Four Winter Cocktail Recipes
Forget mulled wine and Bailey’s hot chocolates, these winter cocktails are perfect for by the fire sipping
Winter Spiced Cranberry and Apple Sangria
Makes 4
For the spiced syrup
85ml water
50g granulated sugar
2 cinnamon sticks
6 cardamom pods
5 whole black peppercorns
5 whole cloves
1 whole star anise
For the sangria
1 JAZZ™ Apple, quartered, cored and diced
1 medium orange, sliced into wedges
100g fresh or frozen cranberries
750ml bottle dry red wine (Spanish Grenache or Pinot Noir work best)
90ml brandy
Juice from 3 oranges (approx. 190ml)
120ml unsweetened cranberry or pomegranate juice
Ice, to serve
Rosemary sprigs, to garnish (optional)
METHOD
To make the spiced syrup: In a small saucepan, combine water, sugar, and whole spices. Bring to a boil over medium heat, then reduce the heat to medium low and simmer for five minutes.
Remove the saucepan from the heat and leave the syrup to steep and cool to room temperature, at least 10 minutes. Once cooled, strain the syrup into a bowl or jar, discarding all of the spices except the cinnamon sticks.
To make the sangria. In a large pitcher add the apple, orange, and cranberries. Pour in the red wine, brandy, orange juice, cranberry juice, and spiced syrup, and stir everything together well.
Add the cinnamon sticks reserved from making the spiced syrup. Cover the pitcher and refrigerate the sangria for two to four hours or overnight. Remove the pitcher from the fridge one to two hours and let the sangria come to room temperature before serving. Serve over ice, garnished with a sprig of rosemary.
Clementine Red Royal
Makes 4
100ml freshly squeezed clementine juice (strained to remove seeds and any pith)
100ml White Heron British Framboise
75cl bottle Prosecco (you won’t need it all) – we used Gemin Valdobbiadene Extra Dry Prosecco
Glass: Champagne flute
Method
Fill a cocktail shaker with ice and add in the juiced and strained clementine juice.
Add in the White Heron British Framboise and give it a thorough shake so it is well combined. Strain and keep chilled.
To make, simply add 50ml of the Framboise/Clementine liquid to a champagne glass and then top with Prosecco.
White Russian Twistmas
Makes 1 (but you will have some of the cranberry compote left over for another 3-4 drinks)
150g frozen cranberries
200ml water
50g caster sugar
1 orange peel
Half a stick of cinnamon
½ tsp nutmeg
1 star anise
50ml Vodka
20ml White Heron British Cassis
30ml Double cream
Glass: Tumbler/Red Wine Glass/Cocktail Glass
Method
In a pan, add the cranberries, orange peel, water and sugar, plus the spices.
Bring to the boil and then simmer for 10 minutes.
Take off the heat and allow to cool, making sure to discard the orange peel and star anise.
To serve, add a good dollop of the cranberry syrup mixture into a tumbler, red wine glass or dessert glass.
Fill will ice and then pour over the vodka, White Heron British Cassis and cream.
Garnish with a small dollop of the cranberry compote.
Cranberry Caipirinha
Makes 1
40g cranberries
½ fresh lime, cut into quarters
2 heaped tsp light brown sugar
50ml Abelha Cachaça Silver
Ice cubes
Glass: Rocks
Garnish: Sprig of rosemary
Method
Add the cranberries, lime quarters and the light brown sugar to a cocktail shaker or large glass and muddle well.
Strain into a rocks glass and then fill it with ice.
Add in the Abelha Cachaça Silver and stir gently.
Garnish with a sprig of rosemary.
