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Learn to make a mint julep.

Fires of Pompeii Cider
  • 1 part Garlic
  • 1 part Horseradish
  • 1 part Onions
  • ½ part Fresh ginger
  • Cayenne to taste (just a few grains will do)
  • Honey to taste
  • Apple Cider Vinegar.

Chop fresh garlic, onions, and horseradish into small pieces. Grate fresh ginger. The amounts and proportions vary according to your particular taste.. If unsure, start with equal amounts of the first three ingredients and roughly half part ginger the first time you make this; you can always adjust the flavors in future batches.

Chop enough of the first four ingredients to fill a quart jar approximately half full. Put in wide mouth quart jar and cover with Apple Cider vinegar (keep vinegar about two to three inches above the herbs). Add cayenne to taste (just a small amount or will be too hot!). Let sit two to three weeks. Strain and discard spent herbs. Add honey to taste (add the honey after you strain the rest of the herbs).

Fires of Pompeii Cider should taste hot, spicy and sweet. Great as a winter time tonic and/or as a remedy for colds and coughs. I loved to take little shot glasses as a tonic and often people use it as salad dressing and/or on rice or steamed vegetables. It’s quite tasty!

Candy Corn Cordials

Ingredients
  • For the infused vodka:
  • ½ cup candy corn
  • 1 ½ cups vodka

For the cordials:
  • 2 ounces orange liqueur
  • Juice of ½ lemon
  • Candy corn, for garnish

Directions:

Infuse the vodka:
Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Make the cordials:
Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Photograph by Levi Brown; Manipulation by Lee Almodovar
Recipe: Food Network