1 gallon water
- bay lea$es
1 inch bruised ginger root
1 tablespoon dried orange peel 3or fresh from 1 whole fruit4
- whole allspice berries
< pounds dark honey
1/2 package sparkling yeast
/lace all the ingredients! e(cept the honey and yeast! in a 2 gallon
pan" %immer for 1 hour! then add the honey! bringing the entire mi(ture
to a boil and skimming off the scum" #oil for 1: minutes! then follow
the basic recipe for mead" 0his mead has a mar$ellously crisp fall
fla$our and is good hot or cold"
Magical AttributesA 0he har$est! thankfulness! prudence"
@ire @antasy
0his be$erage! $ery appropriate to summer obser$ances! uses the
traditional herbs! plants! and colours of fire to ignite transformation
in your life"
2 large tomatoes
2 red peppers! bell or hot
1 teaspoon lime juice
4 cups water
2 clo$es garlic
1 cup chopped red cabbage
1 teaspoon hot sauce
1 litre whiskey
@inely chop all $egetables and place with other ingredients! e(cept
whiskey! in a large pan with the water" %immer for 2 hours o$er low
heat" %train the mi(ture through a sie$e! pressing as much juice as
possible out of the $egetables" Mi( with whiskey and bottle! aging for
at least <. days before use"
Magical ApplicationsA /urification! drastic change! fire) and
sun)related magics"
+inger %nap Mead
1ngredients
18 lbs light clo$er honey
1 cup lemon juice
4 o9 fresh ginger slices 3each about the si9e of a 2uarter4
9est of 2 lemons
2 packets of sherry yeast
'irections
#ring ginger! juice and 9est and 2 gallons water to a full boil"
turn off the heat and pour into a fermenter"
Add honey and stir well! then add cold water to : gallons"
Add rehydrated yeast when temperature is -.N ) 8.N"
Allow to remain in primary fermenter for 2)< M>H0% before transferring
li2uids only to a secondary fermenter"
After <)4 months in the secondary fermenter it will be time to bottle"1t is
best after it has been in the bottle for a few months" 0he longer the better"
+yrth's Kuick or F%hortF Mead
1ngredients
2 2uarts honey
: gal water
2 cups strong tea
1 teaspoon ginger
1 teaspoon nutmeg
2 teaspoons cinnamon
<): lemons Mead yeast
A plastic sie$e wooden spoon
big pot : gallon jug or carboy
thermometer all yours and e$eryone else's
used coke or beer bottles
,hat follows is a step by step e(planation from 'uke %ir +yrth >ldcastle of
8a$enspur on e(actly how he makes meadA
@irst! boil water" 1 make two batches at a time with a three gallon pot" Add
honey on a one part honey to nine parts water basis" 3oney weighs 12 lb" to
the gallon"4 1 use a 2uart per 2 1/2 gallon batch" %tir it about to dissol$e
the honey in the water" -he honey will sink to the bottom of the pot and burn
unless stirred at first" ,hen the mi(ture is bubbling happily! a whitish scum
will riser to the surface" %poon it away"
%cum remo$al is a topic of contro$ersy among brewers" %ome maintain that
complete remo$al is the only way to go!) others like myself skim until there's
only a $ery little left" %uit yourself"
8emo$e from heat and add one cup of $ery strong tea 32 cups per : gallons4
3@rom herein on 1 assume that the measurements are for : gallons of mead44! 1
teaspoon of ginger! 1 teaspoon of nutmeg! and 2 teaspoons of cinnamon" 0hen
take <): lemons! %lice them thin! and throw them in" 6et the lemons steep in
the must 3must is what you call incipient mead4 for <. minutesI then remo$e
the slices" 0he tea and lemon mo$e the p of the must towards one comfortable
for the yeast"
6et the whole caboodle cool to about 8.)8: degrees @" 0hen introduce your
yeast to it! cap it with an airlock! and stand back" Afier : days taste it" 1f
too sweet! let it continueI if too alcoholic 3unlikely4 add more boiled honey
and water" 7eep tasting daily until sweetness and alcohol balance each other
out" %yphon it off into bottles and refrigerate" 1f not refrigerated! it will
get progressi$ely less sweet and slide irre$ocably into undrinkability" 6et
stand 2): weeks" 'rink and enjoy" it ties up refrigerator space! but tends to
be worth it"
H>05 ) ,hen refrigerated the mead tends to settle! and at this point 1 find it
ad$antageous to siphon again into clean bottles! seal tightly! and re)
refrigcrate" 1t makes for a sweeter! more sparkling mead"
alfdan's Biking Mead 8ecipe Mead 3oney ,ine4
: gallon recipe 8)1. lbs
pure raw honey 3for light! delicate Mead4
3or4 12)1< F F F F 3for medium sweet Mead4
3or4 1:)1& F F F F 3for $ery sweet or alcoholic Mead4
4): gallons purified spring water 3not distilled4
< tsp" yeast nutrient 3or : tablets4
1 tsp" acid blend 3combination malic/citric acid4
:)- o9" sliced fresh ginger root 31 finger's length4
1/4 tsp" fresh rosemary 3optional! as desired4
:)& whole clo$es 3optional! as desired4
1)2 $anilla beans 3optional! as desired4
cinnamon/nutmeg 3optional! as desired4
lime/orange peels 3optional! as desired4
crushed fruit 3peaches! strawberries! grapes! etc"4
1 tsp" 1rish Moss 3to clarify Mead4
1/2 tsp" clear gelatin 3to clarify Mead4
1 spotted newt's tail 3optional! as desired A4
1 packet yeast 3champagne or ale yeast4
eat spring water 1.)1: minutes till boiling" %tir in honey! yeast nutrients
acid blend! and spices 3rosemary! ginger! $anilla! cinnamon! nutmeg!
clo$es lemon peel4" #oil for another 1.)1: minutes! 3o$ercooking remo$es too much
honey fla$or4! skimming off foam as needed 32 to < times during last 1:
minutes4" After 1: minutes! add 1rish Moss or clear gelatin to clarify"
After last skimming! turn off heat! add crushed fruit! and let steep 1:)<.
minutes while allowing mead to cool and clarify" After mead begins to clear!
strain off fruit with hand skimmer and pour mead through strainer funnel
into : gallon glass carboy jug" 6et cool to room temperature about 24 hours"
After 24 hours! warm up 1 cup of mead in microwa$e! stir in 1 packet F8ed
%tarF *hampagne! Montrechet! or 5pernet yeast 3or Ale yeast in order to make
mead ale4! and let sit for :)1: minutes to allow yeast to begin to work" Add
this mead/yeast mi(ture to carboy jug and swirl around to aerate! thereby
adding o(ygen to mead/yeast mi(ture" /lace run)off tube in stopper of bottle
with other end of tube in large bowl or bottle to capture Fblow)offF froth
6et mead sit undisturbed - days in cool! dark area" After initial $iolent
fermenting slows down and mead begins to settle! rack off 3siphon off4 good
mead into clean sterili9ed jug! lea$ing all sediment in bottom of first jug"
Attach airlock to this secondary carboy" After 4)& months! mead will clear"
'uring this time! if more sediment forms on bottom! good mead can be racked
off again to another clean sterili9ed jug" ,hen bottling! in order to add
carbonation! add either 1/4 tsp" white table sugar per 12 o9 bottle! or stir
in 1/2 to 1 lb raw honey per : gallons mead 3by first dissol$ing honey with
a small amount of mead or pure water in microwa$e4" 5njoyC %kOlC
oney)Maple Mead
1ngredientsA
3recipe for 2 gallons or maybe a little more4
2 2uarts maple syrup 3that hurtP! as *harlie /apa9ian says4
2 to 2)1/2 lbs light honey 31 used clo$er4
acid to taste))1 think 1 used a little less than 1 tsp of acid blend for
this batch"
/asteur *hampagne yeast
/rocedureA
#ring honey and maple syrup to boil in enough water to li2uefy" Add acid
and a bit of nutrient if desired" 31 don't think you QneedQ yeast
nutrient))the maple syrup seems to ha$e the necessary stuff in it"4 %kim
for a minute or two! enjoying the fla$or of the yummy foamy stuff" A)4
*ool" 0hen add water to make a 1"12. %+ must" /itch with working /asteur
*hampagne yeast" /repare for a moderately $igorous fermentation" 8ack
off after primary fermentation! and once again if it isn't clear in a
few more weeks" 1 topped off the gallon jugs with boiled water after the
first racking))that seemed to help settle the yeast"
#oth batches 1 made this summer 3the first with about half this much
syrup4 fermented out to almost e(actly 1"..." 0hey fermented and cleared
at -.)-2@ in &)8 weeks"
0he result 3that's what you'$e been waiting for4A a beautiful! crystal)
clear brilliant straw)colored li2uid! slightly sweet! with a monster
alcohol palate and strong bourbon notes" %moooooth"
0hen! for a stellar! absolutely world)class result! take the three month
old young mead and prime with a small 2uantity of fresh yeast 31/4 pack
or less4 and about 1"2: ( 3or perhaps a little more4 what you consider a
normal dose of sugar for beer" #ottle 2uickly and carefully! and let
age for at least & months! turning and shaking gently a few times during
the first weeks"
0he sparkling honey)maple mead will wow absolutely anyone" %er$e it ice
cold in your best champagne flutes"
oney #eer
#oil an ounce of ground ginger with half a gallon of water for 1/2 an hour!
then put it into a pan with a pound of white sugar! 2 ounces of lime juice! 4
ounces of clear ) run honey! the juice from < lemons! and another half)gallon
of cold water" ,hen the mi(ture is just luke)warm! add a large teaspoon of
yeast spread on a piece of toast" 6ea$e for 12 hours and then strain through
muslin" After gi$ing it an hour or two to settle! carefully bottle"
ot Apple *ider
1 1/2 gallons Apple *ider
2 whole cinnamon sticks
: clo$es
1 large orange! sliced thin with peel left on
1/2 lemon! sliced thin with peel left on
1/2 cup sugar
'irectionsA 1n large pot! combine cider! cinnamon sticks! clo$es! orange and
lemon slices! and sugar to taste" %er$e hot"
ot #uttered *ranberry *ider
4c apple cider
4c cranberry juice cocktail
<F cinnamon stick
1c dark rum 3optional4
20 honey! or to taste
&0 unsalted butter! cut into bits
1n a stainless steel or enamelled saucepan! combine the cider! cranberry
juice and cinnamon stick! and bring to a boilI simmer for 1. minutes"
8emo$e pan from heatI stir in rum! honey and butterI stir until mi(ed
well and butter is melted" 6adle hot buttered cider mi(ture into heated mugs
owling Rack oney /umpkin Mead
0his mead is the colour of a ripe peach and smells like autumn lea$es )
perfect for a ar$est party or %abbat"
1 sound! hard)rind pumpkin 3appro(" 2 2uart capacity4
/araffin wa(
1 1/2 2uarts of water
4 lbs" honey
2 each oranges and lemons
1 pkt" wine yeast
1 tea bag 3black tea4
/repare yeast starter"
%terili9e honey and water by boiling for 1. minutes! skimming the froth
as it rises"
8emo$e from heatI stir in sliced citrus fruits! including skins"
*ool to room temperatureI pitch yeast"
Allow to sit o$er night"
/repare pumpkin by cutting off the top with a sharp knife" 0he top must
FmateF with the bottom so cut carefully" *lean out the seeds! strings!
and membranes of the pumpkin" 8inse out with water"
/our the must into the pumpkin! lea$ing an inch of air space between
the li2uid and the rim of the opening" 8eplace the top"
/repare the paraffin/water bathA @ill a plastic bucket with hot water!
melt the paraffin wa( and float it on the water"
'ip the pumpkin! bottom first! into the warm paraffin until it is
coated up to its lid" >nce the paraffin begins to harden on the pumpkin skin!
seal the lid by carefully pouring paraffin o$er the top! making sure to
coat the seam"
%et the pumpkin in the middle of a shallow dishpaaan full of water to
keep and thirsty pickle worms at bay and place it in a dark! 2uiet
spot"
Allow to sit for two months! then siphon off and bottle"
HoteA 1t is probably a good idea to rack the mead into a glass
fermenter! fitted with an air lock! for e$aluation prior to bottling"
1f the fermentation is not complete and you bottle prematurely! the corks
and glass may blow"
6a$ender 6imeade
%er$ingA 8
& cups water 3di$ided4
1 </4 cups sugar
1/4 cup dried or 1/< cup fresh la$ender flowers
1 teaspoon grated lime 9est
1 cup 3about 8 limes4 fresh)s2uee9ed lime juice
6ime slices 3optional4
1" 1n a 2)2uart saucepan! combine 2 cups water! the sugar! la$ender!
and lime 9est" #ring to a boil o$er high heat"
8educe heat to low and simmer!stirring until sugar dissol$es"
8emo$e pan from heat and let syrup stand 1. minutes"
%train and discard la$ender"
2" 1n a large pitcher! stir together remaining 4 cups water! syrup! and
lime juice"
%er$e o$er ice! adding lime slices if desired"
6itha >ld @ashioned 8oot #eer
1 cake! compressed yeast
: lbs! sugar
2 o9! sassafrass root
1 o9! hops or ginger root
2 o9! juniper berries
4 gallons! water
1 o9! dandelion root
2 o9! wintergreen
,ash roots well in cold water" Add juniper berries 3crushed4 and hops"
/our 8 2uarts boiling water o$er root mi(ture and boil slowly 2. minutes"
%train through flannel bag" Add sugar and remaining 8 2uarts water" Allow to
stand until lukewarm" 'issol$e yeast in a little cool water" Add to root
li2uid"
%tir will" 6et settle then strain again and bottle" *ork tightly" 7eep in a
warm room : to & hours! then store in a cool place"
/ut on ice as re2uired for use"
6o$e #e$erages
Biolet 6iaison #rew
1 6emon! sliced
1 Kt %pring water
1 >range! sliced
2 whole *lo$es
1/2 cup packed Biolet petals
/lace first four ingredients in a pan" eat li2uid until tepid! but not hot"
Add the $iolet and simmer until they are almost see)through"
%train and ser$e hot or cold in one glass with two straws to share with your
lo$ed one"
6o$e 0ea for 0wo
2 tsp 8ose petals
1 tsp %pearmint herb
1 tsp 6icorice root 3ground4
1 tsp awthorn herb
a pinch of the followingA coriander! cinnamon! nutmeg
Banilla or +inger oney to taste
#ring < cups of water to a boil"
/lace the herbs and spices listed abo$e in the hot waterI simmer on low for <
minutes" 8emo$e from heat and allow to steep for : minutes longer"
%train tea before ser$ing"
Aphrodisiac /assion 'rink
1 pinch 8osemary
2 pinches 0hyme
2 tsp #lack 0ea
1 pinch *oriander
< fresh Mint lea$es 3or 1/2 tsp dried4
: fresh 8osebud petals 3or 1 tsp dried4
: fresh 6emon tree lea$es 3or 1 tsp dried 6emon peel4
< pinches Hutmeg
< pieces >range peel
/lace all ingredients into teapot"
#oil < cups of water! then add to the teapot"
%trainI sweeten with honey! if desired"
%er$e hot"
6o$e ,ine
< tsp *innamon
< tsp +inger
1 one)inch piece Banilla bean
2 cups 8ed ,ine
2tsp 8hubarb juice 3optional4
%core the $anilla bean along its length"
Add the herbs to the red wine with the $anilla bean"
Add the 2 teaspoons of rhubarb juice 3if a$ailable4! and let sit for < days"
%er$e"
Mabon ,ine
4 *ups apple cider
1/2 tsp whole clo$es
4 *ups grape juice
1 tsp allspice
2 cinnamon sticks!
4F long additional cinnamon sticks! &F long for cups
1n 4 2uart pan! heat cider and grape juice"
Add cinnamon! allspice and clo$es" #ring to just boiling"
6ower heat and simmer : minutes" %er$e with ladle from cauldron"
Makes 8 cups"
Mabon ,ine Moon *ider
4 cups apple cider
4 cups grape juice
2 cinnamon sticks! 4 inches long
1 tsp" allspice
1/2 tsp" whole clo$es
additional cinnamon sticks for cups! & inches long
1n a 4 2uart sauce pan! heat cider and grape juice" Add cinnamon!
allspice! and clo$es" #ring it to a light boil! then lower heat! and
simmer for : minutes" ser$e with a ladle from a cauldron"
makes 8 cups"
Maple Mead
0his mead was made from an original recipe 1 de$eloped when 1 was staring into
my larder one day" 6ooking for some breakfast and staring at a bottle of pure
maple syrup! 1 reali9ed that syrup would ferment with honey! just like
fruit" 'rawing upon 3at that time4 < years of brewing e(perience! 1 came up
with the following recipe for 1 gallonA
1ngredients
< lbs oney
< 0#% lemon juice
1/4 cup brown sugar
4 o9 $ery strong tea
< fluid o9 of /ure maple syrup
yeast according to preference
#oil some water and pour about 4 o9 into a cup with a single teabag" 6et this
sit for a couple of hours" #oil honey with - cups of water until it stops
foaming! then add maple! brown sugar! lemon! and tea" 0urn of the heat and
let cool" /itch yeast when appro(imately -. degrees @"
1 tried hard to stick to 'period' ingredients like lemon juice and tea
3instead of using chemicals4" 0he lemon juice adds acidity and the tea adds
tannin"
6et it ferment for a month! and then rack into a secondary" After about 2
more months! rack again and taste" 1f you like it! bottle it" 1f not! let it
sit another couple of months and then bottle" 1f you don't like sweet meads!
you can cut the honey down to either 2 or 2 1/2 lbs" 'rink at your leisureC
Marigold ,ine
1H+85'15H0%A
2 2uarts marigolds 3use *alendula officinalis only4
1 gallon boiling water
1 campden tablet! crushed 3sterili9er4
thinly pared peel and juice of < tangerines or other soft citrus fruit
thinly pared peel and juice of 1 lemon
:M cups sugar
1L cups white raisins! finely chopped
wine yeast
yeast nutrient
1H%08=*01>H%A
,ash the flowers and put into a large container" Add the boiling
water and stir in the *ampden tablet" 6ea$e for 24 hours"
'raw off 1 cup of the li2uid! add citrus peel and heat to just on the
point of boiling" Add the sugar! stirring until dissol$ed" *ool to
body temperature! then pour back into the original container" Add
raisins! citrus juice! yeast! and nutrient" *o$er and lea$e : days to
ferment! stirring twice each day"
%train through a double thickness of muslin" /our into a fermenting
jar fitted with a fermentation lock and lea$e to continue fermenting"
8ack the wine as it begins to clear"
,hen completely clear! store in a cool! dark! dry place for si(
months to mature"
Master 8obyyan's Kuick Mead or ,eak oney 'rink
'rinks of fermented honey and water are some of the earliest known to man"
0his weak honey drink is based on a recipe from %ir 7enelme 'igbie's *loset!
although 8obyyan has modified it"
>riginal recipe
0ake nine pints of warm fountain water! and dissol$e in it one point of pure
white honey! by la$ing it therein ! till it be dissol$ed" 0hen boil it
gently ! skimming it all the while! till all the scum be perfectly scummed
offI and after that boil it a little longer! perad$enture a 2uarter of an
hour" 1n all it will re2uire two or three hours boiling! so at least one third
part may be consumed" About a 2uarter of an hour before you cease boiling! and
take it from the fire! put to it a little spoonful of cleansed and sliced
+ingerI and almost half as much of the thin yellow rind of >range! when you
are e$en ready t take it from the fire! so as the >range boil only one walm in
it" 0hen pour it into a well glassed strong deep great +ally)pot! and let it
stand so! till it be almost cold! that it be scarce 6uke)warm" 0hen put into
it a little sil$er spoonful of pure Ale)yeast and work it together with a
6adle to make it fermentA as soon as it beginneth to do so! co$er it close
with a fit co$er! and put a thick dubbled woollen cloth about it" *ast all
things so that this may be done when you are going to bed"
He(t morning when you rise! you will find the barm gathered all together in
the middleI scum it clen off with a sil$er spoon and a feather! and bottle up
the 6i2uor! stopping it $ery close" 1t will be ready to drink in two or three
days! but is will keep well a month or two" 1t will from the first! $ery 2uick
and pleasant"
Master 8obyyan's recipeA
Add one" pound of honey to : 2uarts of water! bring the mi(ture to a simmer
and skim the foam as it rises! until there is no more foam! appro(imately <.
minutes" Add appro(" 2 tbsp" coarsely chopped fresh ginger! the juice of one
lemon! and 8 clo$es! stuck into the lemon peel for easy remo$al" #oil for 1:
minutes! then remo$e from the heat and cool to lukewarm" /lace the wort in a
jug! straining the ginger and lemon pieces out" Add 1/4 tsp" ale yeast! and
fit a fermentation lock"
After 48 hours! bottle and store at room temperature" After 48 hours in the
bottle! refrigerate
Master 0erafan's *lo$e Mead
1ngredients
1 +allon ,ater
< lbs oney 31 2uart4
1 6emon 12 *lo$es
1 cup strong tea 5pernay 11 yeast
Add the honey to one gallon of boiling water" 0urn off the heat and stir well"
%lice or juice the lemons and add along with the clo$e and tea" 6et stand
co$ered until cool" /our into a gallon jug and add the yeast" 5pernay 11 yeast
works $ery well! but champagne yeast or ale yeast are also fine"
6et it ferment for 18 days! and then siphon into bottles" %eal or cap the
bottles and let sit at room temperature for two weeks! then put in the
refrigerator" Dou can drink it at any" time now"
Mulled *ider
2 2uarts apple cider
2 2uarts of apple juice
1 cup of honey
1 teaspoon whole allspice
1 teaspoon whole clo$es
1 cinnamon stick
1 teaspoon ground nutmeg
1 large seedless orange sliced with peel
1 large green apple sliced with peel
: cinnamon sticks appro(" <): inches
/lace all in either a large crock pot on high heat for appro(" 4 hours or in
a saucepan o$er medium heat for M hour" 'o not allow to boil" Dou may wish
to strain the spices out but some people prefer to lea$e< them in and
carefully drinking around them and eating the fruit once the cider is
consumed"
Hon Alocholic Mead
2 cups honey! dark is ok! amber is better"
4 cups water
1/4 cup lemon juice! from concentrate os ok! fresh is better
2 cinnamon sticks
and if desired you can add some ground cinnamon! clo$es! nutmeg J
allspice
put all ingredients in a large pot together
bring to a biol stirring constantly
reduce heat so you don't scald it
continue boiling for at least 1.)1: minutes! stirring it all the time
remo$e from heat and allow to cool somewhat it the pot
a thin QskinQ will de$elop! just stir that back into the mead
when it is QwarmQ you can pour it into bottles or ser$ing container
3if i am bottling it for the fridge i put a fresh cinnamon stick in
each bottle4
%er$e icy cold >8 warm as desired"
/an ,ine
1H+85'15H0% D>= ,166 H55'A
1 +A66>H >@ ,A058
1 12o9 *AH @8>S5H +8A/5 R=1*5
1 12o9 *AH @8>S5H ,105 +8A/5 R=1*5
< />=H'% >@ %=+A8 >8 >H5D
1/2 /A*7A+5 A*01B5 D5A%0
'185*01>H%A
%uspend the yeast in 1/4 cup of warm water" 0hen in a large pan! begin warming
the juices and the water! add the sugar or honey slowly! stirring contiunously
until it dissol$es"
Allow it to cool to luke warm and then add the yeast which has been acti$ated
by soaking in the slightly warm water 3 8ememberA if the water is too hot for
the yeast it will kill it and ruin the entire recipe""" it must be just
slightly warm" 4 co$er the mi(ture lightly and allow to sit o$er night" 'o not
let it get too cold as the yeast will deacti$ate and if it gets to hot! you
already know what happens! keep it room temperature"
0he ne(t morning pour it into bottles with Q 6>>%5 Q corks" 0hese must be
loose as they will pop many times o$er the ne(t few weeks of fermenting" >nce
the fermenting process has slowed! then the corks can be put in tightly as it
continue to ferment for the ne(t si( to eight months"
0est the sweetness of the wine periodically to assure that you aren't going to
end up with pucker punch instead" 1f too tart!just return it to the sto$e and
add enough sugar or honey to suit your taste!bring the mi(ture to a boil! then
bottle tightly in an airtight container and store in a dark area until used"
/assion /otion for 6o$ers
0o bring more passion into your li$es! use the following potion for
yourself and/or your lo$er"
Hot $ery tasty! but $ery 5ffecti$e"
#y the light of a red candle! bring one 2uart of water to a boil in your
cauldron" 8emo$e from heat and add two cups of coarsely chopped fresh
parsley herb" *o$er the cauldron and allow the potion to steep for an
hour" 'rink two cups of the passion potion at least twenty minutes
before making lo$e with your partner" #e certain this brew is $ery warm
when you drink it"
8emember" 0he microwa$e is a perfect magickal tool! it does after all
produce heat! the element of the %outh"
/each >range Mead
%i9e - gallons
1. lbs 0ropic #ee >range #lossom oney! 5dgewater! @6
:. count *olorado western slope peaches 3yumm4
1)1/2 tbsp gypsum
1 pack Munton J @ison ale yeast 3oops! we ran out of wine yeast4
-/8 cup corn sugar 3bottling4
>+ T
@+ .";;- ? &- deg @
*ommentsA At bottling time it tasted just like bubble gum"
aged nicely and keeps getting better after : years"
$ery unusual and comple( fla$or"
/ink 'andelion ,ine 3Midsummer4
0his is a think ahead recipe as it takes one year to age properly" 'uring the
hot summer months! when dandelions dot your unsprayed! unpolluted yard 3or if
you are growing them in your garden4! smile! thank the earth and make some
ritual wine for ne(t year or as a gift to someone"
2 2uarts dandelions blossoms
2 cups fresh or fro9en raspberries
1/4 tsp" cinnamon
2 2uarts water
1 lemon
4): cups sugar
1/< cake acti$e yeast 3or wine yeast4
0ake the blossoms! remo$e stem and lea$es! and boil in water" 8emo$e from heat
and let stand o$ernite! then strain" 0hen add lemon! raspberries! cinnamon and
sugar 3so its o$erly sweet to the taste4" ,arm mi(ture o$er low flame until
the sugar is dissol$ed 3honey many be substituted in e2ual proportions4"
He(t! when the mi(ture is lukewarm! add acti$e yeast which as been suspended
in warm water" *o$er the pan with a towl and let it set for three days
undisturbed" As you check it! $isuali9e the energy in your wine increasing
e$en as thhe bubbles are forming 3 a sign of fermentation starting4"
@inally! strain the mi(ture again and bottle in loosely corked bottles" >nce
the corks no longer pop out! tasted to see if the wine needs any additional
sugar" 1f so! return it to the sto$e and sweeten to taste! but bring it to a
boil so as to kill the yeast" *ork tightly and let age for one year in a cool!
dark area best results"
Magickal AffiliationsA creati$ity! god energy! increasing power! psychic
attunement! lo$e"
5njoy this li2uid of the 5arth and %ky or if you wish! you can use this as a
offering for spells or spirits of your gardenC
/urple a9e Mead
%i9e - gallons
; lbs Alfalfa's wildflower honey
U1. lbs fresh blended bluberries 3turned to jello while it waited4
1 o9 cascade leaf hops 3boiling4
1 tbsp gypsum
1 tsp ascorbic acid
1 big pinch 1rish moss
1 pack red star champagne yeast
-/8 cup corn sugar 3bottling4
>+ 1".:. ? 1.. deg @
@+ 1".21 ? -2 deg @
*ommentsA 0asted e(tremely good at bottling! aged nicely"
%till ha9y after all these years"
8aspberry #rown Ale
*lassificationA brown ale! raspberry ale! fruit beer! e(tract
%ourceA #ill @ullerton
>ne of the brews 1 concocted this fall that turned out to be $ery good was
this one"
1ngredientsA
<"< lbs hopped dark li2uid malt e(tract
< lbs light dry malt e(tract
1 o9" cascade hops 31/2 brewing 1/2 finishing4
: lbs fresh raspberries
,yeast li2uid 5nglish Ale yeast
/rocedureA
1 mi(ed the wort and cooked it for <. minutes then lowered the temp to 1-.
and kept it there for about ten minutes" After one week 1 transferred the
brew from primary to secondary fermenter" 1 kept it in the secondary
fermenter for < 1/2 weeks then bottled"
8oot *offee
1ngredients
& to 8 fresh dandelion roots
4 to & burdock roots
< to 4 chicory roots
1 cinnamon stick 32 inches4
1/4 cup chopped dried licorice root
1 tablespoon ground dried ginseng root
0his coffee substitute can be brewed in the coffee maker! as you would
regular coffee" Dou can use any or all of the roots listed in the
recipe))blend them to your preference" 6icorice has a sweet tasted!
and dandelion and burdock ha$e a nutty! earthy fla$or" *hicory has a
more coffelike bitter fla$or! and cinnamon will add a sweet! spicy
taste" +inseng's musky fla$or complements the others! and the herb
adds more health benefits to the drink" 1f you cant final
all the roots fresh! just buy them already dried at a health)food
store"
*autionA to be on the safe side! lea$e out the licorice if you ha$e
high blood pressure"
'irectionsA /reheat the o$en to <.. @" %crub the dandelion! burdock!
and chicory rootsI finely chop in a food processor" %pread the
chopped roots on a large ungreased baking sheetI roast for 4: minutes!
stirring after 2. minutes! until golden brown" 8educe the o$en
temperature to 2.. @I bake 1 hour or until thoroughly dry! stirring
e$ery 2. minutes" Allow to cool"
Meanwhile! crush the cinnamon stick using a mortar and pestle! food
processor! or blender" 1n a bowl! combine the roasted roots with
cinnamon! licorice! and ginseng" 0ransfer to an airtight jar to
store" 0he roots must be thoroughly dried before storing"
0> #85, 8>>0 *>@@55A 8ight before brewing! grind small amounts at a
time with a mortar and pestle! coffee grinder! or mini food processor"
=se 1 tablespoon of ground roots to e$ery 1 cup of water" #rew in a
coffee maker as you would regular coffee"
8>%5MA8D'% 8>>0 #558 0>H1*
DieldA 4 ser$ings
< o9 %assafras #ark! dried
2 o9 %arsaparilla! dried
1 o9 'andelion 8oot! dried
1 o9 #urdock 8oot! dried
1/2 o9 +round +inger
1/2 o9 +round *innamon
1/4 o9 >range /eel! dried
0his sweet! bracing drink from 8osemary +ladstar %lick is reminiscent
of old)fashioned root beer! due to the sassafras" 1t has a cleansing!
re$i$ifying effect from the dandelion! burdock and sarsaparilla"
Mi( together all ingredients and store in a tightly closed container"
1n a large pot combine 1 2uart of water and 4 tablespoons of dry
mi(ture" #ring to a boil! co$er and simmer for 1: to 2. minutes"
%train and sweeten with honey or ste$ia 3also called FsweetherbF4 if
desired"
Makes about 4 cups BariationA @or iced tea! chill the simmered
mi(ture! then dilute it with 1 2uart of sparkling water" %er$e o$er
ice with a twist of orange peel"
%amhain *ider
2 2uarts of apple cider
1/2 cup confectioner's sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup apricot brandy
1n a large pot! combine the apple cider! confectioner's sugar! nutmeg!
cinnamon and ginger" %immer slowly on low heat for about 1: minutes"
0ake care that the cider does not boil" Add the apricot brandy and
ser$e the cider while it is still warm" 8efrigerate any lefto$er cider"
%er$es 8
%cottish %piced Ale
4 eggs
4 1/2 plus 1/2 cups %cottish Ale
1/4 cup clo$er honey
2 tablespoons butter! melted
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon clo$es! or to taste
,ith a wire whisk! beat the eggs with 1/2 cup of the ale until frothy"
eat the remaining ale in a small pot until hot! being careful not to let it
boil" ,hile continuing to beat the eggs! pour the hot ale o$er the mi(ture"
8eturn the mi(ture to the pot and add the honey! butter! and spices"
eat again but do not boil! or you will end up with scrambled eggs in your
drink"
/our into large mugs and drink hot! preferably in front of a co9y fire"
Associated olidaysA 6ughnasadh! %amhain! and Dule"
%tandard Mead 8ecipe
Q : gals Q
1: lbs honey
1 0psp gypsum
4 tsp acid blend
1/2 o9" yeast e(tract
1/4 tsp 1rish moss powder
1/2 o9 champagne yeast )re)hydrated ? 1.. to 1.: degrees @
%trawberry Mead
%i9e : gallons
& lbs Madha$a wildlower honey
4 lbs Madha$a clo$er honey
U12 lbs fresh strawberries
1 pack 6al$in 5*)1118 ,ine Deast prestarted in warm honey water
1 cup corn sugar 3bottling4
>+ 1".4 ? -; deg @
@+ 1".. ? -2 deg @
*ommentsA Must was heated to just below boiling and kept there for U 1/2 hour!
berries were added after fire was turned off and sat in cooling must for 1/2
hour" 0his batch cleared nicely and had a $ery tasty strawberry fla$or"
%yr Michael of Dork Mead
1ngredients
1 +allon ,ater
2 1/2 lbs oney
1 6emon 1/2 tsp Hutmeg
1 pkg Ale or *hampagne yeast
%yr Michael of Dork! raised in the 5ast 7ingdom! wrote the original article in
the 7nowne ,orld andbook on brewing" e has won 5ast 7ingdom brewing
competitons se$eral times with this recipe"
#oil the water and honey" Add the juice of the lemon and the nutmeg" #oil!
skimming the foam that rises to the surface! until it stops foaming" 6et cool
to blood temperature! actually under ;. degrees @! then pitch the yeast"
6et it work two and a half weeks! bottle it and let it age two weeks"
/=0 10 1@ 05 85@81+58A0>8! A% 10 *AH #5*>M5 5V/6>%1B5 1@ 65@0 >=0
A@058 01%"
'rink at your leisureC
0raditional /olish Mead
0rojniak ) 3F0ripleF )refers to water to honey ratio4 ) : gals
22 lbs honey
< gal water
1. tsp citric acid
2 tsp tartaric acid
1": tsp tanin
4 tsp yeast nutrient
*9worniak )3FKuadrupleF ) refers to water to honey ratio4 ) : gals"
1- lbs honey
4 gals water
1 tsp tartaric acid
1 tsp tanin
4 tsp yeast nutrient
Additi$es to /olish Mead
hops ) 2 o9s
1 tsp ginger
part of a stick of cinamon
1/2 stick $anilla
pinch of nutmeg
& clo$es
2 pepper corns
lemon skin
orange skin
champagne! sherry or Madiera yeast ) rehydrated at 1.. degrees @"
'irections
#oil water! add honey and citrus skins" 0ie hops and spices in a
cloth with a small stone so that the cloth bag sinks to the bottom"
#oil the li2uid and skim until clear"
8emo$e from heat! allow to cool" /lace li2uid in primary
fermenter! add rehydrated yeast" %kim! then rack to secondary
fermenter" 1f using hop pellets! se$eral rackings may be
re2uired" Allow se$eral weeks! or at least two to three years for
the *9worniak or 0rojniak respecti$ely" 0he sugar reading should
be 9ero or less upon completion of fermentation" #ottle and age
at least one years" >riginal recipe calls for aging between
se$en and one hundred years"
Bampires 7iss
2 o9" $odka
1/2 o9" dry gin
1/2 o9" dry $ermouth
1 tbsp" te2uila
/inch of salt
2 o9" tomato juice
>ld @ashioned! shake with ice! strain o$er ice"
Boodoo 6o$e /otion *ocktail
1 >9" Bodka
1 >9" *rWme de *acao
1 >9" +in
1 >9" 'ark 8um
/our o$er ice with se$eral fresh mint lea$es in a 0all +lass"
#urn a pink and red candle anointed with mint oil"
Boodoo 6o$e /unch
4 >9" 'ark 8um
4 >9" >range Ruice
2 >9" 8ed ,ine
%er$e in 0all +lass with a slice of orange and a cherry
Boodoo 6o$e %ecret
1/2 >9" #acardi's 1:1 8um
1/2 >9" 'ark 8um
1 >9" *ognac
1 >9" 6emon Ruice
1 >9" >range Ruice
%er$e o$er ice in a 0all +lass
Boodoo %e( *offee
1 6arge *up 'ark 8oast 6ouisiana *offee J *hicory
Add 1 >9" boiled Milk J 1/2 0easpoon *innamon
After pouring coffee! milk and cinnamon into a cup! add 1 >9" 'ark 8um
%prinkle *innamon on top of coffee and ser$e
,assail
2 2uarts apple cider
4 cups orange juice
juice of two lemons
at least 1 cup honey
4 sticks cinnamon
2 0b whole allspice
2 0b whole clo$es
1 tsp grated nutmeg
eat it upC
put the allspice and clo$es in a little cloth bag or tea ball"
,hite ,itch *ocktail
1o9 light rum
2 tsp ,hite creme de *acao
2tsp *ointreau or 0riple %ec
Ruice of 1/2 a lime
*lub soda
Mi( li2ueuers with crushe dice" %hake and strain into a
collins glass" Add the lime juice! then fill with club
soda"
,itches #rew
8 cups cranberry juice
& cups apple cider
1ce cubes
Mi( 8 cups of cranberry juice and & cups of apple cider in a punch bowl"
Add ice cubes and ser$e"
Dule #rew
4 parts cinnamon
4 parts allspice
2 parts nutmeg
2 parts lemon peel
2 parts clo$e
1 part bay
2 parts chamomile
:. parts black tea
eat until well steeped" %er$e with thin apple slices
Dule /unch
1 gallon cranberry juice
2 litres ginger ale
juice of one lemon
Add it all together J enjoy with friends"