Bring Scotch to the Party With This Tasty Punch

20141209 9LadiesDancingPunch bowl elana lepkowski 1500x1125

This holiday season, bring Scotch to the punch-bowl party with these nine star ingredients!

Why this recipe works:

This punch can be pre-mixed one day ahead for easy party prep day of.
Chai tea provides tons of flavor without the hassle of having to buy and blend loose spices.
Notes: If you can't find Lustau East India Solera Sherry, which is a blend of Oloroso and PX sherries, substitute another high quality Cream Sherry. To make an ice block, fill a Tupperware container 3/4 full with water, adding rinsed cranberries if desired. Freeze overnight. To remove, let sit 10 minutes at room temperature, then twist to remove, or run under hot water for 5 seconds.

 

  • YIELD:Makes 26 servings
  • ACTIVE TIME:15 minutes
  • TOTAL TIME:6 hours to overnight

 

When I'm creating and testing cocktails, there's a lot of soul-searching involved. I try to gauge the success of a new drink (after my own evaluation) by offering it to an imaginary taster, a grumpy old man. He's my idea of the worst critic, the most vocal critic. The person who's going to hate on everything I do, before he's even tried it. It's my job to surprise him, and turn him around.

But in the end, my gruff old man is just an imaginary critic, so it was quite something else when I was recently invited to a Twelve Days of Christmas theme party, and was assigned to prepare a new holiday punch called 'Nine Ladies Dancing" for thirty people. As you can imagine, the pressure to perform rose significantly. Thirty people! Thirty palates! Potentially, thirty gruff old men and women!

Phoning in a retread of a tried-and-true crowd-pleaser wouldn't work. I needed a new, nine-ingredient punch to fit the name (and perhaps get the ladies dancing!).

I decided to go for a Scotch-based punch. No, I wasn't emptying out my wallet in the hopes of impressing: blended Scotch can actually be a very good buy. I chose rich and flavorful Monkey Shoulder, which offers a strong punch of malt, smoke, and baking spice flavors. Just right for a wintery punch.

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To balance out all the alcohol, I added tea to lengthen the drink and give a pop of flavor. I whipped up a batch of chai only slightly below full strength. I used already-blended tea bags, but you can also make your own custom chai blend if you're feeling DIY about it. The tea adds a wonderful assortment of appropriate flavors: cinnamon, cloves, star anise, cardamom and black pepper all work beautifully with the whisky.

The other key ingredients (er, "dancers") in this punch provide the necessary flourishes to make the mixture taste fantastic: Sherry for a little sweet nuttiness; Angostura for bitterness but also extra spice; and vanilla-laced cinnamon sugar syrup for a slightly floral and woodsy sweetness. Nine ingredients may sound like a lot to check off on your list, but every member of the troupe contributes significantly.

I was rather nervous to offer this punch to thirty people—many of them strangers—on its opening night. And rightly so, perhaps, as one gentleman literally wrinkled his nose when I told him: it's a Scotch punch. But I'm happy to report that that same gentleman approached me a short while later. He said he loved it. So much. And asked where he could get the recipe.

Ingredients

For the Vanilla Cinnamon Syrup:

4 (3- or 4-inch) cinnamon sticks

1 vanilla bean, split and seeds scraped

1 cup sugar

1 cup water

For the Chai Tea:

2 cups boiling water

3 chai tea bags

For the Punch:

1 (750 ml) bottle blended Scotch, such as Monkey Shoulder

2 1/4 cups Lustau East India Solera Sherry (see note above)

3/4 cup fresh juice from about 6 lemons

1 1/2 cups Vanilla Cinnamon Syrup

2 cups Chai Tea

1/8 cup Angostura bitters

6 orange wheels, star anise, ice block (see note above), for garnish

Directions

  1. For the Vanilla Cinnamon Syrup: In a medium saucepan, combine cinnamon sticks, vanilla bean seeds and pod, sugar, and water. Bring to a boil over medium high heat, remove from heat and let stand for 1 hour. Strain. The syrup can be refrigerated in an airtight container for up to 2 weeks.
  2. For the Chai Tea: Combine boiling water and tea in a heatproof container. Let steep for 4 minutes. Discard tea bags and let tea cool to room temperature before adding to punch.
  3. For the Punch: In a punch bowl or large container, combine Scotch, sherry, lemon juice, syrup, tea, and bitters. Stir to combine. Refrigerate for 5 hours or up to overnight. When ready to serve, add an ice block and garnish as desired.

 

 

 

10 Best Veg Recipes in Hindi

 

10 Best Veg Recipes in Hindi

1. Matar ke Kabab

Matar ke kabab is a perfect starter for a vegetarian meal which can be eaten with a variety of chutneys adding to the taste. The combination of these healthy vegetables and exotic flavors of spinach, peas and winter expert ginger, makes a mouth-watering veg dish, which will make a non-veg fan also to love it. 

2. Wholegrain (Atta) Pizza

Beautifully decorated colorful veggies with a delightful topping of tomato sauce and cheese on a flat bread, pizza is favorite for many of us. But all the diet conscious people keep a distance from it as the main ingredient in it is all-purpose flour (maida) which may make it a very heavy meal, not to mention other side effects of eating ‘maida’ on a regular basis.  We’ve got a Wholegrain Atta recipe here which is easy to make, now enjoy delicious slices of home made pizza without worrying about anything. 

pizza

Wholegrain (Atta) Pizza is best for diet conscious people. Photo Credit: Istock

3. Kashmiri Paneer

One of the most loved curries and a an important component of any vegetarian spread is a paneer gravy dish. Whether it is guests or your children everybody wants paneer on important occasions. If you are bored already of the usual matar paneer and palak paneer, then try this paneer dish straight from the hills of Kashmir. 

paneer

Kashmiri Paneer with a touch of Kashmir. Photo Credit: Istock

4. Chilli Gobi

Indo-chinese dishes are always a hit, be it for a party or a weekend meal at home. This spicy gobi (cauliflower) recipe is easy to prepare and needs nothing more than your daily masalas. Your star dish for tonight can be ready in just about 30 minutes. 

meal

Chilli Gobi is an Indo-Chinese recipe.. Photo Credit: Istock

5. Pesarattu (green gram dosa)

This recipe is a stunning idea for your breakfast table, bringing with it a South Indian touch with a different flavor. It needs two extra ingredients, mong daal (green gram) and dhania (coriander leaves), and gives the dosa a delightful taste. Try it this Sunday

dosa

Pesarattu (green gram dosa), a south Indian touch with different flavor. Photo Credit: Istock

6. Bell Pepper Stuffed With Barley

Bell peppers are commonly found in all vegetable stalls during the winter months. Barley is a wonderful millet and is known for its many health benefits. This recipe combines the two for a stunning result which is quick and healthy. You can even use capsicum instead of bell peppers in this recipe. 

meal

Bell Pepper Stuffed With Barley, a quick and healthy recipe. Photo Credit: Istock

7. Mushroom Masala Toast 

Having a toast in the morning with a glass of fresh juice is a common practice in many parts of the world. But why have a plain toast, when you can add taste to your toast with mushroom! Mushroom toast would be a perfect Sunday morning special for your kids and family.

toast

Mushroom Masala Toast is a perfect Sunday morning special. Photo Credit: Istock

8. Kashmiri Khatte Baigan

If your kids, like many others, don’t like the taste of baigan (eggplant/brinjal) then you should probably give this recipe a try. Make it with a little less chilli if you like, the but the khatta-chatpata taste is likely to be a hit with everyone at home, including the little ones. Cardamom, cinnamon, onions, tomato, and coriander powder are some of the ingredients that play a major role making this delightful dish.

meal

Kashmiri Khatte Baigan is a must try. Photo Credit: Istock

9. Hing aur Dhaniya ke Chatpate Aloo​

A tasty aloo dish never fails to impress. Its easy and simple to make, and equally tasty so your guests will keep wanting more. A common among Punjabi dish, this dish is a hit anytime of the year.

meal

Hing aur Dhaniya ke Chatpate Aloonever fails to impress. Photo Credit: Istock

10. Masala Chana
 
Say bye-bye to chips, biscuits, pies and other unhealthy snacks and say hello to healthy snacking with this lip-smacking dish. Chana with a little tadka and some spices is a perfect snack for the evenings. 

meal

Masala Chana is a healthy snack. Photo Credit: Istock

So these are some delicious recipes for you to try, now go and start preparing one of them for your next meal. We know its tough to decide what to make and what to drop as they all seem super tasty and easy. Happy Cooking!

 

Source :http://food.ndtv.com/lists/10-best-recipes-in-hindi-1779619

Ginger-Cardamom Red Wine Sangria Recipe

ginger cardamom sangria 2 from RITA fruit juice companies

 

This sangria, inspired by the one served at Donostia in New York City, is rich and flavorful, almost like a chilled mulled wine. The secret is a one-two punch of fresh ginger and cardamom, and mixing in fresh orange juice instead of filling your pitcher with chunks of fruit. Use whatever red wine you have on hand: Spanish Tempranillo is fitting, but any bold red will do. Carpano Antica sweet vermouth is our pick for boosting the sangria's berry flavor.

  • YIELD:Makes about 8 servings
  • ACTIVE TIME:20 minutes
  • TOTAL TIME:2 hours 20 minutes (or up to 10 hours 20 minutes, optional)

Ingredients

  • For the Ginger-Cardamom Syrup:
  • 1 1/2 ounces (40g) peeled ginger root (about one 4 1/2-inch knob)
  • 2 tablespoons (30ml) water
  • 1/3 cup (65g) sugar
  • 20 green cardamom pods
  • For the Sangria:
  • 2 1/4 cups (540ml) red wine
  • 1 cup (240ml) fresh orange juice (from 3 to 4 oranges)
  • 1/2 cup plus 1 tablespoon (135ml) sweet vermouth (such as Carpano Antica)
  • 1 batch Ginger-Cardamom Syrup
  • Chilled seltzer or club soda (optional)
  • Candied ginger, for garnish (optional)

Directions

  1. To Make the Ginger-Cardamom Syrup: If using a juicer, juice ginger (yields will vary), then measure out 2 tablespoons (30ml) fresh ginger juice and mix with water. Proceed to step 2. If using an immersion blender, chop ginger roughly, then add to blender jar with water and blend thoroughly. Strain through a fine-mesh strainer; mixture should yield 4 tablespoons (60ml) ginger liquid.

  2. In a small saucepan, combine ginger liquid and sugar. Warm over medium heat, stirring until sugar dissolves, removing from heat as soon as sugar dissolves; do not let boil. Add cardamom pods, cover, and let cool. Refrigerate at least 2 and up to 10 hours.

  3. To Make the Sangria: Add wine, orange juice, and sweet vermouth to a pitcher. Strain Ginger-Cardamom Syrup into pitcher and stir to mix. Serve immediately or refrigerate up to 2 hours.

  4. To serve, fill wine glasses with ice. Add sangria and top with seltzer or club soda if desired. Garnish each glass with candied ginger if desired.
 

 ginger cardamom sangria from fruit juice companies

Sangria's a funny drink. It's often an excuse to drink cheap wine on ice when the weather's hot, but it usually comes packed with out-of-season apples and oranges, cut up like an elementary school soccer team's halftime snacks. The apples turn pink and sorta boozy; the oranges leave you with awkward rinds; and sticking your fingers in your glass to fetch that fruit gets your hands all sticky.

I'm here to tell you it doesn't have to be that way. Your sangria can be super flavorful without a fruit salad dumped into your wine glass. There will be no weird spices to chew on, no berry gunk in your teeth.

This sangria, inspired by the one served at Donostia, one of our favorite underrated bars in New York City, is rich and bold, almost like a chilled mulled wine. There are three parts to the secret: a slug of deeply fruity sweet vermouth, a potent syrup flavored with spicy ginger and green cardamom, and a pour of fresh orange juice that replaces those lame chunks of fruit in your pitcher.

 

At Donostia, they use Poor Man's Kitchen Cardamom Syrup to flavor the drink. And, as premade cocktail supplies go, that stuff is about as good as it gets. But I hate to tell you all to purchase an $18 bottle of syrup when you could very easily make your own version for a couple of dollars, and batch it together with the drink's most important component—a blast of fresh ginger—while you're at it.

 

The easiest way to juice ginger is to walk down to your local juice bar and buy some. The second-easiest way is to use a juicer, if you've got one. Don't have a juicer? No worries. You can chop the peeled fresh ginger roughly, then blend it with a little water using an immersion blender, straining it to yield all the liquid you need. It'll get warmed up with sugar just enough to get the sugar to dissolve, and then you'll toss in whole cardamom pods and let 'em steep so they give up their spicy flavor. It's great to do this part the night before you're planning to serve the sangria, to give the syrup as much time as possible to soak up the cardamom's flavor.

Then it's just a matter of filling your pitcher: You'll measure out red wine and top it with fresh orange juice and sweet vermouth. You can use whatever red wine you have on hand; a $12 Tempranillo is a decent bet. The sweet vermouth should be the good stuff—Carpano Antica Formula adds a ton of body and rich, complex flavor. Stir in the spicy syrup and serve in cups filled with ice. You may want to add a touch of fizzy soda if you like your sangria on the lighter side; I prefer it straight, no fruit-chunk chaser.

 

Source : http://www.seriouseats.com/recipes/2016/06/red-wine-sangria-ginger-cardamom-recipe.html 

 

 

 

 

 

 

 

 

Ultra-Flavorful Fresh Lemonade

lemonade vicky wasik

This fresh lemonade gets the maximum flavor out of just two ingredients (three if you count water). It's based on the technique for no-cook Fresh Lemon Syrup, harnessing the power of citric acid to dissolve sugar without heat, while capturing the bold flavor of the lemons' essential oils.

Why It Works

  • Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink.
  • This no-cook technique dissolves sugar without any need for firing up the stove.
  • Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size.
  • From the bowl and strainer to the pitcher, nonreactive equipment prevents the flavor of the lemons from turning harsh.
  • YIELD:Makes 1 1/2 quarts (about 6 servings)
  • ACTIVE TIME:30 minutes
  • TOTAL TIME:4 hours, or up to 13 hours (optional)

 

Ingredients

  • 3 pounds (1.3kg) lemons (10 to 14 medium lemons)
  • 14 ounces sugar (2 cups; 400g)
  • 24 ounces cold water (3 cups; 700ml)

Directions

  1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

  2. Add water and 8 ounces (1 cup) of reserved lemon juice (see note above). Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

  3. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. (You will likely have some fresh lemon juice left over, which can be reserved for another use, though exactly how much you have will depend on how much you added to adjust the lemonade.)

     

 Source : http://www.seriouseats.com/recipes/2016/06/best-fresh-lemonade-recipe.html

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