SC - Drink suggestions?

[Charles McCathieNevile]

You could always heat it up, which would drive off all the alcohol. 
wouldn't it? ;)

Charles

On Thu, 11 Dec 1997, jeffrey s heilveil wrote:

> Oh yeah, on the down side, the site is a middle school, so it is a bit
> dry...
> 
> Thanks though, I think I'll keep this one for around the house.
> 
> Bogdan
> 
> On Thu, 11 Dec 1997, Charles McCathieNevile wrote:
> 
> > Claree (Spiced Wine)
> > take halrf measure cinnamon, ginger, mace, 1/3 measure cloves nutmeg, 
> > malabathrum???; fennel anise, caraway seeds in the same amount (1/3?), 
> > cardamon and squiant a fourth of a measure, and spikenard 1/2 of all others.
> > 
> > Grind into powder, put in a cloth pouch, pour wine through and wring out. 
> > the more you pour through the stronger.
> > 
> > if you haven't everything, 2 measures cinnamon, mace, cloves ginger, 
> > and spikenard 1/2 of all the others.
> > 
> > (two anglo-norman culinary collections. Speculum 61/4 (1986) p877. 13th C)
> > 
> > But I don't have a redaction for it, and the qunatities may be wrong.
> > notes: squiant - a type of eastern grass - from the article.
> > 
> > Cheers
> > Charles
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