Brandy+blackberries+kumquats=delicious. Blackberries are often paired with orange, but the slightly bitter--but still bright--citrus flavor of whole candied kumquats makes this jam special (plus a bonus recipe for blackberry-infused brandy!).
Rhubarb is the first fruit-like produce on the scene after winter. While it’s around for a few months, I always forget to preserve it for winter. Vodka and gin are a lovely way to capture that distinct essence of rhubarb, & are great in cocktails.
Classic bitters take at least 3 weeks to infuse, but this recipe will make you a delightfully bitter syrup in 30 minutes. You can use any citrus fruit you have at hand to make a diverse collection of flavors to add to any festive drink.
We preferred these two wines blended together. We also found that both were most enjoyable when blended into other drinks, where their complex and unexpected flavor shone through as notes in a cocktail. We also loved them paired with a sparkling wine