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EX TRACTING

STIRRING UP HOLIDAY CHEER

written by STELLA FONG photography by DANIEL SULLIVAN

gingerbread liqueur

cranberry chocolate infused vodka liqueur

MAKES ABOUT 3 CUPS ½ c. fresh ginger, peeled, chopped 2 T. crystalized ginger, chopped 1 cinnamon stick 3 whole cloves 1 pinch of freshly grated nutmeg ¼ c. blackstrap molasses ½ c. rum 1 ¼ c. vodka

MAKES ABOUT 3 CUPS 2 c. fresh or frozen cranberries ½ c. granulated sugar 3 T. water 1 t. vanilla extract

MAKES 3 CUPS 2/3 c. cocoa nibs 1 1/3 c. vodka 1 vanilla bean, split lengthwise 1 ½ c. sugar

2 c. vodka

1 c. water

DIRECTIONS

DIRECTIONS

1 ¼ c. brandy DIRECTIONS Combine ginger, crystalized ginger, cinnamon stick, cloves, nutmeg and molasses in a small saucepan. Bring to a boil over medium heat. Cook for 10 minutes, stirring frequently. Cool. Pour ginger mixture into a quart jar. Add rum, vodka, and brandy. Tightly seal jar and shake well to combine. Steep at room temperature for one week. Strain into a clean jar or bottle. Keep in the refrigerator for up to six months. 74

YVW MAGAZINE

Combine cranberries, sugar, water and vanilla in a medium saucepan over medium. Bring to a boil and lower heat to a simmer. Cook for 5 minutes or until berries burst. Cool. Pour into a quart jar and add vodka. Tightly seal jar and shake well to combine. Steep at room temperature for one week. Store in a cool dark place for up to three weeks. Strain cranberries through a cheesecloth if desired. Keep in the refrigerator for up to six months.

Combine cocoa nibs and vodka in a jar with a lid. Shake and let steep at room temperature for one week. Strain nibs through a coffee filter into a clean jar or bottle. Bring sugar and water to a boil. Let it cool. Add to container. Keep in refrigerator for up to six months.