Whilst you may very well be wrapped head to toe in warm clothes you can still turn up the cosiness factor this Bonfire Night with one of these wonderfully snug beverages. Delightfully heartwarming and delicious these recipes will last into the winter months long after the sparklers have fizzled out.
There’s nothing that signals the beginning of autumn quite like the smell of a bonfire. Intensely nostalgic, it conjures images of crunching through piles of leaves, sparklers and toasted marshmallows.
These drinks will take the chill out of not just Bonfire Night, but any autumn and winter day, and in some case’s will fight off any lurgies that are flying about……well that’s the excuse you can use.
Mulled Pear & Ginger
Ingredients:
* 2 litres Cloudy apple juice
* 2 thumb-sized Ginger pieces, sliced
* 2 Ripe pears, slices
* 2 Cinnamon sticks, plus extra to serve
* 4 Cardamom pods
* 3 tbsp Light brown sugar
* Juice of 4 limes, zest of 2
* 500ml Bacardi Oro
Instructions:
1. Pour the apple juice into your biggest pan, then add the ginger, pears, cinnamon, cardamom and sugar.
2. Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
3. Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
Website: jamieoliver.com
Campfire Cocktail
Ingredients:
* Bulleit bourbon 50ml
* Lagavulin malt whisky 5ml
* Marshmallow syrup 5ml
* Marshmallows 100g
* Caster sugar 400g
Instructions:
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.
2. Stir all ingredients over ice and serve with a toasted marshmallow (optional).
Website: olivemagazine.com
Hot Buttered Rum with Apple, Cider & Cinnamon
Ingredients:
* 40g (1 1/2oz) unsalted butter, softened
* 2 tbsp maple syrup
* 2 tsp ground cinnamon
* 300ml (1/2pt) golden rum
* 300ml (1/2pt) cloudy apple juice
* 600ml (1pt) apple cider
* 6 cinnamon sticks, to garnish
* Freshly grated nutmeg, to garnish
Instructions:
1. In a large pan, melt the butter, maple syrup and cinnamon over a low heat.
2. Increase the heat to medium, add the rum and leave to simmer for 1 minute. Pour in the apple juice and apple cider and heat for 2-3 minutes more, or until warmed through.
3. Line up 6 heatproof mugs and put a cinnamon stick in each. Top up with the hot drink and serve immediately, garnished with a little grated nutmeg.
Website: realfood.tesco.com
Spiced Irish Coffee
Ingredients:
For the pumpkin spice whipped cream:
* ½ cup heavy cream
* 1½ teaspoons sugar
* 1 teaspoon pumpkin spice
For the Irish coffee:
* 1½ cups freshly brewed hot coffee
* 1 tablespoon sugar
* 4 tablespoons whiskey
Instructions:
For the pumpkin spice whipped cream:
1. Whip all ingredients to stiff peaks.
For the Irish coffee:
2. Divide all ingredients between two glasses.
3. Pipe the whipped cream onto each drink.
4.Sprinkle with pumpkin spice.
Website: thespicetrain.com
Bailey’s Comet
Ingredients:
* 43ml of Bailey’s Irish Cream
* 43ml of Butterscotch Schnapps
* 21ml Goldschlager
* 1 Tablespoon of Rum
* 1 Dash of Cinnamon
Instructions:
1. Add the first three ingredients to a cocktail shaker with ice
2. Shake well until cool and combined
3. Strain into a martini glass
4. Then add a shallow layer of rum on top
5. Then ignite (take care when igniting alcohol)
6. Sprinkle the cinnamon on top (don’t let it burn too long or Bailey’s will curdle)
7. Always let the fire go out before consuming your flaming beverage
Website: drinkstuff.com
Have a fun and safe night.
