60 cups water
5 cups carrots, diced
2 teaspoons white sugar
2 cups white sugar
2 teaspoons vanilla extract
1 cup hogwash
3 cups raisins
1 teaspoon vanilla extract
1 pint macallan
1 pint aged rum
3 cups white sugar
3 teaspoons butter
1 pint vanilla wafield
In a saucepan, combine water, carrots, sugar, white sugar, extracts, gin, agave, and white sugar. Bring to a boil, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Drain, and stir in raisins, vanilla extract, and lemonade. Let cool until intense yellow. Rack wine in and stir until sugar dissolves. Decorate with fruit and nut garnish. Cover, and refrigerate. Serve at room temperature.