Hot winter cocktails
Page 3
Recipes
Background I Best bars for hot cocktails
Vin Brulet
By Giuseppe Ruo, manager of the Library Bar at The Lanesborough
Serves 1
10cl Italian red wine
3cl Grand Marnier
5cl grappa
3tsp white sugar
2 strips lemon zest
2 strips orange zest
1 stick cinnamon
4 cloves
Method
Heat and serve in a wine glass with a stick of cinnamon as a garnish.
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Rum Blazer
By Toby Garcia, manager of Pinchito Tapas
Serves 1
60ml golden/dark rum
2 blackberries
3 or 4 raspberries
A pinch of caster sugar, dissolved in the rum
A 50p-piece-sized piece of orange zest
Equipment:
2 brandy balloons – the standard 14oz/400ml ones work the best
Wide-mouthed tumbler
Boiling water
Lighter
Method
1. Place the berries and the rum in one of the brandy balloons.
2. Fill the tumbler nearly to the top with boiling water and then take the balloon containing the rum and fruit and rest it on its side, in the top of the tumbler so that its belly is making contact with the boiling water, thus heating the glass and contents.
3. Twist the brandy balloon by its stem until all sides of the balloon have been thoroughly warmed.
4. Set fire to the rum using a lighter and then drop the orange zest into the rum.
5. As the rum burns, keep twisting the glass in the hot water as before. Do this for about 45 seconds to a minute and then extinguish the flame by covering the glass (not with your hand!).
6. Pour the hot rum into the second, cold, brandy balloon (as the first glass will be too hot to drink from) and serve.
Feature by Alice Lascelles Photography: Michael Franke
