How to make mulled wine? It’s surprisingly simple and makes your home smell divine. This version includes a glug of the Scandinavian spirit aquavit, which you can buy or make at home by infusing vodka. Alternatively, you could omit altogether.
- 1 orange, sliced
- ¼tsp ground cardamom
- ½tsp ground coriander
- 1tsp ground cinnamon
- ½tsp ground fennel
- ½tsp ground ginger
- 3 cloves
- 60g raisins, optional
- 750ml red wine
- 250ml port
- 2tbsp sugar
- 125ml akvavit (aquavit) or substitute (see tips below)
- Cinnamon sticks, to serve (optional)
- Put 750ml water in a saucepan with the orange slices, cardamom, coriander, cinnamon, fennel, ginger and cloves. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the almonds and raisins, if using. Remove from the heat and set aside for 15 minutes for the flavours to infuse.
- Strain into a clean saucepan, add wine, port and sugar, and stir over a medium heat until the sugar is dissolved: do not allow it to boil. Add the Akvavit and pour into cups or heatproof glasses. Serve with long spoons for eating the almonds and raisins, if using. Cinnamon sticks can be added to the cups to intensify the aroma.
SMASHING PUMPKIN FIZZ
Renowned for hosting legendary parties, Marylebone members club Home House have created this frightfully good Halloween cocktail.
- 35ml Ketel One Vodka
- 5ml Xante Pear Cognac Liqueur
- 10ml Pumpkin syrup
- 25ml Pumpkin purée
- Pinch of pumpkin spice
- Top with Champagne
GARNISH: dried pear chip
- Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass
- Stir gently on crushed ice
- Top with Champagne and garnish
SLOE GIN NEGRONI
- 25ml good quality sloe gin
- 25ml Cocchi di Torino rosso vermouth
- 25ml Campari
- A wedge of blood orange to garnish (optional)
- Simply build all ingredients in a rocks glass over large ice cubes to chill the drink without diluting too much. Stir. Decorate with a generous cut wedge of blood orange.
Recipe created by Tom Jolly, Bar Manager for The Century Bar at Gleneagles
- 20ml egg white
- 20ml lemon juice
- 10ml sugar syrup
- 40ml applejack
- 10ml Amaro Nonino
Applejack is an ingredient that screams autumn to me. As the nights get longer, I naturally pull dark spirits from the back bar first.
- Add all ingredients to the shaker.
- Shake and strain into a Nick and Nora glass.
- Garnish with dehydrated apple.
THE BEEHIVE CLUB
Barmen Jeff Stuitt and Kev Darcey from Beehive Place, Brixton created this deliciously sweet gin cocktail, perfect for summer drinking. Can’t be bothered to make it yourself? Beehive Place will be happy to make you one.
- 40ml East London Liquor Company dry gin
- Two bags of loose Earl Grey tea
- 30ml of honey water (see method)
- 20ml lemon juice
- 1 teaspoon of Demerera sugar
- Lemon wedge
- 1 egg
- Make an Earl Grey gin infusion by steeping two bags or tablespoons of Earl Grey tea in the equivalent of a teacup full of gin over a low heat for 5 minutes.
- Strain the infusion through a funnel lined with a muslin cloth into your storage bottle.
- Make an Earl Grey honey water by infusing two bags or tablespoons full of Earl Grey tea into a bottle filled with ⅓ honey and ⅔ filtered water for a few hours.
- Put three tablespoons of loose Earl Grey tea leaves on to a sheet of tin foil and grill under a high heat until they are charred black.
- Grind the charred leaves into a fine powder using a pestle and mortar, then add a teaspoon of demerara sugar and continue to grind to a fine powder.
- Take a lemon wedge and run it around half the rim of your glass.
- Carefully roll the rim of the glass into the powdered tea leaves.
- Into your cocktail shaker pour 40ml of your Earl Grey gin, 30ml of the honey water, 20ml of lemon juice and one egg white then shake without ice across the body while you count to 50.
- Put a scoop of ice into your shaker and shake vigorously for a count of 50.
- Pour into your glass through a fine strainer and enjoy!