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!
15ml freshly-squeezed lemon juice
5ml sugar syrup
75ml sparkling wine
Shake first four ingredients over ice. Strain into a chilled coupe/Champagne flute. Garnish with a lemon twist.
45ml Fino Sherry
30ml Sweet Vermouth
22.5ml Dry Vermouth
1 dash Orange Bitters
Orange zest to garnish
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
1 tsp freshly grated ginger (optional)
Sugar or honey to taste (optional)
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.
6 small apples, cored
6 teaspoons soft brown sugar
200g caster sugar
2 litres cider
300ml sherry or Madeira
2 cinnamon sticks
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 lemon, halved
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.
Loved your session with Robert Elms on Radio London…cocktails here we go…
That’s lovely to hear, thanks so much and enjoy your cocktails!
Heard you guys on Robert Elms , loved how you explained the drinks and your enthusiasm , I’m now a subscriber.
Hi Mark, thanks so much for your kind words, very much appreciated!