Malt Whiskey Ginger Wine Recipes

Steps:

• Pour the malt whisky and ginger wine into a saucepan. Add the cloves and cinnamon sticks.
• Heat until warm, but do not allow to boil. Pour and serve at once.

Steps:

• Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
• In a small heavy skillet or saucepan over very low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, 5 minutes. Using a slotted spoon, transfer them to a plate. Reserve butter.
• In a large mixing bowl, whisk eggs by hand for 1 minute. Gradually add sugar, and whisk until blended, 2 minutes. Add cream and milk, and blend. Add melted butter; whisk until smooth and thoroughly blended.
• Pour mixture into ice cream maker, and freeze according to manufacturer's instructions. When ice cream is stiff and about 2 minutes from finished, add pecans and chopped ginger while the drum is still turning. When really stiff and frozen, add whisky, and blend until whisky is incorporated. The ice cream will soften slightly with the addition of whisky. Transfer to an airtight container, and store in freezer until serving.

Steps:

• In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins.
• Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil.
• Add the brandy or Cognac and place into glass container.
• Refrigerate at least one day (or two, to taste), then strain the wine and serve in small glasses; it will be slightly cloudy but very tasty and very good for helping digest those large dinners everybody had!
• Note: honey and golden syrup have different tastes, and I like both. It's nice to have the both versions of the wine with made, for different folks' tastes!