HOW TO MAKE DRAGON COCKTAIL WITH GINGER WINE

INGREDIENTS :

For Dragon Cocktail :

To Garnish :

METHOD :

For Dragon Cocktail :

• Fill a Cocktail/Boston Shaker with Ice.
  
• Pour in the Fresh Orange Juice & Ginger Wine into it.
  
• Shake until well combined.
  
• Fill a Tall glass/Cocktail glass with Ice cubes and Strain the mixture into it.
  
• Garnish the Dragon Cocktail with a Lychee. (Optional)
  
• Stir the Dragon Cocktail before serving.
  
• Served chilled, immediately.
  

NOTES :

• Can use Orange Syrup instead of fresh Orange Juice, adjust accordingly.
  
• The original recipe uses Ginger infused Vodka instead of Ginger Wine.

Sip into Fall with this Irresistible Apple Sangria!

    A drink that's sweet but not overly sugary, where every sip unveils a symphony of flavours – from the robust homemade apple wine to the warmth of brandy, all dancing with the essence of fresh apples, oranges and spices, which makes Apple Sangria a Year-Round Sip! 

Sip the festive spirit with Christmas Sangria

Sip & Slip into the past!

    Choosing the right wine for your Sangria is an art.  Go traditional with Spanish Red Wine, or can go with your choice of wine.  Remember, the best Sangria is the one that suits your taste buds, so don't be afraid to experiment with your Sangria recipe.

Sip the festive spirit with Christmas Sangria

Unlock the world of Homemade Wines. Click here for a delightful journey into crafting your own flavourful concoctions.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

HOW TO MAKE MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

INGREDIENTS:

METHOD :

• Clean and Wash the Yellow Moong Dal 2-3 times or until water runs clear.
• Soak the Moong Dal with ample water for 4-5 hours.
• Once soaked, drain and discard the water used for soaking Moong Dal.
• Spread the drained Moong Dal on a clean Kitchen towel for at least 30 Minutes - 1 Hour.
• Pat dry the Moong Dal until it is totally moisture free.
• Heat Oil in a deep pan on a high flame.
• Once the oil starts to fume, lower the flame and allow the oil to smoke off.
• Deep fry the soaked and dried Moong Dal until they turn into golden brown in colour.
• Fry until the sizzling stops of a medium flame.
• Can place the Moong Dals in a small slotted ladle and directly immerse it into the hot oil.
• Gently toss it up inside the slotted spoon using another long-handled spoon, so that the Moong Dals are evenly cooked.
• Drain the deep fried Moong Dals on a clean paper towel.
• Allow it to cool down before seasoning the Moong Dal Namkeen.
• Sprinkle Red Chilli Powder, Chat Masala Powder and Salt to the deep fried Moong Dals. 
• Gently toss it up until all the ingredients are well combined.
• Store Moong Dal Namkeen/Fried Moong Dal in an airtight container.
• Serve Moong Dal Namkeen/Fried Moong Dal as a Teatime/Cocktail Snack.

MOONG DAL NAMKEEN/HALDIRAM MOONG DAL/FRIED MOONG DAL

NOTES :

• Soak the Moong Dal for 4-5 Hours.
• Drain and allow it to dry on a Kitchen Towel, and pat it dry until the soaked Moong Dal is moisture free, before deep frying it for the snack.
• Deep fry the Moong Dals on a medium flame.
• Season it with Salt or add Chat Masala/Red Chilli Powder/Asafoetida to add an extra note fo taste & flavour to Fried Moong Dhal Namkeen.

Homemade Ginger Wine with Ice

Ginger Wine – A Homemade, Heartwarming Toast to New Beginnings

Homemade Ginger Wine - Fresh, Spicy & Made Without Yeast 

"This easy homemade ginger wine recipe is made without yeast, infused with fresh ginger and chillies, and is a festive must-have for Christmas or New Year."

Let’s welcome the New Year with a cheer... and a clink!
A glass of my long-dreamt-of homemade Ginger Wine – warming, aromatic, and soul-hugging. 🍷✨

    As I write this, Essence of Life – Food completes its 3rd year and steps gracefully into its 4th (2019). And what better way to celebrate this milestone – and the new beginnings that come with January – than by finally ticking off a recipe I’d been meaning to make for years?

Yes, years.

A Recipe 10 Years in the Waiting...

    This Ginger Wine Recipe has lived quietly in my handwritten recipe book since 2009 – underlined, starred, and stubbornly marked “for next time.” Every now and then, I’d buy ginger specifically for it, only to back out at the last minute. Maybe it was the timing, maybe the laziness – who knows?

    But this year, with a few batches of Raisin Wine and Banana Wine already snug in my wine corner, I decided: enough waiting! I rolled up my sleeves and brought this spicy little number to life.

And it didn’t disappoint.

What Makes This Ginger Wine Special?

This isn’t your store-bought wine. It’s:

• Made without yeast (yes, natural fermentation!)
• Infused with the sharp heat of fresh ginger roots
• Balanced with dry red chillies for a warm zing
• Deepened by a touch of caramelised sugar – for that gorgeous hue and bittersweet body
• No raisins, no additives – just honest, old-fashioned flavours. 

   

  The first sip is like being wrapped in a spiced shawl – earthy, bold, and just sweet enough.  (Though I didn't sip any!!! 😅)

     

Let's look into the Cultural Significance of Ginger Wine

Ginger Wine in Indian Christian Communities

    Now here’s a sip of tradition that goes way beyond the bottle! Ginger wine isn’t just a cosy winter warmer or a Christmas classic across the world—it also holds a beautifully nostalgic spot in the hearts of many Indian Christian communities.  Especially among East Indian Catholics in Mumbai and Goan Catholics. These communities have a long tradition of making homemade wines like ginger wine for festive occasions such as Christmas and weddings.

A Festive Favourite in East Indian & Goan Homes

    Among the *East Indian Catholics of Mumbai and Goan Christians, homemade wines are not just recipes—they’re rituals. Come Christmas or a wedding, kitchens buzz with the making of ginger wine, toddy, and even khimad (a local brew you probably haven’t heard of unless you’ve been lucky enough to sit at one of those bustling festive tables).

    In East Indian homes, ginger wine is often lovingly simmered in earthen jars and later served in quaint little clay glasses called cheuvnies. Rustic, earthy, and utterly charming—just the way Christmas memories should be.

Kolkata’s Christmas Tradition

    Travel to Kolkata, and you’ll find another heart-warming tradition: homemade ginger wine, paired with rich fruit cake, gifted and shared as tokens of love during Christmas. It’s not just a treat—it’s a custom soaked in sweetness and sentiment.

Ginger Wine is More Than a Drink—It’s a Heritage

    From the mud pots of Mumbai to the colonial lanes of Kolkata, ginger wine has quietly fermented into something more than just a drink. It’s a symbol of togetherness, of heritage lovingly passed from one kitchen to another—one glass at a time.  And it stays as a meaningful part of Indian Christian culinary heritage and festive culture.

*Did You Know?  Despite the name, “East Indian” Catholics actually hail from Mumbai and surrounding areas in western India — the term was given by the Portuguese and British long ago to distinguish them from other Indian Christians. So, no, they’re not from Northeast India! Just a quirky historical label that stuck around.

New Year, New Cheers! 

    Let’s raise a toast to 2019 – to tradition, to homemade joys, and to this humble yet celebratory Ginger Wine. 🥂

Ginger Wine – The Recipe Overview

• Recipe Type: Homemade Wine
• Difficulty: Medium
• Yield: 1.5 bottles
• Author: SM, Essence of Life – Food

Time Estimate

• Prep Time: 30–45 mins
• Fermentation Time: 7–10 days

Old-School Ginger Wine – Traditional, Easy, Festive, Fiery & Full of Flavour

Close-up of Ginger Wine on Ice

Ingredients

• Ginger – 1 cup, fresh and peeled
• Sugar – 3 cups
• Dry Red Chillies – 10–12 (adjust to taste)
• Lemon Juice – juice of 2 lemons (or 2 teaspoons of citric acid)
• Water – 1.5 litres
• Caramelised Sugar – ½ cup (see below for detailed instruction)
  

Let's first see How to make Caramel Syrup for Ginger wine,

How to Caramelise Sugar for Ginger Wine

 

Homemade Caramel Syrup

Ingredients for Caramel

• Sugar – ½ cup
• Water – 1 tablespoon
• Warm water – ¼ cup (heated but not boiling)

Step-by-Step Method for Caramelizing

Combine Sugar and Water

•  In a heavy-bottomed pan, add ½ cup sugar and 1 tbsp water.

Melt Sugar

 Watch for Colour Change

Warm Water

Boil the Mixture 

• Return the pan to medium heat and boil gently for about 5 minutes.

Cool Down

• Turn off the heat and let the caramel cool before using.

Step-by-Step Method for Ginger Wine

Prep the Ginger

• Wash and peel the ginger thoroughly.
• Slice it roughly, then coarsely crush using a mixer grinder or mortar-pestle.

ProTip: Crushing helps extract more flavour. Don’t grind it too fine – we want flavour, not mush!

Simmer the Base Mixture

Note: Your kitchen will smell absolutely divine at this stage.
ProTip: Adjust chilli count based on their heat. Mine weren’t too spicy, so I used 12.

Cool & Transfer

ProTip: Avoid plastic or metal containers for fermentation. Ceramic and glass are your best mates here.

Add Lemon & Caramel

Note: Lemon adds zing and helps preserve. Citric acid is a great substitute if you're out of lemons.
ProTip: See below for how to make caramelised sugar easily at home.

Fermentation Time

Note: Stirring is crucial to keep fermentation active and healthy.
ProTip: In tropical weather, fermentation can happen faster – keep an eye and nose on it!

• After 7–10 days, strain the mixture using a fine muslin cloth or sieve.
• Discard the sediment and transfer the wine to sterilised glass bottles.
• Store in the refrigerator for longer shelf life.

ProTip: Always use clean, dry bottles. Moisture invites mould – and we don’t want that drama! Do we?

Serve & Enjoy

ProTip: Store the bottled Ginger Wine in the refrigerator for longer shelf life and to keep the flavours fresh.

Ginger Wine Storage Suggestions

• Once fermented and strained, store the Ginger Wine in clean, dry glass bottles.
• Refrigerate for best shelf life and flavour retention.
• If stored well, it stays good for up to 6 months or more.
• Avoid plastic bottles — the acidity of the wine doesn’t play well with them.

ProTip: Label your bottles with the date brewed – it’s handy for tracking the ageing process.

Serving Suggestions

• Chill and pour over a generous handful of ice cubes.
• Pair it with Christmas fruit cake, spiced biscuits, or just a relaxed evening.
• You can even use it as a base for cocktails – try my Dragon Cocktail with fresh orange juice!
• Add a slice of lemon or a curl of orange zest for an elegant touch.

ProTip: The wine matures in flavour over weeks. So, if you can wait (I know it’s hard), it gets even better!Ginger Wine, Demystified

FAQ - Ginger Wine, Demystified

Is this an alcoholic drink?

Can I skip the red chillies?

Why does wine turn cloudy? Is it spoiled?

What if I don’t have a Bharani or Earthen jar?

Can I make it without caramelised sugar?

 

Homemade Ginger Wine Recipe

A Sip of Time-Honoured Warmth

    There’s something timeless about a bottle of homemade Ginger Wine — bold, spicy, gently sweet, and laced with memories. It’s not just a festive drink; it’s a bottled legacy. Whether you make it for Christmas, Easter, or just because nostalgia knocks, this golden brew connects generations.

    So roll up your sleeves, let the aromas fill your kitchen, and taste the magic of slow brewing. And hey, once you master this, the world of home brews is yours to explore…

Recipes you might like:

• Fancy a Grape Wine just like grandma made?
• Or maybe Pineapple Wine that’s tropical and tangy.
• Banana Wine, Dates Wine, Apple Wine – all waiting for you.
• And don’t forget to shake up a Dragon Cocktail – my zesty ginger wine + orange mix for parties that slay.
• Craving a fizzy twist? Try my refreshing Ginger Ale made from the same ginger wine – it’s sparkle with soul!

    If you enjoyed this recipe, you’ll absolutely love my collection of classic homemade wines and beverages — each one with a story, a season, and a soul.

    Take a sip and let tradition swirl on your palate — brewed right from your kitchen! I'd absolutely love to hear what you think — drop your thoughts in the comments below! 🥂

Homemade Ginger Wine isn't just a drink—it's a toast to tradition. Let this be your new festive favourite. 🍷

HOMEMADE GINGER ALE RECIPE

HOW TO MAKE GINGER SYRUP/GINGER WINE FOR GINGER ALE

HOMEMADE GINGER ALE RECIPE

HOW TO MAKE GINGER ALE

HOMEMADE GINGER ALE RECIPE

INGREDIENTS :

For Ginger Ale :

METHOD:

• Fill a tall Glass with Ice cubes.
• Pour 1/4 Cup of Ginger Syrup/Ginger Wine along with a Cup of Soda/Carbonated Water.
• Add your preferred sweetener and mix well.
• Add a dash of Lemon/Lime/Orange Juice and give a quick stir.
• Thoroughly mix the drink until fizzy.
• Serve Ginger Ale decorated with slivers of Ginger and a Lemon Slice.

NOTES :

• I have used Soda in this recipe.
• Can also use Carbonated Water or Sparkling Mineral Water while fixing Ginger Ale.
• I prefer adding unflavoured plain Soda for the recipe.  
• Carbonated drinks like Sprite, 7Up, etc., makes the drink Sweeter.
• Add preferred Sweeteners to sweeten up the drink.
• Can totally avoid adding any sweeteners as the Ginger Syrup/Ginger Wine has sweetness in it.
• Can serve Ginger Ale with few Fresh Mint Leaves for a minty flavour. 

HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

HOW TO MAKE CARAMEL SYRUP

INGREDIENTS:

For Caramel Syrup:

METHOD:

• In a heavy-bottomed pan, combine 1 Cup of Sugar & 2 Tablespoons of Water.
• Heat it & let the sugar melt on a medium flame. Do not stir.
• Allow the mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and become GOLDEN AMBER in colour.
• Or wait until the colour of the caramelized Sugar becomes GOLDEN BROWN to DARK BROWN. (If using it for Christmas Fruit Cakes).
• Meanwhile, warm up 1/2 Cup of Water. Do not boil.
• Remove the caramelized sugar from the fire and slowly (carefully) pour in the warm water into it.
• Place the pan over the flame again and boil it on a medium flame for about 5 minutes.
• Switch off the flame and allow it to cool.
• Transfer the Caramel Syrup into Clean airtight bottles.
• If covered and stored properly in a refrigerator, the Caramel Syrup will stay good for a longer period.

NOTES:

• Caramelize the Sugar to your preferred colour choice - golden amber to golden brown to dark brown.
• I have used White Sugar in the recipe.  For a bolder colour, choice can use Brown Sugar.
• At the initial stage, do not stir Sugar and Water.
• Do the whole process on a medium flame.
• Carefully pour warm water into the caramelized sugar. Do not use hot water or cold water for the purpose.
• Utter care should be taken while pouring the warm water into the caramelized sugar, as the liquid may splash and cause burns.
• Caramel can be prepared earlier and refrigerated.
• Stays good for a longer period if stored properly in a refrigerator.