There are always a few things that say Christmas to people. Some will have a particular tradition, no matter how random it is to others, or particular food, that makes their Christmas entirely! For Calum there are a few things that make it Christmas, the first is pork pie for breakfast on Christmas Day (Don’t ask)! and the second is our last cocktail of the week before Christmas, we give you Calum’s Eggnog!
Eggnog is likely to date back to medieval Europe and was developed from a posset drink made with hot milk that was curdled with wine or ale and mixed with spices. These possets were used a cold and flu remedies that made it a winter tradition. The drink appears to have been taken across the Atlantic where the term eggnog was first used in a poem. There are many different versions. In the UK, the drink was popular with the aristocracy who used sherry. Others use rum (Caribbean and Puerto Rico), beer (German) and bourbon (South America). More recently the mix has been used in coffee that has brought it to the masses.
For this week’s cocktail, you will need;
- 2 pints whole milk
- 500 ml Single Cream
- 1 Measure of rum
- 6 egg yolks
- 200g sugar
- Orange zest
- 1/2 teaspoon ground cloves
- Vanilla seeds
- Pinch of cinnamon
- Pinch of ginger
- Pinch of Nutmeg (plus some to garnish)
Take the orange zest, rum, cloves vanilla seed and the pinch of cinnamon, ginger and nutmeg into a jar and add the rum. Leave for 12 hours to infuse. Once ready, mix the egg yolks with the 200g sugar. Mix together the cream, the egg mix and infused rum and heat the mix through to make custard. Start to add the milk to thin the mix out to the consistency of a milkshake. Once completed, chill the drink until cold. When ready, pour the drink into a glass of choice and sprinkle with nutmeg, and there you have this week’s cocktail, Eggnog.
Calum’s recipe has been tried and tested over many years to try and recreate the store bought drink he used to get in Hong Kong. For Calum it is Christmas in a glass, for Richard…not so much. It is a superb drink to have for a party or to enjoy watching your favourite Christmas movie on Christmas Eve.
With Christmas and winter comes the continued love of mulled drinks. There must be millions of litres drunk each year of mulled something. You could probably drink a different version of mulled wine each day in December. This week, we are taking inspiration from our recent trip to Copenhagen and this week’s cocktail of the week is Gløgg.
Gløgg in Denmark is a staple winter drink. As the borders through the Nordic countries moved regularly over the centuries, it is impossible to say whether it is a Danish started drink, a Swedish drink or German variation of Glühwein imported to Denmark. However it arrived, the Danes have made it theirs! There appear to be as many different versions of the drink as there are Danes! It is traditionally drunk with a Danish winter treat called Æbleskiver, a doughnut/pancake type dessert that is served many ways. We were told the traditional way is with strawberry jam and a sprinkling of icing sugar.
To make this week’s cocktail you will need;
- Bottle red wine
- Almonds slivered
- 1 cup raisins
- Your own version of mulling spices
To start, heat the wine, but don’t let it boil. Add the spices and allow the flavours to infuse for a short while before serving. You can buy premade versions of the spices and as there are many versions, any type of mulled spices will recreate the drink. To serve, pour the wine into a suitable glass or mug using a sieve to remove the spices if using your own. Add the raisins and slivered almonds to the drink and stir. If you are so inclined, you can add a shot of rum, brandy or any other spirit of your choice.
Gløgg is a great way to keep warm whilst taking a short break from the sightseeing across Copenhagen. The only tip we can give is that it is best to serve Gløgg with a teaspoon to get to the good stuff of the warmed raisins and almonds.
This weekend is the first in Advent, which means only one thing, it is the start of the official countdown to Christmas! We both love Christmas and we usually mark this countdown by getting our advent calendars and making our own first mulled drink, which is our Cocktail of the Week, Mulled Cider.
Mulling drinks over winter is a European tradition. Nearly ever European country has their version of a mulled drink. In the UK it is mulled wine, Germany and Austria it is Glühwein and Nordic Countries it is Gløgg, all of which we have partaken in over the years. The concept of mulling wine and other drinks spread across Europe thanks to the Romans during the 2nd century as they conquered and traded with the countries they passed. The mulled spices we use today vary from country to country. The spices in the English version include cinnamon, ginger, cloves, cardamom and nutmeg. A Medieval version of a mulled wine also included pepper, rosemary and pepper. There is no one recipe for mulled wine and some of the more unique versions can include sausage and savoury herbs or be fortified with other spirits for good measure.
For this week’s cocktail, you will need;
• Mulling syrup or spices.
To make this week’s drink, pour the cider into a saucepan and heat gently. Add the syrup or spices and bring to a boil. If you are using spices add a a little bit of sugar. Once boiled, allow the cider to cool slightly and ladle into a glass or mug. Add some apple, cinnamon or star anise and you have this week cocktail, Mulled Cider.
Any mulled drink is an enjoyable drink to have on a winter’s night with your feet up next to the fire and mulled cider is one of our favourites. That said, we are always happy to have a mulled drink when it is available.
With Halloween creeping ever closer, the ghoulish activities start to take over. We have pulled out the ‘BOO’ candleholder and our pumpkin is going to be carved this weekend. We have also started to stock up on the treats for any trick or treating monsters that might appear at our door! Any excuse for a party also means a need for a cocktail. With that in mind, we decided to try our hand at making our own Halloween themed cocktail. For our creation, this week’s cocktail is the ‘Purple Monster’.
We have been making cocktails each week for six months now and hopefully something has started to rub off on our own skills in cocktail making. Here’s hoping our researching, mixing and sampling will pay off! Additionally, looking in the drinks cabinet we found some of the lesser-used bottles and tried to find a cocktail to make use of them. I am not entirely sure what we will be making from the Amarula, but the rest are suitably coloured to make something interesting! We found a few cocktails that used the ingredients we have, but none that we wanted to try leading us to give our own mix a go. Based on our knowledge of colours we started out to make a purple drink.
For this week’s cocktail, you will need;
- One measure of curacao
- One measure of spiced rum
- One measure of cranberry juice
- ½ measure of pineapple juice
Add the curacao, rum, cranberry and pineapple juice to a shaker filled with ice and shake well. Add some ice to a glass and pour the mix in. Nothing fancy to creating this week’s cocktail the Purple Monster.
The drink gives a suitable purple/black colour for a Halloween themed cocktail. The fruit flavours from the cranberry, pineapple and curacao do come through with the rum giving a pleasant kick. Sadly not a classic like the many we have tried, but with a bit of tweaking, we might have something!
As halloween draws closer, we decided that it would be time to investigate some spooky themed cocktails. As the books don’t seem to have many, we turned to the net and found a huge range of cocktails that were a variation of a basic. Most had something to make them looks spooky and needed dry ice or something similar. We did come across a few that we wanted to try and have a suitable connection to Halloween. Our first offering for our Halloween themed cocktail of the week is the devilish El Diablo.
The El Diablo cocktail first appeared on the scene in 1946 and appeared in the ‘Trader Vic’s Book of Food and Drink’ and was named the Mexican El Diablo. The book comes from the restaurant chain that was started in the 1930s as a Polynesian themed restaurant that is still going today. The restaurant has a pedigree of cocktail creation and the founder is credited as one of the possible creators of the Mai Tai.
For this weeks cocktail, you will need;
- Two measure tequila
- One measure creme de cassis
- One measure lime juice
- Ginger beer
- Lime for garnish
To create the drink, add some ice to the cocktail shaker and add the tequila, creme de cassis and the lime juice. Shake to chill the mix and pour into a glass. Fill the rest of the glass with the ginger beer. Once you add the garnish you will have the El Diablo.
The cocktail has a great halloween look and our gothic style goblets add to the theatrical nature of halloween. The ingredients work well and would make a great signature drink for a themed party. Though be careful, the ginger beer hides the alcohol and you could find your self blaming the devil for drinking too much! Maybe, that could be why the drink is called El Diablo.
As we continue to seek out the delights of autumn, finding an autumnal themed cocktail that in not just about apples is not the easiest thing! That said, we did find one from Williams-Sonoma that was all about the apple and looked good enough to tempt us trying. After rummaging through the bar we found the ingredients we needed to make this week’s Cocktail of the Week, the Harvested Apple.
The key ingredient in this cocktail is Calvados. This is essentially an apple brandy that comes from Normandy region in France. We did bring back a bottle from our recent trip to France for Rich’s Dad (just don’t tell him we pinched some). Calvados is first recorded as being made in 1553. Over the centuries the drink has been subjected to taxation and prohibition. The production was important enough to the French that the area it is made in was called Calvados after the French Revolution; this is likely to be as the locals were already calling it this. World War II had an impact on the production of the drink where many factories were rebuilt. It also became the regimental drink of three Canadian regiments who passed through the area following the D-Day landings.
For this week’s cocktail you will need;
- 1 measure Calvados
- ½ measure Elderflower Liquor
- Thin slice of apple
- Sprig of thyme
Take a champagne coop and add the elderflower followed by the calvados and top the glass up with the chilled champagne. Drop the slice of apple into the glass and give it a stir with the thyme leaving the spring in the glass. Once settled, you the cocktail of the week, the Harvested Apple.
The cocktail is a great way to enjoy the start of the autumn season. It has a great apple undertone and could be very easy to enjoy two or three of these!
On a recent trip to Ikea, we did our usual thing and had a look through the food section of the store. In addition to our usual purchases, we found a bottle of rosehip juice. It has a great colour and we both thought it would be great to include in a cocktail. The next challenge was to work out a cocktail that we could use it for. We spent some time trying to figure this one out but came across the idea of mimosa’s that seemed to fit the bill. Adding in the rhubarb we came up with the Cocktail of the Week, the Rhubarb and Rosehip Mimosa.
A mimosa is traditionally made with equal parts of orange juice and champagne. It can be made with any fruit juice and identified by the name, for example, a grapefruit mimosa. The drink was invented as a drink around 1925 at the Hotel Ritz in Paris. Mimosas are now usually found at brunch, wedding receptions and when travelling first class.
For this week’s cocktail; you will need:
- 1 measure Rosehip Juice
- 2 tsp Rhubarb Liquor
In a glass add the rhubarb liquor. You can use any suitable tall glass for this cocktail. The Add the rosehip and then the champagne to fill the glass. Once you have done that, you have this week’s cocktail, the Rhubarb and Rosehip Mimosa.
Given the ease of making this drink, it is understandable why it is used when a drink is needed to produce en mass. It is also a versatile drink to enjoy first thing in the morning or as an early evening drink. The only thing we ask is that you go for the adventure and try a Mimosa that doesn’t have orange juice. It is definitely another one to add to the list of quick and easy cocktails.
We have been doing the cocktail of the week for a few months now and are just making a dent in the spirit collection! It seems Calum did spend much time buying spirits for no real reason! As it is now September and the last of the summer days are on us, we are squeezing the last out of them by wearing shorts and making typically summer cocktails. This week we went for a classic summer drink for Cocktail of the Week, the margarita!
The history of the margarita seems to hold many owners and no one theory or ownership sounds disputable. There are versions dating the cocktail back to 1938 and as recently as 1961 and appears to have been ‘inspired’ by many women, including Margarita Henkel, the daughter of a German Ambassador to Mexico or popularised by various people including the Hiltons (of the hotel fame). It is likely the drink comes from Mexico, although the Peggy Lee history myth has the drink coming from Texas. One thing for certain is that the drink under the name ‘margarita’ first appeared in Esquire magazine in December 1953. A cocktail called ‘Tequila Daisy’ appearing in 1930’s cocktail book, which could be an early contender for the drink as Daisy in Mexican is Margarita.
For this week’s cocktail, you will need;
- 2 measure tequila
- 1 measure triple sec
- 1 measure lime juice
To make the cocktail, pour the ingredients into a cocktail shaker with ice and shake. Once you have done that, take a plate and pour some salt on to it. Take the glass and place the rim in a few millimeters of water before placing the glass in the salt to rim the glass. Carefully place some ice in the glass without knocking off the salt and pour in the mixed drink. Garnish with a lime and you have the cocktail of the week, a Margarita.
In recent years there has been a desire for frozen margarita’s and we can safely say this is a better version of the cocktail. The lime cuts through the tequila giving you a refreshing drink perfect to soak up the last of the sun!