The Grain Shed Retreat in Goomburra was filled with the scent of spices, herbs, berries, and fruit on Saturday as four friends and I gathered to make all sorts of boozy concoctions at “A Fine Tipple” workshop.

With just over 6 weeks until Christmas, it was the perfect time to bottle homebrews to be ready to celebrate the holidays or give as gifts for friends and family.

We made decadent Irish cream with Canadian whiskey, ruby-red raspberry liqueur, sunny mandarincello, smooth Bedouin date wine, and sweet Moscato infused with rosehips, hibiscus, goji berries, and mint.

We had such a wonderful time visiting and making a glorious, sticky mess as we zested piles of fresh mandarins, squished raspberries, and chopped sweet dates.

We whisked together cream, whiskey, coffee, and cocoa, blended dried herbs and berries for our own personal infusions, and noshed contentedly on the scrumptious morning tea made by my dear friend Bel.

As much as I love the face-to-face fun of in-person workshops, I know that not everyone is able to attend. So, I want to share with you the recipes we made so you can make them in your home and hopefully bring a bit of extra happiness and cheer to your holidays this year.

Irish Cream

Ingredients:

1 cup pouring cream
1 tsp coffee granules, powdered
½ tsp cocoa powder
¾ cup whiskey
1 tsp vanilla extract
½ cup sugar
1 ¾ cup evaporated milk

1. In a bowl add 1 Tbsp of the pouring cream and coffee and cocoa powder. Mix well.
2. Slowly add remaining cream, whisking until smooth.
3. Add whiskey, vanilla, sugar, and evaporated milk and whisk until smooth.
4. Pour into a jar, seal, and store in fridge until ready to use, up to two weeks.

Date Wine

Ingredients:

1 bag of dates
warm water

1. Cut dates in quarters and put in jar until 2/3 full.
2. Cover with warm water.
3. Seal and set in dark place for 7-10 days.
4. Strain, bottle, and drink.

Berry Liqueur

Ingredients:

2 cups raspberries
500 ml vodka
½ cup sugar

1. Place raspberries in bottle, add vodka and sugar, stir to mix, seal tightly.
2. Store in a dark place for 2-3 weeks and shake once a day.

Mandarincello

Ingredients:

6 mandarins
500 ml vodka
¾ cup sugar
¾ cup water

1. Zest mandarins, put in jar, cover with vodka, shake. Set in a dark place for 2 weeks.
2. After two weeks, put sugar and water in small saucepan and bring to the boil, stirring until sugar dissolves. Set aside to cool completely.
3. Add cool syrup to the mandarin mixture, seal, return to dark place and leave another week.
4. Strain, bottle, and store in fridge to drink cold.

Herb-infused Moscato

Ingredients:

½ cup assortment of herbs, dried fruit, and spices
2 cups Moscato

Directions:
1. Place dried herbs, fruit, and spices in a clean, glass jar.
2. Pour in Moscato to brim of jar.
3. Seal, shake, and store in dark place 2-3 weeks, shaking every day to ensure ingredients stay submerged.
4. Strain, bottle, and store in fridge to drink cold.

Please let me know how your brewing adventures go. I’d love to see what you make. xo

PS – You can also try my Cranberry Lime Beer here.