Hot and Spicy Cocktail

By Asian Restaurateur Magazine
In December 28, 2015
140 Views

Ingredients

400ml apple juice

30ml Highland Black 8 Year Old Scotch Whisky

8 teaspoons clear set honey

4-8 teaspoons – lemon and lime juice 3 cloves

1 inch fresh ginger

2 pinches- stonemill ground cinnamon Methodology

1. Heat all the ingredients except the whisky over a low heat until all the flavours have infused

2. Add in the whisky Decoration / to serve Serve in a heat proof mug with a slice of green apple and a sprinkle of Stonemill Ground Cinnamon.

Tasting notes A delicious alternative to mulled wine. The warming mix of apple, honey and cinnamon has the added advantage of being a delicious mocktail by simply omitting the whisky. Great to make in batches ahead of time and heat when needed.

Facebook Comments

comments

Leave A Comment

the webdesigner group

Close Button

This Website has been designed and developed by

The Web Designer Group