Fireside Flip
From Ryan Chetiyawardana’s new book Good Things to Drink: by Mr Lyan and Friends, published by Frances Lincoln, £20
Ingredients
1 Coin of ginger
1 Tablespoon honey
Just over 1 shot (30ml/ 1.2oz) sloe gin
1 shot (25ml/ 1oz) honeyed-style malt whisky (such as Highland Park 12 year old, or Aberfeldy 12 year old)
1 whole egg
Dash Angostura bitters
Cubed ice
Nutmeg, to finish
Chilled sherry glass
Method
Crush the ginger and honey in the shaker. Add the other ingredients and shake without ice, then shake with ice and double strain into your glass.
Garnish with fresh nutmeg
Mr Lyan Magic
Using a ginger jam or marmalade in place of the fresh ginger tempers some of its mild heat and draws forth a slightly more “golden” taste. You could try gently cooking down the ginger in the honey to tame some of its citric spice: this also adds an appealing new dimension to the drink.
Spiked Hot Chocolate
From Ryan Chetiyawardana’s new book Good Things to Drink: by Mr Lyan and Friends, published by Frances Lincoln, £20
Ingredients
1 Tablespoon charteuse
1 Tablespoon poire william
1 Teaspoon unrefined sugar
4 shots (100ml/ 4oz) whole milk
Pinch vanilla salt (a vanilla pod split and infused into sea salt for at least a day)
30g/ 1oz good dark chocolate
Nutmeg or cinnamon to finish
Pre warmed mug
Method
Pour the charteuse and poire williams into a pre-warmed mug.
Add the sugar, milk, vanilla salt and chocolate to a pot and heat. Whisk constantly but don’t allow to boil. When gently steaming, pour over the liqueurs in your mug and top with some freshly grated nutmeg or cinamon
Mr Lyan Magic
You can make this very condensed by using cream (as well as milk) with extra chocolate and serving much shorter. You can also layer in extra flavours by warming spices in the milk then straining them off- anise, basil, chilli and fruits all can be incorporated successfully into chocolate- and changing the liqueurs to match your tastes is a fine idea too.
Grand French Coffee, from Grand Marnier
This gourmet coffee combines GRAND MARNIER® liqueur’s round notes of hazelnut and toffee with the intensity of coffee for added smoothness. The delicate flavour of orange gives this flavourful combination all of its uniqueness.
Ingredients
Warmed GRAND MARNIER® liqueur 40 ml
Hot coffee 100 ml
Whipped cream
Glass: Mug
Method
Combine GRAND MARNIER® liqueur and coffee. Top lightly with whipped cream.
For a richer, more aromatic combination Pour in the heated liqueur first so that it becomes infused with the flavours of the coffee.
Tiny 10 Martini, from Tanqueray No. TEN
Ingredients
50ml Tanqueray No.TEN
35ml Pink Grapefruit Juice
10ml Sugar Syrup
Method
Add all ingredients to a shaker with cubed ice, shake and double strain in a highball glass and garnish with a grapefruit zest.
Hot Ginger Punch from Fever Tree
Ingredients (4 serves)
150ml Havana 7 Year Old (or suitable alternative)
600ml Fever-Tree Ginger Beer
200ml Fever-Tree Ginger Ale
15-20 cloves
6-10 Star Anise
1 vanilla pod
Orange peel
Method
Gently heat the rum, ginger beer and ginger ale in a suitable pot for 5-10mins. Do not bring to the boil.
Meanwhile, slice vanilla pod from top to bottom and add to the pot along with the rest of the spices and stir. Keep pot on a low heat.
Add a few twists of orange peel and gently stir to taste. Heat for further 5 minutes gently ensuring liquid does not come to boil.
Ladle punch into a small glass tankard along with spices and peel.
Festive RumButter Punch from Ron Zacapa
Ingredients (Per serve)
50ml Ron Zacapa
Small fingernail of butter
Pinch of any spice including cinnamon, nutmeg, ginger, clove, cardamom
10ml honey or Agave nectar
30ml hot water
Method
Add all ingredients to a Punch bowl, stir and serve
Christmas Cocktail
From aqua nueva, 5th Floor, 240 Regent Street (Entrance 30 Argyll Street), London W1B 3BR
Nico Peratinos, bar manager at aqua London: “During the festive season people treat themselves to rich foods and with this in mind I have created a unique Christmas cocktail using my favourite ingredients, chocolate and cheese. The cocktail combines the richness of cacao with warming notes of cherry liqueur and rum, mixed with egg white and double cream; finished with Parmesan cheese shavings to create an indulgent yet perfectly balanced cocktail.”
Ingredients
2 teaspoons of cacao
35ml rum
15ml cherry liqueur
20ml egg white
10ml double cream
10ml milk
Method
Blend all together and serve over ice in a tulip cup and garnish with parmesan cheese
1691
From Worship Street Whistling Shop, 63 Worship Street, London, EC2A 2DU
Ingredients
35ml Goatka (Ketel One Vodka and Goats Cheese)
25ml Spiced raspberry shrub
15ml Mead Grand Marnier Reduction
25ml Egg White
15ml Lemon Juice
Peychaud bitter
Method
Mix all the ingredients in a cocktail shaker and double shake. Fine strain the mixture into a large coupe, and finish with 4 drops of peychaud bitter on the creamy foam topping.
Milk & Silk
From Worship Street Whistling Shop, 63 Worship Street, London, EC2A 2DU
Ingredients
700 ml Bourbon
525 ml Lemon juice
350 gr Oleo saccharum (Caster sugar and lemon peel mixed)
125 gr Roasted spelt
350 gr Barley malt extract
175 ml Gosling 151
175 ml Wray & Nephew
25 gr Cassia
Method
Mix the overproof rum and roasted spelt then blend. Add all the other ingredients, before adding boiling water to the mix to macerate. Let the mixture sit overnight at room temperature. The next day, strain the mixture using a large fine strainer, then add boiled milk in equal measure to the rest of the mixture. Let the mixture sit another day in the fridge then strain with a cheese cloth the next day. Serve chilled over ice.
Mulled White Wine
From Aubaine
Ingredients (serves 6)
1 lemon
1 orange
25g honey
175g sugar
3 star anise
6 whole cloves
2 cinnamon sticks
150ml water
1 bottle white wine
Method
Cut the lemons and oranges into this quarter slices and add to a pan, before adding in the honey, sugar and star anise. Next, cut the cinnamon sticks lengthways in half again, and add to the pan. Heat all the ingredients on the stove until they begin to lightly caramelise, then add the water. Allow to simmer for 5 minutes, add the wine to the pan, and let it simmer for another 5 minutes.
Decant into a large soup dish and keep warm. Serve in a latte glass with a star anise and a quarter slice of orange to garnish.
The Yuletide
From: NOLA, 68 Rivngton Street, Shoreditch, London EC2A 3AY
Ingredients
Noix St Jean
Amontillado Sherry
Bulleit Rye
Galliano L’Autenico
Abbots Bitters
Orange Oil
Method
Stir ingredients together and serve
Or maybe the Tanqueray 10 gift pack might just be the present you need? Available at all good retails stores!
DRINKS ENTHUSIAST 