Winter Cocktails
Hot Cacao
Ingredients:
30 ml – Belvedere Pure
120 ml – Oat Milk
15 ml – Honey Water
2 tsb – Raw Cacao Powder
1 pinch – powdered cinnamon
60 ml – Coconut cream
Grated nutmeg to garnish
Method:
Add the first five ingredients to Nespresso steamer/milk jug and steam to combine until warmed through. Pour warm mixture into a teacup. Shake Coconut Cream to aerate and layer on top of drink. Garnish with nutmeg
Belvedere Bloody Sour
Ingredients:
40 ml – Belvedere Vodka
30 ml – Italian Bitter Liqueur
25 ml – Fresh Lemon Juice
20 ml – Honey Water
1 egg white
2 dashes – Angostura Bitters
Method:
Add all ingredients to a shaker without ice and dry shake to froth egg white. Add ice and shake for a second time. Double strain into a coupe glass and garnish with either blackberries or cherries.
A Ginger Lemon Hot Toddy
Ingredients:
30 ml (1oz) Glenmorangie Quinta Ruban 14 Years Old
10 ml (1/3 oz) ginger syrup
10 ml (1/3oz) honey
10 ml(1/3oz) lemon juice
3 dashes aromatic bitters
125 ml (4oz) apple juice
Apple slices and 1 cinnamon stick, to garnish
Method:
Bring real warmth to this cocktail by heating the apple juice gently. As it warms through (don’t let it boil), bring everything else together in a glass mug and stir to dissolve the honey, then top the glass up when the apple juice is done. To make it look as good as it tastes, add fanned apple slices and a cinnamon stick at the finish.
Mulled Morangie
Ingredients:
30 ml Glenmorangie Lasanta
100 ml red wine
50 ml pressed apple juice
Mulling spices – cinnamon stick, cloves, anise, vanilla.
1 slice (wheel) of orange halved
1 dessert spoon Demerara Sugar (adjust to taste)
Method:
Pour ingredients into a saucepan and bring to a simmer on low heat. Do not allow to boil. Pour into a heat proof cup or mug
Bloody Rob Roy
Ingredients:
50 ml Ardbeg Wee Beastie
20 ml Sweet Vermouth
2 dashes Angosutra Bitters
Orange Twist
Cherry
Method:
Add all liquid ingredients to a mixing glass, stir for dilution. Strain into a coupe glass, garnish and serve.
