A Collection Of Cocktail Recipes

 

One measure is always equal to 25ml or 1 fld oz. A cocktail ‘jigger’ pours out one measure easily.

A Dash is a always just a few drops from the bottle. Bitters etc. are called for in dashes.

THE BEST WINTER AND FESTIVE COCKTAILS & HOT DRINKS: 11 To 20

 

Gløgg

Ingredients: Makes 10 Drinks

Gløgg (pronounced glug ) is a Scandinavian variant of a mulled wine, it consists of a hot red wine with spices and a dash of some kind of spirit, e.g. brandy or rum (brandy is best). The word comes from Germany via the Swedish language (in Norway it is also traditionally called ‘bisp’). The initial preparations for gløgg should be made the day before to allow the spices to develop.

Directions: The day before

Bring up to the boil 300ml (1/2 pint) water with 115g (4oz) sugar and the following spices:

• 5 peeled pods of cardamom seeds
• 4 whole cloves
• 2 sticks whole cinnamon
• Thinly shaved peel (zest) of 1 orange
• 1 small piece of ginger, peeled and cut in two

Turn the heat down and simmer this spiced syrup for 15 minutes then cover, allow to cool and leave to infuse overnight.

Also in a separate glass bowl add 115g (4oz) of raisins, cover in 200ml (1/3 pint) of brandy (or rum). Cover and leave overnight.

Directions To Serve:

Strain the boiled and cooled spiced syrup mixture left over night into the glass bowl with the soaked raisins (and any remaining spirit which has not soaked in) do it through a sieve to discard the larger spices. Stir it in.

Into a saucepan add 2 bottles red wine (claret for preference) and one bottle of port. Warm up to boiling point but do not boil. Add more sugar and/or spirit (brandy or rum) to taste.

To serve, put a tablespoon of the spiced brandy syrup (with a few of the raisins) into heat-proof glasses or mugs, pour in the hot gløgg and add some blanched (skinless) and halved almonds or flakes of almonds. Garnish it with a strip of fresh orange peel, twisted over the mug to release the oils.

 

Butterbeer

This ‘Buttered Beer’ recipe was written down by Robert May in 1664, well before J.K. Rowling penned her classic.

Ingredients: Makes 2 Drinks

• 1 bottle of good quality real ale (500ml)
• 1 egg (whole beaten)
• 20g unsalted butter
• 30g natural brown sugar (demerara)
• 1/4 tsp ground or freshly grated nutmeg

Directions: Into a heavy based saucepan pour in a bottle of real ale and slowly simmer it on a gentle heat. In a bowl beat the egg, butter, sugar and nutmeg to a creamy paste. Turn down very low the heat under the saucepan, then whisk the butter and egg mixture into the beer, make sure you whisk thoroughly so that the butter and sugar dissolves and the egg does not scramble. The Butter Beer should thicken slightly and go a milky tea colour – whisk to a froth. Once whisked vigorously serve in heat proof mugs, glasses or tankards – drink when cooled slightly.

 

Negus

Colonel Francis Negus was said to have invented this hot toddy in the early 1700s, and it is a particular favourite with many of Charles Dickens’ literary characters from the 1800s.

Ingredients: Makes Six Drinks.

• 1 large lemon
• 2 tablespoons sugar
• 1 bottle ruby port (750ml)
• 200ml (1 cup) water
• Optional: grating of nutmeg

Directions: Pare off the yellow rind (zest) of one large unwaxed lemon in thin strips, avoiding any of the white pith, if possible. Put this into the top bowl of a ‘double boiler’ (a saucepan with steaming water underneath another pot or bowl placed on top) with juice of the same lemon, the sugar, and the port. Heat gently, stirring until sugar is dissolved. When hot add 1 cup of boiling water and strain into a serving jug or pitcher, removing the lemon peel. Pour into glasses or cups with (or without) a scant grating of nutmeg.

 

Cider Rum Punch

Ingredients: Makes 6 drinks

• 6 large apples, diced
• 1 litre (1 pint 15fl oz) cider
• 300ml (1/2 pint) dark rum
• 3 cinnamon sticks
• 3 star anise
• 600ml (1 pint) water
• 115g (4oz) sugar

Directions: Place all the ingredients in a pan, (except the rum) dice the apples last and quickly cover them in the liquid, so they do not brown. Cook slowly on a low heat for one and a half hours (90 minutes), then add the rum. Serve warm in heat proof hot toddy glasses.

 

Hot Milk Punch

This drink, in one form or another, has been around for hundreds of years, and deserves to be in our top winter drinks. It is also one of the best winter bed-time drinks we can recommend.

Ingredients: Makes 1 Drink

• 1 measure dark rum
• 1 measure brandy
• 1 teaspoon natural brown sugar
• Hot milk to top off the mug
• Grated nutmeg

Directions: In a saucepan heat a small amount of milk slowly to just under the boil, then turn off the heat. In a small heat-proof mug (or Irish coffee glass) pour in the rum, brandy and sugar. Using a spoon stir while pouring in the hot milk, to top the drink off grate a little nutmeg over.

 

Gin Twist

Ingredients: Makes 1 Drink.

• London dry gin 30ml
• fresh-squeezed lemon juice 30ml
• hot water 30ml
• sugar to taste

Directions: From the early 1800s London’s most popular festive holiday drink was a Gin Twist. Combine the gin, lemon juice, and hot water in a small heat-proof punch cup. Add sugar to taste and garnish with a lemon twist.

 

The Original Ginger Cock-tail

Ingredients: Makes 1 Drink.

• 2 measures London Dry Gin
• 1 measure Triple sec (orange liqueur)
• 1 measure Ginger Liqueur (or see directions)
• 2 dashes Angostura Bitters

Directions: The word “cock-tail” first appeared in a 1798 London newspaper describing a ginger drink. Build the ingredients in an ‘old fashioned’ rocks glass. (If you don’t have a Ginger Liqueur, muddle 3 slices of fresh ginger and 5ml simple syrup into the glass). Add ice. Stir. And garnish with an orange twist.

 

Moscow Honey Mule

Ingredients: Makes 10 Drinks.

• 2 bottles dark rum
• 15 limes, juiced
• 330g Clear Runny Honey
• 300ml elderflower cordial , undiluted
• plenty of ice, crushed
• 2 Litres ginger beer
• 10 cinnamon sticks

Directions:  Put the rum, lime juice, honey, and elderflower cordial into a 2 litre jug and stir. Fill 10 tall glasses with crushed ice, then divide the liquid equally between each glass until each one is ¾ (three-quarters) full. Top up with ginger beer and stir with a cinnamon stick which is then dropped in.

 

Brandy Punch

Ingredients: Makes 12 Drinks

• 4 measures orange liqueur (Grand Marnier, or Cointreu, or Tripple Sec)
• 1/2 measure grenadine
• 300ml (1/2 pint) orange juice
• 125g (1/4 lb) caster sugar
• 1.2 Litres (2 pints) brandy
• 1.2 Litres (2 pints) soda water
• Slices of lemons and oranges

 Directions: Mix the orange liqueur, the grenadine and the orange juice, check for sweetness, and stir in sugar to taste (less is better in this recipe) until it has dissolved. Add the brandy and let the punch sit for a while in a cool place. When you want to serve it, pour into a punch bowl over a large piece of ice and add the soda water. Garnish with thin wheels of lemon and orange.

 

Grog

Ingredients: Makes 1 Drink

• 1 measure whisky
• 1 measure dark rum
• 1/2 measure Grand Marnier (or orange liqueur)
• 1/2 teaspoon fine sugar
• 1 thin wheel of lemon
• 4 measures of boiling water (from the kettle)

Directions: Into a heat-proof glass mug pour in the alcohol and sugar, stir in the hot water to top off and then add in the slice of lemon wheel.