Oz Clarke and Susy Atkins are back together for a new episode of WineAlive’s Christmas Sipping Series at The Pig in the South Downs and want to reassure you that you don’t have to be a professional mixologist to create crowd pleasing cocktails this Christmas – you just need to start with great ingredients!
‘Do not be afraid – you don’t have to be a professional mixologist. Just do it and throw yourself in.’ Susy Atkins
Watch what they prepare three winter concoctions, including a new and utterly delicious take on mulled wine, a Calvados based warming recipe with a superb appliness and spicy rum cocktail to warm the heart using these three tipples:
Oz and Susy’s cocktails included:
Boulard Calvados Pays d’Auge VSOP, France
RRP: £45.99
Stockists: Master of Malt, The Whisky Exchange, Amazon
Boulard Winter Warmer
- 100ml Boulard VSOP
- 200ml Cloudy Apple Juice
- Juice of 1 lemon
- 4 cinnamon sticks
- Thinly sliced apple
Add all the ingredients to a pan and warm gently (never boil). Serve in mugs with a cinnamon stick and slices of apple.
Fortnum & Mason Clementine & Juniper Mulling Syrup
RRP: £19.95
Stockists: Fortnum & Mason
Fortnum & Mason Mulled Wine
- 150mls Fortnum & Mason Clementine & Juniper Mulling Syrup
- 750mls (1 bottle) red wine (or cider or for a 0% version use good quality cloudy apple juice)
- Slices of citrus fruit
- 2 x Cinnamon sticks
- A handful of raisins
- A handful of blanched almonds
Simply mix 5 parts wine to 1 part mulling syrup. Heat gently in a pan (never boil) and finish with your choice of sliced citrus fruit, cinnamon sticks – or, for a traditional Swedish touch, add raisins and blanched almonds. Equally delicious as a glaze for festive bakes or to cure a celebratory side of salmon, it’s Christmas in a bottle.
Hattiers Egremont Premium Reserve Rum
RRP: £44
Stockists: Hattiers, Masters of Malt, The Whisky Exchange
Hattiers Oak & Ember
- 50ml Hattiers Egremont
- 7.5ml Spiced Honey Syrup (1:1 honey and water water warmed and infused with a cinnamon stick & a couple of cloves)
- 2 dashes Angostura Bitters
- A dash of Orange Bitters (optional but brightens the nose)
- Orange peel
- A tiny sprig of rosemary to garnish
Stir all ingredients over ice until well chilled and strain into a rocks glass with a large cube of ice (the larger the ice cube the less time it takes to melt and dilute your drink). Twist the orange peel to express its oils over the drink, twist and drop in. Lightly brush the rosemary sprig with a flame just before serving for a little aromatic theatre.
Other blogs and videos in the WineAlive Christmas Sipping Series with Oz Clarke and Susy Atkins, to be released over the next few weeks include Beat the Chill with Chile, Less Chill More Chile, Perfect Festive Pairings, Top Festive Tipples, Festive Wine Treats (from Sparkling Starters to Perfect Port), The Pig and a selection of the Best Bubbles for New Year’s Eve – see them as they are posted here:
Catch WineAlive’s full Christmas Sipping series on YouTube at @wine-alive
