The return of the Winter Warmers
From Twist on Mar 26, 2013
As we seem to in the middle of our 3rd winter I thought it would be a good idea to revisit some good ol' cockle-warming cocktails, so here they are again!
Apple Spiced Gin Tea Toddy
Dispensing seasonal cheer from the Few Spirits Street Easy Cart
- 200ml FEW American Gin
- 120ml Apple Spiced Tea (Dried apple pieces, cardamom, clove, cinnamon & black pepper)
- 1 teaspoon Coriander Seeds
- 60ml lemon juice
- 50ml sugar syrup
- 2 cinnamon sticks
- A dash or 2 of Adam Elmegirab's Teapot Bitters (this is an embellishment of the original recipe as they weren't available in time for the Street Easy - they really hit the spot when dropped into the hot mug just before you drink)
First brew the Apple Spiced Tea for 5 minutes, (you can buy this or make your own to taste if you’ve got time), then strain into a saucepan on medium heat. Add the remaining ingredients and heat until piping hot. Serve in tea cups with a twist of lemon zest and a stick of cinnamon.
Ginger Spiced Old Fashioned
- 60ml Four Roses Small Batch Bourbon
- 15ml Ginger Spiced Syrup*
- 4 Dashes Dr Heather Duncan’s Christmas Bitters
- Cinnamon stick & star anise to garnish
Combine all the liquid ingredients in a mixing glass and add plenty of good ice cubes. Stir 15-20 times (to taste) and strain into an old fashioned glass with a large ice block. Garnish with a cinnamon stick and balance a whole star anise on the rim of the glass.
* Ginger Spiced Syrup
- 750g unrefined cane sugar
- 750ml water
- 400g fresh root ginger, peeled and thinly sliced
- 5 cinnamon sticks
- 5 star anise (whole)
- 1 tsp ground nutmeg
- 20g green cardamom pods
- 10 black peppercorns
- 20ml lemon juice (optional)
- 20ml Bourbon – high proof (optional)
Lightly crack the peppercorns and the cardamom pods, then combine all ingredients (except lemon juice) in a pan over a low heat, and bring to simmering point. Stir regularly and simmer for an hour. Allow to cool to room temperature before fine-straining the ingredients, then transfer into a clean bottle and keep refrigerated. The syrup lasts for 2 weeks in the fridge – to increase the life add some lemon juice and high proof Bourbon once cooled.