Best 2 Stones Ginger Wine Recipes

**Ginger wine**, a traditional English alcoholic beverage, is a delightful blend of spices, ginger, and wine. This sweet, warming drink is perfect for sipping on a chilly evening or enjoying as an aperitif. With its rich history and unique flavor profile, ginger wine has become a beloved libation around the world.

In this article, we present a collection of ginger wine recipes, each offering a slightly different take on this classic drink. From traditional recipes using fresh ginger and spices to contemporary versions with a twist, these recipes cater to a variety of tastes and preferences. Whether you're a seasoned home brewer or just starting, we've got you covered.

**Our recipes include:**

* **Traditional Ginger Wine:** This classic recipe uses fresh ginger, lemons, and spices to create a flavorful and aromatic ginger wine.
* **Easy Ginger Wine:** This simplified recipe uses store-bought ginger beer and white wine for a quick and easy ginger wine that's perfect for beginners.
* **Spiced Ginger Wine:** This recipe adds a variety of spices, such as cloves, cinnamon, and nutmeg, for a warm and comforting ginger wine that's perfect for the holidays.
* **Apple Ginger Wine:** This unique recipe combines apples and ginger for a refreshing and flavorful ginger wine that's perfect for sipping on a warm summer day.
* **Honey Ginger Wine:** This recipe uses honey instead of sugar for a naturally sweet and slightly floral ginger wine that's sure to impress.

No matter which recipe you choose, you'll be able to enjoy a delicious and unique ginger wine that's perfect for any occasion. So gather your ingredients, grab your brewing equipment, and let's get started!

Let's cook with our recipes!

MAITAKE MUSHROOM TART WITH STONES GINGER WINE SAUCE

Maitake Mushroom Tart with Stones Ginger Wine Sauce image

Provided by Food Network

Categories dessert

Time 3h

Yield 10 servings

Number Of Ingredients 17

Ingredients

Tart Shells, recipe follows
1/4 cup olive oil
1 1/2 ounces fresh ginger
2 tablespoons minced shallot
3 cloves garlic, minced
1 1/2 cups ginger wine
1 tablespoon mushroom soy*
2 quarts heavy cream
2 pounds Maitake mushrooms*
2 teaspoons kosher salt
2 to 3 tablespoons chopped chives, for garnish
* Available at Asian markets and specialty food stores
2 1/2 cups all-purpose flour
2 eggs
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 pound chilled butter, diced

Steps:

Make the tart shells according to the recipe below then reserve them in a warm place.
To make the sauce: Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the ginger, shallots, and garlic and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Add the ginger wine and simmer, stirring occasionally, until the wine has reduced to a thick syrup, about 20 minutes. Add the soy and heavy cream. Simmer the sauce until it has reduced by about half and can coat a wooden spoon, 15 to 25 minutes more. Keep the sauce warm over low heat.
Meanwhile, prepare the mushrooms. Cut them into 1-inch pieces. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Working in batches, add enough mushrooms to fill but not crowd the pan. Cook, stirring occasionally, until they are tender and golden, about 5 minutes. Season the mushrooms with salt and keep warm on a covered plate.
Place Tart Shells on serving plates. Divide the mushrooms between the shells. Spoon warm sauce into each shell (see Cook's Note below for uses for left over sauce). Garnish each tart with chives and serve.
Tart Shells:
Mix the flour with 1 of the eggs in a large bowl. Add the sugar and salt. Using a pastry cutter or your hands, incorporate the butter. Work in the remaining egg. Gather the dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 425 degrees F.
Roll out the dough 1/4-inch thick on a clean, lightly floured work surface. Cut out 10 (4-inch) rounds. Fit the disks into the tart pans, then prick each with a fork to prevent puffing. Line each tart shell with aluminum foil, then fill with pie weights. Bake until the edges of the tart shells begin to color, about 12 minutes. Remove the weights and foil and continue baking until the tart shells are golden brown. Remove the shells from the oven and reserve in a warm place.
Yield: 10 individual (4-inch) tart shells

GVC COCKTAIL USING GINGER WINE.

Gvc Cocktail Using Ginger Wine. image

Recipe from Stones, posted for ZWT III. This one sure packs a punch, a great one to warm the gills after a day on the slopes!

Provided by Mandy

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

3 ounces stone's original ginger wine (2 shots)
1 fluid ounce vodka
1 fluid ounce Cointreau liqueur
1 dash fresh lime juice
1 dash bitters
lemonade, to top up (optional)

Steps:

Shake all and strain into chilled cocktail glass.
Garnish with lime wheel.
Serve very cold.

Nutrition Facts : Calories 64.3, Sodium 0.3

Tips:

Use fresh ginger for the best flavor. Peel and slice the ginger thinly before using.
Choose a good quality white wine. A dry white wine is best, such as a Sauvignon Blanc or Pinot Grigio.
Add some sugar to the wine to help the fermentation process. You can use white sugar, brown sugar, or even honey.
Ferment the wine in a cool, dark place for at least 4 weeks. The longer you ferment the wine, the more flavorful it will be.
Once the wine is fermented, strain it through a cheesecloth or coffee filter to remove any sediment.
Bottle the wine and let it age for at least 6 months before drinking. The longer you age the wine, the better it will taste.

Conclusion:

Ginger wine is a delicious and refreshing drink that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are a fan of ginger or not, you are sure to enjoy this delicious wine.