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Cocktails to celebrate the end of Dry January

Forget Christmas, New Year and your birthday – the real celebration of 2019 is the end of Dry January. We’re not really sure why we decided to give up alcohol for the hardest month of the year, but we did and now it’s done. Phew!
 
To celebrate, we’ve pulled together our favourite winter warmer cocktail recipes – guaranteed to warm your cockles and see January off with a bang. 


Earl Grey Hot Toddy

What could be more quintessentially British than a nice cup of Earl Grey… spiked with whiskey? We’re here for it. Warming, comforting and celebratory all in one. Just don’t drink it at your desk…
 
1 bag Earl Grey tea
235ml boiling water
60ml whiskey
2 tbsp fresh lemon juice
Honey, to taste
1 thin lemon slice, to serve
 
Make the Earl Grey as you would a normal cuppa, steeping in hot water for 4 minutes. Remove the bag without pressing it, then add the whiskey and lemon juice. Stir gently with a fork, add honey to taste and serve with a lemon slice. 

 
Hot Buttered Rum

The words ‘hot’, ‘buttered’ and ‘rum’ say it all, really. This is comfort in a glass – a warming, indulgent drink perfect for snowy Sundays by the fire. 
 
2 parts Bacardi Carta Negra
1 ½ tsp brown sugar
3 cloves
¼ part butter
Cinnamon stick and nutmeg, to serve
 
Melt the butter over a low heat with the sugar and cloves. Turn off the heat and add the Bacardi, stirring well. Pour through a sieve into a mug and top with hot water to taste. Garnish with a cinnamon stick and grated nutmeg. 

 
Black Magic

This mysterious concoction is basically like hot Ribena, but with booze. It’s rich and fruity, so great as an after-dinner treat. 
 
35ml calvados
15ml crème de cassis
40ml cloudy apple juice
5ml lemon juice
5ml honey
Fresh red currants, to serve
 
Heat all the ingredients in a pan until about as hot as your morning cuppa. Pour into a glass and serve with red currants.

 
Salted Caramel Pecan Sour

We’ve saved the best till last – this is the ultimate winter celebration drink, combining sweet and salty flavours with rich caramel and a good slug of vodka. Pour us another!
 
100g pecans, finely chopped
160g golden caster sugar
½ tsp sea salt flakes
300ml vodka
3 egg whites
120ml fresh clementine juice
18 drops chocolate bitters
6 orange sliced, to serve
Nutmeg, to serve
 
Toast the pecans in a dry pan for 1-2 mins, then take off the heat. Add the sugar and 80ml water, stir quickly to dissolve the sugar, add the salt and leave to mixture to cool completely. Pour through a sieve to remove the pecans. 
 
Pour the syrup, vodka, egg whites, clementine juice and bitters into a cocktail shaker and shake hard for 30 seconds. Add ice and shake for 15 seconds more, then strain into glasses. Garnish with orange and grate over nutmeg to taste. 
 
Author Name
La Redoute,
01/02/2019