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By Betty Сrocker

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Beverages. I. Heiss, Robert J. II. Title. 1 contents introduction pantry essentials chocolates and coffees paris after dark mayan hot chocolate with chile and orange café viennoise café brûlot café con leche hot milk chocolate and vanilla ice cream soda st. nicholas’s reward snowflake vanilla white chocolate café singapore mint chocolate cocktail café florentine teas, tonics, and tisanes the bonfire white ginger orange, mango, and cinnamon tea spicy mulled cider moroccan mint tea red rocket masala chai monk’s robe snow falling on pines rosy cheeks red bush tisane merry-making cocktails truly blue hot wasabi red snapper the bullet train wilted mimosa mistletoe and holly winter twilight pan-asian pear william fire and ice upside-down provençal panaché welcome cups and party punches admiral’s rum and brandy punch west indies pineapple cup glühwein wassail vin cuit swedish glögg ponche de frutas caliente gingered pear and apple punch cranberry claret cup angel’s kiss winter warmers and sweet dreamers hot buttered rum hot toddy dutch treat atholl brose hot speculatius tres leches highland fling lamb’s wool toasted caramel about the authors index introduction When the long days of summer turn cool and crisp, we stow away outdoor grills and retreat to the warmth of the kitchen.

Lower the heat, add the Chambord and cognac, and simmer gently until just heated through, about 2 minutes. • Put half a slice of lemon in each of two heatproof footed glasses, divide the potion equally, and enjoy. pan-asian pear william Pear William (Poire William) is a colorless eau-de-vie (a term that means “water of life”). Eaux-de-vie are strong and fiery spirits with a high alcohol content. Distilled from a single variety of fruit (in this case pears), they have remarkable flavors and aromas.

Vin cuit Vin cuit literally means “cooked wine,” a name given to this drink by winemakers in the south of France. Vin cuit is made from pressed grape juice cooked down to a concentrate, which is sweetened with seasonal fruit such as quince and a handful of nuts and allowed to ferment naturally in an underground cellar. This punch-style heated version incorporates aromatic sweet spices, a touch of Aleppo pepper (a mild chile pepper grown in northern Syria), and Passoã, an exotic liqueur featuring passion fruit and tropical citrus flavors.

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