Juice 4 limes. Count out 10 cloves, 10 cardamom pods, 2 large cinnamon sticks, and 1 nutmeg. Peel a 1″ piece of fresh ginger (more if you like the burn), then smash it with purpose. Now that you’re warmed up, powder the nutmeg (I use a mortar and pestle, but a coffee or spice grinder works too). Add the spices and chiles and give it a rough pound just to break open the cardamom pods and the peppers.
Tip 2 cups sugar into a medium saucepan and place over medium-high heat. Let the sugar hang out for a couple of minutes. Swirl the pan to move around and loosen the caramel forming. Repeat the swirling motion every few minutes, keeping your eye on the color and reducing the heat if it darkens too quickly. Keep going until the sugar turns a dark amber, about 10 minutes. Ease any stubborn sugar blobs with a spoon (it can get messy, so try not to use one until the very end) and stir until smooth.
Reduce the heat and stand back while adding 1 cup water as it will bubble and hiss angrily. When calm, stir gently until all the caramel has melted. Add 3 cups water, ginger, lime juice, and crushed spices. Bring to a boil, then lower the heat and simmer until the liquid reduces by half and reaches a syrupy consistency. Once cooled, strain into a bottle (use a coffee filter to catch the fine nutmeg powder). You’ll have about 2 cups. Store in the refrigerator for up to two months.
How to use ginger wine:
Its versatility is endless: Add some sparkling water (or ginger ale) and serve over crushed ice for a quick cooler to beat the heat, or sneak in some whiskey or brandy (yes Dad, I noticed) for a winter warmer.
Beyond the glass, the spiced syrup can be drizzled over waffles, pancakes, and ice cream for extra sass. Douse a buttery Bundt or semolina cake to raise eyebrows and spark conversation (“Is that chile in my dessert?”). Or, if you’re feeling particularly adventurous, use it to smother a wheel of Brie and bake until gooey. I did, and it was a glorious hot mess.
Whichever way you choose to indulge, there’s one guarantee: Ginger wine will invite your tastebuds to a wild, raucous party. And if the sting of the chiles doesn’t keep you coming back for more, the sugar high certainly will.
Juice 4 limes. Count out 10 cloves, 10 cardamom pods, 2 large cinnamon sticks, and 1 nutmeg. Peel a 1″ piece of fresh ginger (more if you like the burn), then smash it with purpose. Now that you’re warmed up, powder the nutmeg (I use a mortar and pestle, but a coffee or spice grinder works too). Add the spices and chiles and give it a rough pound just to break open the cardamom pods and the peppers.Tip 2 cups sugar into a medium saucepan and place over medium-high heat. Let the sugar hang out for a couple of minutes. Swirl the pan to move around and loosen the caramel forming. Repeat the swirling motion every few minutes, keeping your eye on the color and reducing the heat if it darkens too quickly. Keep going until the sugar turns a dark amber, about 10 minutes. Ease any stubborn sugar blobs with a spoon (it can get messy, so try not to use one until the very end) and stir until smooth.Reduce the heat and stand back while adding 1 cup water as it will bubble and hiss angrily. When calm, stir gently until all the caramel has melted. Add 3 cups water, ginger, lime juice, and crushed spices. Bring to a boil, then lower the heat and simmer until the liquid reduces by half and reaches a syrupy consistency. Once cooled, strain into a bottle (use a coffee filter to catch the fine nutmeg powder). You’ll have about 2 cups. Store in the refrigerator for up to two months.How to use ginger wine:Its versatility is endless: Add some sparkling water (or ginger ale) and serve over crushed ice for a quick cooler to beat the heat, or sneak in some whiskey or brandy (yes Dad, I noticed) for a winter warmer. Beyond the glass, the spiced syrup can be drizzled over waffles, pancakes, and ice cream for extra sass. Douse a buttery Bundt or semolina cake to raise eyebrows and spark conversation (“Is that chile in my dessert?”). Or, if you’re feeling particularly adventurous, use it to smother a wheel of Brie and bake until gooey. I did, and it was a glorious hot mess.Whichever way you choose to indulge, there’s one guarantee: Ginger wine will invite your tastebuds to a wild, raucous party. And if the sting of the chiles doesn’t keep you coming back for more, the sugar high certainly will.