VIN D'ORANGE PUNCH
To make this elegant winter party punch ideal for a chilly night, peak-season citrus and aromatics like vanilla bean, cinnamon, and cloves are infused with vodka and rosé for a whole week. This infusion time is worth it-it elevates this recipe from a casual mixer to a craft cocktail, with the added bonus of it being make-ahead so you can focus on the appetizers. When guests begin to arrive, all you'll have to do is top off their glasses with some bright and bubbly ginger ale and get to partying!
Provided by Martha Stewart
Categories Drink Recipes
Time P7D
Number Of Ingredients 11
Steps:
- Stir together wine, vodka, vanilla pod and seeds, cinnamon sticks, sugar, citrus slices, and cloves in a large nonreactive container. Cover with plastic wrap; refrigerate 1 week.
- Strain through a fine-mesh sieve lined with cheesecloth or a paper towel into an ice-filled punch bowl; discard solids. Add ginger ale, garnish with citrus rounds, and serve immediately.
VIN D'ORANGE (ORANGE WINE)
Provided by Susan Herrmann Loomis
Yield Makes about 2-1/2 quarts vin d'orange
Number Of Ingredients 6
Steps:
- 1. Place the orange skins, wine, vodka, coffee beans and the vanilla beans in a non-reactive bowl. Add half the sugar and stir.
- 2. Place the remaining half of the sugar in a small, heavy-bottomed saucepan over medium heat and let it caramelize to a deep golden, rotating the pan from time to time to make sure all of the sugar caramelizes evenly. Remove the pan from the heat and pour the caramel into the bowl holding the oranges and the liquid, being careful to pour slowly so that the caramel doesn't get on your skin. The caramelized sugar will immediately turn hard, but don't be concerned. It will eventually melt into the liquid.
- 3. Cover the bowl and let sit for six days, stirring several times a day.
- 4. Strain the wine through three thicknesses of cheesecloth and decant into bottles. Cork the bottles and let them sit for at least 1 month and up to 1 year before opening.
VIN D'ORANGE
Oranges steeped in rosé produce a powerfully pretty house wine, with a flavor akin to Lillet or Campari. The most traditional versions from the south of France are made with bitter Seville oranges, the ones used for marmalade. This recipe, from Sally Clarke, a chef in London, is adjusted for the sweetness of American fruit. Your citrus should be organic and clean, because anything on the peel will end up in the wine. The end result is lovely plain or mixed with sparkling wine or water.
Provided by Julia Moskin
Categories brunch, dinner, cocktails, project
Number Of Ingredients 8
Steps:
- Slice the citrus in thick wheels and place it in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add the sugar, vanilla bean, cinnamon stick, the rosé and the vodka.
- Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 48 grams
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