Wine

Zendgria

Drink

As you know – well should, I’m sure I’ve mentioned it … I got Susan Lucci inducted too – I am a Disney Legend and as part of that honour, I am required to mentor young Disney stars.

I don’t if that is a blanket rule for the legends but Walt asked me on his deathbed, so I kind of feel obliged.

After releasing dear Miley Cyrus into the wild, I was lost trying to find a replacement until Zendaya came along. As soon as I laid eyes on Z, I knew she would become my new mentee as she is the only person that possessed even half of my talent.

That isn’t a dig, it’s just that I’m amazing.

Anyway my tutelage has led to Z’s career blossoming from Disney starlet, to DWTS runner-up and more importantly a starring role in the upcoming Spider-Man movie.

While I would normally relish the opportunity to destroy someone reaching my dream – Spider-Man can shoot his web on me any day – Z is just such a sweet girl, that it makes me happy to see her succeed.

Plus, she owes 99% of it to me.

Like there is a rule to not wear white after Labour Day, I have a rule to not be sober after Halloween. Now before you get all grumpy, yes Zendaya is under 21 but she was visiting Australia so she can participate in my post-Halloween drinkstravaganza.

Particularly when it doubled as a meeting to finalise the signature cocktail for her 21st next year which we decided will be a Zendgria.

 

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We wanted something that adequately highlighted the fruity influence I’ve had on her life but also had a depth and a richness, like her many talents.

Our decision really was a no brainer – enjoy!

 

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Zendgria
Serves: 6. Lol – nope, 1.

Ingredients
2 apples
2 oranges
1 lemon
750ml red wine aka a bottle
½ cup brandy
¼ cup cointreau
1 tbsp raw caster sugar
1 tsp cinnamon
2 cups soda water, chilled

Method
Core and dice the apples, and add them to a large pitcher.

Slice the oranges and lemon, and add them to the pitcher.

Pour the wine, brandy and cointreau into the pitcher, sprinkle in the caster sugar and cinnamon. Stir, cover and refrigerate for a couple of hours, preferably overnight.

When you’re ready to serve, add soda water, give and quick stir and down. Greedily.

 

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Alanis Morecchiette

Main, Pasta

First connecting with Alanis in the early 90s truly was like winning the lottery, thankfully sans dying the next day.

It should really come as no surprise that I’m a dear friend of Dave Coulier – who I really should see sometime soon – after the extended period of time Annelie and I spent on the set of Full House.

Dave was dating Alanis at the time and introduced us to her, knowing that our musical ability would be a real help to her then fledgeling career. While they broke up soon after, we continued to work with Alanis and birthed her opus, Jagged Little Pill.

Fun fact, we even co-wrote You Oughta Know about Dave.

While there was a period of ugliness after she started dating the man who should have rightfully been mine, Ryan Reynolds, we found our way back together after they ended their engagement and have been close ever since. And before you even try to speculate, the police have never been able to prove I was involved in the stalking and threats that lead to their break-up.

Aside from helping me celebrate the milestone, Alanis wanted to drop by as she needed to reconnect with her muse – me – to help produce her next album. While I have been really busy, I knew that taking the time to reconnect was all that we would need to start the journey to create more beautiful music together.

The Alanis Morecchiette also provided a whole lot of inspiration, obviously.

 

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Despite orecchiette making me feel like I’m sitting down to a meal with Mike Tyson or Van Gogh, there is a certain something about the texture of these babies that elevate them from a conchiglie. Obviously this is me being crazy, maybe it is the sauce – the spiced sausage, chilli, mustard, peppers and basil cut through the creamy wine sauce to give you a comforting meal that packs a punch.

Enjoy!

 

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Alanis Morecchiette
Serves: 4.

Ingredients
500g orecchiette
600g spiced Italian sausages, meat removed from casings into small meatballs
2 cloves garlic, crushed
¾ cup white wine
3 tbsp wholegrain mustard
1 tsp chilli flakes
¾ cup double cream
1 cup basil, thinly sliced
zest of one lemon
¼ cup shaved parmesan

Method
Cook the paste in a large pot of salted water, as per packet instructions.

Heat a large pan over medium heat and fry the sausage, stirring, until browned, about five minutes. Add the garlic and cook for a further minute.

Add the wine and simmer for a couple of minutes, deglazing the pan. Add the mustard, chilli and cream, reduce the heat to low and simmer for a couple of minutes. Remove from the heat and stir through the basil, zest, parmesan and orecchiette. Serve, slathered in further parmesan and some additional basil.

Devour.

 

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Arroz Conner Pollo Bethune

Australian Survivor, Australian Survivor (2016), Main, Poultry, TV Recap

Previously on Australian Survivor – yes, I have to stipulate that now – Vavau neared extinction after the tribes absorbed resulting in major casualties in sweet, angel Craig and Aganoan goddess Phoebe.

We opened up right on schedule with the melancholic Vavau tribe, now down to three comparing their level of skeletal-ness. I literally can not pick a winner of this competition though.

Thankfully the tribes convened for what they thought was their next challenge where the Vavauns were surprised to discover they’ve been saved from themselves as the tribes actually merged and were treated to the Survivor Auction.

Conner walked away with the first two items, blowing all his money in the process, Sam bought some mediocre looking nachos, Brooke got a very cheap bath – why did no one bid against her? – while Lee got the ultimate prize – an advantage – for only $80, before Nick paid $440 for a covered item … which also turned out to be an advantage in the game.

The tribe arrived at their new camp, the former Vavau tribe, which made the old Saanapuans wistful for their days of opulence over at their camp. Instead they were stuck in the Survivor slums which Kristie and Phoebe attempted to burn to the ground but a week ago.

They immediately got to work scrambling as one tribe, with Flick leading the charge against Conner while Sue rallied the counter alliance to topple Saanapu. I’m not sure who should tell them the immunity challenge hadn’t even occurred yet?

Lee then disappeared to the well to discover his advantage, which is to block someone voting at tribal council.

Nick then disappeared to the well, at a different time, where he discovered he paid $360 more than Lee for an idol clue rather than a guaranteed advantage. Thankfully he found the idol … however sadly it was just after being sprung by Lee who is now wary of him.

The dominant alliance then found a pink piece of cloth and decided friendship bracelets were the best way to highlight the pecking order before they arrived at their first individual immunity challenge.

Sadly I was not competing as I would have dominated, I’ve never met someone that grips a pole quite like me!

After what seemed like an eternity, the poles got wet and slippery – according to JoJo, I didn’t actually see rain and think he was just feeling inspired by Probsty – before Kylie’s memory lapsed and Brooke took out immunity.

We returned to camp for the actual scrambling where we were reintroduced to Flick who seems to struggle with pronunciation before Nick got to work over-explaining a vote split, Sam worked his way into my good books by trying to turn it on Nick and Sue got to work dominating with a plan to screw Nick’s split vote.

The tribe – oh did I mention they called themselves Fia Fia? They did – arrived at tribal with me quite confused as to what would happen. Flick was confident, Nick was quietly confident and Conner was trying his best to throw the target on to someone else.

Anyone.

JoJo then opted to call out the friendship bracelets and attempted to throw them all under the bus as we headed into the vote, however poor Conner ran out of luck and found himself voted out.

While I’m sad that Sue’s plan didn’t come to fruition just for Nick’s tantrum alone, Conner was a legitimate threat and made sense however telling him how much of a scrappy underdog he was, isn’t what he wanted to hear as he stepped out of the game.

I’ve recently been teaching law in Canberra which is where I connected with Conner – seriously, why universities continue to hire me is beyond puzzling. As you can tell from the game, Conner is perceptive and could pick up on the fact I was not a qualified lawyer or professor. Despite this, his kind heart got in the way and we started a friendship despite his better judgement.

Thankfully for him though, that friendship meant I knew exactly what he needed as he exited the game – his favourite, my Arroz Conner Pollo Bethune.

 

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Hearty, warm, spicy and soothing – this dish is the epitome of comfort food while also packing a punch. Delicate saffron, a kick of cumin and the tart olives? Enjoy!

 

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Arroz Conner Pollo Bethune
Serves: 6.

Ingredients
½ cup white wine, or as much as your drinking allows
pinch of saffron threads
6 chicken thighs fillets, diced
1 onion, finely diced
5 garlic cloves, minced
salt and pepper
olive oil
1 tsp ground cumin
1 tsp ground sweet paprika
400g can diced tomatoes
1 tbsp tomato paste
2 dried bay leaves
1 ½ cups short-grain rice
3 cups chicken stock, plus more if needed
1 cup pitted green olives, rinsed and drained
½ cup chargrilled capsicum, drained and roughly chopped
¼ cup parsley, roughly chopped

Method
Combine the wine and saffron in a bowl and allow to steep.

Heat a good lug of oil in a large dutch oven over medium heat and add the onion and garlic and sweat for a couple of minutes before adding the chicken with a good whack of salt and pepper and cook until browned.

Reduce the heat to low and add the tinned tomatoes and paste and cook stirring for a minute. Add the wine/saffron and bay leaves and cook until reduced slightly, about five-ten minutes.

Stir in the rice and stock, bring to a simmer, reduce the heat to low and cover, cooking for about half an hour stirring occasionally. Or until the liquid has all absorbed.

Remove from the heat, stir through the olives and capsicum and leave to stand for about ten minutes.

Then serve and devour.

 

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Bryam Cranston Balls

Emmy Gold, Party Food, Side, Snack, Vegetarian

Ok – so I know it makes running the odds all the more difficult, I couldn’t bare to hold an Emmy Week without seeing my ex-love and six-time victor Bryan Cranston.

Plus he has won for Best Actor in a Drama and Best Drama on top of his nominations for Best Actor in a Limited Series or Movie, Best Limited Series or Movie and – catch your breath – Best Supporting Actor in a Comedy, meaning he can run a shit tonne of odds with me.

Let’s start with Best Supporting Actor, on account of yesterday’s catch-up with Tone, where Bry (like me and honestly Tone) is going for the well-deserved though underdog Tituss Burgess. I mean, the academy really should make up for the fact he lost last year despite the majesty of Pinot Noir.

Anyway, let me take you back to the early 80s. As you know, I was working with my dear friend Erik Estrada on the set of CHiPs when a young Bry arrived to guest during an episode. Using my keen sense of great talent – I discovered Meryl Streep, did you know? – I knew that he was destined for greatness, kinda dumped E and hitched myself to the Cranston Wagon.

We stayed close through his bit parts on Murder She Wrote, Matlock, Baywatch, The Flash, Seinfeld before I finally got him his big break – via my ex-lover – on Malcolm in the Middle and the rest, as they irritatingly say, is history.

While I was never able to get through the shit stretch of Breaking Bad, I’ve always been Bry’s number one fan and know that he will once again take out the Emmy, this time for Actor in a Limited Series or Movie (I mean, the man won a Tony for the play) – obvs I’m putting a cheeky bet on Hiddleston for the sole reason that he finally broke up with Swifty.

Once again, despite our extremely loud and incredibly close relationship, Bry has opted to go to this year’s Emmys with his wife, although was kind enough to point out that Kit and I would make such a cute twincest couple, albeit with me in the role of low-rent Jon Snow. With such a beautiful compliment, I had to repay him so still whipped up a batch of my Bryam Cranston Balls.

 

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You know that like the egreciously snubbed Jane Krakowski’s alter ego Jenna Maroney, I’m a huge fan of balls. Balls, balls, balls, balls.

Balls, balls, balls, balls, balls, balls, balls. If I can form food into a ball, I will.

So yes, these are just a version of arancini, but arancini is the best, so is that a crime? Add in some yam (or you know, sweet potato in a pinch … I was in a pinch), spinach and goat’s cheese and you’ve got a preemptive seventh Emmy party in yo’ mouth!

Enjoy!

 

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Bryam Cranston Balls
Serves: 6.

Ingredients
250g yam (or sweet potato), peeled and cut into 1cm dice
olive oil
3 cups chicken stock
1 onion, finely diced
1 garlic clove, crushed
1 cup arborio rice
½ cup white wine
1 cup baby spinach
100g goat’s cheese, crumbled
2 tbsp sage, finely chopped
1 tbsp dried chilli flakes
½ cup plain flour
2 eggs, lightly whisked
1 cup panko breadcrumbs

Method
Preheat oven to 180°C.

Place the yam on an a baking tray, drizzle with oil and bake for 20 minutes, or until golden and tender.

Bring the stock to a simmer in a saucepan over low heat.

Meanwhile, heat a good lug of oil in a large saucepan over medium heat and saute the onion and garlic for 5 minutes, or until fragrant and soft. Add the rice and cook for a further couple of minutes or until they start to go translucent. Add the wine and cook until it is all absorbed, followed by the stock, half-cup by half-cup until all gone, absorbing between each addition.

Reduce heat to low and cook for about 15 minutes, or until the rice is al dente. Remove from the heat, stir through the baby spinach and allow to cool for an hour.

When it is as frosty as a Daytime Emmy winner at a Primetime Emmy party, stir through the sweet potato, goat’s cheese, sage and chilli.

Line a large baking tray, roll the risotto into 1-2 tablespoon sized balls and place on the tray to rest until the mixture is all gone.

Place the flour in a shallow bowl, the eggs in another and the breadcrumbs in another. One by one, roll each ball in the flour, then the egg, followed by the breadcrumbs. Return to tray and repeat until all done. Place the tray in the fridge to chill for half an hour.

Remove the tray from the fridge, drizzle with oil and bake for 30 minutes, flipping once, or until golden and crisp.

Devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Chicken Cacciatori Amos

Main, Poultry

It was such a treat to have Tori drop by – I forgot how deep a connection we share and how robust the conversation is between us.

I first connect with Tori in the mid/late 70s while (I was) turning tricks in the cubicle of a Maryland gay bar.  Torz was working at the club as a singer – under the watchful eye of her father who sadly had no interest in my advances – and was drawn to my creative albeit debauched spirit.

While most Pastors would advise against their children befriending vagrant, attempted hookers Mr. A knew that I was a good guy deep down and supported what has become a four decade friendship.

Obviously there was a period of estrangement, after I lashed out at her for not properly thanking me for helping her rework her breakthrough album Little Earthquakes but thankfully we were able to work through the ish pretty quickly and I continued to be her closest confidante.

I hadn’t seen Torz since getting kicked out of her orchestra concert at the Opera House in 2014 – apparently the skin flute isn’t an instrument that establishment likes you to play to an audience – so I was paranoid she may have been annoyed at me.

Thankfully she wasn’t and we quickly got down to catching up and working on music for her next album. I mean, I am her muse after all, so she couldn’t pass up that opportunity.

But anyway, you know that one of the main reasons she travelled over those 1000 Oceans was to try the flavor sensation that is my Chicken Cacciatori Amos. Which obviously is her favourite meal.

 

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The catch to a good cacc is all in the simmer. Like me in a feud, you want the chicken to sit and stew in its rage until it either boils over in a mess/tabloids dream or softens up and falls off the bone. The meat obviously, you know I wouldn’t fall off.

Enjoy!

 

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Chicken Cacciatori Amos
Serves: 6-8.

Ingredients
2 kg chicken drumsticks and thighs (with bones in … you know I love that)
2 tbsp flour
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
2 celery sticks, chopped
2 carrots, peeled, chopped
150g pancetta, diced
125g button mushrooms, sliced
100ml white wine
2 x 400g cans diced tomatoes
150ml chicken stock
⅓ cup kalamata olives, pitted
2 bay leaves
2 sprigs fresh rosemary

Method
Dust chicken with flour, heat a lug of oil in a casserole dish – le creuset, obviously – on high and fry the chicken for a couple of minutes each side, in batches. Remove and set aside.

Reduce the heat and sweat the onion, garlic, celery, carrot and pancetta until soft, sweet and the pancetta rendered – a couple of minutes should suffice. Return chicken to the pan and add the mushrooms and wine. Bring to boil and reduce heat to simmer for a couple of minutes, or until the wine has almost evaporated.

Add bay leaves, rosemary, tomatoes and a tin full of water, cover and simmer for 25-30 minutes, or until cooked through. Stir through the olives and devour with a shit tonne of mash.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Céline Dijon Chicken

Main, Poultry

Oy Céline, the way you break my heart (serious Toni, unbreak it for me)!

It was the first time I’ve seen Céls since René’s funeral and the way she is powering through is just so inspirational. We had had a decade long estrangement in the lead up to his passing after I sold a story about them to the tabloids in 2001 but thankfully her kind heart knew that he deserved closure before his death and she reached out to help us clear the air and reconnect.

I first met Céline in the early 80s while competing against each other – and Bryan Adams, but that is another story for another time – in the 1982 Yamaha World Popular Song Festival. Against type, I never held her superior performance against her … because I knew that it was smarter to buckle in and ride her coattails to fame.

Thankfully Céllo recognised the  talent I possessed and we went on to enjoy a successful period of co-writing songs, culminating in her 1988 Eurovision Song Contest winning song Ne partez pas sans moi – if only my fellow Brisbane girl Dami had taken me up when I offered to write her song!

After winning such a prestigious competition, I went off to Hollywood to diversify my portfolio (to open up some options to snag my EGOT) while Céllo returned home to Canada to commence work on her first English language album. Obviously her album was a success, so when Jim asked if I knew of anyone that could sing vocals on my song for his film Titanic – oh yeah, I’m friends with Jim Cameron – I knew she was perfect!

Sadly she didn’t listen to my fashion advice on Oscar night … and James Horner had my name struck from the song’s credit!

Despite the fact that she is such a trooper, we stayed up most of the night – while the wind was so cold – talking while I helped her work through her grief, process all the turmoil that started her year and plan the next steps of her career.

Given how much we achieved together, you just know we had to have eaten something substantial, comforting and invigorating – yep, I made my famous Céline Dijon Chicken!

 

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As a good ole Quebec girl, Céline loves herself some delightfully French dijon (culminating in us snorting it together like a party drug in Tokyo in 82)! After the mustard started to wear away my septum, I knew I had to come up with a healthier way for us to indulge our addiction so I added in some chicken, brandy and mushrooms, and that mustard really started to sing.

Beautifully! Like Céline – enjoy!

 

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Céline Dijon Chicken
Serves: 4.

Ingredients
olive oil
4 chicken breasts, with skin
1 garlic clove, crushed
1 onion, sliced
200g mushrooms, sliced
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
splash of brandy

Method
In a pan, heat a lug of olive oil in a large pan over high – when as hot as CD’s career, reduce heat to medium-low. Season the chicken breasts and fry, skin-side down, for about 5 or until golden and crisp. Turn over and seal the meat for a minute or two. Remove from the pan and leave to rest.

Sweat the garlic and onion to the pan and cook until soft. Add the mushrooms and fry until they are soft and silky. Stir in the mustard, tarragon, white wine and a splash of brandy, then reduce for 2 minutes.

Reduce heat to low, add the chicken, skin-side up, cover and simmer/steam for 10 minutes. Remove the lid and cook, uncovered, for a further 5 minutes, stirring occasionally, until the sauce is your desired consistency.

Slice the chicken and serve on a bed of fresh, creamy mash, lashings of the sauce and garnish with some fresh tarragon leaves.

Enjoy the new day that has come … in your mouth.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Veal Gottliebocca

Main, Survivor: Kaôh Rōng

The Spice Girls said it best, when they said something something when two become one. Yes, as the title of the episode blatantly told us – it’s merge time!

Before that however, Scot continued his trend of alternating between being nice and evil every second episode, Tai was brutally assaulted by a chicken and everyone’s favourite ice cream entrepreneur was having his bulge sized up by the brawns.

I don’t know why they were doing it but Jason/Sarge/whatever-he-goes-by mentioned planting his seed, so I assume it was sexual.

Either way, Debbie was excited though highly unsurprised to have made the merge before the episode turned into High School with the beauties and the brawns ganging up on the brains.

Hell we even had Probst making smutty teen jokes like he is Jenna Maroney.

“Tai’s balls banging into each other … never good.”

“Nick with a lot of movement – his balls dancing all over the place.”

Sadly though, Neal’s body turned to puss and he saved the (rest of the) nerds when he was evacuated from the game … also saving someone from the indignity of being the merge boot, rendering immunity pointless and making this cruel jerk watching at home in Ponderosa cry.

I first met Neal in the early noughties while scamming rich people in Sausalito, when I ran into him while cruising the docks for semen seamen. While Neal was not interested, he did take me in and offered me room and shelter until I got back on my feet / found myself a sugar daddy.

I was in that really awkward early teenager phase at the time, so I wasn’t very successful with the sugar daddy – despite being very eager. Thankfully Neal was kind enough to give me a job at his ice cream shop and I was able to play an integral part in the success of Three Twins Ice Cream.

You’re welcome.

Anyway, Neal was in a pretty bad way when he made it to Ponderosa (as the first jury member – yay!), so I’m very thankful that I was on hand to provide him with the love and care that he needed.

As a respected witch doctor, I am a global leader on treating infections, major ailments and also reading auras, which while not necessary to this story, is a fun tidbit for you to mention around the water cooler the next time you have talk to your colleagues.

Shudder.

Anyway, as the single point of truth on effective infection treatment I can confirm that the only answer is alcohol – wipes, rubs or ingested, it does the trick. Even when it is cooked off like in my Veal Gottlieboca

 

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Veal, despite being the politically incorrect meat, is pretty delightful … particularly when wrapped in the salty goodness of prosciutto, cut with some lemon and doused in a splash liquor.

I mean, has medicine ever tasted this good? Aside from the one that tasted like cherry starburst when you were a kid, obviously.

Enjoy!

 

veal-gottliebocca-2

 

Veal Gottliebocca
Serves: 3 or 6, depending on the size of the escalopes.

Ingredients
6 veal escalopes
6 sage leaves
6 prosciutto slices
¼ cup plain flour
2 tbsp olive oil
20 g butter
salt and pepper
1 garlic clove, chopped
1 tbsp chopped flat-leaf parsley
200ml marsala
½ lemon, juiced

Method
Beat the veal with the under side of a frying pan to even out their thickness. It is also great at helping you work through your post evacuation feelings.

Place a sage leaf on each steak, fold the steak in half and press together, wrap with a piece of prosciutto and lightly dust it all with flour.

Heat the olive oil and butter in a heavy-based frying pan and sauté quickly on one side until light golden. Season with salt, pepper and add the garlic and parsley.

Flip the steaks over, add the marsala and lemon juice and cook for another few minutes. Until the liquid reduces slightly and the veal is perfectly cooked.

Serve on a bed of mashed potatoes and avoid making eye contact with the various Survivor infections.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Mulled Sandra Diaz-Twine

12 Days of Survivor Christmas, Drink

Say what you will about her game play, but Sandra Diaz-Twine is hands down the greatest person to ever play the game of Survivor. Even without her perfect record, her ability to eavedrop on conversations in bushes, buddy up with other snarky/sassy contestants and her glee at burning her nemesis hat in the fire, make her the kind of TV gold that is under appreciated.

We first met Sandra while working at Outback Steakhouse between our time in New York and LA. Sandra was a regular customer with her family and overtime we developed a bond over our abilities to stalk and our general dislike for the population.

After a suspicious absence of two months, Sandra returned to our restaurant gaunt and riddled in bug bites and we knew she was about to be the greatest thing to happen to broadcast television.

Then she had to get a restraining order against us after we became obsessed with her.

We reconnected following her return from Heroes vs Villains, where a reward of Outback Steakhouse reminded her of the good times we had shared.

She dropped by last night for a bottle (or two) of Mulled Sandra Diaz-Twine, a drink Annelie and I had whilst standing in the snow looking through her windows watching her sleep.

 

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The warming spices are like one of Russell Hantz’s hats going up in flames, with the orange providing the Sandy zing. Needless to say, it is festive as fuck.

Enjoy!

 

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Mulled Sandra Diaz-Twine
Serves: Well this makes 1 pitcher worth, no judgement on how many join in.

Ingredients
1 bottle of red wine
1 cinnamon stick
5 cardamon pods, cracked open
1 orange, sliced
A pinch of grated nutmeg
1/4 cup muscovado sugar
1/4 cup brandy

Method
Put all ingredients in a large pot over low heat and steep (mull, even) for thirty minutes.

That is it.

You could mix up the combination of spices in your wine however my advice would be to start basic and experiment with the flavours once you have figured out your taste. I always think cranberry, ginger and vanilla would be good additions….but trying that as your start may turn you off this glorious, festive nectar for good. You know?