Coconut Chai Hot Toddy
From SkyLounge in the Hilton in east London
- 50ml Kracken Spiced Rum
- 60ml light coconut milk
- 2 tsp light brown sugar
- Spiced chai tea 1 clove
Pour the rum and coconut milk into a mug, add the sugar and top with hot spiced chai tea. Garnish with a clove , cinnamon stick and lemon peel.
This drink has the warmth of the bourbon, tartness of the apple cider, winter spices, minus the overwhelming sugary sweetness.
- 1.5 ounces Buffalo Trace Bourbon
1/2 ounce of Cointreau
1/2 ounce of Apple Cider
1/2 ounce of Honey simple syrup (equal parts honey and water brought to a boil to combine)
3 pinches of cinnamon
Pour all the ingredients over ice in a mixing glass and stir gently to combine. Strain it into a martini glass with a fine mesh strainer. If you want to get fancy, garnish the drink with an orange wedge or twist, if your knife skills are up to the challenge.
The Winter Wooskie
Offering up a unique and spicy cup of warmth that combines powerfully herbal genever with Indian spices, traditional Italian bitter spirits and deliciously tart and sweet apple and honey in a cosmopolitan mug of cheer
- 1.5 Oz Bols Genever
- .25 Oz Luxardo Amaro Abano
- .5 Oz apple honey syrup*
- 5 Oz chai tea (hot)
- Fresh whipped cream
- Lemon peel
- Fresh grated nutmeg
Apple Honey Syrup
- 1 Apple, cut into thin slices
- 16 Oz apple juice (not from concentrate)
- 12 Oz honey
Mix the genever, amaro, apple syrup, and chai tea in a mug and stir it gently. Top with the fresh whipped cream and twist a lemon peel over top to express some of the citrus oils. Top the mixture with freshly-grated nutmeg and garnish with a cinnamon stick if you’re feeling particularly ambitious.
Apple Honey Syrup
In a saucepan, bring the juice and apple slices to a boil, then lower the heat and simmer for 5-10 minutes until liquid has reduced to approximately 12 oz. Strain he mixture through cheesecloth, then cool slightly. Add the honey and stir until completely dissolved and the syrup is a rich amber color. Let cool and bottle. If you’re not planning on using it right away, you can refrigerate it for up to two weeks.
Mexican Hot Chocolate
- 3 Ounce dark chocolate
- 2 Cup milk (whole milk for an especially rich version)
- 2 Tablespoon sugar
- 1 Teaspoon cinnamon
- 1/2 Teaspoon cayenne
- 1 Ounce mezcal (Oro de Oaxaca mezcal is especially nice here, offering just enough herbal character to match up with the smoke)
Chop the chocolate and combine all the non-alcoholic ingredients in a saucepan and heat to a low simmer until all the ingredients are a smooth silky looking mixture.
Remove from the heat and add in the liqueurs.
Add into mugs, grab some biscotti and sip and dip until the last traces of cold are banished from your home.
Glögg is a type of mulled wine favored in Nordic countries like Sweden and Iceland. It is usually made with red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and bitter orange. Punch it up with this receipe that adds some stronger spirits. It will help get your guest in the holdiay cheer.
- 1 Bottle of red wine
- 1 10 fl oz Can/Jar Kanon Organic Vodka infused cinnamon and persimmons
- 4 Fl oz cognac
- 2 Fl oz Combier triple sec
- 2 Oz agave nectar
- 5 cinnamon sticks
- 8 cloves
- 3 Piece all spice
- 3 Piece star anise
- 10 cardamom seeds
- 1/4 Pound raisins
- 1/4 Pound almonds
- 1/2 orange peel
Mix ingredients in a pot and simmer for 2-4 hours without boiling