In a small saucepan bring the water to the boil, then add the sugar and cardamom pods, and stir until the sugar is dissolved. Let it steep for 30 minutes then store in an airtight container in the fridge for around 3 weeks. This creates a cardamom syrup. Heat the milk, cocoa powder, and a pinch of salt in a small saucepan until fully mixed. Whisk in the chocolate until it is completely ...
In a small saucepan bring the water to the boil, then add the sugar and ...
Infused with that wonderful aroma of orange and spices reminiscent of Christmas, this is a wonderful take on classic Christmas scents and flavours. Heat up the marmalade gently in a saucepan to make it runny. Add in the cardamom pods and crush to release their flavour. Once warmed for a couple of minutes take off the heat and leave to cool for 20 minutes. Once cooled, add the Cointreau and ...
Infused with that wonderful aroma of orange and spices reminiscent of Christmas, ...
Coconut purée, lime, and Lillet Blanc pair with gin to make a tart yet tropical drink from Duggan McDonnell of Cantina in San Francisco—it was the official cocktail of San Francisco Cocktail Week. Fill a cocktail shaker with ice. Add gin, Lillet Blanc, coconut purée, lime juice, and the sugar syrup. Shake for 15 seconds. Strain into a chilled cocktail glass. Add a splash of tonic and a pinch ...
Coconut purée, lime, and Lillet Blanc pair with gin to make a tart yet tropical ...
A traditional Swedish take on mulled wine. Add the red wine, sugar, ginger, cinnamon stick, cloves and cardamom into a suitable large saucepan and heat slowly until the flavours have all infused. Do not let the mixture boil. Ladle into quirky Christmas mugs or latte glasses, garnish with orange peel and serve. ...
A traditional Swedish take on mulled wine. Add the red wine, sugar, ginger, ...
Put all the ingredients in a pan and bring to the boil. Turn off the heat and allow to cool for a few moments before pouring through a sieve. Garnish with orange peel and a cinnamon stick and serve. ...
Put all the ingredients in a pan and bring to the boil. Turn off the heat and ...
Rating: 1.63 / 5
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I need your help! I love working on Make me a cocktail, trying to create new functionality for users, to help them create great cocktails from limited budgets or hoards of spirits.
But it takes me hundreds of hours and literally thousands of pounds a year to sustain. Unfortuntely with the current upward trend I need your support to keep the site running.
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