COR BLIMEY, IN THE LAST WEEK BRITAIN HAS EMBRACED THE COLD – AND IT’S ONLY GOING TO GET MORE CHILLY. IN ODE OF DINNER PARTIES, OR JUST TO WARM YOUR COCKLES IN THIS SEASON, HERE ARE FIVE TIPPLES TO TICKLE YOUR TASTEBUDS.
Spiced Apple Cider
Mulled wine manifests festive, and this take on the beverage is a delight. Simmering cider on a winter weekend is ideal for the family after a Sunday roast. Vary the apple cider with other options, such as pear or berry cider for a fruity twist. This is a versatile drink, as if too much is made, it can be refrigerated and warmed again.
Ingredients (Makes four)
1/2 Cup of brandy
2 Litres of Cider – (We like Dunkerton’s Black Fox Cider)
2 Tablespoons of honey
4 Cinnamon sticks
1/2 Cup of ginger, chopped
Grate the orange zest into a large cooking pot. Slice lemon into wedges and add to pot. Slice orange into small wedges and also add. Add all other ingredients to pot, minus the cinnamon sticks and brandy. Cover with lid and slowly simmer for 30 minutes. Strain over sink to get rid of the fruit pieces, and then stir in brandy. To serve, add cinnamon stick in each glass.
Irish Hot Chocolate
For some, hot chocolate simply isn’t enough. This is a supreme winter tipple, creamy and sweet, it gives variation to sharp cocktails that don’t last long in the glass. Indulge in this boozy number by serving it with desert, and add all the refineries necessary to wow your guests.
Ingredients (Makes one)
50ml Baileys Liqueur
35ml Jim Beam Red Stag cherry bourbon
2 Tablespoons of Hot Chocolate powder
Pour the baileys liqueur and Jim Beam into a large mug. Then stir in the hot chocolate power with warmed-up milk, keep stirring for a good few minutes until ingredients have blended together. Dollop whipped cream and cherry to serve.
Drinking an Aperol spritz evokes Summertime in Europe. So this gin version brings a seasonal punch, which works best for parties. If you find these given measurements too weak in alcohol add more gin (be very careful, remember everyone blames the punch), or add more fruit juice to water it down.
Ingredients (Serves six)
35cl Sipsmith gin
2 Cups of Aperol
1 1/2 Cups of lime juice
1 Cup yellow Chartreuse
4 Cups of orange juice
1 Cups of cranberry juice
1 Cup of soda water
2 Cups of blackberries and lemon slices
In a large punch bowl, pour gin, Aperol, Chartreuse, orange juice, cranberry juice and soda water, stir then refrigerate to chill. Before serving, add ice and slowly pour in prosecco. Add blackberries and lemon slices to garnish.
This is the ultimate refreshment one can quickly whip up. This adequate for the party season, as it’s so simple to make. Substitute the ginger beer for ale and warm in a pot for a toasty tipple. If you’re feeling daring, use Crabbie’s alcoholic ginger beer for a real tasty kick.
Ingredients (Serves one)
45ml Captain Morgan’s spiced rum
45ml Ginger beer
45ml Apple juice
Apple slice to garnish
Place ice in a long glass. Pour juice, rum and ginger beer into glass and gently stir. Garnish with the apple slice.
For those married to caffeine, this a warm beverage one can drink day or night. It’s a lighter option to the heavier hot chocolate.
Ingredients (Serves one)
25ml Chambord Liqueur
A shot of expresso coffee / Preferred amount of coffee granules
35ml Jack Daniels Honey bourbon
35ml Thick cream
In a small saucepan, pour coffee, JD and Chambord and warm up very slowly – do not boil. When lukewarm, pour into a handled glass and stir in cream.