What better way to keep the mood than having the weirdest holiday season ever than with a glass of hot and juicy glass?
No, not just mulled wine or a swirl – real, sophisticated hot cocktails are now all the rage. And they have the benefit of having a sip of a drink when you are outside socializing when you’re in tier 2 or 3, they have the advantage.
You need one important ingredient – balance.
“Everyone wants to add more and more alcohol, but it’s not a good idea for hot cocktails,” says Sam Trevethyen of London-based cocktail chain Grind & Co, who helps me prepare and taste a variety of warm cocktails.
India Sturgis judges a selection of recipes by Sam Trevethyen from the London-based cocktail chain Grind & Co at the start of the Christmas season (file image)
“When ethanol is heated, it becomes volatile and the taste is more pronounced. As with seasoning, you can always add more alcohol, but not take it away. “
We put his recipes to the test – all you need to stir up your own is a hob, saucepan and glass. If you’re in the mood, Sam recommends investing in a hand-held milk frother (less than a tenner) and a double-ended spirit knife (Mezclar Jigger, £ 10.79, Amazon).
Each recipe makes a serving, so scale up as needed.
HOT APARTMENT WHITE RUSSIAN
India said hot flat white Russian (pictured) was not too juicy and not too sweet, best served with tiramisu
What is it? The love child of a white Russian and a flat white man. Best after dinner or as a morning reward on your day off.
How to do it: Pour 20 ml of Absolut Vodka and 20 ml of Tia Maria into a glass. Add a splash of cold milk to stop curdling and a dash of coffee made with a pod. (Alternatively you can use a 50 ml filter or instant coffee.) Heat 100 ml oats or milk to approx. 60 ° C and whisk with a hand-held milk frother. Pour the warm, frothy milk into the glass.
Tastes like? Not too juicy and not too sweet. Balanced with a soft maltiness.
Fits well with: Most desserts, especially tiramisu.3/5
BUTTERED BANANA RUM
India said buttered banana rum (pictured) has a powerful after-kick that is best paired with banana bread or fruit cake
What is it? A riff on buttered rum, a classic created in 18th century New England. A comfort cocktail with a brulee and banana side dish.
How to do it: Put 30 ml banana rum, 10 ml Monin winter seasoning syrup, 8 g butter and 80 ml water in a saucepan over low heat. Use a small whisk to melt the butter. Pour into a coupe glass. For a brûlée and banana garnish, cut a long slice of banana, sprinkle with powdered sugar and caramelize with a blowtorch. Balance with a cocktail stick on the edge of the glass.
Tastes like? Rich, warming, buttery with a hint of cinnamon and a powerful after kick.
Fits well with: Banana bread or fruit cake. 4/5
LADY GRAY PUNCH
India said Lady Gray Punch (pictured) is bitter and persistent, best with cucumber sandwiches and a slice of lemon drizzle cake
What is it? A refreshing, citric way to liven up tea time.
How to do it: First, make Earl Gray infused gin by leaving four Earl Gray tea bags in a 700ml gin bottle for 12 hours. Make half a cup of regular Earl Gray tea (100 ml), then add 40 ml of Earl Gray gin, 20 ml of St Germain elderflower liqueur, 20 ml of lemon juice, 50 ml of apple juice and two dashes of orange bitters. Stir.
Tastes like? Bitter and lingering. Not a favorite. I prefer my tea without alcohol.
Fits well with: Cucumber sandwiches and a piece of lemon drizzle cake.2/5
RUSTY APPLE TODDY
India said rusty apple swirls (pictured) are best paired with mince pies or a cheese board
What is it? A finely tuned mash-up between mulled wine and a rusty nail cocktail.
How to do it: Put 25 ml Drambuie, 25 ml Aberfeldy 12 year old single malt whiskey, 100 ml apple cider, 20 ml lemon juice and 15 ml honey syrup (one part honey, one part water) in a saucepan. Heat to 65 ° C.
Tastes like? An upscale mulled wine. Dry crispness of the cider with notes of honey and a botanical taste from the Drambuie. I’ve done this repeatedly since then.
Fits well with: Mince pies or a cheese board.5/5
CLARIFIED MILK PUNCH
India said clarified milk punch (pictured) is heaven in a glass, best served with roasted nuts or snacks
What is it? English Clarified Milk Punch has been around since 1711 and involves curdling milk with citrus fruits and then sieving it to create a clear liquid that is extraordinarily light. Smoky oolong and chestnut syrup are great for blazing fires.
How to do it: You will need 200 ml of brewed oolong tea, 200 ml of lemon juice and zest, 200 ml of orange juice and zest, 60 ml of Santa Teresa rum and 30 ml of chestnut syrup.
Mix in a sealed container and refrigerate for 12 hours. Heat 200 ml milk until it boils and pour it into the mixture, which then curdles. Return to the refrigerator for 12 hours. Strain through a muslin and then a coffee filter.
For the cocktail, heat the punch with 30 ml rum and 15 ml chestnut syrup. Pour and garnish with orange peel.
Tastes like? Heaven in a glass. Demanding, silky, fruity and smoky.
Fits well with: Roasted nuts or small items.4/5