As the holiday season is upon us, here are my top 7 favorite recipes for seasonal drinks:
Empty a bottle of cheap red wine into a pan. Add 3 tablespoons of brown sugar (or honey), a cinnamon stick, 3 cloves, ¼ teaspoon of nutmeg, several slices of orange and lemon. Heat gently for 20 minutes, but do not boil.
To 2 pints of ale, add 1 tablespoon of sugar, a pinch of nutmeg, 3 cloves and a pinch of ground ginger. Heat in a pan but do not boil. Add a glass of rum or brandy before serving.
Core 4 or 5 eating apples, leaving the peel on. Stick a couple of cloves in each apple. Place the apples in an ovenproof dish and sprinkle 8oz of brown sugar over the top. Add 1 pint of medium dry sherry , ½ oz of ground ginger, half a grated nutmeg and a cinnamon stick. Bake in the oven for about 20 minutes, at 350F, gas mark 4. When the apples start to soften, put them in a large pan and add 4 pints of mild or brown ale. Add the rind of a lemon or orange and heat gently.
Sherry & Orange (for 1 person)
Put some crushed ice in a glass and sprinkle some sugar over the top. Add equal measures of fresh orange juice and medium dry sherry. Stir, then put a slice of orange on top and pour a tablespoon of port over it.
Hot Spiced Cider or Apple Juice
Place 4 or 5 eating apples in an ovenproof dish with a small amount of water. Cook at 400F, gas mark 6, for about half an hour. Whilst the apples are baking, heat 4 pints of cider or apple juice in a pan, but do not boil. Add spices – 6 cloves, 1 teaspoon of nutmeg, ½ teaspoon of ground ginger, 3 allspice berries, a cinnamon stick and a couple of tablespoons of brown sugar or honey. Serve with a spoonful of the cooked apple pulp on the top of each glass.
In a pan gently heat 2 pints of milk, 6 eggs, 2 oz of sugar and a split vanilla pod, until the mixture is thick. Pour a measure of brandy or rum into each glass and pour the eggnog mixture over the top. Serve sprinkled with nutmeg or cocoa powder.
In a big serving jug, mix together 6 fl oz of vodka, ice, 1 ¾ pints of tomato juice, a splash of Worcestershire sauce, 1 teaspoon of creamed horseradish and a splash of dry sherry. Serve with sticks of celery and Tabasco sauce.