RECIPE

FESTIVE TIPPLES

With Christmas fast approaching, we can all appreciate that it’s the small things that make this time of year so special. None more so than time spent in the company of family and friends, celebrating in the smallest ways possible.

With a nod to the traditional and with the spirit of Christmas in the air we’re sharing three of our favourite Christmas tipples to delight your guests this year.

ORANGE CINNAMON OLD-FASHIONED


COOKING TIME:

Prep time: 5 minutes

Cook time: 10 minutes + steeping

Serves: 1 + extra cinnamon syrup


INGREDIENTS:

50ml Bourbon whiskey
2 dashes Angostura bitters
2 tbsp orange cinnamon syrup ( or to taste )

For the orange cinnamon syrup

250ml water
250ml golden granulated sugar
1 tbsp maple syrup
2 cinnamon sticks
Orange peel from one orange or blood orange

To serve

Orange slice, cinnamon stick 1-2 star anise

METHOD:

 

1 - First, make the orange cinnamon syrup. Place the sugar, maple syrup and water in a pan over a medium heat. Stir until the sugar has dissolved. Add the cinnamon sticks and orange peel ( try to avoid the bitter white pith when peeling the orange ) and bring slowly to the boil. When the syrup begins to boil, reduce the heat and simmer for 5 - 10 minutes until the syrup has begun to thicken slightly.

2 - Turn off the heat and leave to cool, allowing the cinnamon and orange to continue steeping in the liquid for as long as possible and at least until the syrup has cooled.

3 - Strain the syrup into a sterilised glass jar or bottle.

4 - To make the cocktail, add ice to a tumbler glass. Pour over the bourbon, along with the bitters and the syrup. Stir together.

5 - To garnish, add a slice of orange, a cinnamon stick and a star anise. Enjoy!

 

NOTES

  • The syrup should last for a few weeks in an airtight container in the fridge.
  • Use the syrup to moisten sponge cakes, add to soft drinks, iced tea or coffee, poach fruit, and drizzle over ice cream.

CRANBERRY SPICED MULLED WINE


COOKING TIME:

Prep time: 5 minutes

Cook time: 10-15 minutes + steeping time 30 minutes

Serves: 4-6 people


INGREDIENTS:

750ml bottle of red wine
60ml brandy
3 tbsp honey
1 small orange cut into 4-5 slices 1 cinnamon stick

3-4 star anise
1 tsp juniper berries
1 tbsp dried cranberries 3-4 bay leaves

To decorate

Orange slices, cinnamon sticks, fresh cranberries

METHOD:

 

1 - Add all the ingredients to a large pan over a low heat. Heat gently for 10-15 minutes until steaming hot but not boiling.

2 - Take off the heat and leave to steep for 30 minutes or more.

3 - Before serving, strain the wine* into a clean pan. Warm through slightly over a low heat. When warm enough, pour into heat resistant cups or glasses.

4 - Add a fresh orange slice, cinnamon stick and 3-5 fresh cranberries to the glass of mulled wine.

*Consider reserving the mulled wine soaked cranberries and orange slices to add to cake batter or to serve with yoghurt or meringue for a delicious pudding.

1 - Add all the ingredients to a large pan over a low heat. Heat gently for 10-15 minutes until steaming hot but not boiling.

2 - Take off the heat and leave to steep for 30 minutes or more.

3 - Before serving, strain the wine* into a clean pan. Warm through slightly over a low heat. When warm enough, pour into heat resistant cups or glasses.

4 - Add a fresh orange slice, cinnamon stick and 3-5 fresh cranberries to the glass of mulled wine.

*Consider reserving the mulled wine soaked cranberries and orange slices to add to cake batter or to serve with yoghurt or meringue for a delicious pudding

 

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

WINTER CITRUS MIMOSA


COOKING TIME:

Prep time: 10 minutes + 1 hour to macerate

Cook time: 10 minutes + 20 minutes to cool

Serves: 4-6 people


INGREDIENTS:

For the simple syrup:

A handful of fresh rosemary & thyme

A mixture of peelings from approximately 3-4 citrus fruits, such as orange, lemon, grapefruit, clementine, blood orange, bergamot etc.

250g granulated sugar

250ml water
Grapefruit juice, freshly squeezed or from a carton
Champagne or prosecco

To decorate:

Sprigs of fresh rosemary or thyme

Fresh or frozen kumquats

Grapefruit slices

METHOD:

 

 

1 - In a pan combine the citrus peelings, herbs and sugar. Muddle together with a pestle or the end of a rolling pin. Allow to macerate in the pan for 1 hour.

2 - Add the water to the pan and bring to the boil. Reduce and simmer for 10 minutes until the sugar has dissolved. Take off the heat and leave the syrup in the pan for 20 minutes for the flavours to steep.

3 - When cool strain the syrup into sterilised jars or bottles.

4 - To assemble the mimosas, place a kumquat (optional) into each champagne flute.

5 - Add a tbsp of the simple syrup followed by 2 -3 tbsp of grapefruit juice and top with champagne or prosecco.

6 - Decorate with a sprig or two of rosemary or thyme and a small slice of grapefruit.

 

NOTES

  • The simple syrup will keep in an airtight jar or bottle in the fridge for 1-2 weeks.
  • Mix the syrup with other drinks, such as vodka or gin cocktails.
  • Add to water, or tonic for a refreshing non-alcoholic drink.
  • The syrup can also be used to drizzle over ice cream or fruit desserts.
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