What are you thinking about?

[quintessentone]

A little aniseed or star anise would be worth it, I'd imagine a bit syrup will be needed too for fireball, maybe honey or maple syrup just because?

Drambuie would make a good base too I'd imagine.

Now you've got me thinking about stuff I can quickly make over the next few days, ginger beer and mulled wine? Not together of course... Although?

You just read my mind! I want my homemade Fireball to be somewhat syrupy and I was considering half sugar and half honey to get the texture I want. The anise isn't a choice for me because I don't care for the black licorice taste but interestingly enough I saw one recipe that called for the garam masala spice which, to me, is heavy on the star anise, and one I don't use for anything.

I've never tried Drambuie, is it syrupy/sugary? What is the taste like?

Mulled wine is always a good idea at Christmastime as is a chef's protective glove for those who are cooking and drinking at the same time.

So I am mostly thinking about my foodie wants and have been given the job of making a cherry compote for topping my daughter's delicious cheesecake which we will enjoy on the day. Just wondering if I should add Grand Marnier, which I have, or buy Kirsch as many recipes call for. Decisions decisions. She also requested I use fresh cherries, so I will be busy pitting cherries - normally I use frozen fruit for compotes as the fruit is already mushy and cooks faster.

I am wishing everyone the joy the season can offer.