The Cocktail Lovers Magazine Issue 48

ISSUE 48

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Cocktails for New Year’s Eve

ByThe Cocktail Lovers

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As featured on Robert Elms BBC Radio London Show, 31/12/2022

All recipes are simple to make, with ingredients that are readily available in major supermarkets and the best bit is, they’re all super delicious. Happy New Year!

French 75

15ml freshly-squeezed lemon juice
5ml sugar syrup
45ml gin
75ml sparkling wine

Method:
Shake first four ingredients over ice. Strain into a chilled coupe/Champagne flute. Garnish with a lemon twist. 

Bamboo

Bamboo

45ml Fino Sherry
30ml Sweet Vermouth
22.5ml Dry Vermouth
1 dash Orange Bitters
Orange zest to garnish

Method:
Stir all ingredients over ice. Pour into a chilled Cocktail glass. Garnish with orange zest.

Hot Spiced Apple

500ml cloudy apple juice
Strips of orange peel
Cinnamon stick
Grated nutmeg
3 cloves
1 tsp freshly grated ginger (optional)
Sugar or honey to taste (optional)

Method:
Simmer the apple juice with the strips of orange peel, cinnamon stick, ginger (if using) nutmeg and cloves for 5-10 mins until flavours have infused. Sweeten to taste. Serve warm with orange peel and cinnamon stick to garnish.

For an alcoholic version, add 4 tbsp spiced rum or whisky to the apple juice.

Traditional wassail

6 small apples, cored
6 teaspoons soft brown sugar
1 orange
6 cloves
200g caster sugar
2 litres cider
300ml port
300ml sherry or Madeira
2 cinnamon sticks
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 lemon, halved

Method:
Pre-heat oven 20 200C/400F/gas mark 6.
Cut around the middle of each apple with a sharp knife and place in an oven proof dish. Fill each apple core cavity with a teaspoon of soft brown sugar. 

Stud the orange with the cloves and place with the apples in the dish. Add approx 6 tbsp of water and roast in the oven until apples are soft but still retain their shape (roughly 30-45 mins). Leave the apples in the dish to keep warm and take the orange out – cut in half and place it in a large sauce pan. Add the rest of the ingredients and the juices from the apple roasting dish to the sauce pan and heat gently until sugar has dissolved.

Bring the mixture to the boil and turn it down immediately and keep warm until you need to serve it. When you’re ready, ladle the fruit and spiced liquid into a large punch bowl and then pour the wassail into the bowl. Add the apples by floating them on top.

Tip: Use apples as a dessert with custard.

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The Cocktail Lovers

The Cocktail Lovers are Mr G and Ms S, a man and a woman who share a passion for cocktails. (We also happen to be married, so we’re cocktail lovers in more ways than one…)

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4 Responses

  1. Heard you guys on Robert Elms , loved how you explained the drinks and your enthusiasm , I’m now a subscriber.

    Cheers !

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The Cocktail Lovers Magazine Issue 48
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