Tipple | Fireside Old Fashioned

Make a woodsy variation on the classic Old Fashioned for a chilly January evening by adding smoky maple syrup for a warming fireside tipple.

FIRESIDE OLD FASHIONED

Serves 1

½ tsp maple syrup

2 dashes Angostura bitters

60ml bourbon or rye whiskey

Orange-peel coin, to garnish

Rosemary sprig, to garnish

1 Stir the maple syrup, bitters and whiskey together in a lowball tumbler. Taste and add another ½ teaspoon of syrup, if desired.

2 Squeeze the orange-peel coin, peel side face down, over the cocktail to spritz orange juice over the top.

3 Add ice, stir for 10 secs, and serve with an added sprig of rosemary.

Bartender’s note: You can make an Old Fashioned with spirits other than whiskey – try this recipe with brandy, apple brandy, aged rum or a barrel-aged gin, too.

Taken from New Camp Cookbook: Fireside Warmers by Emily Vikre (Harvard Common Press)

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Cocktail Hour | Blood Orange Negronis

It’s blood orange season;  what better excuse for a Negroni? (Like you need an excuse) 

With Saturday nights out off the menu for the moment, we’re officially reinstating Cocktail Hour. Join us for a very seasonal Blood Orange Negroni this evening. The bold colour of this cocktail is really rather cheering and it features Aperol instead of Campari so it’s less bitter than the original. And we feel a little less bitter about our Saturday nights for having one, too. Sometimes staying at home isn’t so bad. 

Makes one 

25ml gin 

25ml Aperol 

25ml sweet vermouth 

25ml freshly-squeezed blood orange juice, plus wedges for decoration 

Rosemary sprig 

1 Pour all of the alcohol and squeezed juice into a shaker or jam jar, make sure the lid’s on securely, and shake well. 

2 Fill a glass with ice and add a sprig of rosemary and a wedge of blood orange before pouring your Negroni over the top. 

Maker’s note: If you want to give your drink an aromatic, smoky twist, set fire to the end of the sprig of rosemary.

Find more tipples and other things to improve your weekends in the February issue of The Simple Things, available now.

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Tipple | Swedish Glogg

The Swedes know a thing or two about keeping cosy in winter. Try this mulled wine, Swede style

A warming spiced drink that fills your home with the smells of Christmas is just what you need to kick off December. Pop on some carols, get your Christmas cards and pen out and welcome winter Scandi style

Makes 2 litres

2 oranges
350ml water
12 cloves
3 broken cinnamon sticks
4 star anise
10 bruised cardamom pods
A grating of fresh nutmeg (optional)
6 x ½cm-thick slices of fresh ginger
250g demerara sugar
4 tbsp dried cranberries (traditionally raisins)
2 x 750ml bottles of red wine
250ml brandy
4 tbsp flaked almonds, toasted

1 Squeeze the juice from one of the oranges into a large pot, then add the water, spices, ginger, sugar and cranberries. Gently simmer for 45 mins, then bring to the boil and let it bubble away for 2–3 mins, adding more water, if needed.
2 Thinly slice the remaining orange. Add it to the pot, along with the wine, brandy and toasted flaked almonds. Simmer for a further 15–20 mins, or until it’s fully warmed through. Serve while warm, ladled into heatproof glasses.

Recipe and styling by Rachel de Thample. Find this and more festive tipples, recipes and fun in our bumper December Miscellany, starting on page 65.

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Fancy up | Hot chocolate

It might be difficult to improve on a good thing, but that shouldn’t stop you trying

No autumnal walk is complete without a hot chocolate at the end of it. We fell a bit in love with the recipe for Spiced Hot Chocolate by Lia Leendertz in our November issue’s ‘Nature’s Table’ pages. You can find it on page 14. And we were inspired to hunt around for other ways to make a hot chocolate a bit fancier. Here are a few ideas…

Things to stir in...

Butter and rum

Gingerbread syrup and a cinnamon stick stirrer

A dollop of peanut butter

Peppermint essence with a candy cane stirrer

A shot of espresso and maple syrup

Irish cream whisky

Dried lavender (steep in the milk beforehand)

A dollop of ice cream (any flavour, added at the end)

Chai spice and vanilla extract

Grated orange zest

A pinch of cinnamon and cayenne pepper

And a few things to sprinkle on top…

Good old marshmallows

Crushed nuts

Dessicated coconut

Smashed up boiled sweets (butterscotch works well)

Cake decorating sprinkles

Chocolate chips

Your favourite biscuits, crushed

Blackberry coulis and cream

Chopped fudge pieces

Cinnamon and brown sugar

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