Spice up your life! 5 winter-warming cocktails
Brrr! Feeling the seasonal chill? Slip into a thermals and spice up cocktail hour with five delicious drinkies guaranteed to warm your cockles.
HESTON’S ESPRESSO MARTINI
- 35ml Vodka (The Hind’s Head uses Chase)
- 20ml Kahula
- 5ml Creme de Cacao
- 12.5ml Simple Sugar (2:1 Sugar:Water)
- 40ml Espresso
- It couldn’t be simpler, fill a cocktail shaker with ice.
- Add all the ingredients into the shaker.
- Shake the living daylights out of it.
- Double strain into a martini glass.
- Garnish with 3 coffee beans.
LUMBER’S IVY VODKA BLOODY MARY
- 15ml freshly squeezed lemon juice
- 125ml Turner Hardy tomato juice
- 50ml Lumber’s Ivy Vodka
- 3 dashes of Worcestershire sauce
- 4 dashes of Tabasco
- Pinch of black pepper
- Pinch of salt
- Pinch of celery salt, to taste
- Celery stick, for garnish
- Fresh lemon slice or crispy bacon, for garnish
- Chilli flakes (optional)
- Add the vodka to a tall glass and squeeze the fresh lemon juice.
- In a jug mix 120ml quality tomato juice with 3 dashes Worcestershire sauce, 4 dashes Tabasco, a pinch of salt, black pepper and celery salt (to taste). You can also add chilli flakes if you want more heat.
- Add ice to the glass with the vodka in it and pour over the tomato blend.
- Stir well and garnish with a lemon slice and celery stick.
- Ice cubes
- 40ml Berkshire Botanical Sloe Gin
- 40ml Apple Brandy
- Skeleton leaf or dehydrated apple
- Fill your cocktail shaker with ice.
- Add the Berkshire Botanical Sloe Gin and Apple Brandy.
- Stir, strain and serve on the rocks in a cocktail glass or coupe.
- Garnish with a skeleton leaf (feel free to improvise)
- 60g golden caster sugar
- 1 tbsp allspice
- 200ml Rum
- 90ml lime juice
- 600ml All Angels Cuvée or Champagne
- Orange twist
- Gently warm 60g golden caster sugar in a pan with 30ml water and 1 tbsp allspice.
- Cook gently until the sugar has dissolved, then leave the mixture to cool.
- Strain through a sieve lined with a coffee filter (or a double layer of kitchen paper).
- Pour 60ml of the spiced syrup into a cocktail shaker along with 200ml rum and 90ml lime juice.
- Shake with ice and strain between six flute glasses.
- Top up with 600ml champagne.
- Garnish each with an orange twist.
HOT SPICED RUM PUNCH
This is a real winter warmer and makes a great alternative to mulled wine/cider. The recipe below makes roughly 8 servings but can be scaled up or down accordingly.
- 250ml Thameside Signature Blend rum
- 1 litre good quality cider
- 500ml fiery ginger beer
- 1 cinnamon stick
- 1 vanilla pod
- 4 strips orange peel
- 2 slices fresh ginger
- 4 cloves
- 1 star anise
- Place all the ingredients in a large saucepan.
- Heat up on a low-medium heat for 10 mins or so until the spices are infused and the punch is piping hot. DO NOT BOIL!
- Serve in mugs or heatproof glasses and enjoy with friends and family around the fire.