Heat wine slowly in a large vessel. Put orange peel, cardamom seeds, cloves and cinnamon in a cheesecloth bag and place with the wine in the kettle. Boil slowly for 20 minutes, the add the almonds and raisins and boil slowly for another 20 minutes. Remove from flame and remove bag with spices and fruit peel.
Place a fine wire mesh over the kettle and put the lump sugar on it. Gradually pour the cognac over the sugar. Light a match and hold it near the sugar, letting it ignite the cognac. When all the sugar has melted and run over the mesh and through it, remove the mesh. Put the flame out by covering the kettle with a lid.
Serve hot in mugs with a few raisins and almonds in each mug.
Beat the eggs until lemon-colored and fluffy. Add the sugar gradually and continue to beat until the mixture is thick and pale in color. Stir the cooled coffee in slowly. Add brandy, mixing well.
Chill and serve cold.
Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl. Stir well to dissolve. Cut each washed cherry slightly to open, leave in pits. Place cherries in 2 sterile, quart wide-mouth jars or 1 larger aging container. Pour liquid mixture over cherries, stir and cap with tight lids. For the first two weeks, stir mixture several times. Let age in a cool, dark place. Age 3 months, minimum, for best flavor. Strain off liqueuer through wire mesh strainer, discard cherries. Strain again if needed for clarity. Re-bottle as desired.
NOTES : This recipe is exceptionally close to the classic ruby-red Cherry Heering Liqueur from Denmark. Use dark Bing, or other sweet red cherries for best flavor and color. You may vary the "almondish" taste by how you handle the cherry pits (pit the cherries, place some or all of them in a clean cloth and hit with a hammer to break them up slightly, and put the bits in the jars with the flesh).
SUGARLESS CHERRY LIQUEUR - substitute 1 cup apple juice concentrate for the sugar.
Squeeze juice from lemons. Cut rinds into small pieces. Mix juice, rinds, whiskey, water and sugar and let stand 24 hours. Stir often.
Strain through cheesecloth. Serve cold.
Boil sugar and water 10 minutes. Add the grated lemon rind and juice. Let cool.
Beat the egg well until light yellow.
When you're ready to serve the drink, put cracked ice in glasses. Mix the egg and the lemon syrup in a large pitcher. Add the club soda. Stir. Pour into glasses from as much height as you dare to make mixture foam.
Beat egg yolks and sugar together until light and fluffy. Slowly add the whiskey and mix gently. Add the milk, then the rum (or brandy). Mix lightly. Do not beat or stir.
Whip the cream and fold into mixture.
Beat the egg whites very stiff and fold in. Chill for at least 3 hours. Better still, refrigerate overnight.
Beat the egg yolk until lemon-colored and light. Add the sugar and beat well. Add milk and vanilla. Beat thoroughly.
Beat the egg white until stiff and fold it in gently. Pour into a tall glass and sprinkle with ground nutmeg.
To make it particularly tempting, add a dash of brandy or whiskey.
Put all spices and lemon peel in a double-thick cheesecloth bag. Tie it well.
Put the wine in a kettle and drop the bag into it. Let simmer for 20 minutes. Add the almonds and raisins. Let simmer 10 minutes more. Remove from heat. Remove the bag of spices. Pour the mixture through a sieve. Discard raisins and almonds.
Pour brandy over sugar cubes and ignite. Pour at once into wine mixture and serve hot in warmed mugs.
Beat egg yolk until light. Add sugar and beat again.
Beat egg white until stiff and fold in. Add liquors.
Fill a mug half full with hot milk. Stir in other ingredients and sprinkle grated nutmeg on top.
Combine the wine, apples, cinnamon, cloves, sugar and lemon juice in a saucepan. Bring to a boil and cook over low heat 20 minutes.
Strain through cheesecloth and return to saucepan. Reheat. Serve very hot in heated mugs during the winter holiday season as a change from eggnogs.
Boil the water, sugar and lemon rind for 5 minutes. Strain, and while the liquid is hot, add the cherries and cherry and pineapple juices.
When ready to serve, put a cake of ice or several trays if ice cubes in a large bowl. Pour club soda over the ice and mix in the peppermints.
Mix the strained lemon juice with the fruit syrup. Pour into bowl. Stir lightly to mix well.
Mix wine and sugar in a saucepan and bring to boil. Cook over medium heat 10 minutes. Cool 1 hour.
Add vanilla and brandy. Chill and serve cold.
Serves 10 to 12 Categories : Drinks from Denmark Smørgåsbord
Beat the egg yolk until lemon-colored and fluffy. Add the sugar a little at a time, beating well after each addition, until the mixture is light in texture. Add the whiskey and rum in small quantities, beating as you add.
Beat the egg whites stiff and fold in.
Whip the cream adn fold into the mixture a little at a time.
To make an extra-rich eggnog, add a scoop of vanilla ice cream to each cup.
Serves 10 to 12 generously without ice cream added. Eight more people can feast if you add scoops of ice cream to each cup.
Beat together the win, milk, cream and sugar. Beat well. Serve at once in champagne glasses.
If you prefer, whip the cream, then fold in the wine and sugar. Either version will keep you New Year's guests talking about your party for months to come.
Slice limes very thin. Peel the pineapple and slice it thin. Sprinkle sugar over fruits sparingly. Add cognac and rum. Mix well. Chill overnight.
When ready to serve, pour into punch bowl. Add the sweetened tea, soda, and champagne. Serve in glasses over cracked ice.