VANILLA INFUSED VODKA RECIPE RECIPES

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RASPBERRY GIN RECIPE - BBC GOOD FOOD



Raspberry gin recipe - BBC Good Food image

Preserve the taste of summer in a bottle with this raspberry gin, perfect topped up with tonic. The gin will keep its lovely pink hue for a few months

Provided by Barney Desmazery

Categories     Cocktails, Drink

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 3

350g raspberries
150g sugar
700ml bottle of gin

Steps:

  • Tip the raspberries and sugar into a 1.5L sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the first week. After 2-3 weeks, strain the gin through a sieve. Pour the gin into mini bottles, and label. The gin will keep its vibrant pink colour for a few months and will be drinkable for a year. Use the boozy raspberries in a cocktail or trifle, or turn them into a granita.

Nutrition Facts : Calories 77 calories, CarbohydrateContent 5 grams carbohydrates, SugarContent 5 grams sugar

SWEDISH GLöGG RECIPE | BON APPéTIT



Swedish Glögg Recipe | Bon Appétit image

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

Provided by Marcus Samuelsson

Yield Makes about 1½ quarts

Number Of Ingredients 12

2 cinnamon sticks, broken into pieces
1 tsp. cardamom pods
1 small piece ginger, peeled
Zest of ½ orange
6 whole cloves
½ cup vodka
1 750-ml bottle dry red wine
1 cup ruby port or Madeira
1 cup granulated sugar
1 Tbsp. vanilla sugar
½ blanched whole almonds
½ cup dark raisins

Steps:

  • Crush cinnamon and cardamom in a mortar and pestle (or put them on a cutting board and crush with the bottom of a heavy pot.) Transfer to a small glass jar and add ginger, orange zest, cloves, and vodka. Let sit 1 day.
  • Strain vodka through a fine-mesh sieve into a large saucepan; discard spices. Add wine, port, granulated sugar, vanilla sugar, almonds, and raisins and heat over medium just until bubbles start to form around the edges.
  • Ladle glögg into mugs, with a few almonds and raisins in each one. Keep any remaining glögg warm over very low heat until ready to serve (do not let it boil).

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