With dry January behind us, shake up some winter cocktails with London’s best craft spirit producers. Here’s our pick of the best cocktail recipes to get you in the spirit.
Gin-ger & Thyme Fizz
Warming ginger, thyme and spicy London Dry Gin. The perfect Christmas cocktail. Heat 160g golden caster sugar and 160ml water in a pan, stirring continuously until dissolved. Add another 160g sugar and 160ml water and stir again until totally clear. Bash 1 bunch of fresh thyme to release the flavours, then add to the sugar syrup. Simmer for 15 minutes to infuse, then cool.
In a jug, combine the cooled sugar syrup with 160ml London Dry Gin. The sugar syrup will settle at the bottom to begin with. Keep stirring until it comes together. Divide between your glasses, top up with ginger beer and garnish with a sprig of thyme. Serves 4.
Flat White Russian
A White Russian and a flat white combined into one glorious cocktail. What’s not to love? Mix 60ml vodka, 1 shot of espresso coffee and 1 shot of sugar syrup and pour into your glass. Heat a mugful of whole milk in a pan, bring to a rolling boil, then froth using a milk whisk. Pour over. Serves 1.
Hot Buttered Cider
Rich, buttery and spiced. A warming hot cocktail for a cold winter’s evening. Melt 4 tablespoons honey, 200g butter, the juice from 2 lemons and 4 teaspoons cinnamon in a pan. Pour in 1.5 litres quality cider and warm through. Serves 4.
The classic winter drink, done properly! To a pan, add the peel of 1 lemon and 1 lime, the peel and juice of 2 oranges and 200g caster sugar. Heat until sugar dissolves. Add 1 cinnamon stick, 3 bay leaves and enough quality red wine to just cover. Boil to a syrup, reduce heat, add remaining wine (2 bottles in total) and 1 star anise. Serves 6.
Not a fan of the classic? Want to mix things up? To a pan, add 6 bottles of PUNCHY, 4 cinnamon sticks and 2 teaspoons of nutmeg. Heat until warm, serve and enjoy. Serves 6.
Add a little something to your prosecco with mellow clementines. Easy to make and serve, this is the perfect aperitif cocktail to serve with canapes. Squeeze the juice from 6 clementines into a pan, add 320g golden caster sugar and let simmer for 15 minutes. Pour sugar syrup into glasses and top with prosecco. Serves 4.
Rum Hot Toddy
Something to warm your hands and put a fire in your belly. Mix 30ml East London Liquor Company Demerara Rum, 1 tablespoon maple syrup, 1 slice of lemon and 1 cinnamon stick in a mug. Fill with boiling water and stir. Serves 1.
For East London Liquor Company’s delicious spiced gin and rum and all other ingredients featured in these recipes, go to farmdrop.com.