1 bottle aquavit or gin
2 bottles burgundy
75 g (3 oz) raisins, stoned
100 g (4 oz) sugar
15 ml (1 level tbsp) cardamom seeds, optional
6 whole cloves
5-cm (2-in) stick of cinnamon
small piece of lemon rind
2 bottles burgundy
75 g (3 oz) raisins, stoned
100 g (4 oz) sugar
15 ml (1 level tbsp) cardamom seeds, optional
6 whole cloves
5-cm (2-in) stick of cinnamon
small piece of lemon rind
method
1. Pour half the aquavit or gin into a saucepan with the burgundy
2. Add the raisins and sugar.
3. Tie the spices and lemon rind in muslin and add to the pan, cover, bring very slowly to the boil and simmer for 1/2 hour.
4. Add the remaining aquavit or gin and remove from the heat.
5. Take out the muslin bag of spices and just before serving ignite the mixture with a match.
6. Serve in tumblers or punch glasses.
2. Add the raisins and sugar.
3. Tie the spices and lemon rind in muslin and add to the pan, cover, bring very slowly to the boil and simmer for 1/2 hour.
4. Add the remaining aquavit or gin and remove from the heat.
5. Take out the muslin bag of spices and just before serving ignite the mixture with a match.
6. Serve in tumblers or punch glasses.
serving amount
makes about 2.4 litre
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