It’s that time of the year again when we live in suspense, not knowing when the next rocket, strobe or firecracker will go off. Remember, remember the 5th of November seems to have lost all significance as people will find literally any excuse to launch these searing banshees of sound into the air over the course of a month, injecting fear into every dog in the near vicinity. But to calm your nerves, we have scoured around for the coziest and most comforting selection of hot cocktails to wrap your hands around as you gather around a fire this bonfire night.
MULLED PEAR & CRANBERRY PUNCH
Swap in your mulled apple cider, for something a little more exotic…
Serves 8-10
INGREDIENTS
- 1l pear cider
- 1l pear (or cloudy apple) juice
- 1l cranberry juice
- good handful of fersh or dried cranberries
- 150ml sloe gin
- 2 cinnamon sticks
- 2 vanilla pods, scored lengthways
METHOD
Step 1: Put all the ingredients into your biggest saucepan or casserole dish. When you’re ready to serve, heat to just below simmering point, then ladle into glasses.
SPICED CLEMENTINE MULLED WHISKEY
Totally warming, for a chilly Autumn evening.
Serves 4
INGREDIENTS
- 2 1/2 cups ginger beer
- 5 ounces clementine juice, plus clementine slices to garnish
- 2 tbsp honey
- 2 cinnamon sticks
- 5 cloves
- pinch of allspice
- 7 ounces whiskey
METHOD
Step 1: Tip the ginger beer, clementine juice, honey, cinnamon sticks, cloves and allspice into a saucepan, and bring to a simmer over a low heat. Cook for 5 mins to warm through.
Step 2: Remove from the heat and stir in the whisky. Divide between four heatproof glasses or mugs, drop in a few clementine slices and serve.
GINGERBREAD WINTER WARMER
A creamier cocktail with a staple flavour for this time of year…that’s going straight in my basket.
Serves 2
INGREDIENTS
For the syrup
- 2 cups water
- 1-1/2 cups granulated sugar
- 1 tbsp ground ginger (or 3 slices, 1/4″ thick fresh ginger with skin on)
- 1/2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
For the cocktail
- 3 ounces Irish whiskey
- 1 1/2 ounces Irish Cream
- 1 1/2 ounces gingerbread syrup, see recipe below
- 3 dashes Angostura bitters
- 6-8 ounces hot water (just under boiling)
- whipped cream, optional
METHOD
For the syrup
Step 1: Put all ingredients in a medium saucepan over high heat and bring to a boil. Lower temperature and keep at a simmer for 20 minutes.
Step 2: Remove from heat, strain fresh ginger out if using, and let cool to room temperature. Once cool, place in an air-tight container. Refrigerate for up to one month.
For the cocktail
Step 1: In a mixing glass, add the Irish whiskey, Irish Cream, gingerbread syrup and bitters. Stir to combine everything and divide between two glasses.
Step 2: Pour in 3-4 ounces of hot water into each glass and stir gently to combine. Optionally top with whipped cream and a dusting of cinnamon.
SPICED BUTTERED RUM
Ok, this may be more of a tradition of the yanks, but you know what they say – if you can’t beat them, join them!
Serves 2
INGREDIENTS
- 3 ounces rum
- 7 ounces water
- 25g butter
- 1 blood orange, zested and juiced
- 4 cloves
- 1 star anise
- 1 tsp ground cinnamon
- 1 bay leaf
- 1 tsp maple syrup
METHOD
Step 1: Heat all the ingredients in a pan until hot but not boiling, while stirring. Let it sit for a few mins, then strain into a flask.
CAMPFIRE COCKTAIL
DISCLAIMER, the next couple may not technically be a ‘hot’ cocktail, but they will certainly warm you up.
Serves 1
INGREDIENTS
For the Marshmallow syrup
- 100g mini marshmallows
- 400g caster sugar
For the cocktail
- 2 ounces bourbon
- 1tsp malt whisky
- 1tsp marshmallow syrup
METHOD
For the syrup
Step 1: To make the syrup, boil the marshmallows with 500ml water. Once they have dissolved, add the sugar and stir to dissolve this until fully combined.
For the cocktail
Step 2: Stir all ingredients over ice and serve with a toasted marshmallow (optional).
BOOZY DARK DELIGHT
Essentially a Terry’s Chocolate Orange in a glass – what’s not to like!
Serves 1
INGREDIENTS
- small handful of ice cubes (optional)
- 1 ounce orange liqueur
- 1 ounce whiskey
- 7 ounces stout
- chocolate orange shavings, to garnish (optional)
METHOD
Step 1: Drop a few ice cubes, if using, into a short glass and pour over the orange liqueur and whisky.
Step 2: Top up the drink with the stout, then garnish with the chocolate orange shavings, if you like.
If you do get round to making any of these tasty treats, feel free to share them and tag us – we would love to see how you’re coping this Bonfire Night!
