Drink Recipes Blog

Method
Place the chopped cranberries in a 2 liter jar that has a tight-fitting lid. Add the sugar and rum. Adjust the lid securely and place the jar in a cool, dark place. Invert the jar and shake it every day for six weeks.

When ready, strain the cordial into bottles and seal with corks.

Method
Put rye malt and sugar in a bucket. Boil water and pour it in the bucket. Let the mixture cool down and drain filter it. Dissolve yeast in a bit of kotikalja and add it to kotikalja. Leave the bucket until next day in room temperature (20 C). Cool down the drink. Kotikalja stays drinkable 3-4 days stored in closed bucket or bottles in a cold place.

Method
Place whole eggs, in shell, (organic would be preferable) in a jar. Cover with lemon/lime juice. Seal the jar and refrigerate. Leave the eggs to marinate for 2-3 weeks. The shells should become soft. Place the eggs and juice in a blender and blend until smooth. Strain to remove egg membranes. Add sugar and pisco to taste.

Method
Combine all ingredients and stir until sugar is dissolved. Store in large bottles for 22 days. Pour into gift bottles and seal.

Method
Pare very thinly the bright-colored rind from the limes (no white). Blot the peel on paper towels to remove any excess oil. Put peel in a 4 cup screw-top jar. Add 2 cups of the rum. Close the jar. Store in a cool, dark place for 2 days or until rum has absorbed the flavor. Remove the peel and add the sugar. Shake vigorously until the sugar dissolves and add remaining cup of rum. Close jar and store in a cool, dark place at least 1 month to age