The Cocktail Lovers Magazine Issue 48



Winter warming cocktails

ByThe Cocktail Lovers


Winter warming mulled wine

When it comes to cocktails, nothing say winter more than mulled wine laced with warming spices and spirits. Enjoy this little beauty with a few roasted chestnuts on the fabulous heated terrace at Coq D’Argent in the City. Or make to enjoy with the family at home…

Mulled Wine

1 bottle red wine
100g Demerara sugar
100g caster sugar
2 star anise
1 tbsp clear honey
4 juniper berries
1 all spice berry
1 orange
1 lemon
1 cinnamon stick
¼ red chilli
¼ tsp ginger powder
150ml blackberry puree
4 cloves
2 shots brandy
2 shots vodka

Bring 300ml of water, sugar, vanilla, honey and cinnamon stick to the boil. Add the wine and the rest of the spices, blackberry purée, the orange and lemon juice plus the skin bring to a rapid simmer then remove from the heat and the vodka, brandy, remove the skins of lemon and orange and leave to rest overnight. Sieve it and warm up when needed.

More spicy cocktails on the winter menu at Coq D’Argent:

The Kraken Spiced (dark rum married with ginger beer, lime juice and Aromatic bitters)

Red Negus (Lillet Rouge, Mandarine Napoleon, Grahams Port charged with hot water)

Mediterranean Martini (Gin Mare shaken with freshly squeezed lemon juice, apple juice and homemade saffron syrup)

William Kraken 1 (Chase Blackcurrant liqueur gently sirred with The Kraken Spiced dark rum, lime juice and homemade clove syrup, finished with homemade cinnamon syrup)

Red & Spiced Love (Fresh pineapple and chilli hard shaken with Plantation Orginal Dark rum , homemade honey syrup, lime juice and pineapple juice). Priced from £10.75.

Coq D’Argent, 1 Poultry, EC2R 8EJ. T: 020 7395 5000.



The Cocktail Lovers

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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The Cocktail Lovers Magazine Issue 48
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The Cocktail Lovers Magazine Issue 48
The Cocktail Lovers Magazine Issue 48

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