Me ka liʻiliʻi o ke kālā, ka manawa a me ka hoʻoikaika ʻana, hiki iā ʻoe ke hoʻomākaukau i nā mea inu ʻona maikaʻi a ʻono i ka home. ʻO nā ʻōpuʻu hauʻoli o ka ʻale e hoʻopā i nā leo kani, ʻo ka ʻono a me ka ʻala o ka grog, punch a me nā mea inu ʻona e hoʻopiha a hoʻomaka i nā kīʻaha leʻaleʻa, a ʻo ka ʻono a me ka pumehana o ke kī e pumehana ai ka puʻuwai a e hoʻohaʻahaʻa loa i ka pō. Eia kekahi, olakino maikaʻi loa nā mea inu a pau: he waiwai lākou i nā huaora, hoʻomaikaʻi i ka ʻai ʻana a hoʻoikaika i ka ʻōnaehana pale.
GINGER ALE (mea ʻai )
- 800 ml o ka wai inu maʻemaʻe - unpeeled ginger root 5 cm - 3 tbsp. l. ke kō/meli
E hoʻomākaukau i kahi ipu aniani maʻemaʻe i puhi ʻia me ka wai paila. E ninini mākou i ka wai maʻemaʻe. Holoi maikaʻi mākou i ke aʻa ginger, me ʻekolu mau pulupulu, ʻaʻole pono e ʻili iā ia (ʻo ka peel he nui nā hua bacteria e pono ai mākou no ka fermentation), e kāpī iā ia ma kahi grater maikaʻi a i ʻole e wili ʻia ʻaʻole maikaʻi loa i ka blender. E hoʻoheheʻe i ke kō a i ʻole ka meli i ka wai. Paipai wau i ka hoʻohana ʻana i ke kō kō i hoʻomaʻemaʻe ʻole ʻia, e lilo ka mea inu i mea ʻala a olakino, a e ʻoluʻolu hoʻi iā ʻoe me kahi kala gula. E hoʻohui i ka ʻaʻa ʻala. Hoʻopili mākou i ka ʻāʻī o ka ʻōmole a i ʻole ka pahu me kahi napkin no ke komo ʻana o ka ea a hoʻoponopono iā ia me kahi kaula elastic. E waiho i ka lumi wela (i loko o kahi keʻena, no ka laʻana) no ka fermentation no 2-3 mau lā. ʻO nā pōpō a i ʻole ka huʻa ma luna he hōʻailona ia o ka hana fermentation ikaika. Hoʻopili mākou i kahi kānana maikaʻi a ninini i ka mea inu i loko o kahi hue aniani sterilized, e pani i ka poʻi a waiho i ka lumi wela no 24 mau hola. A laila, me ka weheʻoleʻana (iʻole e hoʻokuʻu i ke kinoea), hoʻokomo mākou i loko o ka friji no kekahi lā'ē aʻe.
APPLE GROG
– 1l. wai ʻāpala
mea ʻala: cloves, kinamona, nutmeg
— 2h. l. pata
– ka meli e ʻono ai
E ninini i ka wai ʻāpala i loko o kahi ipu a kau i ke ahi. Hoʻomaʻamaʻa mākou i ka wai i kahi mahana wela, hoʻohui i nā meaʻala, ka pata a hoʻomoʻa i ka wela wela no 5-7 mau minuke, e hoʻoulu mau.
Wehe i ka pā mai ka wela a kānana i ka wai ʻāpala ma o ka cheesecloth a i ʻole kahi kānana maikaʻi. E hoʻohui i ka meli i ka wai ʻāpala a hoʻoulu a hiki i ka pau ʻana.
INU AINA
– kumu ʻaʻa
– 2 lemona
- 1 hl turmeric
– 50 grm meli
E hoʻokuʻu i nā meaʻai a pau i loko o kahi blender. E hoʻopiha i ka wai (wela a i ʻole ke anuanu) ma ka nui o 2-3 teaspoons i kēlā me kēia kīʻaha.
PUNCH CRANBERRY
- 100 gr nā huaʻala
- 100 ml ka wai cranberry
– 500 ml wai ʻalani
– 500 ml wai ʻāpala
- wai o 1 lime
- nā ʻāpana ʻalani a me ka lime
- kahi pine nutmeg
E hoʻohui i ka cranberry, ka ʻalani, ka lime a me ka wai apple, wela i ke ahi, mai lawe mai i kahi maʻi.
E kau i kekahi mau cranberries, kekahi mau ʻāpana hua citrus ma lalo o ke aniani. E ninini i ka wai mahana.
TIBETAN TEA
- 0,5 liters o ka wai
- 10 mau ʻāpana. carnation inflorescences
- 10 mau ʻāpana. cardamom pods
— 2 tsp. kī ʻōmaʻomaʻo
– 1 tsp kīʻeleʻele
— 1 hl Jasmine
- 0,5 l o ka waiū
– 4 knm ke kumu aʻa
- 0,5 tsp. nutmeg
E ninini i ka wai i loko o kahi ipu a hoʻolapalapa. Hoʻohui i nā cloves, cardamom a me 2 teaspoon o ke kī ʻōmaʻomaʻo. E hoʻolapalapa hou a ninini i ka waiū, ke kī ʻeleʻele, ka ʻiʻo ʻia a hoʻolapalapa hou. E kau i ka nutmeg a hoʻolapalapa no 5 mau minuke. Ma hope o kēlā, koi mākou no 5 mau minuke, kānana a lawelawe.
CHAI MASALA
– 2 kīʻaha wai
– 1 kīʻaha waiu
– 4 tbsp. l. kīʻeleʻele
- mea hoʻonanea
– 2 pahu cardamom
– 2 ʻeleʻele peppercorns
– 1 hōkū anise
- 2 inflorescences carnation
- 0,5 tsp nā hua fennel
- 1 tsp ʻaʻa ʻala
- kahi ʻuʻuku o ka nutmeg grated
E wili i nā meaʻala a hui pū. E lawe mai i ke kī, ka wai a me ka waiū i kahi ʻeha i hoʻokahi pahu. E hoʻopau i ka wela a hoʻohui i ka meaʻala. E hoʻokuʻu iā ia no 10-15 mau minuke. Kāna mākou a lawelawe.
Makemake wau iā ʻoe i kahi hoʻomaha hauʻoli a me kahi makahiki noʻonoʻo, maʻemaʻe, nani!