Despite being known for shaking a cocktail on Instagram now and again, very little will induce me to last-minute cocktailery if I am entertaining a serious number of guests. However, a good drinks recipe that you can prep in advance is a lovely thing to dazzle your friends with and to gift over Christmas. With or without alcohol, this pair look good and taste delicious, and should help everyone ease into the December festivities.
Fire cider (for a cranberry fire cider fizz)
This makes a delicious base to which you can add soda, juice, tonic or any other mixer for a thirst-quenching and delicious alternative to an alcoholic drink in the evening.
Prep 15 min
Infuse 1 week+
Makes 500ml bottle
For the fire cider
2 jalapeños, finely sliced seeds and all
1 large thumb of ginger, peeled and finely sliced
2 branches fresh rosemary
1 cinnamon stick
3 heaped tbsp honey
2 garlic cloves, peeled
1 thumb turmeric, peeled and finely sliced (optional)
350ml apple cider vinegar
For the cranberry fizz (serves 1)
30ml fire cider
75ml cranberry juice
1 wedge of orange
Sparkling water, to top
Mix all the ingredients for the fire cider in a sterilised 500ml jar, then put in the fridge for at least week, and preferably three to extract the most goodness from the ingredients.
Strain the liquid, discard the solids, then transfer the liquid to a sterilised 500ml bottle or jar and put in the fridge, where it will sit happily for at least three months.
To serve, either top with sparkling water or make a cranberry fizz by pouring 30ml fire cider and 75ml cranberry juice into a highball glass. Fill the glass with ice, push in the orange wedge and top with sparkling water.
Spiced syrup (for a spiced mezcal negroni)
The spiced syrup adds a lovely aromatic lilt to a classic negroni, although I confess I always replace gin with the far less melancholic mezcal these days. It’s also wonderful with prunes, particularly if you add a decent slug of oloroso.
Prep 5 min
Cook 10 min
Infuse 30 min
Makes 500ml bottle
For the spiced syrup
200g demerara sugar
300ml water
1 small cinnamon stick
3 cloves
Zest of 2 oranges
For the spiced mezcal negroni (serves 1)
25ml Campari
25ml red vermouth
25ml mezcal
10ml spiced syrup
A couple of large ice cubes
Flamed orange peel, to garnish (optional)
To make the spiced syrup, put the sugar and 300ml water in a small saucepan with the cinnamon stick and cloves. Add the orange zest and simmer until the sugar has dissolved. Turn off the heat and leave to infuse for 30 minutes. Transfer to a 500ml sterilised jar – the syrup will now keep for weeks in the fridge.
To make the negroni, measure out the booze and syrup, and stir over ice. Pour into a rocks glass filled with a giant ice cube and serve with a flash of flamed orange peel.
