Drink Mix Ingredients:
25 gr. YeastProcedure/Directions:
Put the slices of rye-bread in the oven (200 degrees Celsius) for about 45 mins, until they're dried. Boil the 8 liters of water. Crumble the dried rye-bread, put it in the boiling water for about 5 mins. Let it the water, and rye-bread rest for 4 hours, covered with a tea-cloth. Crumble the yeast, 15 mins before the 4 hours are over. Mix the crumbled yeast with some sugar and the luke warm water. Let it rest for 15 mins. Filter the water-rye-bread mix in a kitchensieve. Carefully extract all water from the rye-bread. Wash, and peel the lemon. Add the lemon-peel, the sugar, the yeast and the mint. Stir the solution, and let it rest (covered) for 8 hours. Sieve the solution (tea-cloth). Bottle it. Put some raisins, a bit of lemon-peel, and a fresh leaf of mint in every bottle, close the bottles, and keep them in a cool place. Ready when the raisins start floating. Sieve the stuff one more time in a tea-cloth. Put the Kvas in the fridge 4 hours before drinking.Drink Mix Ingredients:
1 1/2 cup. BrandyProcedure/Directions:
Combine all the non-alcoholic ingredients in a heavy enamel or stainless steel saucepan, bring to a boil and simmer 5 minutes. Add the red wine and the port and bring to a boil again. Remove from heat and let steep, covered, for at least 2 hours. Then bring back to a simmer, add the brandy, and heat for 1 minute. If you want to be fancy you can put it into a warmed metal bowl, turn down the lights and ignite it before serving. Serve in irish coffee cup.Drink Mix Ingredients:
1 bottle. Red wineProcedure/Directions:
Put cardamon seeds, cinnamon, cloves and orange parts in nylon bag and tie top. In large saucepan put bag, half bottle of the wine, and the raisins. Cover and simmer for 15 minutes. Add remaining wine and the almond, heat through. In another saucepan warm about 1/3 of the brandy (or aquavit), pour in sugar and light with match to flame. When sugar has melted, pour in the remainder of brandy. If necessary extinguish flame with cover lid. Add sugar mixture to wine mixture. Pour in cups with raisins and almonds in each serving. Serve in irish coffee cup. A hot cup of glogg is the Scandinavian way of offering a warm welcome to a friend on a wintery evening.Drink Mix Ingredients:
1 cup. RaisinsProcedure/Directions:
Heat vine, add raisines and boiled. Mix Coca-Cola, tequila, orange juice and add to boiled vine with raisines. Toss bananas with hot red pepper flakes. Pour Don Perignon over bananas. Mix everything thougether and store in a glass jar. Put in a fridge for 8 hours. Served chilled with fresh cherries. Enjoy !!!Drink Mix Ingredients:
2 bottles. Red wineProcedure/Directions:
Pour the wine & vodka into a large pot. Add spices, fruit and nuts. Turn on the heat and bring the ingredients to a temperature just below the boil. Now for the fun part. Invite all of your guests into the kitchen. Place the sugar cubes in a sieve (one that you don't mind sacrificing to the greater good). Don oven mitts and set the glogg on fire. Ladle the burning glogg over the sugar cubes until it has all melted. I usually do this with the overhead lights off for greater theatrics. When the sugar is melted, cover the pot to extinguish the flame. Ladle glogg, fruit and nuts into irish coffe cups and serve.Drink Mix Ingredients:
1 1-2 piece. CinnamonProcedure/Directions:
Mix wine and spices, and heat it under cover some minutes on low heat - DO NOT BOIL. Add sugar, lemon peel and stir. Keep on heat and covered for a few more minutes. Serve with raisins and almonds. (You have to throw the almonds in boiling water for maybe a minute, and peel of the brown 'coating'. They should be white for use with glogg.) Serve in irish coffee cup.Drink Mix Ingredients:
1 5-6. RaisinsProcedure/Directions:
Boil water, sugars, beer and the yellow part of the lemon's peel. Let the mixture cool down. Peel the white part of the lemon's peel carefully and cut the fruit part of the lemon in small pieces and add to sima. Disolve the yeast in a bit of sima and add to sima. Put 5-6 raisins and 1 tablespoon sugar in every bottle. Put sima in bottles and close the bottles carefully. Leave sima in a cold place for a couple of days. Sima is ready when the raisins float. Sima will keep in cold place for 1-2 weeks.Drink Mix Ingredients:
1 1/2 cup. RaisinsProcedure/Directions:
take seeds out of cardamom pods, put the seeds and the rest of the spices (1-4) in cheesecloth bag. combine 1qt port, 1qt red wine, raisins and spice bag, simmer for 15-20 minutes. add remaining port, red wine and almonds, heat through (but not hot enough to evaporate remaining alcohol). In another pan, mix sugar with 1/3 of the brandy, light brandy on fire and melt sugar. When sugar is melted add remaining brandy. Then combine with the wine/port mixture. Drink!!!