2 cups pomegranate juice
1 cup fresh, unfiltered apple cider
1 cinnamon stick, broken in half
1 clove
2½ slices of ginger
2 shots dark rum or whiskey
In a saucepan, mix all ingredients except the ones with alcohol. Turn the heat to medium-low and let the mixture come to a simmer. Cook for about 10 minutes, until it’s fragrant.
Fill up two warm mugs, and add a shot of rum to each mug. Serve immediately.
250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast
(Traditional recipe from Cantabria, north of Spain)
Mix the yeast with the flour and put aside.
In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything.
800 grams of dried figs
150 grams of ground almonds
50 grams of peeled almonds, raw
1 teaspoon ground cinnamon
1 tablespoon sugar
zest of 1 orange
1 splash of dry anise or rum
icing sugar
We take the figs, we remove the tail, chop and put to soak for 30 minutes. After this time, drain well and with a sharp knife chop them very finely.
