[Sca-cooks] cordials

[Kathleen A Roberts]

On Thu, 22 Dec 2005 12:03:32 -0500
  "marilyn traber 011221" <phlip at 99main.com> wrote:
> People who first get geeked up about making 
>> liquors in SCA world have to get past the "fancy, sweet 
>>recreational 
>> drink" stage of development to reach the point of 
>>curiosity about 
>> the more likely uses of their products by the people in 
>>our periods 
>> and places of interest.  Most are quite satisfied and 
>>fulfilled 
>> before the delve into medicinal theories of the times, 
>>which is 
>> perfectly acceptable.

my ginger brandy started out as a fun cordial (grew up 
with ginger brandy and rock and rye). i just soaked 
crystalized ginger in brandy for a while and when it 
tasted right, it was passed out.  shades of rock and rye!

i have since refined the recipe, and was pleasantly 
surprised to realize i was using spices athat were in the 
seasoning powders used in cooking... ginger (albeit 
fresh), cloves, cinnamon and black pepper.  it is 
sweetened with a blend of honey and sugar now.

and it still has a kick like a 20 yr old sun-god. ;)

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249